Occurrence and seasonal variation of aflatoxin M1 in raw cow milk in the Czech Republic, Central Europe

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Control Pub Date : 2024-11-10 DOI:10.1016/j.foodcont.2024.111028

Lucie Hasoňová , Eva Samková , Eva Baldíková , Karolína Reindl , Hana Nejeschlebová , Simona Janoušek Honesová , Oto Hanuš

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Abstract

The presence of aflatoxin M₁ (AFM₁) in milk is a global public health problem with serious socioeconomic consequences. In this study, the presence and concentration of AFM₁ in bulk milk (n = 172) were evaluated in April, July, September, and December 2022 across 47 Czech dairy farms. The AFM₁ concentration was analysed via an immunochromatographic method (Charm MRL AFM₁ Quantitative Test). AFM₁ was detected in 23 examined samples (13.4%) from 17 dairy farms, of which the AFM₁ concentrations in only two samples (at one farm) exceeded the maximum residue limit in the European Union (0.050 μg/l). The average AFM₁ concentration was 0.0037 μg/l. The effect of season was not statistically significant, but AFM₁ was detected more frequently in September (autumn; 18.6%) and less frequently in July (summer; 11.1%). Except for total solids (p = 0.0447), no statistically significant differences in the monitored milk parameters (fat, protein, casein, lactose contents, somatic cell count, and freezing point depression) were observed.

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中欧捷克共和国生牛乳中黄曲霉毒素 M1 的含量和季节性变化

牛奶中含有黄曲霉毒素 M1（AFM1）是一个全球性的公共卫生问题，会造成严重的社会经济后果。本研究于 2022 年 4 月、7 月、9 月和 12 月对捷克 47 个奶牛场的散装牛奶（n = 172）中 AFM1 的含量和浓度进行了评估。AFM1 浓度通过免疫层析法（Charm MRL AFM1 定量检测）进行分析。在 17 个奶牛场的 23 个受检样本（13.4%）中检测到了 AFM1，其中只有两个样本（一个牧场）的 AFM1 浓度超过了欧盟规定的最大残留限量（0.050 μg/l）。AFM1 的平均浓度为 0.0037 微克/升。季节的影响无统计学意义，但 AFM1 在 9 月（秋季；18.6%）检测到的频率较高，而在 7 月（夏季；11.1%）检测到的频率较低。除总固形物（p = 0.0447）外，监测的牛奶参数（脂肪、蛋白质、酪蛋白、乳糖含量、体细胞数和冰点降低）在统计学上没有明显差异。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.