A mini review DOI: 10.17508/CJFST.2022.14.2.08
Aflatoxin M1 in milk and dairy products – A mini review
Martina Antunović1, Marija Kovač Tomas2, Antonija Šarić1,Mirela Lučan Čolić1*,Jurislav Babić1, Tihomir Kovač1
1Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
2Department of Food Technology, University Centre Koprivnica, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
| ARTICLE INFO | ABSTRACT |
| Article history: Received: August 18, 2022 Accepted: September 29, 2022 |
Aflatoxins (AF) are a group of toxic secondary metabolites mostly produced by strains of Aspergillus spp. fungi. There are several types of aflatoxins (AFB1, AFG1, AFB2, AFG2, AFM1, AFM2, etc.), but the most toxic and the most common is AFB1. Aflatoxins have been shown to possess powerful carcinogenic, mutagenic and teratogenic properties. AFB1 can contaminate feed and food during the growth and/or storage under inappropriate conditions. When animals consume AFB1-contaminated feed, it undergoes various metabolic pathways and finally, it is metabolized into hydroxylated metabolite AFM1, which is possibly excreted in milk if the animal is lactating. This issue presents a huge concern regarding the representation of milk and dairy products in the human diet. Furthermore, climate changes have a significant impact on aflatoxin production. Therefore, it is necessary to develop and improve strategies for controlling and mitigating the occurrence of AFM1 in milk and dairy products. The aim of this paper is to provide an overview of the latest scientific literature regarding the occurrence of AFM1 in milk and dairy products. |
| Keywords: aflatoxins AFM1 Milk dairy products prevention/mitigation strategies |