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The aim of this study was to conduct an up-to-date investigation on the occurrence levels of aflatoxin M1 (AFM1) in samples of raw milk (n = 40), pasteurized milk (n = 44), ultra-high temperature (UHT) milk (n = 27), Minas cheese (n = 57), and yogurt (n = 44) traded in São Paulo state, Brazil. AFM1 was extracted from fluid milks and dairy products using immunoaffinity columns and determined by high performance liquid chromatography. AFM1 was detected at the mean level of 0.080 ± 0.071 µg/L or kg in 72 samples (34.0%) evaluated in the study (n = 212). Detectable levels of AFM1 were observed in five samples of raw milk (12.5%), 16 samples of pasteurized milk (36.4%), 13 samples of UHT milk (48.1%), 27 samples of cheese (47.4%), and 11 samples of yogurt (25.0%), although none of them had concentrations above the maximum permitted levels (MPL) for AFM1 adopted in Brazil. However, 11.7% (n = 13) of samples of raw, pasteurized, and UHT milks would have AFM1 concentrations above the MPL of 0.05 μg/L adopted in the EU. The maximum level was detected in one cheese sample containing 0.695 µg/kg. Although none of the samples exceeded the Brazilian MPL, the high frequencies of AFM1 in Brazilian milk products warrant concern about their contribution to the human exposure to aflatoxins. Because aflatoxins are among the most potent carcinogens known, the results of this trial stress the need for stringent measures in the milk production system to avoid AFM1 in milk and derived products. [ABSTRACT FROM AUTHOR]

Milk is a highly nutritious and perfect natural food for humans. However, when lactating animals feed on Aflatoxin B1 (AFB1)-containing feed, the hydroxyl metabolite aflatoxin M1 (AFM1) contaminates the milk and dairy products. The objective of the current study was to assess the level of AFM1 in raw milk, normally pasteurized milk and Ethiopian cottage cheese collected from value chain actors (producers, collectors, processors and retailers). Cross-sectional study and simple random techniques were used to collect primary samples. A total of 160 composite samples was collected; raw milk (n = 64), pasteurized milk (n = 64) and cheese (n = 32) was analyzed. Quantitative analysis of AFM1 was conducted using enzyme-linked immunosorbent assay (ELISA). The results indicate that AFM1 was detected in all milk products. Results along value chains show that the concentration of AFM1 in raw milk from collectors was significantly higher than from producers, and in pasteurized milk from processors and retailers (p < 0.05). However, no significant (p > 0.05) difference was observed in cottage cheese value-chain actors in all regions. Comparison of AFM1 mean values among all dairy products shows that raw milk had a significantly higher concentration of AFM1 followed by pasteurized milk and cottage cheese. However, there was no significant difference between raw and pasteurized milk (p > 0.05). The mean AFM1 contamination in milk products ranged from 0.137 to 0.319 µg/L (mean value 0.285 µg/L). The contamination percentages of AFM1 in raw milk (62.50%), pasteurized milk (67.20%) and cottage cheese (25%) were above the regulatory limit set by the European Union (EU) (0.05 µg/L). According to USA/Ethiopian Standard (US/ES) (0.50 µg/L), 21.87%, 25% and 1% exceeded the regulatory limit for the above products, respectively. The overall prevalence (56.88%) was above the EU regulatory limit and 19.38% over US/ES regulations. Therefore, to provide accurate information about the health risk to consumers, there is a need to conduct risk assessment studies in consumers of milk and dairy products at different age groups. [ABSTRACT FROM AUTHOR]

Aflatoxin M1 (AFM1) is a 2B Group human carcinogens agent and introduces into the human diet by milk consumption. In the present study 257 raw, 143 pasteurized and 61 UHT milk samples were collected from markets in 117 cities throughout Iran, during winter 2017 and AFM1 contents were determined using a HPLC-FLD method after immunoaffinity clean-up. Mean recovery rates and relative standard deviations of the method were 90.6 ± 5.7%. AFM1 was detected in 252 of 461 (54.7%) samples (mean 31.3 ± 8.8 ng/L), ranging from <10 to 150 ng/L. Three samples (0.6%) exceeded the Iranian maximum limit of 100 ng/L. The mean AFM1 content was significantly higher in raw milk samples obtained from humid climate areas. The extrapolated concentration of AFB1 in dairy cattle feed based on the AFM1 value of milk was 1.96 µg/kg. The AFM1 contamination of milk seems not to be a serious public health concern in Iran. [ABSTRACT FROM AUTHOR]

Aflatoxins are toxic compounds produced mainly by different genera of fungi and transferred to milk through contamination which causes life health hazards. The objective of the current study was to govern its existence in different raw and branded liquid milk samples sold in different areas of District Lahore in Pakistan. For this purpose, 80 samples,40 raw and 40 branded milk samples were obtained during the months of July and August and analyzed to determine the level of AFM1 in milk by using ELISA technique. Typically, the investigative measures go through the subsequent stages: sampling, extraction, determination and quantification. 50% of the samples were positive for Aflatoxin M1, with a range of 49.73-429.61 ppt. Contamination beyond EU permissible limits for raw milk samples was 67.5% with 52.75-429.60 ppt range and 203.42 ppt mean. Samples collected from Shalimar Tehsil were observed more contaminated than others. On the other hand, branded milk contamination beyond EU limit was 30% with range of 49.73-381.04 ppt and 138.53 ppt mean. Consequently, Greater level of AFM1 in raw milk is a communal health risk, but a checking and scrutiny program for Aflatoxin M1 control in milk industry should be established to avert well-being harms. [ABSTRACT FROM AUTHOR]

This study was carried out to evaluate the occurrence of aflatoxin B1 (AFB1) in dairy cow feedstuff and aflatoxin M1 (AFM1) in milk in central China. One hundred and seventy-four samples of dairy cow feedstuff, 111 samples of UHT milk, and 131 samples of pasteurized milk were collected from different provinces in central China from November 2016 to February 2017. The AFB1 levels in feed were determined by HPLC, and the AFM1 levels in milk were determined by ELISA. Approximately 35.1% of feedstuff samples were positive for AFB1, and AFB1 contents in 6.3% and 2.3% of samples were above the legal limit of 20 μg/kg (in the EU) and 30 μg/kg (in China), respectively. Both peanut cake and maize, compared with other feed material, are susceptible to AFB1 contamination. Approximately 73.6% of milk samples were positive for AFM1, with a mean value of 100.0 ng/L. The AFM1 content was above the EU's legal limit of 50 ng/L in 1.8% of UHT milk samples and in 59.5% of pasteurized milk samples, whereas all milk samples were below the legal limit of 500 ng/L in China. [ABSTRACT FROM AUTHOR]

The current investigation was undertaken to take a review of the performed studies regarding the concentration and prevalence of aflatoxin M 1 (AFM 1 ) of the consumed cow milk in the Middle East. In this context, all available studies published in databases include Science Direct, PubMed, Scopus, and Web of Science among 1995 to December 2017; were screened accordingly. Also, the carcinogenic risk was estimated by calculating hazard index (HI) using the Monte Carlo simulation (MCS). The result of conducted meta-analysis for 49 articles containing 7484 data indicated that the rank order of type of milk based on the concentration of aflatoxin M 1 was Ultra-high temperature processing (UHT) milk (82.57 ng/kg) > raw milk (60.37 ng/kg) > pasteurized milk (PAS) (45.81 ng/kg). The pooled concentration of aflatoxin M 1 in raw and UHT milk was higher than EC (European Committee, 50 ng/kg) standard limit. The rank order of countries based on the concentration of aflatoxin M 1 in raw milk was Syria > Turkey > Iran > Egypt > Lebanon > Palestine; pasteurized milk, Turkey > Iran > Lebanon; and UHT milk, Iran > Turkey > Saudi Arabia. The overall prevalence of aflatoxin M 1 in the raw milk of Iran, Turkey, Lebanon, Palestine, Egypt, and Syria was identified as 76%, 12%, 67%, 85%, 38%, and 14%; pasteurized milk, in the Iran, Lebanon, and Turkey was 77%, 36%, and 11%; and finally UHT milk in Iran, Saudi Arabia, and Turkey was 81%, 82%, and 62%, respectively. HI in the adult's consumer's raw milk in the Iran, Turkey, Syria, Palestine, Lebanon, and Egypt were calculated as 0.26, 0.47, 0.52, 0.34, 0.23 and 0.18; However, the HI for adult consumers of pasteurized milk in the Iran, Turkey, and Lebanon were 0.28, 0.31 and 0.11. Also, the measured HI for adult consumers of UHT milk in the Saudi Arabia, Turkey, and Iran was 0.20, 0.33 and 0.50, respectively. The obtained HI for consumers of raw milk in the children age group of the Iran, Turkey, Syria, Palestine, Lebanon, and Egypt were 1.03,2.20, 2.42, 1.59, 1.05, and 0.84. The calculated HI for consumers of pasteurized milk in the children age group of the pasteurized milk in of Iran, Turkey, and Lebanon were 1.30, 1.56, and 0.50. Finally, in term of UHT milk in Saudi Arabia, Turkey, and Iran were 0.94, 1.44 and 2.35, respectively. Unlike Adults, children consumers in the several Middle East countries are at considerable cancer risk due to consumption of raw, pasteurized and UHT milk contain AFM 1 (HI > 1). [ABSTRACT FROM AUTHOR]

This survey was performed to assess the safety of milk in China, specifically by assessing the presence of aflatoxin M1 (AFM1) residues in pasteurized and ultra high temperature (UHT) milk. In 2014–2015, 193 samples of UHT milk were collected from different cities in China. In 2015, 38 samples of pasteurized milk were collected from different cities in China. AFM1 was detected using an enzyme-linked immunosorbent assay (ELISA). AFM1 positivity was defined as a concentration exceeding the detection limit of the assay (0.005 μg/kg). Other cut-offs that were used were the legal AFM1 limits in the European Union (EU) and China (0.05 and 0.5 μg/kg, respectively). In 2014 and 2015, 88.6% and 59.6% of UHT milk samples were AFM1-positive, respectively. The pasteurized milk samples were less frequently AFM1-positive (47.4%). In 11.9% of the 2014–2015 UHT milk samples, the AFM1 levels exceeded the EU limit. This is lower than the frequency we recorded in 2010 (20.3%). None of the pasteurized milk samples exceeded the EU limit in 2015. The UHT milk samples from the north of China were less likely to be contaminated than the samples from the south in both 2014 and 2015. None of the samples exceeded the Chinese legal limit. [ABSTRACT FROM AUTHOR]

The present study was carried out in the laboratory of agricultural microbiology Department, faculty of agriculture, Zagazig University, Egypt, in summer and winter seasons 2013 and 2014. In order to study the aflatoxin Ml (AFM1) contamination in milk, kareish cheese and yoghurt. AFMI was detected in raw milk in only 10 out of 12 samples (83.3%) in each season. Winter season had higher AFMI concentration than summer season with the mean values of 311.8 and 207.0 ng/1, respectively. AFMI was detected in all samples of kareish cheese (24 samples) in summer as well as in winter season. Winter season had higher AFMI concentration than summer season with average values of 651.36 and 527.40 ng/kg, respectively. The present results observed that 83.33% of cheese sample examined exceeding the limits of EU (50 ng/kg), and (70.83%) of cheese samples examined exceeding the limits of codex (500 ng/kg) in both summer and winter seasons. In yoghurt, the AFMI did not detect in 3 out of 12 samples of yoghurt tested. In summer season the positive samples ranged from 31.46 to 66.05 ng/kg with average of 39.13 ng/kg. AFMI did not detect in only one out of 12 samples tested in winter season. Also, the positive samples ranged from 56.6 to 84.14 ng/kg with an average of 64.68 ng/kg. Cheese had a higher concentration of AFMI than both raw milk and yoghurt. Also, yoghurt had the lowest concentration of AFMI comparing to raw milk and cheese. Heating treatments reduced the concentrations of AFMI in all raw milk samples tested. Boiling caused 26.71 % degradion of AFMI, whereas pasteurization caused only 15.45% degradation. In yoghurt, two strains of probiotic bacteria (lactobacillus acidophilus and Bifidobacterium lactis) individually were gradually reduced the concentration of AFMI in contaminated milk with 25 ppt, as a function of time with complete elimination by the end of storage period (3 days) at refrigerator, while the cocktail of the two strains showed more ability for reducing AFMI. Both probiotic bacteria (L. acidophilus and B. lactis) showed more ability for reducing AFMI in contaminated milk with 50.0 ppt or 75 ppt.The most important reductions of AFMI concentration were 41.80 ppt (45.3%), 2.6 ppt (69.90%) and 7.12 ppt (92.8%) which achieved by using the same concentration individually of each strain and in combination, respectively, in contaminated milk with 75ppt after two days. No AFMI was detected using combined strains after three days. [ABSTRACT FROM AUTHOR]

Background: Aflatoxins are secondary metabolites that are mostly produced by Aspergillus flavus, A. parasiticus and A. numius. They have potentially carcinogenicity and malabsorption, especially with the effect on the p53 suppressor gene and potentially hazardous to human health. The purpose of this study was to investigate the contamination and measurement of aflatoxin M1 in raw and pasteurized milk in Mashhad. Method: In the present study, 42 samples of raw milk and 42 samples of pasteurized milk during one year. Then the samples were centrifuged, their fat was removed and skimmed milk was evaluated using competitive ELISA for aflatoxin M1. Data was analyzed using SPSS version 20 software. In order to compare the quantitative variables in the two groups, the Mann-Whitney test was used and the Kruskal-Wallis test was used to compare the multi-groups. The significance level was less than 0.05. Results: All of the samples were positive for aflatoxin M1 infection. Of the 84 samples, 14 samples (16.7%) were more than Iranian standards. The contamination level was in the raw milk (2.19-101.7 ng/l) and in the milk pasteurized (3.02-100.8 ng/l). The average concentration of aflatoxin M1 was in raw milk (26.22 ± 3.89 ng/l) and in pasteurized milk (22.67 ± 3.89 ng/l). Also, the amount of contamination in cold and high season was higher than in warm and low rainfall season. Conclusion: This study showed that the level of aflatoxin M1 in high milk consumption in Mashhad is high. The rate of contamination in cold and high season is more than other seasons, which can be due to the lack of fresh forage as well as the storage of forage and the lack of proper storage conditions. However, the need for complementary studies is also recommended. Control of animal feed contamination to mildew is the best way to prevent contamination of milk and its products with aflatoxin. [ABSTRACT FROM AUTHOR]

To assess public health hazards associated with the occurrence of AFM1 residues in pasteurized milk and UHT milk a survey was carried out, in Prishtina, capital city of Kosovo. In the present study, a total of 178 samples, 84 pasteurized milk and 94 UHT milk were collected during 6 months (July to December 2013). They were obtained from retail outlets in Prishtina city (Kosovo). The occurrence and concentration range of AFM1 in the samples were investigated by competitive enzyme-linked immunosorbent assay (ELISA) method. There was a high incidence of AFM1 (81.0%) in both pasteurized and UHT milk samples. Eighty three percent (83.3%) of the pasteurized milk samples and seventy eight percent (78.7%) of the UHT milk samples contained AFM1. The positive incidence of AFM1 in the pasteurized milk and the UHT milk samples ranged from 5.16 to 110 ng/L and from 5.02 to 62 ng/L, respectively. AFM1 levels in 18 (21.4%) pasteurized milk samples and 4 (4.2%) UHT milk samples exceeded the maximum tolerable limit of the EC according to the European Union regulation limits of 50 ng/L. AFM1 levels in the samples show that there is a presence of high AFM1 level that constitutes a human health risk in Kosovo. The results of this study imply that more emphasis should be given to the routine AFM1 inspection of milk and dairy products in the Prishtina region. [ABSTRACT FROM AUTHOR]

Aflatoxins are fungal toxins, which may be found in food and due to negative health effects, they are of major concerns for human health and food industries. Aflatoxin M1 contamination in dairy products in Arak, Iran, 2013 was evaluated using ELISA method. Sample groups were comprised of 111 samples, including pasteurized milk ( n = 56), raw milk ( n = 16) and cheese ( n = 39), and were analyzed for AfM1 content. The results showed that 93.7% of the samples were positive with the total average concentration of 85.8 µg/L in milk and 30.39 µg/kg in cheese. Moreover, AfM1 of 94.4% of milk samples and 92.3% of cheese samples was above the standards of Iran and EU. [ABSTRACT FROM AUTHOR]

Background: Aflatoxin M1 (AFM1) is a toxic and carcinogenic mycotoxin which after presence in milk and dairy products such as cheese and butter could make them as contaminated food. The main objective of this study was to evaluate the concentration of AFM1 in pasteurized and traditional cheese marketed in Southern Khorasan, from December 2011 to January 2012. Methods: A total of 102 cheese samples (including 43 non-pasteurized traditional and 59 pasteurized cheese) were analyzed for detection of AFM1. The samples were collected randomly from three major cities of Southern Khorasan province, Iran. A rapid and sensitive indirect competitive Enzyme Linked Immuno Sorbent Assay (ELISA) method using monoclonal antibody was used to measure AFM1 concentration in the samples. Results: According to the results of this study, AFM1 was detected in 14 (32.55%) traditional and 21 (35.59%) pasteurized cheese samples. In total, 25.42% of pasteurized and 27.90% of traditional cheese samples were contaminated at above level of the Iranian standard limits (50 ng/kg). Conclusion: Considering high contamination level of both pasteurized and traditional cheese products in Southern Khorasan, it is recommended to establish continuous monitoring program of AFM1 by food safety agencies in order to control the incidence of mycotoxin contamination. [ABSTRACT FROM AUTHOR]

In the present study, 144 milk samples (102 raw milk samples and 42 pasteurized milk samples) in west region of Iran were examined for aflatoxin M1 by ELISA. AFM1 was found in 47.91% of the samples by average concentration of 39.45 ± 18.40 ng/l. The highest mean concentration of aflatoxin M1 was registered in traditional dairy farm samples (43.9 ± 9.5 ng/l). The concentration of AFM1 in 21.5% of raw cow milk and 11.9% pasteurized milks were higher than maximum tolerance limit accepted by European union/Codex Alimentarius Commission (50 ng/l). The level of contamination in winter was significantly (P < 0.05) higher than in summer. [ABSTRACT FROM AUTHOR]

Background: Aflatoxins are fungal toxins that have carcinogenic, cellular mutations and malformation effects. Aflatoxin MR1 Rresists pasteurization, autoclave and the other methods that make foodstuff healthy. This study aims to determine the contents of aflatoxin MR1 Rin raw milk of milk factories in Kermanshah province. Materials and Methods: This research is carried out through the descriptive-cross sectional method. Among the raw milk received by four pasteurized milk factories in Kermanshah, coded by (A, B, C, D) labels, six samples, totally 320 samples (80 samples from each factory), were taken within four seasons. The concentration of aflatoxin M1 was examined by Enzyme-Linked Immunosorbent Assay (ELISA). The mean difference was analyzed statistically through t-test using SPSS software. Results: The content of aflatoxin was higher than Codex standard (0.5 µg/l) in 295 samples. The total mean was 1.21, which exceeds two times the Codex standard. The highest and lowest contents of aflatoxin MR1R were observed in "Factory D" in spring and in "Factory A" in autumn, respectively. There was a significant difference between contamination of aflatoxin MR1R and different seasons (p< 0.05). Conclusion: High content of aflatoxin MR1R in raw milk is worrying. Measuring the content of aflatoxin MR1R is essential to reduce the toxin entering the daily food of animals and the other related factors. The considerable difference of aflatoxin M1 content between Factory D and Factory A can be attributed to the amount of the local milk and the industrial milk received by the factories. [ABSTRACT FROM AUTHOR]

Abstract: In the present study, the contamination of aflatoxin M1 (AFM1) in 153 UHT milk samples collected in July and September 2010, and 26 pasteurized milk samples collected in September 2010, were assessed using the ELISA method. The AFM1 was detected in 54.9% of UHT milk samples with a concentration of 0.006–0.160 μg/L. Moreover, 96.2% of pasteurized milk samples tested positive for AFM1 with concentration levels of 0.023–0.154 μg/L. The occurrence of AFM1 in all positive samples was far below China''s national legal limit of 0.5 μg/L. Meanwhile, the AMF1 content in 20.3% of UHT milk samples and 65.4% of pasteurized milk samples exceeds the European Union''s legal limit of 0.05 μg/L. [Copyright &y& Elsevier]

In present study yogurt was produced from cow's milk contaminated artificially with aflatoxin M1 (AFM1) at two different levels, 1.5 and 3.5 μg kg-1 (ppb), and the effects of pasteurization and storage on the AFM1 contents were investigated. It was found statistically important that pasteurization at 95°C for 5 min caused losses of AFM1 in milk contaminated with 1.5 and 3.5 μg kg-1 AFM1 about 18% and 16% , respectively (P<0.01). After yogurt production, total AFM1 levels of yogurt samples produced by 1.5 and 3.5 μg kg-1 AFM1 contaminated milk samples were decreased to 36.5 and 34.6%, respectively. After the 2-week refrigerated storage at 4°C, AFM1 content of yogurts produced from 1.5 and 3.5 μg kg-1 AFM1 contaminated milks decreased by 6.5 and 9.0%, respectively. [ABSTRACT FROM AUTHOR]

Abstract: Aflatoxin M1 (AFM1) is a toxic metabolite found in the milk of lactating animals which have consumed feedstuffs contaminated with aflatoxin B1. Ultra high temperature treated (UHT) milk is a product which is becoming popular in developing countries like India as there is a lack of proper cold storage or refrigeration facilities. In this study, 45 samples of UHT milk of popular brands prevalent in the market were analyzed for the presence of AFM1 by reversed phase HPLC using fluorescent detector after cleanup of sample with immunoaffinity columns. All samples of plain UHT milk were positive for AFM1 and 38% of these contained levels more than 0.5μg/kg, the maximum permitted limit prescribed by the Codex Alimentarius Commission and by the mandatory regulations of the country, the FSSAI Regulations, 2011. In 62.5% of flavored UHT milk, AFM1 was below detectable levels (0.02μgL−1). However, 12.5% of these samples also contained levels exceeding the maximum permitted limits. AFM1 was present in 61.6% of the 52 raw milk samples analyzed from the two states of Karnataka and Tamilnadu with a range of 0.1–3.8μgL−1. 17.3% of these samples also exceeded the regulatory limits of the country. [Copyright &y& Elsevier]

Aflatoxin M1 (AFM1) levels were determined in pasteurised milk from five commercial trademarks produced in different areas in Thailand. One hundred and twenty milk samples were collected from local markets in Chiang Mai province, Thailand, to evaluate AFM1 concentrations using immunoaffinity columns and high-performance liquid chromatography with fluorescence detection. The overall median AFM1 level was 0.023 µg L−1 ranging from 0.004 to 0.293 µg L−1. All trademarks had average AFM1 concentrations lower than 0.05 µg L−1, with those in Trademarks 3 to 5 being higher than Trademarks 1 and 2 (P < 0.01). All trademarks had different seasonal patterns of AFM1, even though operating in the same area. However, only Trademark 3 showed significant differences of AFM1 levels between seasons. The results suggested that farm management factors, rather than environment factors, were likely to be the main cause of AFM1 contamination in dairy products. [ABSTRACT FROM PUBLISHER]

The aim of this study was to detect the amount of aflatoxin M1 (AFM1) in pasteurized milk samples in Mashad in northeast of Iran. For this purpose, 42 milk samples were collected from retail stores during fall 2011 and analyzed for AFM1 by enzymelinked immunosorbent assay (ELISA) technique. All the analyses were done twice. Results showed presence of AFM1 in 97.6% of the examined milk samples by average concentration of 23 ± 16 ppt and contamination level ranging between 6 and 71 ppt. The concentration of AFM1 in all the samples was lower than the Iranian national standard and Food and Drug Administration limits (500 ppt), and, only in 3 (1.6%) samples, AFM1 concentration was more than the maximum tolerance limit (50 ppt) accepted by European Union and Codex Alimentarius Commission. According to our findings and previous studies, AFM1 contamination of milk is not a concern in this region, and the regional standard of AFM1 contamination in milk might be changed to lower than 100 ppt. [ABSTRACT FROM AUTHOR]

Abstract: In the present study, 298 dairy product samples consisting of pasteurized milk (91 samples), yoghurt (68 samples), white cheese (72 samples), butter (31 samples) and ice cream (36 samples) collected from popular markets in four large Iranian cities were examined for aflatoxin M1 (AFM1) by thin layer chromatography (TLC) technique. The toxin was detected in 66 (72.5%) pasteurized milk samples (mean: 0.052μg/l; range: 0.013–0.250μg/l), 45 (66.1%) yoghurt samples (mean: 0.032μg/kg; range: 0.015–0.119μg/kg), 59 (81.9%) white cheese samples (mean: 0.297μg/kg; range: 0.030–1.200μg/kg), 8 (25.8%) butter samples (mean: 0.005μg/kg; range: 0.013–0.026μg/kg) and 25 (69.4%) ice cream samples (mean: 0.041μg/kg; range: 0.015–0.132μg/kg). The concentration of AFM1 in 36.2%, 20.6%, 30.5%, 9.6% and 27.7% of pasteurized milk, yoghurt, white cheese, butter and ice cream samples, respectively, were higher than Iranian national standard limits. Levels of AFM1 in samples of pasteurized milk, yoghurt, butter and ice cream collected in winter were significantly higher (P <0.05) than those collected in summer. In the case of white cheese, level of AFM1 was higher in winter than in summer, but the difference was not statistically significant (P >0.05). The results indicated that the contamination of the dairy products in such a level could be a serious public health problem at the moment. [Copyright &y& Elsevier]

Abstract: This study was conducted as a screening survey to determine the occurrence of aflatoxin M1 (AFM1) in 225 commercial liquid milk samples composed of pasteurized milk (116 samples) and UHT milk (109 samples) obtained from popular markets in central part of Iran. The competitive enzyme-linked immunosorbent assay method was employed to determine level of the toxin in the samples. Aflatoxin M1 was detected in 151 (67.1%) samples, consisted of 83 (71.5%) pasteurized milk samples (mean: 52.8ng/l; range: 5.8–528.5ng/l) and 68 (62.3%) UHT milk samples (mean: 46.4ng/l; range: 5.6–515.9ng/l). Considering the US FDA and Iranian national standard limits for AFM1 in milk (500ng/l), 2 samples (1.7%) of pasteurized and 3 samples (2.7%) of UHT milk had levels above the maximum tolerance limit. However, according to European Commission limit (50ng/l), this figure increased to 31 (26.7%) and 19 (17.4%) samples for pasteurized and UHT milk, respectively. The results indicated that the contamination of the samples with AFM1 in such a level could be a serious public health problem at the moment. This paper represents the data of the first survey on the occurrence of AFM1 in commercial liquid milk marketed in central part of Iran. [Copyright &y& Elsevier]

Milk samples coming from the central zone of Mexico (9 raw, 20 ultrapasteurized (UHT) and 15 organic) were surveyed for determining the presence of aflatoxin M1 using a solid phase extraction column (C18), prederivatization with trifluoracetic acid and liquid chromatography coupled to a fluorescence detector. Analytical results showed that the 59% of the samples was contaminated with aflatoxin M1 and all the cases were above the maximum level of 0.05 µg/Kg set by the European regulations for aflatoxin M1 in liquid milk. The medians of aflatoxin M1 found in raw, ultrapasteurized and organic milk samples were 16.21; 16.1 and 23.1 µg/Kg respectively. The percentage of samples above the maximum limit of residual was smaller in organic milk production (20%) compared with the raw and ultrapasteurized milks that were respectively above the 50 and 60%. [ABSTRACT FROM AUTHOR]

In this study, skim milk powder was produced from cow's milk contaminated artificially with aflatoxin M1 (AFM1) at two different levels, 1.5 and 3.5 µg/liter (ppb), and the effects of process stages on the AFM1 contents were investigated. Pasteurization, concentration, and spray drying caused losses of about 16, 40, and 68%, respectively, in AFM1 content of the milk contaminated with 1.5 µg/liter AFM1, and losses of 12, 35, and 59%, respectively, in the milk contaminated with 3.5 µg/liter AFM1. These losses were found to be statisticially significant at the level of P < 0.01. After 3- and 6-month storage periods, AFM1 content of the skim milk powder produced from milk with 1.5 µg/liter AFM1 decreased by 2 and 5%, respectively, whereas these rates were 2 and 4%, respectively, for the skim milk powders made from milk with 3.5 µg/liter AFM1 (after adjustment for sample weight). Changes in AFM1 content of milk powder samples were found statistically insignificant (P > 0.05 and P > 0.01) for 3- and 6-month storage periods. [ABSTRACT FROM AUTHOR]

A total of 208 samples of commercial pasteurized milk gathered from retail outlets across Japan during the winter season were analyzed for aflatoxin M1 (AFM1). Japan was divided into 11 regions from north to south, and nine to 45 milk samples from each region were randomly purchased between December 2001 and February 2002. Each milk sample was cleaned up by an immunoaffinity column, and AFM1 was quantified by liquid chromatography with fluorescence detection in four independent laboratories. The limit of detection of the method was 0.001 μg kg-1. The identity of the putative AFM1 in milk sample was confirmed by the formation of AFM1 hemi-acetal with trifluoroacetic acid. Based on the results obtained with spiked samples (0.05 μg AFM1 kg-1), the mean recovery was 91.4%, the relative standard deviation for repeatability was 4.6%, and the relative standard deviation for reproducibility was 8.0% among four independent laboratories. AFM1 was detected in 207 (99.5%) of 208 milk samples at 0.001-0.029, μg kg-1, with a mean of 0.009 μg kg-1 and a 90th percentile of 0.014 μg kg-1. No significant difference of the level of AFM1 contamination was observed among the regions. [ABSTRACT FROM AUTHOR]

High per capita milk consumption in Mexico indicated a strong need for documentation of aflatoxin M[sub 1] (AFM[sub 1]) levels in milk. A survey of 580, 2-liter samples (n = 290), was conducted to quantify AFM[sub 1] using high-performance liquid chromatography, considering two maximum tolerance levels (0.05 and 0.5 µg/liter). We relate aflatoxin levels in the seven most consumed brands from different regions, with two processes (pasteurized and ultrapasteurized), different expiration dates, and different fat content: whole fat (28, 30, and 33 g), half-skimmed (10, 16, and 20 g), light (1, 2, and 4 g), and with vegetable oil. Pasteurization and ultrapasteurization did not diminish AFM[sub 1] contamination present at levels of 0 to 8.35 µg/liter in 40% of the milk samples at concentrations ≥0.05 µg/liter and in 10% of the samples at ≥0.5 µg/liter. Statistically significant relationships were AFM[sub 1] contamination with brand (P = 0.002 at the ≥0.05 µg/liter level and P = 0.034 at the ≥0.5 µg/ liter level) and higher AFM[sub 1] levels with mild or warm seasons of the year (P = 0.0003). Samples with greater fat content had slightly more probability (P = 0.067) of being contaminated by AFM[sub 1] at the ≥0.5 µg/liter level. The milk with the lowest contamination of AFM[sub 1] was a brand imported as powder and rehydrated in Mexico. [ABSTRACT FROM AUTHOR]

From December 1999 to May 2000, 114 samples of pasteurized, ultrahigh temperature-treated (UHT) and concentrated milk were collected in supermarkets, whereas 52 raw milk samples from cow, sheep and goat were obtained from different milk producers all over Greece. Sample collection was repeated from December 2000 to May 2001 and concerned 54 samples of pasteurized milk, 23 samples of bulk-tank raw milk and 55 raw milk samples from cow, sheep and goat. The total number of samples analysed for aflatoxin M[sub 1] (AFM[sub 1]) contamination by immunoaffinity column extraction and liquid chromatography was 297. In the first sampling, the incidence rates of AFM[sub 1] contamination in pasteurized, UHT, concentrated and cow, sheep and goat raw milk were 85.4, 82.3, 93.3, 73.3, 66.7 and 40%, respectively, with only one cow raw milk and two concentrated milk samples exceeding the EU limit of 50 ng l[sup -1]. In the second sampling, the incidence rates of AFM[sub 1] contamination in pasteurized, bulk-tank and cow, sheep and goat raw milk were 79.6, 78.3, 64.3, 73.3 and 66.7%, respectively, with only one cow and one sheep raw milk samples exceeding the limit of 50 ng l[sup -1]. The results suggest that the current regulatory status in Greece is effective. [ABSTRACT FROM AUTHOR]

Abstract: The presence of aflatoxin M1 (AFM1) was investigated in 125 samples of powdered milk, pasteurized milk and ultra high treated (UHT) milk in the city of São Paulo, and estimates of AFM1 intake were assessed. The samples were analysed using an immunoaffinity column for cleanup and a HPLC-FLD for determining AFM1. The quantification limit was 10ng/kg. AFM1 was found in 119 (95.2%) at levels ranging from 10 to 200ng/kg with mean concentration of 31ng/kg. The average daily intake estimated for AFM1 was 1ng/kgbw per day for children and 0.188ng/kgbw per day for adults. [Copyright &y& Elsevier]

Abstract: The incidence of contamination of aflatoxin M1 (AFM1) in milk samples collected from the Syrian market was investigated by using the competitive enzyme linked immunosorbent assay (ELISA) technique. A total of 126 samples composed of raw cow milk (74 samples), raw sheep milk (23), raw goat milk (11), pasteurized cow milk (10) and powdered milk (8) showed that 80% of tested samples were contaminated with various levels of AFM1 ranging from >20 to 765ng/l. Percentages of AFM1-contaminated samples exceeding the American, Syrian and European tolerance limits were 22%, 38% and 52%, respectively. The range of contamination was relatively higher in pasteurized milk than in raw cow and sheep milk. 80% of AFM1-contaminated pasteurized cow milk samples exceeded the European tolerance limit with a range of contamination between 89 and 765ng/l. Percentages of contaminated raw cow, sheep and goat milk exceeding the European tolerance limit were 59%, 24% and 14%, respectively. Milk powder was almost free of AFM1 contamination with only one sample containing a concentration lower than the European tolerance limit (12ng/l). Extrapolation of aflatoxin B1 (AFB1) from AFM1 levels of contamination in milk samples indicates that contamination in dairy cattle feeds may range from 0.5 to 47.8μg/kg. [Copyright &y& Elsevier]

Present study aims to assess aflatoxin M1 (AFM1) contamination in 100 samples of pasteurized milk which were conventionally gathered during spring, summer, autumn, and winter from supermarkets located in Maragheh city of northwestern Iran. Samples were evaluated for AFM1 with a high-performance liquid chromatography (HPLC) method and with fluorimetric detection. The results showed that approximately 44% (11.25) of samples in winter, 32% (8.25) of samples in spring, 24% (6.25) of samples in summer, and 20% (5.25) of samples in autumn had AFM1 concentrations that exceeded the limit (0.05 μg/l) set by the European, Codex Alimentarius Commission and Iran standards. According to the statistical analysis of the data, there was no significant variation between the mean content of AFM1 during different seasons (P = 0.076). The results of our study suggest a high level of contamination of AFM1 in pasteurized milk in all seasons which may be due to the fact that milk supply for dairy factories is provided from dairy farms that are low in livestock feed quality. In Iran, pasteurized milk is consumed more than other milk products by all age groups. The total daily aflatoxin intake from contaminated milk and possibly other food products will be a significant risk to public health. [ABSTRACT FROM AUTHOR]

Abstract: Aflatoxin M1 (AFM1) appears in milk as a direct result of the ingestion of food contaminated with aflatoxin B1 by cattle. The role of milk in human nutrition is well-known. The aim of this study was to evaluate Aflatoxin M1 contamination in pasteurized milk samples in Tabriz city (Iran) by ELISA (Enzyme Linked Immunosorbent Assay). Fifty pasteurized milk samples from different supermarkets in Tabriz city were collected during 6months (July to December 2008). AFM1 was found in 100% of the examined milk samples. Sixty-two percent of the samples had AFM1 greater than the maximum tolerance limit (50ng/l) accepted by European Union. It can be concluded that AFM1 levels in the samples purchased in Tabriz city, appear to be a serious public health problem at the moment. To achieve a low level of AFM1 in milk, dairy cows’ feed samples from various cows’ herds must be controlled periodically for aflatoxin and kept away from fungal contamination as much as possible. [Copyright &y& Elsevier]

The effect of feta cheese manufacture on aflatoxin M1 (AFM1) content was studied using an enzyme immunoassay technique. Feta cheese was made from milk spiked with 1 and 2 μg AFM1 per kilogram milk. Pasteurization at 63 °C for 30 min caused <10% destruction of AFM1. During cheese making, the remaining AFM1 in milk was partitioned between curd and whey with two-thirds retained in the curd and one-third going into the whey. Cheeses were then stored for 2 mo in 8%, 10%, and 12% brine solutions at 6 and 18 °C. There was a 22% to 27% reduction of AFM1 during the first 10 d of storage, with slightly more loss as salt concentration increased and when the cheese was stored at 18 °C. Further storage caused only slight decrease in AFM1 and after 30 d of brining there was no difference in AFM1 content of the cheese based upon salt concentration of the brine. At 18 °C, no further losses of AFM1 occurred after 30 d, and at 6 °C, there was continued slight decrease in AFM1 levels until 50 d. After 60 d of brining, there was a total loss of 25% and 29% of the AFM1 originally present for cheese brined at 6 and 18 °C, respectively. Thus, the combination of pasteurization, conversion of milk into feta cheese, and at least 50 d storage of cheese in brine caused a total loss of about 50% of the AFM1 originally present in the raw milk. [ABSTRACT FROM AUTHOR]