6533b82efe1ef96bd12933e7

RESEARCH PRODUCT

Presence of aflatoxin M1 in pasteurized milk from Morocco

L. González-osnayaJordi MañesL. IdrissiJuan Carlos MoltóJosé Miguel SorianoAbdellah Zinedine

subject

AflatoxinFood HandlingDaily intakePasteurizationFood ContaminationMicrobiologyPoisonslaw.inventionchemistry.chemical_compoundlawFood PreservationAnimalsHumansFood scienceMycotoxinDerivatizationMaximum levelFood preservationLiquid milkGeneral MedicineMoroccoMilkchemistryConsumer Product SafetyAflatoxin M1Food AnalysisChromatography LiquidFood Science

description

Fifty four samples of pasteurized milk produced by five different dairies from Morocco were surveyed for the presence of aflatoxin M1 (AFM1) using immunoaffinity columns and liquid chromatography coupled to fluorescence detection. Confirmation of AFM1 identity in positive samples was based on the formation of AFM1 hemi-acetal derivative (AFM2a) after derivatization with trifluoracetic acid. Analytical results showed that 88.8% of the samples were contaminated with AFM1; 7.4% being above the maximum level of 0.05 microg/L set by the Moroccan and European regulations for AFM1 in liquid milk. The incidence of AFM1 in milk from these dairies was 100, 92.3, 90, 83.3 and 77.7% respectively, with AFM1 levels ranging from 0.001 to 0.117 microg/L and a mean value of 0.0186 microg/L. Based on the results presented in this study, the estimated daily intake of AFM1 was 3.26 ng/person/day. In this work, data on the natural occurrence of AFM1 in pasteurized milk produced in Morocco is presented for the first time.

yearjournalcountryeditionlanguage
2007-02-01International Journal of Food Microbiology
https://doi.org/10.1016/j.ijfoodmicro.2006.11.001