Occurrence of aflatoxin M<sub>1</sub> in milk and Minas Frescal cheese manufactured in Brazilian dairy plants

Gonçalves, Bruna Caroline Marques; Ulliana, Rômulo D; Ramos, Gustavo Luís de Paiva Anciens; Cruz, Adriano G.; Oliveira, Carlos Augusto Fernandes de; Kamimura, Eliana Setsuko; Corassin, Carlos Humberto

doi:10.1111/1471-0307.12772

Cited by 12 publications

(10 citation statements)

References 23 publications

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“…This strategy must include; supporting small scale farms and educating farmers on proper practices that increase milk quality; ensuring the safety of feed administered to cattle; strengthening collection centers and cooperatives and supplying them with necessary laboratory equipment to facilitate analysis of milk delivered to them; and finally reinforcing strict regulations and measures and continuously monitoring AFM 1 contamination in order to preserve the quality and ensure the safety of milk and dairy products consumed by Lebanese population. In this context, Gonçalves et al (2021) evaluated the occurrence of AFM 1 in bulk raw and pasteurized milks, and the resulting Minas Frescal cheese manufactured in cheese-processing plants from São Paulo, Brazil and a high incidence of AFM 1 was observed in samples. This reinforces the need to control AFM 1 in dairy products.…”

Section: Mycotoxins In Milk and Dairy Productsmentioning

confidence: 99%

Influence of grains postharvest conditions on mycotoxins occurrence in milk and dairy products

et al. 2022

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Mycotoxins are secondary metabolites produced by some filamentous fungi, which can cause toxic effects in humans and animals. The purpose of the study was to report the influence of postharvest conditions of grains and animal feed on the occurrence of mycotoxins in milk and dairy products which are widely consumed worldwide and have several health benefits for consumers. Among the most toxic mycotoxins are aflatoxins (AFs), with AFB 1 being the most toxic and present in grains and cereals used in the feeding of dairy cows. After ingestion, AFB 1 is converted to AFM 1 , which is excreted in milk, being a source of direct contamination to consumers of this product and dairy products. Thus, knowledge about this substance and the care that can be taken to reduce the consumption of contaminated food is a matter of great importance concerning public health and food safety. This review reports that the temperature and humidity at which the grains are stored, are the main conditions that can be controlled during storage, aiming to reduce the growth of fungi and the production of mycotoxins. This work reinforces that the continuous control of mycotoxins in milk and dairy products is of vital importance to obtain a safe product. Besides, strategies to mitigate the development of fungal contamination have been carefully revised to prevent the formation of these toxic substances.

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Section: Mycotoxins In Milk and Dairy Productsmentioning

confidence: 99%

Influence of grains postharvest conditions on mycotoxins occurrence in milk and dairy products

et al. 2022

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“…Soft cheeses are habitually made by coagulating casein with acid, while hard cheeses are ripened after coagulation of the milk proteins with the rennet and culture acids. However, both types of cheeses can accumulate variable levels of AFM 1 , depending on the moisture content of the product [ 11 ], as shown in previous studies of AFM 1 in cheeses from the states of São Paulo, Amazonas, and Santa Catarina in Brazil [ 11 , 12 , 13 ]. At present, there are no available details on AFM 1 level in cheeses from the state of Pernambuco, Brazilian.…”

Section: Introductionmentioning

confidence: 97%

Incidence and Levels of Aflatoxin M1 in Artisanal and Manufactured Cheese in Pernambuco State, Brazil

Silva

Cruz

Ali

et al. 2023

Toxins

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Cheese is one of the most susceptible dairy foods to accumulating aflatoxins due to their high affinity to caseins. The consumption of cheese contaminated with high levels of aflatoxin M1 (AFM1) can be highly harmful to humans. The present work, based on high-performance liquid chromatography (HPLC), highlights the frequency and levels of AFM1 in coalho and mozzarella cheese samples (n = 28) from the main cheese-processing plants in Araripe Sertão and Agreste in the state of Pernambuco, Brazil. Of the evaluated cheeses, 14 samples were artisanal cheeses and the remaining 14 were industrial (manufactured) cheeses. All samples (100%) had detectable levels of AFM1, with concentrations ranging from 0.026 to 0.132 µg/kg. Higher levels (p < 0.05) of AFM1 were observed in artisanal mozzarella cheeses, but none of the cheese samples exceed the maximum permissible limits (MPLs) of 2.5 µg/kg established for AFM1 in cheese in Brazil and 0.25 µg/kg in the European countries by the European Union (EU). The high incidence of low levels of AFM1 found in the evaluated cheeses underscores the need for stringent control measures to prevent this mycotoxin in milk used for cheese production in the study area, with the aim of protecting public health and reducing significant economic losses for producers.

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“…As the most toxic aflatoxin, AFB 1 has been classified as a first-level human carcinogen, which has caused serious safety problems worldwide and caused huge economic losses annually (Rocha et al, 2014;Pimpitak et al, 2020). The carcinogenic, teratogenic, mutagenic and immunosuppressive capabilities of AFB 1 necessitate research on the ways to control the buildup of the toxin in the food chain (Adebo et al, 2016a;Gonçalves et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Screening and characterization of a salt-tolerant aflatoxin B1-degrading strain isolated from Doubanjiang, a Chinese typical red pepper paste

et al. 2022

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Aflatoxin B 1 (AFB 1 ) is a carcinogenic mycotoxin present in many foods, posing a serious human health problem. Oriental high-salt fermented foods are highly susceptible to AFB 1 contamination due to their production process and condition. Therefore, it is necessary to isolate microbial resources that can remove AFB 1 in a high-salt condition. In the current study, forty-nine salt-tolerant microorganisms with the ability to remove AFB 1 were isolated from Doubanjiang, a Chinese typical high-salt red pepper paste. Among them, Bacillus velezensis AD8 had the highest removal rate of AFB 1 . The AFB 1 removal activity of B. velezensis AD8 was mainly attributed to culture supernatant, and it was sensitive to sodium dodecyl sulfate (SDS) or/and proteinase-K treatment, which indicated that extracellular enzyme contributed to the degradation of AFB 1 . The optimal incubation time, pH value and NaCl concentration of the initial medium for degradation of AFB 1 by the B. velezensis AD8 were investigated. In addition, the AFB 1 concentration had no significant effect on degradation activity. The addition of nitrogen source, Mg 2+ and Mn 2+ stimulated degradation rate, whereas addition of carbon source, Zn 2+ and Fe 2+ inhibited degradation. Thus, B. velezensis AD8 might be a potential candidate to degrade AFB 1 in high-salt food matrices.

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

Cited by 12 publications

References 23 publications

Influence of grains postharvest conditions on mycotoxins occurrence in milk and dairy products

Influence of grains postharvest conditions on mycotoxins occurrence in milk and dairy products

Incidence and Levels of Aflatoxin M1 in Artisanal and Manufactured Cheese in Pernambuco State, Brazil

Screening and characterization of a salt-tolerant aflatoxin B1-degrading strain isolated from Doubanjiang, a Chinese typical red pepper paste

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

Cited by 12 publications

References 23 publications

Influence of grains postharvest conditions on mycotoxins occurrence in milk and dairy products

Influence of grains postharvest conditions on mycotoxins occurrence in milk and dairy products

Incidence and Levels of Aflatoxin M1 in Artisanal and Manufactured Cheese in Pernambuco State, Brazil

Screening and characterization of a salt-tolerant aflatoxin B1-degrading strain isolated from Doubanjiang, a Chinese typical red pepper paste

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