Aflatoxin M1 contamination in cheeses: an overview of the occurrence and prevention

Abstract

Mycotoxins are toxic metabolites produced by filamentous fungi and are widely dispersed in cereals. Aflatoxin M₁(AFM₁) is the principal Aflatoxin B₁(AFB₁) metabolite present in the milk. This mycotoxin is a potent human and animal carcinogen and remains stable during the industrial processes to which milk is subjected when manufacturing dairy products, consequently, it can be found in cheeses. In cheese, AFM₁ levels are higher than others dairy products due the affinity of AFM₁ for milk protein. This fact represents a serious public health problem because cheeses are consumed by all age groups from infants to the aged. In this review, were discussed the occurrence and prevention of AFM₁ contamination in cheeses, including the new limits established by ANVISA from 2011 and quantification methods commonly used. Based on the Theory of Obstacles of Leistner was constructed a schematic illustration of the main barriers to aflatoxin contamination animal feeds and, consequently, prevention of the risk of AFM₁ contamination in cheeses. Conventional and alternative methods for decontamination and prevention of aflatoxin contamination of foods were also addressed. Can be concluded that the occurrence of AFM₁ in cheeses is high and it constitutes a risk to consumer health, however, in this review was not observed samples higher than the limit established by Brazilian legislation for cheeses. On the other hand, a continuous monitoring and more studies are necessary to quantify AFM₁in cheeses and other milk products marketed in Brazil.