Presence of aflatoxin M1 in white and hard cheese samples from Serbia

Škrbić, Biljana; Antić, Igor; Živančev, Jelena

doi:10.1016/j.foodcont.2014.08.031

Cited by 50 publications

(35 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The AFM1 extraction from cheese is generally carried out using organic solvents, like an acetonitrile-water mixture [22] or a methanol-water mixture [23]. However, chlorinated organic solvents like dichloromethane [17] and chloroform [24] can also be used.…”

Section: Extractionmentioning

confidence: 99%

Detection Methods for Aflatoxin M1 in Dairy Products

et al. 2020

View full text Add to dashboard Cite

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.

show abstract

Section: Extractionmentioning

confidence: 99%

Detection Methods for Aflatoxin M1 in Dairy Products

et al. 2020

View full text Add to dashboard Cite

show abstract

“…The results obtained by Spirić et al [3] show a weak contamination of 54 analyzed cheese samples from the market. In 13% of all analyzed samples, the level of AFM1 contamination was above the adopted limit of 0.25 mg/kg [4]. Tomašević et al [8] detected AFM1 in milk and dairy products from the same market and found that in more than 30% of analyzed samples, the levels exceeded the EU's maximum residue limit.…”

Section: Discussionmentioning

confidence: 93%

“…AFB1 is the emerging mycotoxin produced by Aspergillus flavus and Aspergillus parasiticus. The fungal mycotoxin, AFB1, can be found in agricultural products such as maize, cereals, rice, and dried fruits that are stored in hot and humid conditions [2,3,4]. Reports from epidemiological studies have demonstrated that AFB1 is the most hepatocarcinogenic mycotoxin especially for HCC [5].…”

Section: Introductionmentioning

confidence: 99%

Hepatocellular carcinoma and impact of aflatoxin difuranocoumarin derivative system: A case report

Ilić

Putnik²,

Prvulović-Bunović

et al. 2016

Srp Arh Celok Lek

View full text Add to dashboard Cite

show abstract

“…To determine aflatoxin-M 1 in milk and yogurt, the method developed by Gizachew, Szonyi, Tegegne, Hanson, and Grace (2016) was adapted, while the method of Škrbić, Antić, and Živančev (2015) was modified to determine aflatoxin-M 1 in cheese products. One hundred milliliter of milk and yogurt samples was warmed to 37°C in a water bath and then centrifuged at 10°C with 3500 g for 10 min (model TDL-5-A; Lab companion, Korea).…”

Section: Analysis Of Aflatoxins In Milk and Dairy Productsmentioning

confidence: 99%

“…The contamination of aflatoxin-M 1 in these samples can be attributed to the intake of aflatoxigenic mold contaminated feeds by milkproducing animals. Variability of aflatoxin-M 1 in milk and dairy products is influenced by several factors such as geographical region, seasons, type and quality of feed, feed storage conditions, and processing methods and conditions (Gizachew et al, 2016;Škrbić et al, 2015). In Sudan, 95% of milk was contaminated with aflatoxin-M 1 ranging between 220 and 6,800 ng/L (Elzupir & Elhussein, 2010), whereas 6-527 ng/L of aflatoxin-M 1 was detected in 15% of cow milk samples from Cameroon (Tchana, Moundipa, & Tchouanguep, 2010 The first integer is the number, and the integer in parenthesis is the percent of samples containing a specified level of aflatoxins.…”

Section: Occurrence Of Aflatoxin-m 1 In Milk and Dairy Productsmentioning

confidence: 99%

Occurrence of aflatoxin in agricultural produce from local markets in Burundi and Eastern Democratic Republic of Congo

Udomkun

Mutegi

Wossen

et al. 2018

Food Science & Nutrition

View full text Add to dashboard Cite

Aflatoxins are noxious secondary metabolites, of certain fungal species, found in food and feed. Contamination of a commodity with aflatoxins is associated with production and storage losses, and subsequently less food availability. Aflatoxins can also pose human health risks and represent a barrier to the development of trade, in both domestic and international markets. In this study, samples of cassava, maize, groundnut, beans, soybean, sorghum and milk, and their processed products were collected from local markets in Burundi and Eastern DRC. In order to investigate the levels of aflatoxin, crop samples were analyzed using a single step lateral flow immunochromatographic assay (Reveal Q+), while enzyme‐linked immune‐sorbent assay (ELISA) was used to analyze aflatoxin‐M1 in milk, yogurt, and cheese samples. The results revealed the presence of aflatoxins in all samples from both countries, with levels ranging from 1.3 to 2,410 μg/kg. Samples collected from Burundi contained relatively higher (p > 0.0.5) levels of aflatoxins. In 51% of all the crops samples, total aflatoxin contamination was above the EU maximum tolerable level of 4 μg/kg. Processed products, particularly from groundnut, maize, and sorghum, had the highest levels of aflatoxin contamination when compared to unprocessed grain. With regard to milk and dairy products, the level of aflatoxin‐M1 ranged from 4.8 to 261.1 ng/kg. Approximately 29% of milk and yogurt samples had aflatoxin‐M1 higher than the EU regulatory limit of 50 ng/kg, whereas 20% of cheese samples were found to be contaminated at levels higher than the maximum limit of 250 ng/kg. These results can serve as the basis for pre‐ and postharvest approaches to reduce aflatoxin contamination in agricultural commodities in Burundi and Eastern DRC in order to reduce health risk, avoid reduced production in livestock, and open up export markets.

show abstract

Presence of aflatoxin M1 in white and hard cheese samples from Serbia

Cited by 50 publications

References 38 publications

Detection Methods for Aflatoxin M1 in Dairy Products

Detection Methods for Aflatoxin M1 in Dairy Products

Hepatocellular carcinoma and impact of aflatoxin difuranocoumarin derivative system: A case report

Occurrence of aflatoxin in agricultural produce from local markets in Burundi and Eastern Democratic Republic of Congo

Contact Info

Product

Resources

About