Naslov
Occurrence of AFM1 in various types of cheeses: an overview

Autori
Antunović, Martina ; Lučan Čolić, Mirela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts / The 7th international scientific meeting "Mycology, mycotoxicology, and mycoses", / - Novi Sad : Matica Srpska, 2022, 11-11

ISBN
978-86-7946-387-6

Skup
The 7th international scientific meeting "Mycology, mycotoxicology, and mycoses"

Mjesto i datum
Novi Sad, Srbija, 02.06.2022. - 03.06.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
aflatoxins ; aflatoxin M1 ; cheese

Sažetak
Aflatoxins are secondary metabolites produced by moulds, mostly Aspergillus flavus, Aspergillus parasiticus and Aspergillus nombus. The most common are aflatoxin B1 (AFB1), B2 (AFB2), G1 (AFG1), G2 (AFG2), M1 (AFM1) and M2 (AFM2). AFM1 is the main metabolite of the most toxic aflatoxin-AFB1 and it is formed in the animal’s liver as a result of consuming AFB1 contaminated feed. Aflatoxins, including AFM1, are known as carcinogenic, mutagenic and teratogenic substances. Contamination of milk and dairy products with aflatoxin M1 is highly present worldwide. Considering the affinity of AFM1 for the casein fraction, it is found that cheeses contain higher levels of AFM1 than the milk from which are produced. Therefore, there is a great concern for human health, especially due to the fact that dairy products are widely used in human diet. Thus, it is necessary to establish strict control measures and mitigation strategies, aiming at reducing the AFM1 in cheeses. The aim of this work is to provide an overview of the studies about the occurrence of AFM1 in various types of cheeses in the last ten years in order to increase food and feed safety.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA