Determination of aflatoxin M1 levels in cheese in Iran's market

被引:0
作者
Abedini, Amirhossein [1 ]
Sadighara, Parisa [2 ]
Akbari-Adergani, Behrouz [3 ]
Eskandari, Soheyl [4 ,5 ]
Yousefi, Mahmood [6 ]
机构
[1] Shahid Beheshti Univ Med Sci, Natl Nutr & Food Technol Res Inst, Fac Nutr Sci & Food Technol, Student Res Comm,Dept Food Sci & Technol, Tehran, Iran
[2] Univ Tehran Med Sci, Sch Publ Hlth, Dept Environm Hlth, Div Food Safety & Hyg, Tehran, Iran
[3] Minist Hlth & Med Educ, Food & Drug Adm, Water Safety Res Ctr, Tehran, Iran
[4] Minist Hlth & Med Educ MOH ME, Food & Drug Adm FDA, Food & Drug Lab, Res Ctr FDLRC, Tehran, Iran
[5] Univ Tehran Med Sci, Sch Nutr Sci & Dietet, Dept Food Sci, Tehran, Iran
[6] Khoy Univ Med Sci, Sch Publ Hlth, Dept Environm Hlth Engn, Khoy, Iran
关键词
Aflatoxin M1; Dairy safety; Mycotoxin analysis; Cheese contamination; HPLC detection; DAIRY-PRODUCTS; M-1; MILK; MYCOTOXINS; STABILITY; STORAGE; STATE; FEED; FATE;
D O I
10.1016/j.jfca.2025.107267
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Dairy products, particularly cheese, are prone to contamination by aflatoxin M1 (AFM1), a toxic compound generated by Aspergillus fungi. This study aims to determine the content of AFM1 in various types of cheese using high-performance liquid chromatography with fluorescence detection. Among the 109 cheese samples analyzed (probiotic, ripened in brine, pizza, UF, cream cheese, pasteurized white cheese, gouda, processed cheese, traditional, and mozzarella), 61.3 % were found to contain detectable levels of AFM1. There was a significant difference (p = 0.036) between cheese ripened in brine (0.05674 mu g/kg) and traditional cheese (0.00169 mu g/kg). A slight difference (p = 0.057) was observed between traditional cheese (0.00169 mu g/kg) and white pasteurized cheese (0.05217 mu g/kg). These findings emphasize the importance of ongoing monitoring and regulatory measures to mitigate AFM1 contamination in dairy products and ensure consumer safety.
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页数:6
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