北马其顿人群乳制品中黄曲霉毒素M1的饮食暴露和健康风险评估

Q3 Agricultural and Biological Sciences

Journal of Food Quality and Hazards Control Pub Date : 2022-06-15 DOI:10.18502/jfqhc.9.1.9686

G. Ilievska, B. Stojanovska-Dimzoska, D. Koceva, G. Stojković, A. Angeleska, E. Dimitrieska-Stojković

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引用次数: 2

摘要

背景：黄曲霉毒素作为次生代谢产物，主要由曲霉属真菌产生。黄曲霉毒素M1（AFM1）的污染率、饮食暴露和健康风险评估旨在评估北马其顿人口的潜在健康风险。方法：从北马其顿市场采集974份乳制品样本，包括404份超高温牛奶、291份冰淇淋、178份酸奶和101份奶酪。AFM1的分析使用酶联免疫吸附法和荧光检测的高效液相色谱法进行。结果：AFM1在酸奶样品中的发生率最高（93.8%），在超高温牛奶样品中最低（67.8%）。超高温牛奶、冰淇淋、酸奶和奶酪样品的AFM1浓度分别为49.1±68.4、30.9±30.0、35.1±40.4和40.1±90.1纳克/公斤。平均人群和高消费人群的估计每日摄入量（EDI）（上限；AFM1＜检测限（LOD）的样本分别为0.150和0.456纳克/公斤体重/天。平均人群中每100000居民中的危险指数（HI）、暴露边际（MoE）和肝癌（HCC）病例数分别达到0.33、8533和0.004。结论：据我们所知，这是第一份关于北马其顿乳制品中AFM1的饮食暴露和风险评估的报告，揭示了该国人群中AFM1潜在的风险。

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Dietary Exposure and Health Risk Assessment of Aflatoxin M1 in Dairy Products Consumed by Population of North Macedonia

Background: Aflatoxins (AFs), as secondary metabolites, are mainly produced by fungi of Aspergillus genus. The determination of contamination rate, dietary exposure, and health risk assessment for aflatoxin M1 (AFM1) was conducted aimed to estimate potential health risks for the population of North Macedonia. Methods: A total of 974 dairy samples, including 404 Ultra-High Temperature (UHT) milk, 291 ice cream, 178 yogurt, and 101 cheese were collected from the markets in North Macedonia. Analysis of AFM1 was done using Enzyme-Linked Immunosorbent Assay and High-Performance Liquid Chromatography with Fluorescence Detection. Results: The AFM1 incidence was highest in yogurt samples (93.8%) and lowest in UHT milk samples (67.8%). AFM1 concentrations were 49.1±68.4, 30.9±30.0, 35.1±40.4, and 40.1±90.1 ng/kg for UHT milk, ice cream, yogurt, and cheese samples, respectively. The Estimated Daily Intake (EDI) for the average population and high consumers (upper bound; samples with AFM1

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来源期刊

Journal of Food Quality and Hazards Control Agricultural and Biological Sciences-Food Science

CiteScore

1.50

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： Journal of Food Quality and Hazards Control (J. Food Qual. Hazards Control) is an international peer-reviewed quarterly journal that aims at publishing of high quality articles involved in food quality, food hygiene, food safety, and food control which scientists from all over the world may submit their manuscript. This academic journal aims to improve international exchange of new findings and recent developments in all aspects of agricultural and biological sciences. This free of charge journal is published in both online and print forms and welcomes the manuscripts that fulfill the general criteria of novelty and scientific importance. Among the most significant objectives of Journal of Food Quality and Hazards Control are to ensure that the articles reflect a wide range of topics regarding journal scopes; to do a fair, scientific, fast, as well as high quality peer-review process; to provide a wide and diverse geographical coverage of articles around the world; and to publish the articles having a trustable resource of scientific information for the audiences. The types of acceptable submissions include original article, review article, short communication, letter to the editor, case report, editorial, as well as book review. Journal of Food Quality and Hazards Control is an official journal of Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.

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