Abstract
Milk is the most traded, processed and consumed dairy product in the world, approximately 113.7 to 150 kg per capita. However, one of the food safety and human health problems worldwide is aflatoxin M1 (AFM1), present exclusively in milk and its derivatives, because this mycotoxin is heat-resistant to common food industrialization processes and is capable of producing hepatotoxicity, carcinogenicity, genotoxicity and immunosuppression in humans, so there are international regulations that establish parameters ranging from 0.03 to 0.250 μg/kg depending on each country. The present review aims at compiling information on mycotoxins and specifically on AFM1 from its biotransformation from dairy cattle until the pathologies in humans associated with its consumption.
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