从牛奶到奶酪,酸奶和Labneh:通过风险评估方法评估黎巴嫩传统乳制品加工中的黄曲霉毒素M1命运和法规的有效性。

IF 2.3 3区 农林科学 Q2 CHEMISTRY, APPLIED
Rouaa Daou, Layal Karam, Reine Antoun, Sana Obeid, Tamara Dahboul, André El Khoury
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引用次数: 0

摘要

黄曲霉毒素M1 (AFM1)是一种强效霉菌毒素,可污染牛奶和乳制品。它是黄曲霉毒素B1 (AFB1)的代谢物,黄曲霉毒素B1是由某些感染作物的真菌产生的。在黎巴嫩,传统的乳制品生产——包括各种奶酪、酸奶和labneh——被广泛采用。然而,关于AFM1如何在这些产品中转移和表现的信息有限。本研究旨在通过检查AFM1从人工污染的牛奶转移到传统的黎巴嫩乳制品,特别是Halloumi, Akkawi,双层奶油,Baladiyeh奶酪,酸奶和Labneh,来填补这一知识空白。牛奶被已知浓度的AFM1污染,并对由此产生的乳制品进行了AFM1转移率分析,重点是乳清和凝乳之间的分布。该研究还评估了盐水储存(10%)对奶酪中AFM1水平的影响。结果表明,AFM1的转移随加工方法和产品类型的不同而变化。一般来说,乳清与凝乳相比,AFM1的浓度更高。除双层奶油奶酪外,盐水储存降低了大多数奶酪的AFM1水平。发现酸奶加工降低了AFM1含量,而将酸奶转化为Labneh则导致AFM1含量增加。这项研究为传统黎巴嫩乳制品中AFM1污染的风险提供了有价值的见解。了解AFM1的转移和行为对于制定有效策略以减轻与霉菌毒素接触相关的风险至关重要。因此,本文还包括使用报告的转移率生成的风险评估,该评估表明,由污染为0.05 μ g/L的原料奶生产的乳制品将对黎巴嫩消费者构成高风险,强调将食品中的AFM1保持在“合理可行的最低水平”的重要性,特别是在黎巴嫩等乳制品高度消费的国家。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
From Cow's Milk to Cheese, Yogurt, and Labneh: Evaluating aflatoxin M1 fate in Traditional Lebanese Dairy Processing and the Efficacy of Regulations through a Risk Assessment Approach.

Aflatoxin M1 (AFM1) is a potent mycotoxin that can contaminate milk and dairy products. It is a metabolite of aflatoxin B1 (AFB1), which is produced by certain fungi that infect crops. In Lebanon, traditional dairy production-including various cheeses, yogurt, and Labneh-is widely practiced. However, there is limited information on how AFM1 transfers and behaves in these products. This study aimed to fill that knowledge gap by examining the transfer of AFM1 from artificially contaminated milk into traditional Lebanese dairy products, specifically Halloumi, Akkawi, double-cream, Baladiyeh cheese, yogurt, and Labneh. Milk was contaminated with a known concentration of AFM1, and the resulting dairy products were analysed for AFM1 transfer rates, focusing on the distribution between whey and curd. The study also assessed the effect of brine storage (10%) on AFM1 levels in cheese. The findings showed that the transfer of AFM1 varied depending on the processing method and type of product. Generally, whey had higher concentrations of AFM1 compared to curd. Brine storage reduced AFM1 levels in most cheese types, with the exception of double-cream cheese. Yogurt processing was found to decrease AFM1 content, while converting yogurt to Labneh resulted in an increase. This research provides valuable insights into the risk of AFM1 contamination in traditional Lebanese dairy products. Understanding the transfer and behaviour of AFM1 is essential for developing effective strategies to mitigate the risks associated with mycotoxin exposure. Accordingly, this paper also includes a risk assessment generated using the reported transfer rates that showed that dairy products produced from raw milk contaminated at 0.05 µg/L would present a high risk to the Lebanese consumer that emphasises the importance of keeping AFM1 in food at a level that is 'As Low As Reasonably Achievable' specifically in a country such as Lebanon where dairy products are highly consumed.

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来源期刊
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.
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