https://doi.org/10.4081/ijfs.2020.8419
Evaluation of Aflatoxin M1 enrichment factor in different cow milk cheese hardness category
Submitted: 22 July 2019
Accepted: 9 January 2020
Published: 1 April 2020
Accepted: 9 January 2020
Abstract Views: 1328
PDF: 797
HTML: 31
HTML: 31
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 hepatocarcinogenic and genotoxic derivative of aflatoxin B1 excreted into milk after ingestion of feed contaminated by Aspergillus genus fungi. Because of the important role of dairy products, especially cow cheese, in the human diet, there is great concern about the presence of AFM1 in this food category. EC Regulation No. 1881/2006 establishes the importance of the enrichment factor (EF), an essential parameter that must be defined in order to evaluate the maximum level of the toxin in cheese aiming to ensure that cheese has been produced from compliant milk. The Italian Ministry of Health has established two provisional AFM1 EFs (5.5 and 3.0) to be applied to as many cheese categories (hard and soft), defined according to the moisture content on a fat free basis (MFFB) classification. Two experimental productions of Primosale and Fior di Latte cheese, both belonging to the soft cheese category, showed an EF of 4.1 and 2.9 respectively. Data in literature also suggest that the EF attribution based on the current categorization may need reconsideration.
Blanco JL, Domínguez L, Gómezlucía E, Garayzabal JFF, Goyache J, and Suárez G, 1988. Behavior of aflatoxin during the manufacture, ripening and storage of Manchego‐type cheese. J. Food Sci. 53:1373–1388.
DOI: https://doi.org/10.1111/j.1365-2621.1988.tb09280.x
Brackett RE, Marth EH, 1982a. Association of aflatoxin M1 with casein. Z. Lebensm. Unters. Forsch. 174:439–441.
DOI: https://doi.org/10.1007/BF01042721
Brackett RE, Marth E H, 1982b. 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
Brackett RE, Applebaum RS, Wiseman DW, Marth EH, 1982. Fate of aflatoxin M1 in Brick and Limburger-like cheese. J. Food Prot. 45:553–556.
DOI: https://doi.org/10.4315/0362-028X-45.6.553
Branciari R, Mughetti L, Ranucci D, Miraglia D, Valiani A, Acuti G, Selvaggini R, Trabalza-Marinucci M, 2014. Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese. J. Dairy Res. 81: 455-461.
DOI: https://doi.org/10.1017/S002202991400048X
Campagnollo FB,Ganev KC, Khaneghah AM, Portela JB, Cruz AG, Granato D, Corrassin CH, Oliveira C AF, 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 68:310–329.
DOI: https://doi.org/10.1016/j.foodcont.2016.04.007
Cattaneo TMP, Monti L, Panarelli EV, Francolino S, Bertuzzi T, Pietri T, 2008. Fate of aflatoxin M1 during production and storage of Crescenza cheese. Ital. J. Food Sci. 20:463–470.
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 38:174–177.
DOI: https://doi.org/10.1016/j.foodcont.2013.10.008
European Commission, 2006. Commission Regulation (EC)No. 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. In: Official Journal L364/5, 20/12/2006.
European Commission, 2006. Commission regulation (EC) No. 401/2006 of 23 February 2006 laying down the methods of sampling and analysis for the official control of the levels of mycotoxins in foodstuffs. In: Official Journal L70/12, 09/03/2006.
European Commission. 1997. Commission Decision of 18 December 1996 laying down provisions for the implementation of Council Directive 96/16/EC on statistical surveys of milk and milk products (97/80/EC). In: Official Journal L 24/26, 25/01/1997.
Fernandes AM Corrêa B, ,Rosim RE, Kobashigawa E,, and Oliveira CAF, 2012. Distribution and stability of aflatoxin M1 during processing and storage of Minas Frescal cheese. Food Control 24:104–108.
DOI: https://doi.org/10.1016/j.foodcont.2011.09.010
Govaris, A., V. Roussi, P. A. Koidis, and N. A. Botsoglou. 2001. Distribution and stability of aflatoxin M1 during processing, ripening and storage of Telemes cheese. Food Addit. Contam. 18:437–443.
DOI: https://doi.org/10.1080/02652030120550
International Agency for Research on Cancer (IARC), 2002. Monographs on the evaluation of carcinogenic risks to humans: Some traditional herbal medicines, some mycotoxins, naphthalene and styrene, vol. 82, p. 1–556. IARC Press, Lyon, France.
Italian Ministry of Health 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 2017 DGISAN note I.4.cc 8.9/2010/6, 21-11-2017. Fattori di concentrazione per l’aflatossina M1 nei formaggi; criteri oggettivi per la classificazione dei formaggi; art.2 del regolamento (CE) 1881/2006.
López C, Ramos L, Ramadán S, Bulacio L,, Perez J, 2001. Distribution of aflatoxin M1 in cheese obtained from milk artificially contaminated. Int. J. Food Microbiol. 64:211–215.
DOI: https://doi.org/10.1016/S0168-1605(00)00444-X
Lucera A, Mastromatteo M, Conte A, Zambrini AV, Faccia MDEL, Del Nobile MA, 2014. Effect of active coating on microbiological and sensory properties of fresh mozzarella cheese. Food Packag. Shelf Life 1: 25–29.
DOI: https://doi.org/10.1016/j.fpsl.2013.10.002
Manetta AC, Giammarco M, Di Giuseppe L, Fusaro I, Gramenzi A, Formigoni A, Vignola G, Lambertini L,2009. Distribution of aflatoxin M 1 during Grana Padano cheese production from naturally contaminated milk. Food Chem. 113: 595-599.
DOI: https://doi.org/10.1016/j.foodchem.2008.07.091
Miller JN, Miller JC, 2010. Statistics and chemometrics for analytical chemistry (6th ed.). Pearson Education Limited.
Oruc HH, Cibik R, Yilmaz E, Gunes E, 2007. Fate of aflatoxin M1 in Kashar cheese. J. Food Saf. 27:82–90.
DOI: https://doi.org/10.1111/j.1745-4565.2007.00062.x
Oruc HH, Cibik R, Yilmaz E, and Kalkanli O, 2006. Distribution and stability of aflatoxin M1 during processing and ripening of traditional white pickled cheese. Food Addit. Contam. 23:190–195.
DOI: https://doi.org/10.1080/02652030500389048
Pecorelli I, Branciari R, Ortenzi R.,, M. Ciriaci M,, Checcarelli S, Roila R,Capotorti A, Spaccini G, Valiani A, 2018. Evaluation of the concentration factor of aflatoxin M1 in a semi-hard Pecorino cheese obtained from naturally contaminated milk. Food Control 85:194–198.
DOI: https://doi.org/10.1016/j.foodcont.2017.09.026
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: 1176-1182.
DOI: https://doi.org/10.4315/0362-028X.JFP-19-023
Pietri A, Mulazzi A, Piva G., Bertuzzi T, 2016. Fate of aflatoxin M1 during production and storage of parmesan cheese. Food Control 60:478–483.
DOI: https://doi.org/10.1016/j.foodcont.2015.08.032
Roila R, Valiani A, Ranucci D, Ortenzi R, Servili M, Veneziani G, Branciari R, 2019. Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against “Fior di latte” cheese spoilage bacteria. Int. J. Food Microbiol. 295: 49-53.
DOI: https://doi.org/10.1016/j.ijfoodmicro.2019.02.013
Sakuma H, Kamata Y, Sugita-Konishi Y, Yoshida T, Kobayashi M, Igoshi K, Kawakami H, 2016. Enrichment factors of aflatoxin M1 in dairy products for making naturally and artificially aflatoxin M1 contaminated milk. Japanese Journal of Food Chemistry and Safety, 23: 118-125.
Wiseman DW, Marth EH,1983. Behavior of aflatoxin M1 during manufacture and storage of Queso Blanco and Bakers' cheese. J. Food Prot. 46:910–913.
DOI: https://doi.org/10.4315/0362-028X-46.10.910
Yousef AE, Marth EH, 1989. Stability and degradation of aflatoxin M1. In H. P. Van Egmond (Ed.), Mycotoxins in dairy products (pp. 127e161). London and New York: Elsevier Applied Science.
How to Cite
1.
Pecorelli I, Branciari R, Roila R, Ranucci D, Bibi R, van Asselt M, Valiani A. Evaluation of Aflatoxin M1 enrichment factor in different cow milk cheese hardness category. Ital J Food Safety [Internet]. 2020 Apr. 1 [cited 2024 Nov. 22];9(1). Available from: https://www.pagepressjournals.org/ijfs/article/view/8419
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
- Sonia Sabatelli, Lorenzo Gambi, Cristina Baiguera, Franco Paterlini, Filippo Lelli Mami, Laura Uboldi, Paolo Daminelli, Alberto Biancardi, Assessment of aflatoxin M1 enrichment factor in cheese produced with naturally contaminated milk , Italian Journal of Food Safety: Vol. 12 No. 2 (2023)
You may also start an advanced similarity search for this article.