Volume 9 - Special Issue for Nutrition
J Health Syst Res 2013, 9 - Special Issue for Nutrition : 1614-1620 |
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Mehdi Tarkesh Esfahani, Golnoush Madani, Parham Hosseini. Study of Aflatoxin M1 Contamination in Iranian White Cheese Produced by Isfahan Dairy Factories using ELISA Technique. J Health Syst Res 2013; 9 (S1) :1614-1620
URL: http://hsr.mui.ac.ir/article-1-554-en.html
URL: http://hsr.mui.ac.ir/article-1-554-en.html
1- MSc of Food Science, Isfahan, Iran (Corresponding Author) Email: mehditarkesh@yahoo.com
2- MSc, Food Security Research Center and Department of Food Science & Technology, School of Nutrition & Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
3- MSc, Department of Plant Pathology, Faculty of agriculture, IUT, Isfahan, Iran
2- MSc, Food Security Research Center and Department of Food Science & Technology, School of Nutrition & Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
3- MSc, Department of Plant Pathology, Faculty of agriculture, IUT, Isfahan, Iran
Abstract: (1367 Views)
Background: A flatoxins are one of the most important types of mycotoxins that are produced by Aspergillus species such as A. flavus and A. parasiticus on contaminated feed. A flatoxin M1 (AFM1) is excreted in milk of those lactating animals which have ingested a flatoxin B1 contaminated feed. The aim of this study is to determine the presence and level of aflatoxin M1 in white Iranian cheese produced by Isfahan dairy factories. Methods: A total of 20 cheese samples were randomly collected from five factories and levels of a flatoxin M1 was evaluated by ELISA method. Findings: The results of AFM1 levels analysis (ng/kg) in fifty white cheese samples showed that concentration of AFM1 was between 72-297 ng/kg. 33 out of 50 samples (66%) were contaminated by AFM1 and the mean of AFM1 level in positive samples was 162.7 ng/kg. Also, AFM1 level in 6 samples (18.8% of positive samples) was higher than the maximum tolerance limit (250 ng/kg) accepted by the European countries. Statistical analysis showed that there was no significant difference (p < 0.05) between the mean concentration of AFM1 in tested cheese samples. Conclusion: The human health via consumption of contaminated milk and milk products with AFM1 is well known. Therefore, food must be evaluated for aflatoxin and be kept apart from fungal contamination as much as possible.
Type of Study: Research |
Subject:
education health and promotion
Received: 2020/07/16 | Accepted: 2021/08/10 | Published: 2021/08/10
Received: 2020/07/16 | Accepted: 2021/08/10 | Published: 2021/08/10
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