The behavior of aflatoxin M₁ during lactic cheese production and storage

References

• Applebaum, R.S., and Marth, E.H., 1982. Fate of aflatoxin M1 in cottage cheese. Journal of food protection, 45 (10), 903–904.
   PubMed Web of Science ®Google Scholar
• Assaf, J.C., et al., 2019. Assorted methods for decontamination of aflatoxin M1 in milk using microbial adsorbents. Toxins, 11, 304.
   PubMed Web of Science ®Google Scholar
• Awasthi, V., et al., 2012. Contaminants in milk and impact of heating: an assessment study. Indian journal of public health, 56 (1), 95–99.
   PubMedGoogle Scholar
• Bakirci, I., 2001. A study on the occurrence of aflatoxin M1 in milk and milk products produced in van province of Turkey. Food control, 12 (1), 47–51.
   Web of Science ®Google Scholar
• Campagnollo, F.B., et al., 2016. The occurrence and effect of unit operations for dairy products processing on the fate of aflatoxin M1: a review. Food control, 68, 310–329.
   Web of Science ®Google Scholar
• Cattaneo, T.M.P., et al., 2013. Behavior of Aflatoxin M1 in dairy wastes subjected to different technological treatments: ricotta cheese production, ultrafiltration and spray-drying. Food control, 32 (1), 77–82.
   Web of Science ®Google Scholar
• Cavaliere, C., et al., 2006. Aflatoxin M1 determination in cheese by liquid chromatography-tandem mass spectrometry. Journal of chromatography A, 1135 (2), 135–141.
   PubMed Web of Science ®Google Scholar
• Cavallarin, L., et al., 2014. Transfer of aflatoxin M1 from milk to ripened cheese in three Italian traditional production methods. Food control, 38, 174–177.
   Web of Science ®Google Scholar
• Chavarría, G., et al., 2017. Distribution, stability, and protein interactions of Aflatoxin M1 in fresh cheese. Food control, 73, 581–586.
   Web of Science ®Google Scholar
• Colak, H., 2020. Determination of aflatoxin M1 levels in Turkish White and Kashar cheeses made of experimentally contaminated raw milk. Journal of food and drug analysis, 15 (2), 163–168.
   Google Scholar
• Deveci, O., 2007. Changes in the concentration of aflatoxin M1 during manufacture and storage of White Pickled cheese. Food control, 18 (9), 1103–1107.
   Web of Science ®Google Scholar
• EC. 2006. Commission regulation (EC) No 401/2006 of 23 February 2006. Laying down the methods of sampling and analysis for the official control of the levels of mycotoxins in foodstuffs. Official journal of the European communities, 2006, 70, 12–34.
   Google Scholar
• El Khoury, A., Atoui, A., and Yaghi, J., 2011. Analysis of aflatoxin M1 in milk and yogurt and AFM1 reduction by lactic acid bacteria used in Lebanese industry. Food control, 22 (10), 1695–1699.
   Web of Science ®Google Scholar
• European Commission. 2006. Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Official journal of the European Union, 364, 5-24.
   Google Scholar
• Fernandes, A., et al., 2012. Distribution and stability of aflatoxin M1 during processing and storage of Minas Frescal cheese. Food control, 24 (1–2), 104–108.
   Web of Science ®Google Scholar
• Gonçalves, B.L., et al., 2020. Aflatoxin M1 absorption by non-viable cells of lactic acid bacteria and Saccharomyces cerevisiae strains in Frescal cheese. Food research international, 136, 109604.
   PubMed Web of Science ®Google Scholar
• Govaris, A., et al., 2001. Distribution and stability of aflatoxin M1 during processing, ripening and storage of Telemes cheese. Food additives and contaminants, 18 (5), 437–443.
   PubMed Web of Science ®Google Scholar
• Govaris, A., et al., 2002. Distribution and stability of aflatoxin M1 during production and storage of yoghurt. Food additives and contaminants, 19 (11), 1043–1050.
   PubMed Web of Science ®Google Scholar
• Haskard, C.A., et al., 2001. Surface binding of aflatoxin B(1) by lactic acid bacteria. Applied and environmental microbiology, 67 (7), 3086–3091.
   PubMed Web of Science ®Google Scholar
• Heshmati, A., et al., 2019. Changes in aflatoxins content during processing of pekmez as a traditional product of grape. LWT, 103, 178–185.
   Web of Science ®Google Scholar
• Iarc. 2002. International Agency for Research on Cancer. Monograph on the evaluation of carcinogenic risk to humans, world health organization. Some traditional herbal medicines, some mycotoxins, naphthalene and styrene. Summary of data reported and evaluation, vol. 82. Lyon, 171–175.
   Google Scholar
• Iha, M.H., et al., 2013. Aflatoxin M1 in milk and distribution and stability of aflatoxin M1 during production and storage of yoghurt and cheese. Food control, 29 (1), 1–6.
   Web of Science ®Google Scholar
• Ismail, A., et al., 2016. Aflatoxin M1: prevalence and decontamination strategies in milk and milk products. Critical reviews in microbiology, 42 (3), 418–427.
   PubMed Web of Science ®Google Scholar
• Jasutiene, I., Garmiene, G., and Kulikauskiene, M., 2006. Pasteurisation and fermentation effects on aflatoxin M1 stability. Milchwissenschaft, 61, 75–79.
   Google Scholar
• Kaniou-Grigoriadou, I., et al., 2005. Determination of aflatoxin M1 in ewe's milk samples and the produced curd and feta cheese. Food control, 16 (3), 257–261.
   Web of Science ®Google Scholar
• Kaur, S., et al., 2021. Exposure assessment and risk characterization of aflatoxin M1 through consumption of market milk and milk products in Ludhiana, Punjab. Food Control, 126, 107991.
   Web of Science ®Google Scholar
• Kuharić, Ž., et al., 2018. Removing aflatoxin M1 from milk with native lactic acid bacteria, centrifugation, and filtration. Archives of industrial hygiene and toxicology, 69 (4), 334–339.
   PubMed Web of Science ®Google Scholar
• Lahtinen, S.J., et al., 2004. Binding of aflatoxin B1 to cell wall components of Lactobacillus rhamnosus strain GG. Food additives and contaminants, 21 (2), 158–164.
   PubMedGoogle Scholar
• Lopez, C., et al., 2001. Distribution of aflatoxin M1 in cheese obtained from milk artificially contaminated. International journal of food microbiology, 64, 211–215.
   PubMed Web of Science ®Google Scholar
• Mahmood Fashandi, H., Abbasi, R., and Mousavi Khaneghah, A., 2018. The detoxification of aflatoxin M1 by Lactobacillus acidophilus and Bifidobacterium spp.: a review. Journal of food processing and preservation, 42 (9), e13704.
   Web of Science ®Google Scholar
• Mashak, Z., et al., 2016. Assessment of aflatoxin M1 contamination in UHT flavored milk samples in Karaj. Iranian journal of pharmaceutical research, 15 (3), 407–411.
   PubMed Web of Science ®Google Scholar
• Melilli, C., et al., 2006. Interaction of brine concentration, brine temperature, and presalting on salt penetration in Ragusano cheese. Journal of dairy science, 89 (5), 1420–1438.
   PubMed Web of Science ®Google Scholar
• Mendonça, C., and Venâncio, A., 2005. Fate of aflatoxin M1 in cheese whey processing. Journal of the science of food and agriculture, 85 (12), 2067–2070.
   Web of Science ®Google Scholar
• Motawee, M., 2013. Reduction of aflatoxin M1 content during manufacture and storage of Egyptian Domaiti Cheese. International journal of veterinary medicine: research & reports, 2013, 1–11.
   Google Scholar
• Motawee, M., and Mcmahon, D.J., 2009. Fate of aflatoxin M1 during manufacture and storage of feta cheese. Journal of food science, 74 (5), T42–T45.
   PubMed Web of Science ®Google Scholar
• Mousavi Khaneghah, A., et al., 2021. The prevalence and concentration of aflatoxin M1 among different types of cheeses: a global systematic review, meta-analysis, and meta-regression. Food control., 125, 107960.
   Web of Science ®Google Scholar
• Muaz, K., et al., 2021. Aflatoxin M1 in milk and dairy products: global occurrence and potential decontamination strategies. Toxin Reviews, 1–18.
   Web of Science ®Google Scholar
• Muscarella, M., et al., 2007. Validation according to European Commission Decision 2002/657/EC of a confirmatory method for aflatoxin M1 in milk based on immunoaffinity columns and high performance liquid chromatography with fluorescence detection. Analytica chimica acta, 594 (2), 257–264.
   PubMed Web of Science ®Google Scholar
• Nejad, A.S.M., Heshmati, A., and Ghiasvand, T., 2019. The occurrence and risk assessment of exposure to aflatoxin M1 in ultra-high temperature and pasteurized milk in Hamadan province of Iran. Osong public health and research perspectives, 10 (4), 228–233.
   PubMedGoogle Scholar
• Nejad, A.S.M., Heshmati, A., and Ghiasvand, T., 2020. The occurrence and risk assessment of aflatoxin M1 in cheeses samples from Hamadan. Iran Iranian journal of pharmaceutical research, 19, 44–50.
   PubMed Web of Science ®Google Scholar
• Oruc, H., et al., 2006. Distribution and stability of aflatoxin M1 during processing and ripening of traditional white pickled cheese. Food additives and contaminants, 23 (2), 190–195.
   PubMed Web of Science ®Google Scholar
• Oruc, H.H., et al., 2007. Fate of aflatoxin M1 in Kashar cheese. Journal of food safety, 27 (1), 82–90.
   Web of Science ®Google Scholar
• Pietri, A., et al., 2016. Fate of aflatoxin M1 during production and storage of parmesan cheese. Food control, 60, 478–483.
   Web of Science ®Google Scholar
• Rahmani, J., et al., 2018. The prevalence of aflatoxin M1 in milk of Middle East region: a systematic review, meta-analysis and probabilistic health risk assessment. Food and chemical toxicology, 118, 653–666.
   PubMed Web of Science ®Google Scholar
• Rubio, R., et al., 2011. Aflatoxin M1 in the intermediate dairy products from Manchego cheese production: distribution and stability. Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka, 61, 283–290.
   Web of Science ®Google Scholar
• Şanli, T., Deveci, O., and Sezgin, E., 2012. Effects of pasteurization and storage on stability of aflatoxin M1 in yogurt. Kafkas universitesi veteriner fakultesi dergisi, 18, 987–990.
   Web of Science ®Google Scholar
• Shetty, P.H., and Jespersen, L., 2006. Saccharomyces cerevisiae and lactic acid bacteria as potential mycotoxin decontaminating agents. Trends in food science & technology, 17 (2), 48–55.
   Web of Science ®Google Scholar