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.
Aflatoxin M1 is a highly toxic 4-hydroxylated metabolite of aflatoxins B1 and
B2. It is one of the most potent hepatocarcinogens, mutagens, teratogens and
immunosuppressors. Feed is often contaminated with aflatoxigenic moulds and
aflatoxins with a high possibility of contaminating milk and dairy products
with aflatoxin M1. Samples of artificially contaminated milk were exposed to
the effects of physical conditions (temperature of -18oC and for microwaves
in a microwave oven), time (during the period from 1 to 12 months) and a
combination of the above mentioned conditions. Following this, levels of
aflatoxin M1 degradation were established by using the ELISA method. An
insignificant decrease in concentration of toxin was observed which indicates
that a temperature of -18?C does not significantly influence the
concentration of aflatoxin M1 in the artificially contaminated milk. At the
same time, treatment of milk with microwaves in a microwave oven showed an
insignificant influence on the percentage of aflatoxin M1 absorbance.
A seasonal study for determination of aflatoxin M1 level in dairy products in
Iranshahr, Iran