https://doi.org/10.4081/ijfs.2023.11123
Assessment of aflatoxin M1 enrichment factor in cheese produced with naturally contaminated milk
Submitted: 29 December 2022
Accepted: 13 March 2023
Published: 8 June 2023
Accepted: 13 March 2023
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
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Aflatoxin M1 (AFM1) is a well-known carcinogenic compound that may contaminate milk and dairy products. Thus, with the regulation 1881/2006, the European Union established a concentration limit for AFM1 in milk and insisted on the importance of defining enrichment factors (EFs) for cheese. In 2019, the Italian Ministry of Health proposed four different EFs based on cheese’s moisture content on a fat-free basis (MMFB) for bovine dairy products. This study aimed to define the EFs of cheese with different MFFB. The milk used for cheesemaking was naturally contaminated with different AFM1 concentrations. Results showed that all the EF average values from this study were lower than those of the Italian Ministry of Health. Hence, the current EFs might need to be reconsidered for a better categorization of AFM1 risk in cheese.
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How to Cite
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Sabatelli S, Gambi L, Baiguera C, Paterlini F, Lelli Mami F, Uboldi L, Daminelli P, Biancardi A. Assessment of aflatoxin M1 enrichment factor in cheese produced with naturally contaminated milk. Ital J Food Safety [Internet]. 2023 Jun. 8 [cited 2024 Nov. 23];12(2). Available from: https://www.pagepressjournals.org/ijfs/article/view/11123
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