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Elevated levels of aflatoxin M 1 (AFM 1) in milk and milk products is considered to pose certain hygienic risks for human health. The maximum level of AFM 1 allowable in Egyptian milk is 50 ng/L and while a previous study found the majority of milk was below this level, some milk contained up to 250 ng/L. The aim was to determine what proportion of initial AFM 1 in milk is retained after manufacture into Domiati cheese and remains during 90 d storage. Milk was spiked with 1µg/kg AFM 1 then pasteurized at 63oC for 30 min and made into Domiati cheese using salt additions of 6%, 8% and 10% (wt/wt). Cheese making was performed on 3 separate occasions. The AFM 1 levels in milk, cheese and whey were determined using an ELISA test kit. Pasteurization of milk caused ≤10% loss of AFM 1. About 60%, 58%, and 56% of total AFM 1 remained in cheese curd made using 6%, 8% and 10% salt respectively, with the residual being lost in the whey. After 2 wk storage at 20 oC, all of the cheeses had a 17% reduction in AFM 1 compared to their levels after manufacture. With continued storage through 90 d the losses of AFM 1 were significantly different ( P < 0.05) with reduction in AFM 1 or 20.5%, 21.4%, 22.0% for cheeses made using 6%, 8% and 10% salt respectively. Thus, including pasteurization of milk, conversion of milk into Domiati cheese and its subsequent storage period for 3 mo produced an overall 64% reduction of AFM 1. In conclusion, as well as avoiding contamination of milk with AFM 1 there is a lower health risk to the population from the presence of AFM 1 in milk when the milk is pasteurized and converted into Domiati cheese that is then stored for the customary 3 mo.

Reduction of Aflatoxin M1 Content during Manufacture and Storage of Egyptian Domaiti Cheese