Occurrence and seasonal variation of aflatoxin M1 in raw cow milk collected from different regions of Algeria

Mohammedi-Ameur, Sarah; Mohammedi, D.; Brera, Carlo; Kardjadj, Moustafa; Ben-Mahdi, Meriem Hind

doi:10.14202/vetworld.2020.433-439

Cited by 26 publications

(26 citation statements)

References 43 publications

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“…Different labels such as radioisotopes, fluorophores and enzymes can be used to amplify the binding process for better signal recognition. In a study by Mohammedi-Ameur et al, the levels of AFM1 was detected by ELISA method, which ranged between 95.59 and 557.22 ng•L −1 with a total mean concentration of 71.92 ng•L −1 in raw milk, thereby exceeding the USA and EU allowance limit (500 ng•L −1 and 0.050 µg•kg −1 ) [134].…”

Section: Af Detection Strategiesmentioning

confidence: 92%

Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds

Nazhand

Durazzo²,

Lucarini³

et al. 2020

Foods

105

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Mycotoxin contamination continues to be a food safety concern globally, with the most toxic being aflatoxins. On-farm aflatoxins, during food transit or storage, directly or indirectly result in the contamination of foods, which affects the liver, immune system and reproduction after infiltration into human beings and animals. There are numerous reports on aflatoxins focusing on achieving appropriate methods for quantification, precise detection and control in order to ensure consumer safety. In 2012, the International Agency for Research on Cancer (IARC) classified aflatoxins B1, B2, G1, G2, M1 and M2 as group 1 carcinogenic substances, which are a global human health concern. Consequently, this review article addresses aflatoxin chemical properties and biosynthetic processes; aflatoxin contamination in foods and feeds; health effects in human beings and animals due to aflatoxin exposure, as well as aflatoxin detection and detoxification methods.

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Section: Af Detection Strategiesmentioning

confidence: 92%

Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds

Nazhand

Durazzo²,

Lucarini³

et al. 2020

Foods

105

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“…However, not only plant products can be a source of mycotoxins. This also applies to raw materials and products of animal origin (e.g., milk, meat) [7][8][9]. Moreover, it is believed that organic products are more likely to be contaminated with mycotoxins than conventional products due to the non-use of synthetic fungicides in their cultivation.…”

Section: Mycotoxinsmentioning

confidence: 99%

Mycotoxins—Prevention, Detection, Impact on Animal Health

Kępińska-Pacelik

Biel

2021

Processes

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Mycotoxins are defined as secondary metabolites of some species of mold fungi. They are present in many foods consumed by animals. Moreover, they most often contaminate products of plant and animal origin. Fungi of genera Fusarium, Aspergillus, and Penicillum are most often responsible for the production of mycotoxins. They release toxic compounds that, when properly accumulated, can affect many aspects of breeding, such as reproduction and immunity, as well as the overall liver detoxification performance of animals. Mycotoxins, which are chemical compounds, are extremely difficult to remove due to their natural resistance to mechanical, thermal, and chemical factors. Modern methods of analysis allow the detection of the presence of mycotoxins and determine the level of contamination with them, both in raw materials and in foods. Various food processes that can affect mycotoxins include cleaning, grinding, brewing, cooking, baking, frying, flaking, and extrusion. Most feeding processes have a variable effect on mycotoxins, with those that use high temperatures having the greatest influence. Unfortunately, all these processes significantly reduce mycotoxin amounts, but they do not completely eliminate them. This article presents the risks associated with the presence of mycotoxins in foods and the methods of their detection and prevention.

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“…Toxin contamination of food, especially of milk and dairy products, is a serious problem and can occur in various countries. The toxin level of milk can strongly depend on seasons and feed [133,134]. As silage is a significant part of feed used for cows, its quality is very important.…”

Section: Problems Related To Silagementioning

confidence: 99%

Insight into Yeast–Mycotoxin Relations

et al. 2021

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Fungal mycotoxins are secondary metabolites that can be present in green forage, hay, or silage. Consumption of contaminated plants or agricultural products can cause various animal and human diseases, which is why problems associated with mycotoxins have received particular attention. In addition, public pressure to produce healthy food and feed is also increasing. As the results of several surveys indicate that yeasts can decrease toxic effects by binding or converting secondary metabolites or control growth of harmful fungi, this article provides an overview of the yeast species that can have great potential in detoxification. The most important antagonistic yeast species against toxigenic fungi are described and the mode of their inhibitory mechanisms is also discussed. We provide an insight into toxin binding and biotransformation capacities of yeasts and examples of their use in silo. Issues requiring further study are also mentioned.

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Occurrence and seasonal variation of aflatoxin M1 in raw cow milk collected from different regions of Algeria

Cited by 26 publications

References 43 publications

Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds

Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds

Mycotoxins—Prevention, Detection, Impact on Animal Health

Insight into Yeast–Mycotoxin Relations

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