Assessment of aflatoxin M1 enrichment factor in cheese produced with naturally contaminated milk.
AFM1
aflatoxin
cheese
milk
whey
Journal
Italian journal of food safety
ISSN: 2239-7132
Titre abrégé: Ital J Food Saf
Pays: Italy
ID NLM: 101684120
Informations de publication
Date de publication:
08 Jun 2023
08 Jun 2023
Historique:
received:
29
12
2022
accepted:
13
03
2023
medline:
5
7
2023
pubmed:
5
7
2023
entrez:
5
7
2023
Statut:
epublish
Résumé
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.
Identifiants
pubmed: 37405140
doi: 10.4081/ijfs.2023.11123
pmc: PMC10316239
doi:
Types de publication
Journal Article
Langues
eng
Pagination
11123Informations de copyright
©Copyright: the Author(s).
Déclaration de conflit d'intérêts
Conflict of interest: the authors declare no potential conflict of interest.
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