Transfer of aflatoxin M1 from milk to ripened cheese in three Italian traditional production methods

被引:31
|
作者
Cavallarin, Laura [1 ]
Antoniazzi, Sara [1 ]
Giaccone, Daniele [3 ]
Tabacco, Ernesto [2 ]
Borreani, Giorgio [2 ]
机构
[1] Ist Sci Prod Alimentari, CNR, I-10095 Turin, Italy
[2] Univ Turin, Dept Agr Forest & Food Sci DISAFA, I-10095 Turin, Italy
[3] Assoc Reg Allevatori Piemonte, I-10144 Turin, Italy
关键词
Aflatoxin M-1; Milk; Robiola cheese; Primosale cheese; Maccagno cheese; STABILITY; MYCOTOXINS; STORAGE; FEED;
D O I
10.1016/j.foodcont.2013.10.008
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Robiola and Primosale, two fresh cheeses, and Maccagno, an hard-type cheese, were produced using milk that was naturally and artificially contaminated with aflatoxin M-1 (AFM(1)) at the levels of 10, 50 and 200 ng/I. Concentrations of AFM(1) in milk and cheeses were determined by liquid chromatography and fluorimetric detection, coupled with immunoaffinity column extraction. In the Robiola production method, AFM(1) levels in whey ranged between 30% and 65% of the total amount of the toxin present in the milk, while Primosale and Maccagno, that share the same rennet based cheesemaking procedure, showed an higher percentage of AFM(1) partitioning to whey. For each cheese-making method, the concentration of AFM(1) on fresh matter was higher in the cheese compared to the original milk. The fresh cheeses showed a concentration factors of 1.43 and 2.20 for Primosale and Robiola, respectively, whereas the Maccagno cheese showed a value of 6.71. For all the production methods considered, when using milk not exceeding the maximum acceptable level of 0.05 mu g AFM(1)/kg set by EU, the resulting cheese also complied with current Italian recommendations for AFM(1) contamination (450 ng AFM(1)/kg). (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码:174 / 177
页数:4
相关论文
共 50 条
  • [1] Occurrence of Aflatoxin M1 in tank bulk goat milk and ripened goat cheese
    Virdis, S.
    Corgiolu, G.
    Scarano, C.
    Pilo, A. L.
    De Santis, E. P. L.
    [J]. FOOD CONTROL, 2008, 19 (01) : 44 - 49
  • [2] Aflatoxin M1: biological decontamination methods in milk and cheese
    Goncalves, Bruna Leonel
    Uliana, Romulo Dutra
    Coppa, Carolina Fernanda Sengling Cebin
    Lee, Sarah Hwa In
    Kamimura, Eliana Setsuko
    Oliveira, Carlos Augusto Fernandes
    Corassin, Carlos Humberto
    [J]. FOOD SCIENCE AND TECHNOLOGY, 2022, 42
  • [3] Aflatoxin M1 in milk and distribution and stability of aflatoxin M1 during production and storage of yoghurt and cheese
    Iha, Maria Helena
    Barbosa, Cynara Baltazar
    Okada, Isaura Akemi
    Trucksess, Mary W.
    [J]. FOOD CONTROL, 2013, 29 (01) : 1 - 6
  • [4] AFLATOXIN M1 IN MILK - EVALUATION OF METHODS
    STUBBLEFIELD, RD
    SHANNON, GM
    SHOTWELL, OL
    [J]. JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1973, 56 (05): : 1106 - 1110
  • [5] Aflatoxin M1 occurrence in milk samples destined for parmigiano reggiano cheese production
    Pietri, A
    Bertuzzi, T
    Moschini, M
    Piva, G
    [J]. ITALIAN JOURNAL OF FOOD SCIENCE, 2003, 15 (02) : 301 - 306
  • [6] Natural Occurrence of Aflatoxin M1 in Egyptian Milk and Cheese
    Hashem, Abeer
    Abd-Allah, Elsayed F.
    [J]. JOURNAL OF PURE AND APPLIED MICROBIOLOGY, 2013, 7 (03): : 1769 - 1773
  • [7] Distribution of aflatoxin M1 during Grana Padano cheese production from naturally contaminated milk
    Manetta, Anna Chiara
    Giammarco, Melania
    Di Giuseppe, Lorella
    Fusaro, Isa
    Gramenzi, Alessandro
    Formigoni, Andrea
    Vignola, Giorgio
    Lambertini, Lamberto
    [J]. FOOD CHEMISTRY, 2009, 113 (02) : 595 - 599
  • [8] Distribution of aflatoxin M1 in cheese obtained from milk artificially contaminated
    López, C
    Ramos, L
    Ramadán, S
    Bulacio, L
    Perez, J
    [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2001, 64 (1-2) : 211 - 215
  • [9] Occurrence of aflatoxin M1 in traditional cheese consumed in Esfahan, Iran
    Rahimi, E.
    Karim, G.
    Shakerian, A.
    [J]. WORLD MYCOTOXIN JOURNAL, 2009, 2 (01) : 91 - 94
  • [10] Reduction of Aflatoxin M1 Levels during Ethiopian Traditional Fermented Milk (Ergo) Production
    Shigute, Tsige
    Washe, Alemayehu P.
    [J]. JOURNAL OF FOOD QUALITY, 2018,