Abstract
Milk is considered a nutritionally noble food and is therefore suitable for feeding children and adults. However, contamination of milk by mycotoxins may pose a health risk to the consumer. Aflatoxins, mycotoxins produced by fungi of the genus Aspergillus, can be found in several food products, including milk and its derivatives, which reinforces the importance of this type of study on the occurrence of the aflatoxin M1 (AFM1) in raw milk. We analyzed 45 samples of raw bovine milk from expansion tanks from 23 farms in different municipalities of the dairy belt of the state of Alagoas/Brazil. Samples were collected directly from the cooling tanks and transported under refrigeration for analysis. The method used for the extraction of AFM1 was that proposed by the Adolfo Lutz Institute. On the other hand, the detection of AFM1 occurred by high performance liquid chromatography (HPLC) by identifying retention times. The results of the analyses indicated that none of the collected samples presented contamination by aflatoxin M1, thus indicating that the milk commercialized in Alagoas shows a good quality against this toxic agent. Key words: Aflatoxin M1, bovine milk, Alagoas.
Highlights
Milk and its derivatives are important foods in the human diet since they are complete foods rich in calcium, protein and lipids, which serves as a basic nutrient for infant feeding (Castro et al, 2013)
Aflatoxins, mycotoxins produced by fungi of the genus Aspergillus, can be found in several food products, including milk and its derivatives, which reinforces the importance of this type of study on the occurrence of the aflatoxin M1 (AFM1) in raw milk
The detection of AFM1 occurred by high performance liquid chromatography (HPLC) by identifying retention times
Summary
Milk and its derivatives are important foods in the human diet since they are complete foods rich in calcium, protein and lipids, which serves as a basic nutrient for infant feeding (Castro et al, 2013). More than 300 mycotoxins are known, and the human exposure to such substances result mainly from the consumption of food derived from plants contaminated by the ingestion of their metabolites present in products of animal origin, such as meat and eggs, or by exposure to air containing toxins (CAST, 2003; Bennett and Klich, 2003; Zain, 2011; Oliveira et al, 2014). Aflatoxins are the most important from a toxicological point of view (Jay, 2005; Codex Alimentarius, 2011). These substances are produced by three species of Aspergillus: Aspergillus flavus, Aspergillus parasiticus and, rarely, Aspergillus nomius, which contaminate plants and their products. A. flavus produces only the aflatoxin B, while the other two species produce aflatoxins B and G (Jay, 2005)
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