The effect of milk composition, yeast‐mould numbers and seasons on aflatoxin M1 amounts in camel milk

Abstract

AbstractThe aim of this research was to determine the chemical composition, fungal and aflatoxin M1 (AFM1) contaminations in raw camel milk samples collected from seven dairy farms in Yazd province, Iran. Milk samples (10 samples from each of 7 farms) were collected in autumn and winter seasons. The mean contents of protein, fat and ash ranged from 2.14 to 3.28%, 1.52 to 2.01%, and 0.93 to 0.97%, respectively. Of the fungal agents identified, yeasts belonged to Candida spp. (48.2%), Rhodotorula spp. (22.3%) and Trichosporon spp. (13.4%); and moulds belonged to Geotrichum spp. (16.1%). Of the 70 milk samples, 20 (28.6%) samples had AFM1 in concentrations in excess of the maximum levels specified in European Union (EU) regulations, that is, 50 ng/L. The mean concentration of AFM1 in milk samples was 45.95 ng/L, and the minimum and maximum levels were 5.19 and 150.17 ng/L, respectively. The mean concentrations of AFM1 in winter and autumn months were 54.24 and 34.92 ng/L, respectively (p<.05). As contamination of milk with fungi and AFM1 is a potential risk for human health, raw camel milk should be monitored for their presence.Practical applicationsHaving an idea of fungal load and AFM1 contamination in raw camel milk could be used by food safety organizations to establish regulations for the control of contamination sources. In Iran, there is no study about the incidence of fungal and AFM1 contaminations in raw camel milk. Our study is the first one in Yazd province, Iran. In the current study, Candida species were the most predominant yeasts in raw camel milk. The mean AFM1 contamination was 45.95 ± 49.50 ng/L, representing 28.6% samples exceeded the EU accepted limit (50 ng/L). Therefore, feed hygiene control is the first step in preventing the transfer of aflatoxins to human; and continuous monitoring of dairy products will be necessary for evaluation of hygienic managements.