Reduction of aflatoxin in fermented milks during production and storage

Abstract

Aflatoxins are a group of secondary fungal metabolites produced by toxigenic strains of Aspergillus flavus, A. parasiticus and A. nomius. They are one of the most common food contamination problems. Aflatoxins M₁ and M₂ are the hydroxylated metabolites of aflatoxins B₁ and B₂ and emerge in raw milk when lactating animals ingest feed contaminated with these mycotoxins. They may contaminate other dairy products including fermented milks. Aflatoxins are fairly stable in many foods and are rather resistant to degradation. Its stability can be affected by different factors. This article mainly reviews the impact of process, formulation and storage factors on the amount of aflatoxins in fermented milks while consider related mechanisms.

Keywords::

• Aflatoxin
• fermented milk
• mycotoxin
• yogurt