Quantification of aflatoxin M1 carry-over rate from feed to soft cheese
| Autor: | Carolina Chiericatti, L. Costabel, D. Costamagna, G.M.L. Audero, M. Taverna, Mónica Gaggiotti, Marcelo Signorini |
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| Rok vydání: | 2019 |
| Předmět: |
Queso Blando
Aflatoxin Aflatoxin B1 AFLATOXIN M1 Health Toxicology and Mutagenesis Producción Lechera 010501 environmental sciences Raw material Toxicology 01 natural sciences Article Queso 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine Aflatoxins lcsh:RA1190-1270 Cheese Aflatoxinas media_common.cataloged_instance Food science European union Mycotoxin CARRY-OVER Zearalenone Dairy cattle lcsh:Toxicology. Poisons ComputingMethodologies_COMPUTERGRAPHICS 0105 earth and related environmental sciences media_common Soft Cheese Maximum level Milk Production food and beverages chemistry AFLATOXIN B1 Aflatoxin M1 Carry-over Immunoassay technique purl.org/becyt/ford/4.3 [https] purl.org/becyt/ford/4 [https] 030217 neurology & neurosurgery |
| Zdroj: | Toxicology Reports 6 : 782-787 (2019) INTA Digital (INTA) Instituto Nacional de Tecnología Agropecuaria instacron:INTA CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET Toxicology Reports Toxicology Reports, Vol 6, Iss, Pp 782-787 (2019) |
| ISSN: | 2214-7500 |
| DOI: | 10.1016/j.toxrep.2019.07.004 |
| Popis: | Graphical abstract Highlights • The levels of AFM1 in milk produced in Argentina are relatively low. • Milk production, fiber particle size and AFB1 level affected the carry-over rate. • The greatest proportion of AFM1 in milk is detected in whey during cheese. production. From January to December 2016, samples of milk and feeds of dairy cattle were monthly collected. The concentration of mycotoxins in all matrices was determined using the enzymatic immunoassay technique. The average concentration of aflatoxin B1 (AFB1), deoxynivalenol (DON) and zearalenone (ZEA) in feed was 3.01, 218.5 and 467 ug/kg, respectively. The average AFB1 carry-over rate was 0.84% with a variation between 0.05 to 5.93%. Particle size of the feed (P = 0.030) and individual milk production (P = 0.001) affected this rate. Mini-soft cheeses were produced using milk naturally contaminated with aflatoxin M1 (AFM1) as raw material to study its distribution both in whey and in cheese. The average level of AFM1 in milk was 0.014 μg/l. None of milk samples exceeded the maximum level accepted for AFB1 by the Southern Common Market (MERCOSUR) legislation (0.5 μg/l) and only 5.5% of samples exceeded the European Union (UE) regulations (0.05 μg/l). After the cheese elaboration, the concentration of AFM1 was determined in whey and in cheese. The greatest proportion (60%) was detected in whey while 40% AFM1 remained in the cheese. However, the concentration of AFM1 was higher in the cheese compared to the original milk. |
| Databáze: | OpenAIRE |
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