Incidence and Levels of Aflatoxin M<sub>1</sub> in Artisanal and Manufactured Cheese in Pernambuco State, Brazil
Cheese is one of the most susceptible dairy foods to accumulating aflatoxins due to their high affinity to caseins. The consumption of cheese contaminated with high levels of aflatoxin M<sub>1</sub> (AFM<sub>1</sub>) can be highly harmful to humans. The present work, based on...
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MDPI AG
2023-02-01
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| Series: | Toxins |
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| Online Access: | https://www.mdpi.com/2072-6651/15/3/182 |
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| author | Isabela Maria de Moura Silva Adriano Gomes da Cruz Sher Ali Lucas Gabriel Dionisio Freire Luzianna Macedo Fonseca Roice Eliana Rosim Carlos Humberto Corassin Rodrigo Barbosa Acioli de Oliveira Carlos Augusto Fernandes de Oliveira |
| author_facet | Isabela Maria de Moura Silva Adriano Gomes da Cruz Sher Ali Lucas Gabriel Dionisio Freire Luzianna Macedo Fonseca Roice Eliana Rosim Carlos Humberto Corassin Rodrigo Barbosa Acioli de Oliveira Carlos Augusto Fernandes de Oliveira |
| author_sort | Isabela Maria de Moura Silva |
| collection | DOAJ |
| description | Cheese is one of the most susceptible dairy foods to accumulating aflatoxins due to their high affinity to caseins. The consumption of cheese contaminated with high levels of aflatoxin M<sub>1</sub> (AFM<sub>1</sub>) can be highly harmful to humans. The present work, based on high-performance liquid chromatography (HPLC), highlights the frequency and levels of AFM<sub>1</sub> in coalho and mozzarella cheese samples (<i>n</i> = 28) from the main cheese-processing plants in Araripe Sertão and Agreste in the state of Pernambuco, Brazil. Of the evaluated cheeses, 14 samples were artisanal cheeses and the remaining 14 were industrial (manufactured) cheeses. All samples (100%) had detectable levels of AFM<sub>1</sub>, with concentrations ranging from 0.026 to 0.132 µg/kg. Higher levels (<i>p</i> < 0.05) of AFM<sub>1</sub> were observed in artisanal mozzarella cheeses, but none of the cheese samples exceed the maximum permissible limits (MPLs) of 2.5 µg/kg established for AFM<sub>1</sub> in cheese in Brazil and 0.25 µg/kg in the European countries by the European Union (EU). The high incidence of low levels of AFM<sub>1</sub> found in the evaluated cheeses underscores the need for stringent control measures to prevent this mycotoxin in milk used for cheese production in the study area, with the aim of protecting public health and reducing significant economic losses for producers. |
| first_indexed | 2024-03-11T05:49:06Z |
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| issn | 2072-6651 |
| language | English |
| last_indexed | 2024-03-11T05:49:06Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Toxins |
| spelling | doaj.art-321379a95ae94bf4b16279c8e473b4f72023-11-17T14:14:00ZengMDPI AGToxins2072-66512023-02-0115318210.3390/toxins15030182Incidence and Levels of Aflatoxin M<sub>1</sub> in Artisanal and Manufactured Cheese in Pernambuco State, BrazilIsabela Maria de Moura Silva0Adriano Gomes da Cruz1Sher Ali2Lucas Gabriel Dionisio Freire3Luzianna Macedo Fonseca4Roice Eliana Rosim5Carlos Humberto Corassin6Rodrigo Barbosa Acioli de Oliveira7Carlos Augusto Fernandes de Oliveira8Department of Consumer Science, Post-graduate program in Food Science and Technology, Federal Rural University of Pernambuco (UFRPE), Pernambuco 52171-900, PE, BrazilDepartment of Foods, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro 20270-021, RJ, BrazilDepartment of Food Engineering, Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Pirassununga 13635-900, SP, BrazilDepartment of Food Engineering, Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Pirassununga 13635-900, SP, BrazilDepartment of Animal Husbandry, Luiz de Quiroz Higher School of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba 13418-900, SP, BrazilDepartment of Food Engineering, Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Pirassununga 13635-900, SP, BrazilDepartment of Food Engineering, Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Pirassununga 13635-900, SP, BrazilDepartment of Consumer Science, Post-graduate program in Food Science and Technology, Federal Rural University of Pernambuco (UFRPE), Pernambuco 52171-900, PE, BrazilDepartment of Food Engineering, Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Pirassununga 13635-900, SP, BrazilCheese is one of the most susceptible dairy foods to accumulating aflatoxins due to their high affinity to caseins. The consumption of cheese contaminated with high levels of aflatoxin M<sub>1</sub> (AFM<sub>1</sub>) can be highly harmful to humans. The present work, based on high-performance liquid chromatography (HPLC), highlights the frequency and levels of AFM<sub>1</sub> in coalho and mozzarella cheese samples (<i>n</i> = 28) from the main cheese-processing plants in Araripe Sertão and Agreste in the state of Pernambuco, Brazil. Of the evaluated cheeses, 14 samples were artisanal cheeses and the remaining 14 were industrial (manufactured) cheeses. All samples (100%) had detectable levels of AFM<sub>1</sub>, with concentrations ranging from 0.026 to 0.132 µg/kg. Higher levels (<i>p</i> < 0.05) of AFM<sub>1</sub> were observed in artisanal mozzarella cheeses, but none of the cheese samples exceed the maximum permissible limits (MPLs) of 2.5 µg/kg established for AFM<sub>1</sub> in cheese in Brazil and 0.25 µg/kg in the European countries by the European Union (EU). The high incidence of low levels of AFM<sub>1</sub> found in the evaluated cheeses underscores the need for stringent control measures to prevent this mycotoxin in milk used for cheese production in the study area, with the aim of protecting public health and reducing significant economic losses for producers.https://www.mdpi.com/2072-6651/15/3/182cheeseAFM<sub>1</sub>contaminationHPLC |
| spellingShingle | Isabela Maria de Moura Silva Adriano Gomes da Cruz Sher Ali Lucas Gabriel Dionisio Freire Luzianna Macedo Fonseca Roice Eliana Rosim Carlos Humberto Corassin Rodrigo Barbosa Acioli de Oliveira Carlos Augusto Fernandes de Oliveira Incidence and Levels of Aflatoxin M<sub>1</sub> in Artisanal and Manufactured Cheese in Pernambuco State, Brazil Toxins cheese AFM<sub>1</sub> contamination HPLC |
| title | Incidence and Levels of Aflatoxin M<sub>1</sub> in Artisanal and Manufactured Cheese in Pernambuco State, Brazil |
| title_full | Incidence and Levels of Aflatoxin M<sub>1</sub> in Artisanal and Manufactured Cheese in Pernambuco State, Brazil |
| title_fullStr | Incidence and Levels of Aflatoxin M<sub>1</sub> in Artisanal and Manufactured Cheese in Pernambuco State, Brazil |
| title_full_unstemmed | Incidence and Levels of Aflatoxin M<sub>1</sub> in Artisanal and Manufactured Cheese in Pernambuco State, Brazil |
| title_short | Incidence and Levels of Aflatoxin M<sub>1</sub> in Artisanal and Manufactured Cheese in Pernambuco State, Brazil |
| title_sort | incidence and levels of aflatoxin m sub 1 sub in artisanal and manufactured cheese in pernambuco state brazil |
| topic | cheese AFM<sub>1</sub> contamination HPLC |
| url | https://www.mdpi.com/2072-6651/15/3/182 |
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