Estimation of Aflatoxin M1 Levels in Some Dairy Products Manufactured from Raw Milk Experimentally Inoculated with Toxin
Article Sidebar
Main Article Content
Abstract
Fate of AflatoxinM1 in soft white cheese and its by-product (whey) and in yogurt locally made from raw sheep's and goat's milk experimentally inoculated with 0.05 and 0.5 µg/l AflatoxinM1 were investigated using ELISA technique. Results reported that AflatoxinM1 was concentrated in cheese at levels significantly higher than that recorded in the raw milk that used for its processing, with a significant decrease in AflatoxinM1 levels in its by-product (whey) comparable to the raw milk used in manufacturing at both inoculated levels. Yogurt produced from raw sheep's milk at second inoculated level exerted AflatoxinM1concentration significantly lower than that present in the milk. Significant differences in AflatoxinM1distribution in cheese and whey produced from sheep's milk comparable to their counterparts produced from goat's milk were recorded. Finally, results revealed the efficacious role of the various dairy manufacturing processes in AflatoxinM1 distribution and the necessity to issue of local legislations concerning the maximum permissible limits for AflatoxinM1 in milk in order to stay within the universal permissible levels for AflatoxinM1 in dairy products to provide greater protection for consumer health.
Downloads
Article Details
How to Cite
References
Muehlhoff, E.; Bennett, A. and McMahon, D. (2013). Milk and dairy products in human nutrition. Rome: Food and Agriculture Organization of the United Nations, Pp: 103-134.
Park, YW.; Juárez, M.; Ramos, M. and Haenlein, GFW. (2007). Physico-chemical characteristics of goat and sheep milk. Small Ruminant Research, 68 (1-2): 88-113.
Yangilar, F. (2013). As a potentially functional food: goats’ milk and products. J. Food Nutr. Res., 1: 68-81.
Pearce, RJ. (1992). Whey protein recovery and whey protein fractionation. In: Zadow, JG. (ed.). Whey and lactose processing. Elsevier Science Publications, London, Pp 271-361.
Creppy, EE. (2002). Update of survey, regulation and toxic effects of mycotoxins in Europe. Toxicol. Lett., 127: 19-28.
Williams, JH.; Phillips, TD.; Jolly, PE.; Stiles, JK.; Jolly, CM. and Aggarwal, D. (2004). Human aflatoxicosis in developing countries: A review of toxicology, exposure, potential health consequences and interventions. Am. J. Clin. Nutr., 80:1106-11022.
Kucukcakan, B. and Hayrulai-Musliu, Z. (2015). Challenging role of dietary aflatoxin B1 exposure and hepatitis B infection on risk of hepatocellular carcinoma. Open Access Macedonian J. Med. Sci., 3 (2): 363–639.
Marsi, MS.; Booth, AN. and Hsieh, DPH. (1974). Comparative metabolic conversation of aflatoxin B1 in aflatoxin M1 and Q1. Life Sci., 15: 203-209.
Iqbal, SZ.; Jinap, S.; Pirouz, AA. and Ahmad Faizal, AR. (2015). Aflatoxin M1 in milk and dairy products, occurrence and recent challenges: a review. Trends in Food Science & Technology, 46(1): 110-119.
FAO, Food and Agriculture Organization. (1997). Worldwide regulations for mycotoxins 1995. A compendium. FAO Food and Nutrition Paper 64, Rome, P: 43.
EC, European Commission. (2001). Commission regulation (EC) No. 466/2001 of 8 March 2001 setting maximum levels for certain contaminants in foodstuffs. Official J. Eu. Commun. L., 77: 1-13.
FSA, Food Standards Agency. (2003). Mycotoxins-EC permitted levels. Document Reference MPC 04/43, september, London.
Prandini, A.; Tansini, G.; Sigolo, S.; Filippi, L.; Laporta, M. and Piva, G. (2009). Review: on the occurrence of aflatoxin M1 in milk and dairy products. Food Chem. Toxicol., 47: 984-991.
Ali, LA. and Saleem, RM. (1983). Manufacture of Cheese and Fermented Dairy Products. 1st ed., University of Mosul Press, Iraq, (in Arabic), Pp: 518-520.
Tamime, AY. and Robinson, RK. (1999). Yogurt: science and technology. 2nd ed., Cambridge: Woodhead Publishing Ltd., Pp: 324-406. 16. R-Biopharm GmbH. (1999). Enzyme immunoassay for the quantitative analysis of aflatoxins. Ridascreen Aflatoxin M1 Art. No: R-1111. Darmstadt, Germany.
Akkaya, L.; Birdane, YO.; Oguz, H. and Cemek, M. (2006). Occurrence of aflatoxin M1 in yogurt samples from Afyonkarahisar, Turkey. Bulletin of the Veterinary Institute in Pulawy, 50: 517-519
Steel, RG. and Torrie, JH. (1980). Principles and procedures of statistics: A biometrical approach. 2nd ed., New York, McGraw-Hill.
Duncan, DB. (1955). Multiple range F-test. Biometrics. 11: 1-42.
Rubio, R.; Moya, VJ.; Berruga, MI.; Molina, MP. and Molina, A. (2011). Aflatoxin M1 in the intermediate dairy products from Manchego cheese production: distribution and stability. Mljekarstvo, 61(4): 283-290.
Tahoun, AB.; Ahmed, MM. Abou Elez, RM. and AbdEllatif, SS. (2017). Aflatoxin M1 in milk and some dairy products: level, effect of manufacture and public health concerns. Zagazig Vet. J., 45(2): 188-196.
Applebaum, R.; Brackett, RE.; Wiseman, DW. and Marth, EH. (1982). Aflatoxin: toxicity to dairy cattle and occurrence in milk and milk products. J. Food Prot., 45: 752-777.
Battacone, G.; Nudda, A.; Palomba, M.; Pascale, M.; Nicolussi, P. and Pulina, G. (2005). Transfer of aflatoxin B1 from feed to milk and from milk to curd and whey in dairy sheep fed artificially contaminated concentrates. J. Dairy Sci., 88: 3063-3069.
Deveci, O. (2007). Changes in the concentration of aflatoxin M1 during manufacture and storage of white pickled cheese. Food Control, 18: 1103-1107.
Popoviü-Vranješ, A.; Ješiü, G.; Lopiþiü-Vasiü, T.; Grubješiü, G. and Kralj, A. (2014). Transfer of aflatoxin M1 from the contaminated milk into cheese and whey. Proceedings of the International Symposium on Animal Science. September, Belgrade-Zemun.
Purchase, IFH. Steyn, M.; Rinsma, R. and Tustin, RC. (1972). Reduction of the aflatoxin M1 in milk by processing. Food Cosmetics Toxicol., 10: 383-387.
Blanco, JL.; Domínguez, L.; Gómez-Lucía, E.; Garayzabal, JFF.; Goyache, J. and Suárez, G. (1988). Behavior of aflatoxin during manufacture, ripening and storage of Manchego-type cheese. J. Food Sci., 53: 1373-1376.
Huseyin Oruc, H.; Cibik, R. and Guns, E. (2007). Fate of aflatoxin M1 in Kashar cheese. J. Food Safety, 27: 82-90.
Oruc, HH.; Cibik, R.; Yilmaz, E. and Kalkanli, O. (2006). Distribution and stability of aflatoxin M1 during processing and ripening of traditional white pickled cheese. Food Addit. Contam., 23: 190-195.
Virdis, S.; Corgiolu, G.; Scarano, C.; Pilo, AL. and De Santis, EPL. (2008). Occurrence of Aflatoxin M1 in tank bulk goat milk and ripened goat cheese. Food Control, 19: 44-49.
Govaris, A.; Roussi, V.; Koidis, PA. and Botsoglou, NA. (2002). Distribution and stability of aflatoxin M1 during production and storage of yogurt. Food Addit. Contam., 19: 1043-50.
Al-Delaimy, KhS. and Mahmoud, IF. (2015). Aflatoxin M1 in milk and milk products in Jordan and methods for its reduction: A preliminary study. Br. J. Appl. Sci. Technol., 6 (6): 597-605.
Van Egmond, HP. (1983). Mycotoxins in dairy products. Food Chem., 11: 289-307.
Iha, MH. Barbosa, CB. Okada, IA. and Trucksess, MW. (2013). Aflatoxin M1 in milk and distribution and stability of aflatoxin M1 during production and storage of yogurt and cheese. Food control, 29: 1-6.
Munksgaard, L.; Larsen, L.; Werner, H.; Andersen, PE. and Viuf, BT. (1987). Carryover of aflatoxin from cows' feed to milk and milk products. Milchwissenschaft, 42: 165-167.
Bakirci, I. (2001). A study on the occurrence of aflatoxin M1 in milk and milk products produced in Van province of Turkey. Food Control, 12: 45-51.
Brackett, RE. and Marth, EH. (1982). Association of aflatoxin M1 with casein. Zeitschrift für Lebensmittel Untersuchung und Forschung, 174 (6): 439-441.
El Deeb, SA.; Zaki, N.; Shoukry, YMR. and Kheadr, EE. (1992). Effect of some technological processes on stability and distribution of aflatoxin M1 in milk. Egyptian J. Food Sci., 20: 29-42.
Bovo, F.; Corassin, CH.; Rosim, RE. and Oliveira, CAF. (2012). Efficiency of lactic acid bacteria strains for decontamination of aflatoxin M1 in phosphate buffer saline solution and in skimmed milk. Food Bioprocess Tech., 5: 1–5.