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

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub 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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引用次数: 0

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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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.