Review article

https://doi.org/10.46419/vs.51.5.6

Contamination of dairy products with aflatoxin M1

Ines Varga orcid.org/0000-0002-1089-9086 ; Croatian Veterinary Institute, Zagreb, Croatia
Božica Solomun Kolanović ; Croatian Veterinary Institute, Zagreb, Croatia
Ivana Varenina orcid.org/0000-0003-4860-8923 ; Croatian Veterinary Institute, Zagreb, Croatia
Đurđica Božić Luburić ; Croatian Veterinary Institute, Zagreb, Croatia
Nina Bilandžić orcid.org/0000-0002-0009-5367 ; Croatian Veterinary Institute, Zagreb, Croatia

Abstract

Aflatoxins are mycotoxins produced by species of the fungal genus Aspergillus. There are several types of aflatoxins, but the most toxic is aflatoxin B1 (AFB1). Different conditions (humidity and temperature) lead to the production of AFB1 on grains, especially maize. When ruminants consume contaminated feed, AFB1 enters into the gastrointestinal tract, is metabolised into aflatoxin M1 (AFM1) and secreted into milk. This contaminated milk is then used in the production of dairy products. Due to the presence of aflatoxin in milk and dairy products, control of these toxins is important for consumer protection. In the EU, the maximum residue level (MRL) of AFM1 in milk is set to 0.05 μg/kg and for infant milk to 0.025 μg/kg. However, there is no EU MRL for AFM1 in dairy products, though some countries have defined national limits. A number of studies have been carried out to determine the concentration of AFM1 in dairy products. Cheeses have the highest and yogurts the lowest concentration of AFM1, lower than the concentration in the milk from which it was produced. Due to the presence of aflatoxin in animal feed, milk and dairy products, various methods have been tested to reduce the concentrations of these toxins.

Keywords

Aspergillus; aflatoxin; aflatoxin M1; dairy products; cheese; yogurt; detoxification

Hrčak ID:

239071

URI

https://hrcak.srce.hr/239071

Publication date:

1.7.2020.

Article data in other languages: croatian

Visits: 1.668 *