Journal Article

Incidence and Levels of Aflatoxin M1 in Artisanal and Manufactured Cheese in Pernambuco State, Brazil

Silva, Isabela Maria de Moura, Ali, Sher, Oliveira, Rodrigo Barbosa Acioli de, da Cruz, Adriano Gomes, Rosim, Roice Eliana, Oliveira, Carlos Augusto Fernandes de, Freire, Lucas Gabriel Dionisio, Fonseca, Luzianna Macedo, Corassin, Carlos Humberto

2023

Overview

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 M1 (AFM1) can be highly harmful to humans. The present work, based on high-performance liquid chromatography (HPLC), highlights the frequency and levels of AFM1 in coalho and mozzarella cheese samples (n = 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 AFM1, with concentrations ranging from 0.026 to 0.132 µg/kg. Higher levels (p < 0.05) of AFM1 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 AFM1 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 AFM1 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.

• Publisher: MDPI AG,MDPI
• Subject: Aflatoxin M1 / Aflatoxins / AFM1 / Cheese / Chromatography / contamination / Dairy products / Economic impact / Food / Fungi / High-performance liquid chromatography / HPLC / Liquid chromatography / Metabolites / Milk / Mycotoxins / Public health