Enzyme-assisted extraction of aflatoxin M1 in Brazilian artisanal cheese using reversed-phase liquid chromatography.

IF 2.3 3区农林科学 Q2 CHEMISTRY, APPLIED

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment Pub Date : 2025-01-09 DOI:10.1080/19440049.2024.2447047

Juliana T Maffei, Mariana C Souza, Caio V P Marcelão, Marta H Taniwaki

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Abstract

Brazil is an influential and successful food-producing country, where we can highlight artisanal cheeses gaining visibility in foreign markets. Some of these cheeses are made from raw milk, making them susceptible to contamination by microorganisms, including fungi, which can produce harmful mycotoxins. Feed contaminated with aflatoxin B1, when consumed by dairy animals, is metabolized and transformed into aflatoxin M1 (AFM1), which is excreted in milk. Therefore, the aim of this research was to investigate the occurrence of AFM1 in artisanal cheeses from two Brazilian states: Minas Gerais and São Paulo. This toxin was extracted from 10 g of sample and 50 ml pepsin solution. An aliquot of the extract was passed through an immunoaffinity column, eluted, and dried under nitrogen. For the analysis of the detection and quantification of AFM1, the High-Performance Liquid Chromatography (HPLC) fluorescence detection system was used. A total of 130 samples were analyzed; 41 tested positive for AFM1, while 89 were negative. Out of 41 positive samples, only two were above the maximum tolerated limit by ANVISA of 2.5 µg/kg. These results show the importance of investigating the occurrence of AFM1 in artisanal cheeses, aiming to prevent and increase food safety.

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来源期刊

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY

CiteScore

7.40

自引率

6.90%

发文量

136

审稿时长

3 months

期刊介绍： Food Additives & Contaminants: Part A publishes original research papers and critical reviews covering analytical methodology, occurrence, persistence, safety evaluation, detoxification and regulatory control of natural and man-made additives and contaminants in the food and animal feed chain. Papers are published in the areas of food additives including flavourings, pesticide and veterinary drug residues, environmental contaminants, plant toxins, mycotoxins, marine biotoxins, trace elements, migration from food packaging, food process contaminants, adulteration, authenticity and allergenicity of foods. Papers are published on animal feed where residues and contaminants can give rise to food safety concerns. Contributions cover chemistry, biochemistry and bioavailability of these substances, factors affecting levels during production, processing, packaging and storage; the development of novel foods and processes; exposure and risk assessment.