Occurrence of aflatoxin M1 in white cheese samples from Tehran, Iran

Tavakoli, Hamid; Riazipour, M; Kamkar, Abolfazl; Shaldehi, Hassan Rafati; Nejad, Amir Sasan Mozaffari

doi:10.1016/j.foodcont.2011.07.024

Cited by 38 publications

(16 citation statements)

References 18 publications

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“…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). The results of this study indicated that there should be constant monitoring of AFM 1 levels in dairy products marketed in Brazil, especially because the country now has a specific limit for the mycotoxins in cheese.…”

Section: Resultssupporting

confidence: 64%

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

Trombete

Castro

Teixeira

et al. 2013

Braz. arch. biol. technol.

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Section: Resultssupporting

confidence: 64%

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

Trombete

Castro

Teixeira

et al. 2013

Braz. arch. biol. technol.

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“…Higher result was reported by Hosny et al [17]. In another investigations, AFM1 was detected in cheese with the values 64, 64.8, 78 and 80% [22][23][24][25].…”

Section: Resultsmentioning

confidence: 76%

Aflatoxin M1 in Milk and some Dairy Products: Level, Effect of Manufature and Public Health Concerns

Tahoun

Ahmed

Elez

et al. 2017

Zagazig Veterinary Journal

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Aflatoxins (AFs) are toxic and carcinogenic metabolites produced by a variety of fungi. Aflatoxin M1 (AFM1) is the major carcinogenic type frequently found in milk and dairy products, thus posing a significant impact on human health. The current study was undertaken to examine milk and some dairy products for contamination with AFM1 in local markets, Sharkia Governorate, Egypt, as well as the effect of manufacture. A total of 75 samples (15, each) of raw milk, pasteurized milk, yoghurt, processed cheese and Domiati cheese were randomly collected. AFM1 was detected in 27 (36%) out of the examined samples in which the level of AFM1 exceeded the limits (0 ng/L, kg) allowed by Egyptian regulation but only 6 (8%) samples exceeded the limits (50 ng/L, kg) allowed by European Commission regulation. Levels of AFM1 contamination in the examined milk and dairy products with mean values of 35.68 ± 10.90, 45.83 ± 7.80, 7.57 ± 1.92, 24.53 ± 3.91 and 42 ± 4.93 ng/L, kg in raw milk, pasteurized milk, yoghurt, processed cheese and Domiati cheese, respectively, were detected. The level of AFM1 decreased after yoghurt manufactur, while, cheese manufacture showed concentration of AFM1in curd than those in cheese milk. During refrigeration storage of yoghurt, the mean AFM1 toxin decreased after one, two, three, seven days, respectively, then nearly similar level from seven days to fourteen days of storage. In conclusion, widespread presence of AFM1 in raw milk and some dairy products were considered to be possible hazards for public health especially children therefore, continuous monitoring of AFM1 level in commonly marketed raw milk and dairy products in Sharkia markets should be regularly done. Manufacture and storage had little effect on AFM1 content in milk and dairy products, therefore, new or modern technologies for detoxification of milk should be further studied.

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“…In aflatoxin analysis, direct competitive ELISAs are usually used [12]. Tavakoli et al [61] used this method to determine the occurrence of AFM1 in 50 white cheese samples. Aflatoxin M1 was found in 60% (30/50) of the cheese samples, ranging from 0.0409 to 0.374 µ g/kg.…”

Section: Determinationmentioning

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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Occurrence of aflatoxin M1 in white cheese samples from Tehran, Iran

Cited by 38 publications

References 18 publications

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

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

Aflatoxin M1 in Milk and some Dairy Products: Level, Effect of Manufature and Public Health Concerns

Detection Methods for Aflatoxin M1 in Dairy Products

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