Determination of aflatoxin M1 levels in cheese in Iran’s market

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED Journal of Food Composition and Analysis Pub Date : 2025-04-01 Epub Date: 2025-01-25 DOI:10.1016/j.jfca.2025.107267

Amirhossein Abedini , Parisa Sadighara , Behrouz Akbari-Adergani , Soheyl Eskandari , Mahmood Yousefi

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Abstract

Dairy products, particularly cheese, are prone to contamination by aflatoxin M1 (AFM1), a toxic compound generated by Aspergillus fungi. This study aims to determine the content of AFM1 in various types of cheese using high-performance liquid chromatography with fluorescence detection. Among the 109 cheese samples analyzed (probiotic, ripened in brine, pizza, UF, cream cheese, pasteurized white cheese, gouda, processed cheese, traditional, and mozzarella), 61.3 % were found to contain detectable levels of AFM1. There was a significant difference (p = 0.036) between cheese ripened in brine (0.05674 µg/kg) and traditional cheese (0.00169 µg/kg). A slight difference (p = 0.057) was observed between traditional cheese (0.00169 µg/kg) and white pasteurized cheese (0.05217 µg/kg). These findings emphasize the importance of ongoing monitoring and regulatory measures to mitigate AFM1 contamination in dairy products and ensure consumer safety.

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伊朗市场奶酪中黄曲霉毒素M1含量的测定

乳制品，尤其是奶酪，容易受到黄曲霉毒素M1 （AFM1）的污染，这是一种由曲霉真菌产生的有毒化合物。本研究旨在利用高效液相色谱-荧光检测法测定各类奶酪中AFM1的含量。在分析的109个奶酪样本中（益生菌、盐水成熟、披萨、UF、奶油奶酪、巴氏白奶酪、豪达奶酪、加工奶酪、传统奶酪和马苏雷拉奶酪），发现61.3 %含有可检测水平的AFM1。卤水成熟奶酪（0.05674 µg/kg）与传统奶酪（0.00169 µg/kg）差异显著（p = 0.036）。传统奶酪（0.00169 µg/kg）与白巴氏灭菌奶酪（0.05217 µg/kg）之间存在细微差异（p = 0.057）。这些发现强调了持续监测和监管措施的重要性，以减少AFM1在乳制品中的污染，确保消费者安全。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.