engleski

Aflatoxin M1 in milk – An overview

Aflatoxins are secondary metabolites produced by fungi of the genus Aspergillus and are toxic even at low doses. There are several different forms of aflatoxins (B1, B2, G1, G2, M1, M2, etc.), but the most toxic and best known is aflatoxin B1 (AFB1). The International Agency for Research on Cancer (IARC) has classified AFB1 as a Group 2 human carcinogen. Food and feed can become contaminated with aflatoxins in the field and/or during storage. Consumption of feed containing aflatoxins can lead to extraction of AFM1 in milk in the case of dairy cattle. Indeed, when animals consume AFB1-contaminated feed, it is converted in the liver to hydroxylated aflatoxin, AFM1, which is about 10 times less harmful. Given that milk and dairy products are widely used in the human diet, there is great concern that AFM1 has a negative impact on human health because it is hepatotoxic and genotoxic. Therefore, to protect public health, Commission regulation (EC) No 1881/2006 established maximum levels for AFM1 in milk. The aim of this work is to provide an overview of the latest scientific literature on AFM1 in milk in order to increase the safety of food and feed.

Aspergillus spp. ; Aflatoxin M1 ; milk

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