Incidence of aflatoxin M1 contamination in milk, white cheese, kashar and butter from Sakarya, Turkey

Yılmaz, Suzan Öztürk; Altinci, Alev

doi:10.1590/fst.40817

Cited by 21 publications

(12 citation statements)

References 31 publications

(45 reference statements)

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“…(2000). In Turkey, Öztürk Yilmaz and Altinci (2019) reported that 61.5% of milk and 40% of white cheese contained AFM 1 at levels from 0.002 to 0.478 µg/kg, while Koluaçık et al . (2015) described AFM 1 levels in cheese samples ranging from 0.016 to 0.136 µg/kg.…”

Section: Resultsmentioning

confidence: 99%

Occurrence of aflatoxin M₁ in milk and Minas Frescal cheese manufactured in Brazilian dairy plants

Gonçalves

Ulliana

Ramos

et al. 2021

Int J of Dairy Tech

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Aflatoxin M 1 (AFM 1 ) was determined in milk and Minas Frescal cheese (MFC) manufactured in dairy plants from São Paulo, Brazil. The average AFM 1 levels in raw, pasteurised milk and MFC were 0.028 AE 0.009 µg, 0.023 AE 0.006 µg/L and 0.113 AE 0.092 µg/kg, respectively. AFM 1 in raw (n = 1; 4%) and pasteurised (n = 2; 8%) milks exceeded the European maximum permitted level (MPL) of 0.05 µg/L. AFM 1 concentration rate for MFC was 4.9 AE 1.2. Although AFM 1 in all MFC samples was below the Brazilian's MPL for cheese (2.5 µg/kg), the levels found may increase the overall exposure of consumers to dietary aflatoxins.

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Section: Resultsmentioning

confidence: 99%

Occurrence of aflatoxin M₁ in milk and Minas Frescal cheese manufactured in Brazilian dairy plants

Gonçalves

Ulliana

Ramos

et al. 2021

Int J of Dairy Tech

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“…The big difference between the Mycosep TM columns and the SPE columns or IACs is that in Mycosep TM columns, the analyte is eluted and the interfering compounds are retained, while in the other columns the analyte is retained (Figure 3) [6,12]. However, the IAC method has proved to be a robust technique for the separation, purification and concentration of AFM1 in dairy products [3,23,38,39]. In official control, methods of analysis for determining AFM1 in milk should be able to detect traces of AFM1 at the level of ng/kg.…”

Section: Clean-upmentioning

confidence: 99%

Detection Methods for Aflatoxin M1 in Dairy Products

et al. 2020

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Mycotoxins are toxic compounds produced mainly by fungi of the genera Aspergillus, Fusarium and Penicillium. In the food chain, the original mycotoxin may be transformed in other toxic compounds, reaching the consumer. A good example is the occurrence of aflatoxin M1 (AFM1) in dairy products, which is due to the presence of aflatoxin B1 (AFB1) in the animal feed. Thus, milk-based foods, such as cheese and yogurts, may be contaminated with this toxin, which, although less toxic than AFB1, also exhibits hepatotoxic and carcinogenic effects and is relatively stable during pasteurization, storage and processing. For this reason, the establishment of allowed maximum limits in dairy products and the development of methodologies for its detection and quantification are of extreme importance. There are several methods for the detection of AFM1 in dairy products. Usually, the analytical procedures go through the following stages: sampling, extraction, clean-up, determination and quantification. For the extraction stage, the use of organic solvents (as acetonitrile and methanol) is still the most common, but recent advances include the use of the Quick, Easy, Cheap, Effective, Rugged, and Safe method (QuEChERS) and proteolytic enzymes, which have been demonstrated to be good alternatives. For the clean-up stage, the high selectivity of immunoaffinity columns is still a good option, but alternative and cheaper techniques are becoming more competitive. Regarding quantification of the toxin, screening strategies include the use of the enzyme-linked immunosorbent assay (ELISA) to select presumptive positive samples from a wider range of samples, and more reliable methods—high performance liquid chromatography with fluorescence detection or mass spectroscopy—for the separation, identification and quantification of the toxin.

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“…The occurrence of aflatoxin M 1 in cheese produced from milk contaminated with these toxin is a reality already described by several authors (Armorini et al, 2016;Campagnollo et al, 2016;Fernandes et al, 2012;Hassan et al, 2018;Iha et al, 2011;Kav et al, 2011;Koluacik et al, 2015;Manetta et al, 2009;Shahbazi et al, 2017;Xiong et al, 2018;Yilmaz & Altinci, 2019;Yoon et al, 2016;Zheng et al, 2017). In relation to the presence of AFM 1 in cheeses others factors, further to the presence of toxin in milk should be considered, as: kind of cheese, processing steps, kind of milk used to produce (raw or pasteurized), if there is period of maturation, addition of herbs among others (Campagnollo et al, 2016).…”

Section: Prevalence Of Aflatoxin M 1 In Milk and Cheesementioning

confidence: 76%

Aflatoxin M1: biological decontamination methods in milk and cheese

et al. 2022

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Dairy cattle when fed on aflatoxin B 1 may excrete aflatoxin M 1 in milk as a consequence of dietary exposure. Once AFM 1 is excreted in milk, it is present in dairy products such as cheese, yogurt, among others. This mycotoxin is quite resistant to temperature therefore heat treatments like pasteurization and ultra-pasteurization are not enough to inactivate it. In this context, this article provides an overview of the biological decontamination methods on milk and cheese of the last decade, as a contribution to evaluate the evolution of this strategy as well as its efficiency according to their authors. Relevant studies published between January 2009 and May 2019 were selected after a systematic search of the literature in PubMed, Science direct and Google Scholar databases. According with our research in the last decade few studies have been published on these methods and unfortunately none of the published studies tested such methods in cheese. Throughout the research many studies on decontamination methods were found, however, in phosphate buffered saline solution or in culture medium. Further studies on biological decontamination on milk and mainly on cheese are necessary for this technique to be better developed and applied to a large scale in the industries.

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Incidence of aflatoxin M1 contamination in milk, white cheese, kashar and butter from Sakarya, Turkey

Cited by 21 publications

References 31 publications

Occurrence of aflatoxin M₁ in milk and Minas Frescal cheese manufactured in Brazilian dairy plants

Occurrence of aflatoxin M₁ in milk and Minas Frescal cheese manufactured in Brazilian dairy plants

Detection Methods for Aflatoxin M1 in Dairy Products

Aflatoxin M1: biological decontamination methods in milk and cheese

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Incidence of aflatoxin M1 contamination in milk, white cheese, kashar and butter from Sakarya, Turkey

Cited by 21 publications

References 31 publications

Occurrence of aflatoxin M1 in milk and Minas Frescal cheese manufactured in Brazilian dairy plants

Occurrence of aflatoxin M1 in milk and Minas Frescal cheese manufactured in Brazilian dairy plants

Detection Methods for Aflatoxin M1 in Dairy Products

Aflatoxin M1: biological decontamination methods in milk and cheese

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Occurrence of aflatoxin M₁ in milk and Minas Frescal cheese manufactured in Brazilian dairy plants

Occurrence of aflatoxin M₁ in milk and Minas Frescal cheese manufactured in Brazilian dairy plants