Aflatoxin M1 in milk and distribution and stability of aflatoxin M1 during production and storage of yoghurt and cheese

被引：90

作者：

Iha, Maria Helena ^{[1
]}

Barbosa, Cynara Baltazar ^{[1
]}

Okada, Isaura Akemi ^{[1
]}

Trucksess, Mary W. ^{[2
]}

机构：

[1] Adolfo Lutz Inst, Nucleo Ciencias Quim & Bromatol, CLR Ribeirao Preto, BR-14085410 Ribeirao Preto, SP, Brazil

[2] US FDA, Ctr Food Safety & Appl Nutr, Off Regulatory Sci, College Pk, MD USA

来源：

FOOD CONTROL | 2013年 / 29卷 / 01期

基金：

巴西圣保罗研究基金会;

关键词：

Aflatoxin M-1; Milk; Cheese; Yoghurt; BRAZIL; M1; RISK;

D O I：

10.1016/j.foodcont.2012.05.058

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this study was to investigate the incidence and occurrence of aflatoxin M-1 (AFM(1)) in Brazilian milk and infant formula. The distribution and stability of AFM(1) in cheese and yoghurt were also determined. Milk samples and infant formula samples were purchased in Ribeirao Preto-SP, Brazil and were analyzed for AFM(1) using immunoaffinity column purification, liquid chromatography separation and fluorescence detection. AFM(1) was detected in 83% of the milk samples (>3 ng/kg) with levels ranging from 8 to 437 ng/kg for fluid milk, and 20-760 ng/kg for powdered milk. No AFM(1) was found in infant formula. Processing and storage was shown to have little effect on AFM(1) content in milk and milk products. Total AFM(1) mass in milk was reduced by 3.2% in cheese and by 6% in yoghurt (pH 4.4). The mean concentration of AFM(1) in curds was 1.9-fold higher and whey was 0.6-fold lower than in unprocessed milk. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：1 / 6

页数：6

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