Examination of Imported Cheeses for Aflatoxin M1
Mary W Trucksess1, Samuel W Page1
1Division of Chemistry and Physics, Food and Drug Administration, Washington, D.C. 20204.
Journal of Food Protection
|April 10, 2019
Summary
Aflatoxin M1 was detected in 6.8% of 118 imported cheeses. This mycotoxin was found in hard, soft, and very hard cheese varieties, indicating potential dietary exposure risks from contaminated dairy products.
Area of Science:
- Food Science
- Mycotoxicology
- Dairy Science
Background:
- Aflatoxins are toxic secondary metabolites produced by certain Aspergillus species.
- Aflatoxin M1 (AFM1) is a hydroxylated metabolite of aflatoxin B1, found in milk and milk products from exposed animals.
- Cheese, a widely consumed dairy product, can potentially accumulate AFM1 from contaminated milk.
Purpose of the Study:
- To quantify the prevalence and levels of aflatoxin M1 in imported cheeses available in the market.
- To assess the potential dietary exposure risk associated with aflatoxin M1 contamination in various cheese types.
Main Methods:
- Analysis of 118 imported cheese samples from 13 countries.
- Categorization of cheeses into very hard, hard, and soft/semi-soft types.
- Quantification of aflatoxin M1 using a method with a limit of determination of 0.05 ng/g.
Main Results:
- Aflatoxin M1 was detected in 8 out of 118 (6.8%) analyzed cheese samples.
- Detected levels of aflatoxin M1 ranged from 0.1 to 1.0 ng/g.
- Contamination was found across different cheese categories, including hard (e.g., Swiss, Cheddar) and soft types (e.g., Camembert).
Conclusions:
- A significant proportion of imported cheeses may contain aflatoxin M1, posing a potential risk to consumers.
- Monitoring and regulatory control of aflatoxin M1 levels in dairy products, including cheese, are essential.
- Further research into the sources and pathways of aflatoxin contamination in cheese production is warranted.
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