Abstract
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.
Reference25 articles.
1. Alshannaq A, Yu JH, 2017. Occurrence, toxicity, and analysis of major mycotoxins in food. Int J Environ Res Public Health 14:632.
2. 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.
3. Brackett RE, Marth EH, 1982. Fate of aflatoxin M1 in parmesan and mozzarella cheese. J Food Prot 45:597-600.
4. 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.
5. 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.