Occurrence of aflatoxin M1 in parmesan cheese consumed in Minas Gerais, Brazil

Abstract

RESUMOAflatoxina M 1 (AFM 1 ) pode ocorrer em leite e produtos de leite, resultante da ingestão de aflatoxina B 1 presente em rações de gado leiteiro. Um total de 88 amostras de queijo Parmesão, comercializadas no estado de Minas Gerais, Brasil, no período de março de 2004 a dezembro de 2004, foram analisadas para aflatoxina M 1 por cromatografia líquida de alta eficiência (CLAE) com detector de fluorescência, precedida de purificação da amostra por coluna de imunoafinidade. AFM 1 foi detectada em 40 das 88 amostras (46,4%). Entretanto, somente duas amostras entre estas estavam contaminadas em um nível acima do limite máximo permitido (250 ng kg -1 ), aceito pela Comunidade Européia para AFM 1 . O Brasil não apresenta tolerância máxima permitida para AFM 1 em queijo.Termos para indexação: Aflatoxina M 1 , queijo, ocorrência. ABSTRACTAflatoxin M 1 (AFM 1 ) may occur in milk and milk products, resulting from the ingestion of aflatoxin B 1 in feedstuffs by dairy cow. A total of 88 samples of Parmesan cheese marketed in Minas Gerais state, Brazil, from March 2004 to December 2004, were analyzed for AFM 1 by high-performance liquid chromatography (HPLC) with a fluorescence detector following sample clean-up using immunoaffinity columns. AFM 1 was detected in 40 of the 88 samples (46.4%). However, only two samples among these were contaminated at a level above the maximum permissible limit (250 ng kg -1 ) accepted by European Union for AFM 1. No AFM 1 maximum tolerance limit in cheese has been established in Brazil.

Survey of aflatoxin M1 in milk and dairy products consumed in Burdur, Turkey

“…2010). These fungi are ubiquitous and can occur in a wide range of agricultural commodities (Prado et al. 2008).…”

“…Milk and milk products are a good source of many nutrients such as proteins and calcium and are mainly consumed by children (Prado et al. 2008).…”

“…Aflatoxins are a group of mycotoxins produced by certain fungi, especially Aspergillus flavus (A. flavus) and Aspergillus parasiticus (A. parasiticus) (Wang et al 2010). These fungi are ubiquitous and can occur in a wide range of agricultural commodities (Prado et al 2008). Aspergillus flavus only produces B aflatoxins, while A. parasiticus produces both B and G aflatoxins (Van Egmond 1989).…”

To Determine the Occurence of Aflatoxin M1 (AFM1) in Samples of Cyprus Traditional Cheese (Halloumi): A Cross-Sectional Study

“…Although there are some literature published about the occurrence of AFM 1 in various cheese like feta, Parmesan, Manchego, Kahramanmaraş, white, kashar, cream, civil and cheeses produced by dairy ewe's milk [17][18][19][20][21][22][23][24] , there is not any information about the occurrence of AFM 1 in Halloumi is a firm pickled cheese with its origins in Cyprus.…”

Aflatoxin M1 contamination in grated parmesan cheese marketed in Rio de Janeiro - Brazil

“…Once present in milk, the toxin remains stable during the cheesemaking process such as HTST and UHT pasteurization, coagulation, acidification, maturation and others (Deveci et al 2007;Manetta et al 2009;Fernandes et al 2012). Recent studies have reported the contamination of AFM 1 in Brazilian dairy products and reveal the high incidence of this mutagenic mycotoxin (Prado et al 2008;Shundo et al 2009;Iha et al 2011). This represents a serious public health problem because cheeses are consumed by all age groups from infants to the aged (Sadeghi et al 2009).…”