Transfer of aflatoxin M1 from milk to ripened cheese in three Italian traditional production methods

Cavallarin, Laura; Antoniazzi, Sara; Giaccone, D.; Tabacco, Ernesto; Borreani, G.

doi:10.1016/j.foodcont.2013.10.008

Cited by 35 publications

(27 citation statements)

References 16 publications

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“…The sample identified for the survey was chosen on the basis of three main factors: firstly, the breeding supply chain for cheese in more complex than other if the OQT "mountain product" is to be applied, in agreement with the initial research on OQT [38,39]; secondly, OQT is a labeling scheme and its nature requires particular attention if it is to meet the requirements; thirdly, a model area was defined and the Alpine Arch of North-West of Italy was chosen, as it is a territory with a strong, long-standing cheese tradition, supported by several recent studies dedicated to traditional cheese production [40][41][42][43][44][45].…”

Section: Methodsmentioning

confidence: 89%

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Traditional Cheese Production and an EU Labeling Scheme: The Alpine Cheese Producers’ Opinion

et al. 2017

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Abstract:In 2012, the European Union introduced two optional quality terms (OQT) as new tools for the enhancement of food products. Two years later, the requirements for the use of the OQT "mountain product" were defined to enhance agricultural production in harsh environments, such as mountain areas. This new tool aimed at promoting local development, maintaining the economic activities in mountain areas and redistributing wealth. The present research aims at understanding if farmers perceived this tool as useful and evaluates their level of awareness. To this aim, a sample of 68 traditional cheese producers from the North West Alpine Arch was interviewed. The results show that some cheese producers have a positive attitude towards the concepts set out in the OQT "mountain product" and consider it a useful tool to promote and enhance their products. Some critical elements are also discussed.

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Section: Methodsmentioning

confidence: 89%

“…The transformation of milk into cheese must be carried out at a height of no less than 1400 m. The taste is sapid, balanced with a slightly consistent structure [42][43][44].…”

Section: Methodsmentioning

confidence: 99%

Traditional Cheese Production and an EU Labeling Scheme: The Alpine Cheese Producers’ Opinion

et al. 2017

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“…Therefore, the contamination of food products by AFM 1 can be considered as tremendous concerning issues (Campagnollo et al, 2016;Giovati et al, 2015). AFM 1 can bind to the casein fraction, which resulted in higher level of contamination in dairy products such as cheese in comparison with original milk (Cavallarin, Antoniazzi, Giaccone, Tabacco, & Borreani, 2014). In European countries, the maximum level of 0.05 mg/kg was set for AFM 1 in raw milk, heat-treated milk, and the raw milk for the producing dairy products (Campagnollo et al, 2016;Elsanhoty et al, 2014).…”

Section: Afl Atoxin Mmentioning

confidence: 99%

The detoxification of aflatoxin M₁ by Lactobacillus acidophilus and Bifidobacterium spp.: A review

Fashandi

Abbasi

Khaneghah

2018

J Food Process Preserv

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One of the most studied mycotoxins is Aflatoxin M1 (AFM1), which as a carcinogen should be eliminated or limited from food products especially dairy products. Among different detoxification methods of AFM1, several strains of lactic acid bacteria (LABs) (particularly Lactobacillus acidophilus and Bifidobacterium spp.) can bind Aflatoxin M1 and furthermore, eliminate them. The principal mechanism of detoxification by LABs is the physical binding to peptidoglycan and polysaccharides present in the bacterial cell wall. This paper reviews the detoxification capability of some LABs strains and the critical roles of factors affecting the binding procedures including LAB strains, optimum incubation time, and the cell concentration of LABs. Practical application This study reviewed the impact of lactic acid bacteria on detoxification of aflatoxin M1. As the high toxicity effect of aflatoxin M1 in food is proved, finding a safe method in order to remove them is crucial. Lactic acid bacterias (LABs) are vastly applied in food science and technology due to their various beneficial effects, being easy manageable and safe technique. LABs were completely efficient in the elimination of aflatoxins in food besides having no potential adverse health/toxic effects.

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“…Heat treatment of milk or the production of the yoghurt does not influence the occurrence of this mycotoxins. Moreover, the technological process of production of cheese leads to the accumulation of aflatoxin M 1 due to the binding of the aflatoxin M 1 for the casein fraction of milk (Cavallarin et al, 2014). Predominately, in dairy cattle nutrition, the corn is considered to be a source of contamination of the aflatoxin B 1 and consequently the aflatoxin M 1 .…”

Section: Introductionmentioning

confidence: 99%

Aflatoxin M1 in raw milk in the region of Vojvodina

Polovinski-Horvatović¹

2016

Mljekarstvo

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Aflatoxin М 1 was in the spotlight of public attention in Serbia and in the region in 2013 due to high level of this mycotoxin found in milk and milk products. Maximum allowed concentration of aflatoxin M 1 in milk by EU regulation is 50 ng/kg, while in the Republic of Serbia, allowed concentration by the current regulation is 250 ng/kg. During seven months period, from May to November, samples of raw milk were being taken from six farms, with 60 to 330 cows, from the region of Autonomous Province of Vojvodina, the Republic of Serbia, for the purpose of monitoring the occurrence of aflatoxin M 1 in milk and its variation during this period. The highest level of 39.8 ng/kg was found in November, while the mean value for the whole period was 7.9 ng/kg. None of the samples had higher level of this mycotoxin than allowed by EU regulation or by current legislation of the Republic of Serbia. The second group of samples included a total of 38 samples of raw milk, from the period of October and November, were taken from different producers from the region of Vojvodina and analyzed on the occurrence of aflatoxin M 1 . In this group of samples, the occurrence of aflatoxin M 1 was much higher, with the average value of 230 ng/kg. The highest found value was 864 ng/kg. In 13 samples, the aflatoxin M 1 content was higher than the allowed by the legislation of the Republic of Serbia, while in 24 (63.2 %) samples determined concentration exceeded the value allowed by EU regulation. Data from this work suggest huge differences in the occurrence of aflatoxin M 1 in milk between the producers in this region. Regular monitoring is necessary to avoid situation with the elevated level of aflatoxin M 1 in milk. This measure will protect both the consumers and the producers of milk and milk product.

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Transfer of aflatoxin M1 from milk to ripened cheese in three Italian traditional production methods

Cited by 35 publications

References 16 publications

Traditional Cheese Production and an EU Labeling Scheme: The Alpine Cheese Producers’ Opinion

Traditional Cheese Production and an EU Labeling Scheme: The Alpine Cheese Producers’ Opinion

The detoxification of aflatoxin M₁ by Lactobacillus acidophilus and Bifidobacterium spp.: A review

Aflatoxin M1 in raw milk in the region of Vojvodina

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Transfer of aflatoxin M1 from milk to ripened cheese in three Italian traditional production methods

Cited by 35 publications

References 16 publications

Traditional Cheese Production and an EU Labeling Scheme: The Alpine Cheese Producers’ Opinion

Traditional Cheese Production and an EU Labeling Scheme: The Alpine Cheese Producers’ Opinion

The detoxification of aflatoxin M1 by Lactobacillus acidophilus and Bifidobacterium spp.: A review

Aflatoxin M1 in raw milk in the region of Vojvodina

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Product

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The detoxification of aflatoxin M₁ by Lactobacillus acidophilus and Bifidobacterium spp.: A review