Useful approaches for reducing aflatoxin M1 content in milk and dairy products

Abstract

The quality and safety of food are of major importance. Using contaminated animals' milk and meat may result in human disease. Among microorganisms, fungal toxins, especially aflatoxin B-1 (AFB1), are of special importance. Aflatoxin M-1 (AFM-1) is a metabolite that is produced by conversion and hydroxylation of AFB-1. Both toxins can cause acute and chronic mycotoxicosis mainly through ingestion of contaminated milk. Hence, it is critical to control and decrease these microorganisms. Despite cost-effective efforts, preventing foods contamination due to aflatoxins (AFs) is not only an expensive but also a difficult task. The best agricultural monitoring during preharvest and postharvest stages cannot eliminate the AFs, especially AFM-1 from milk and dairy products because of the high resistance of these toxins. There have been numerous studies investigating the methods of AF detoxification or reduction from infected milk. By focusing on advantages and disadvantages of preventative procedures using probiotics, antibodies, chemisorbents and even additives, one can choose one or several procedures to eliminate or reduce AFM-1 in milk and its byproducts efficiently.

Keywords

• Aflatoxin B1
• aflatoxin M1
• milk
• reduction methods