Evaluation of the concentration factor of aflatoxin M1 in a semi-hard Pecorino cheese obtained from naturally contaminated milk

Pecorelli, Ivan; Branciari, Raffaella; Ortenzi, Roberta; Ciriaci, Martina; Checcarelli, S.; Roila, Rossana; Capotorti, Andrea; Spaccini, G.; Valiani, Andrea

doi:10.1016/j.foodcont.2017.09.026

Cited by 21 publications

(29 citation statements)

References 21 publications

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“…Aflatoxins (AFs) are secondary metabolites, toxic to superior animals including humans, produced mainly by genus Aspergillus fungi, in particular A. flavus and A. parasiticus. These harmful molecules can be present in forages and feedstuff as well as in food such as nuts, dried fruit, spices and cereals as a consequence of fungal contamination occurred before and after harvest (Campagnollo et al, 2016;Pecorelli et al, 2018Pecorelli et al, , 2019. Human exposure to such contaminants through food consumption must be as limited as possible because of their proven genotoxic and carcinogenic activities.…”

Section: Introductionmentioning

confidence: 99%

“…1881/2006); while no limit was set for the presence of this toxin in dairy products. During the stages of the production process of dairy products, AFM 1 usually concentrates at a ratio, defined trough the enrichment factor (EF), due to its preferential binding to milk caseins (Pecorelli et al,. 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Later the Italian Ministry of Health specified in a note (Italian Ministry of Health 2017 DGISAN note I.4) that the "hard cheese" group to which EF 5.5 is applied, includes the semi-hard, hard, and very hard cheese categories, while the soft cheese group, characterized by an EF of 3.0, includes the hardness categories of soft and semi-soft cheeses. Data collected from numerous studies in the literature, concerning the definition of specific EFs during different cheese productions (Cattaneo et al, 2008;Fernandes et al, 2012;Cavallarin et al, 2014;Pietri et al, 2016;Pecorelli et al, 2018Pecorelli et al, , 2019, suggest that the division of cheeses into the abovementioned two wide categories based on MFFB and the consequent attribution of the suggested EF, may not be very accurate due to experimental evidences showing that cheeses belonging to the same hardness category are characterized by different EFs.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of Aflatoxin M1 enrichment factor in different cow milk cheese hardness category

et al. 2020

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Aflatoxin M1 (AFM1) is a hepatocarcinogenic and genotoxic derivative of aflatoxin B1 excreted into milk after ingestion of feed contaminated by Aspergillus genus fungi. Because of the important role of dairy products, especially cow cheese, in the human diet, there is great concern about the presence of AFM1 in this food category. EC Regulation No. 1881/2006 establishes the importance of the enrichment factor (EF), an essential parameter that must be defined in order to evaluate the maximum level of the toxin in cheese aiming to ensure that cheese has been produced from compliant milk. The Italian Ministry of Health has established two provisional AFM1 EFs (5.5 and 3.0) to be applied to as many cheese categories (hard and soft), defined according to the moisture content on a fat free basis (MFFB) classification. Two experimental productions of Primosale and Fior di Latte cheese, both belonging to the soft cheese category, showed an EF of 4.1 and 2.9 respectively. Data in literature also suggest that the EF attribution based on the current categorization may need reconsideration.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Evaluation of Aflatoxin M1 enrichment factor in different cow milk cheese hardness category

et al. 2020

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“…The Pecorino cheeses obtained from the three batches of milk derived from each dietary group of animals were manufactured separately using small-scale manufacturing facilities. The cheesemaking was conducted as reported by Pecorelli et al [ 15 ] and a total of 18 cheeses (approximately 1.2 kg each) per dietary treatment (3 cheeses × 3 milking groups × 2 sampling periods) were obtained.…”

Section: Methodsmentioning

confidence: 99%

Dietary Supplementation with Olive Mill Wastewater in Dairy Sheep: Evaluation of Cheese Characteristics and Presence of Bioactive Molecules

Branciari

Galarini

Miraglia

et al. 2020

Animals

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The aim of the study was to define the chemical characteristics, antioxidant capacity, oxidative status, sensory properties, and the presence of polyphenols in ovine cheese obtained after dietary administration of spray-dried olive mill wastewater (SDP). SDP is a waste from olive oil production rich in bioactive molecules obtained by further processing the olive mill wastewater through a spray-drying system. Thirty-six sheep were randomly assigned to two experimental groups that received a standard diet based on hay and concentrate. The concentrate fed to the SDP group was supplemented with SDP at a rate 25 g/kg (as fed). The trial lasted 9 weeks. Milk from the two treatment groups was separately collected and used for manufacturing cheese. Cheese quality parameters and proximate composition were not affected by the dietary treatment, whereas the antioxidant status and oxidative stability of cheese were positively affected. Polyphenol analyses in cheese were performed through liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS). The concentration of hydroxytyrosol and tyrosol, and their sulphate metabolites, were higher in cheese from supplemented sheep. These findings suggest that polyphenol metabolites can play a major role in the beneficial effects observed in food produced from sheep fed SDP.

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“…The pH measurements were carried out using a puncture electrode probe connected to a portable pH meter (Crison pH25, Crison Instruments, S.A., Barcelona, Spain). The salt content was determined by adopting the Volhard method (AOAC, 2000), and the a w was measured in according to Pecorelli et al ., (2018) using an AquaLab Series 3 TE device (Decagon Devices, Inc., Pullman, WA, USA).…”

Section: Methodsmentioning

confidence: 99%

Nutritional quality, safety and sensory properties of smoked tench (Tinca tinca) pâté from Trasimeno Lake, Italy

et al. 2019

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The present study evaluated the safety, nutritional and sensory properties of fish pâtés made from smoked tench (Tinca tinca) pulp. Two formulations of tench pâté were produced, one of which included olive oil and the other contained mascarpone cheese. The prepared pâté jars were thermally treated according to the method applied in the canning industry. The inactivation of Clostridium botulinum during thermal treatment was determined through a challenge test study, demonstrating the complete depletion of targeted bacteria. Tench pâtés showed high nutritional properties, especially the formulation with olive oil, which was characterised by lower contents of cholesterol and saturated fatty acids and a high level of monounsaturated fatty acids. The two experimental formulations possessed a specific sensory profile, due to the ingredients incorporated into the products. Consumers’ evaluation established differences in the acceptance of the two products: the formulation with added olive oil was more appreciated by consumers, who displayed a higher purchase intent for this product. The study suggests that minced smoked tench is not only a promising ingredient for pâté production but that it also represents a value-added product able to contribute to freshwater food consumption.

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Evaluation of the concentration factor of aflatoxin M1 in a semi-hard Pecorino cheese obtained from naturally contaminated milk

Cited by 21 publications

References 21 publications

Evaluation of Aflatoxin M1 enrichment factor in different cow milk cheese hardness category

Evaluation of Aflatoxin M1 enrichment factor in different cow milk cheese hardness category

Dietary Supplementation with Olive Mill Wastewater in Dairy Sheep: Evaluation of Cheese Characteristics and Presence of Bioactive Molecules

Nutritional quality, safety and sensory properties of smoked tench (Tinca tinca) pâté from Trasimeno Lake, Italy

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