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Assessment of aflatoxin M 1 levels in selected dairy products in north‐western Iran
Author(s) -
MOHAMADI HAMID,
ALIZADEH MOHAMAD,
RAHIMI JAMSHID,
QASRI SHAHAB
Publication year - 2010
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2009.00559.x
Subject(s) - aflatoxin , food science , contamination , chemistry , mycotoxin , food contaminant , biology , ecology
The purpose of this survey was to evaluate the natural occurrence and content of aflatoxin M 1, AFM 1, in dairy products marketed in Urmia. During September 2007, 40 samples of pasteurised milk, 40 samples of ultra high temperature‐treated (UHT) milk, 40 samples of creamy cheese and 40 samples of Iranian Feta cheese were collected from different supermarkets in Urmia city. AFM 1 contents were determined by the competitive enzyme‐linked imunosorbent assay (ELISA) technique. All milk samples analysed showed a mean of AFM 1 concentrations lower than the permissible level of 50 ng/kg in Iran (23.22 and 19.53 ng/kg in pasteurised milk and UHT milk respectively). The mean levels of AFM 1 contamination were 43.31 ng/kg in Feta cheeses and 21.96 ng/kg in creamy cheeses. The potential risk of human exposure to aflatoxin M 1 via consumption of milk and milk products is well known. Dairy products must therefore be evaluated for aflatoxin and kept free from fungal contamination as much as possible.