Occurrence of Aflatoxin M1 in tank bulk goat milk and ripened goat cheese

Aflatoxin M1 contamination in milk from five dairy species in Pakistan

“…Buffalo milk AFM 1 contamination has been shown by Garg, Murthy, Bhanderi, and Sherasia (2004). Occurrence of aflatoxin M 1 in goat milk was shown by Virdis, Corgiolu, Scarano, Pilo, and De santi (2008) and by Oliveira and Ferraz (2007). Many studies show contamination of AFM 1 in sheep milk ( Battacone et al, 2005;Benedetti, Iametti, Bonomi, & Mannino, 2005;Bognanno et al, 2006).…”

Evaluation of immunoenzymatic methods for the detection of aflatoxin M1 in ewe’s milk

“…The acute lethal dose for adults is approximately 10-20 mg of aflatoxins (Pitt, 2000). At specific temperatures and relative humidities, Aspergillaceae can produce AFs of groups B and G (AFB and AFG) in crops, plant products, and in all the steps of the food chain from feed to animal feeding (Virdis, Corgiolu, Scarano, Pilo, & De Santis, 2008). Stored animal feed (silage, grains and cake) are at higher risk of AFs' contamination, most frequently AFB1 and AFB2, which is particularly true for maize, cotton seed and oil-cake (World Health Organization (WHO), 1998).…”

“…Among others, Enzyme-Linked ImmunoSorbent Assay (ELISA) is a well-known assay for the detection of AFM1 in both cow's (Rosi et al, 2007) and goat's milk (Virdis et al, 2008), but there are no references to the use of this method with ewe's milk. A long list of the advantages that ELISA tests offer could be mentioned as they are generally relatively accurate tests; they are considered highly sensitive and specific, and their results could be comparable with those obtained by HPLC (Abbas, 2005).…”

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

“…In Italy, 41 cheese samples were evaluated and, about 10% were positive for AFM 1 . The highest value found was 0.39 µg/kg (Virdis et al 2008). AFM 1 contamination has also been recently described in other dairy products, including different varieties of cheeses by Elzupir and Elhussein (2010);Fallah et al (2011);Elkak et al (2012); Anfossi et al (2012) and Tavakoli et al (2012).…”