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Reduction of AFM1 in milk; natural or chemical: A review
Naeimipour, Fatemeh; Ayobi, Saman
Abstract:
Introduction: Quality and safety of food is of paramount importance. Contaminated animal feed leads to the transfer of diseases to humans through the consumption of animal products, such as milk and meat. . Among Microorganisms, fungal toxins, especially aflatoxin B-1 is at the top of consideration. AFM1 is a metabolite produced by the conversion and hydroxylation of AFB1. Both these toxins could cause acute and chronic mycotoxicosis mainly through the ingestion of contaminated milk. Therefore, control and mitigation of these toxins is considered crucial. Conclusion: Despite cost-effective efforts, prevention of aflatoxin contamination in food is a highly expensive and challenging process. Considering the high resistance of these toxins, especially AFM1 in milk and dairy products, could not be eliminated completely even by the most efficient agricultural monitoring methods before and after harvest. Several studies have investigated the approaches used for milk detoxification, expressing the benefits of reducing AFM1 in this regard. By determining the strengths and limitations of available procedures (e.g., preventative strategies, use of probiotics and antibodies, chemisorptions, and additives), we could select the most effective approach or a combination of methods to properly eliminate or reduce AFM1 in milk and its byproducts.
Automatic Tags
Dairy Products; Milk; Food Quality; Mycotoxins; Food Safety
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