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
Abstract Views: 3167
PDF: 210
HTML: 14
HTML: 14
Publisher's note
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.
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.
Authors
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.
Alshannaq A, Yu JH, 2017. Occurrence, toxicity, and analysis of major mycotoxins in food. Int J Environ Res Public Health 14:632.
DOI: https://doi.org/10.3390/ijerph14060632
Biancardi A, Moretti A, 2020. Validazione di un metodo ELISA quantitativo per la ricerca di aflatossina M1 nelle matrici latte, formaggio e burro. Istituto superiore di sanità: proceedings of the 6th Congress on mycotoxins in agri-food chain. Rapporti Istisan 20/20, pp. 33-9.
Brackett RE, Marth EH, 1982. Fate of aflatoxin M1 in parmesan and mozzarella cheese. J Food Prot 45:597-600.
DOI: https://doi.org/10.4315/0362-028X-45.7.597
Campagnollo FB, Ganev KC, Khaneghah AM, Portela JB, Cruz AG, Granato D, Corassin CH, Oliveira CAF, Sant'Ana AS, 2016. The occurrence and effect of unit operations for dairy products processing on the fate of aflatoxin M1: a review. Food Control 68:310-29.
DOI: https://doi.org/10.1016/j.foodcont.2016.04.007
Cavallarin L, Antoniazzi S, Giaccone D, Tabacco E, Borreani G, 2014. Transfer of aflatoxin M1 from milk to ripened cheese in three Italian traditional production methods. Food Control 38:174-7.
DOI: https://doi.org/10.1016/j.foodcont.2013.10.008
Chavarría G, Molina A, Leiva A, Mendez G, Wong-Gonzalez E, Cortés-Muñoz M, Rodríguez C, Granados-Chinchilla F, 2017. Distribution, stability, and protein interactions of aflatoxin M1 in fresh cheese. Food Control 73:581-6.
DOI: https://doi.org/10.1016/j.foodcont.2016.09.005
Ekwomadu T, Mwanza M, Musekiwa A, 2022. Mycotoxin-linked mutations and cancer risk: a global health issue. Int J Environ Res Public Health 19:7754.
DOI: https://doi.org/10.3390/ijerph19137754
European Commission, 2006. Regulation (EC) No. 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in food-stuffs. In: official journal L264/5, 20/12/2006.
IARC, 2012. Monographs on the evaluation of carcinogenic risks to humans: chemical agents and related occupations. A review of human carcinogens. vol. 100F. Lyon; France: IARC Press.
ISO, 2013. Milk and liquid milk products — guidelines for the application of mid-infrared spectrometry. Norm ISO 9622:2013. Geneva: International Organization for Standardization Publications.
Italian Ministry of Health, 2013. CNSA 2013 opinion N.13, 10-06-2013. Problematiche aflatossina M1 nei formaggi - Applicabilità dei coefficienti di trasformazione in equivalente latte (All.2, D.M. 31 luglio 2003 del Ministero delle Politiche Agricole e Forestali).
Italian Ministry of Health, 2019. DGISAN-MDS-P n.0070600, 23/12/2019. Conclusione dell’attività del gruppo di lavoro per la classificazione dei formaggi e definizione dei fattori di concentrazione (art.2 del regolamento CE 1881/2006 e s.m.i.) di aflatossina M1.
Jiang Y, Ogunade IM, Vyas D, Adesogan AT, 2021. Aflatoxin in dairy cows: toxicity, occurrence in feedstuffs and milk and dietary mitigation strategies. Toxins 13:283.
DOI: https://doi.org/10.3390/toxins13040283
Khaneghah AM, Moosavi M, Omar SS, Oliveira CAF, Karimi-Dehkordi M, Fakhri Y, Huseyn E, Nematollahi A, Farahani M, Sant’Ana AS, 2021. The prevalence and concentration of aflatoxin M1 among different types of cheeses: a global systematic review, meta-analysis, and meta-regression. Food Control 125:107960.
DOI: https://doi.org/10.1016/j.foodcont.2021.107960
Krstović S, Popović Vranješ A, Kasalica A, Jevtić M, Jajić I, 2018. Aflatoxin M1 transfer rate from milk into cheese and whey during the production of hard cheese. Contemp Agric 67:215-20.
DOI: https://doi.org/10.1515/contagri-2018-0031
Manetta AC, Gianmarco M, Di Giuseppe L, Fusaro I, Gramenzi A, Formigoni A, Vignola G, Lambertini L, 2009. Distribution of aflatoxin M1 during Grana Padano cheese production from naturally contaminated milk. Food Chem 113:595-9.
DOI: https://doi.org/10.1016/j.foodchem.2008.07.091
MIPAAF, 2022. DOP e IGP - formaggi. Available from: https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/7469#main. Accessed on: 13/10/2022
Pecorelli I, Branciari R, Roila R, Bibi R, Ranucci D, Onofri A, Valiani A, 2019. Evaluation of aflatoxin M1 enrichment factor in semihard cow’s milk cheese and correlation with cheese yield. J Food Prot 82:1176-82.
DOI: https://doi.org/10.4315/0362-028X.JFP-19-023
Pecorelli I, Branciari R, Roila R, Ranucci D, Bibi R, van Asselt M, Valiani A, 2020. Evaluation of aflatoxin M1 enrichment factor in different cow milk cheese hardness category. Ital J Food Saf 9:8419.
DOI: https://doi.org/10.4081/ijfs.2020.8419
Pietri A, Mulazzi A, Piva G, Bertuzzi T, 2016. Fate of aflatoxin M1 during production and storage of parmesan cheese. Food Control 60:478-83.
DOI: https://doi.org/10.1016/j.foodcont.2015.08.032
Prandini A, Tansini G, Sigolo S, Filippi L, Laporta M, Piva G, 2009. On the occurrence of aflatoxin M1 in milk and dairy products. Food Chem Toxicol 47:984-91.
DOI: https://doi.org/10.1016/j.fct.2007.10.005
Sarmast E, Fallah AA, Jafari T, Khaneghah AM, 2021. Impacts of unit operation of cheese manufacturing on the aflatoxin M1 level: a global systematic review and meta-analysis. LWT 148:111772.
DOI: https://doi.org/10.1016/j.lwt.2021.111772
Škrbic B, Antic I, Živančev J, 2015. Presence of aflatoxin M1 in white and hard cheese samples from Serbia. Food Control 50:111-7.
DOI: https://doi.org/10.1016/j.foodcont.2014.08.031
Vizzardi M, Maffaeis P, 1990. Formaggi italiani: storia - tecnologia e microbiologia lattiero-casearia. 1st ed. Bologna; Italy: Edizioni Agricole della Calderini.
Waśkiewicz A, Goliński P, 2015. Mycotoxins in cereals and cereal products: occurence, toxicity and prevention. In: Rios C (ed). Mycotoxins: occurence, toxicology and management strategies. New York: Nova Science Publishers Inc.
How to Cite
1.
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. 24];12(2). Available from: https://www.pagepressjournals.org/ijfs/article/view/11123
Copyright (c) 2023 the Author(s)
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.
Similar Articles
- Salvatore Virdis, Christian Scarano, Vincenzo Spanu, Gavino Murittu, Carlo Spanu, Ignazio Ibba, Enrico Pietro Luigi De Santis, A survey on Aflatoxin M1 content in sheep and goat milk produced in Sardinia Region, Italy (2005-2013) , Italian Journal of Food Safety: Vol. 3 No. 4 (2014)
You may also start an advanced similarity search for this article.