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Occurrence of Aflatoxin M<sub>1</sub> in Cheeses from the South of Spain.

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Related Experiment Video

Updated: Jan 23, 2026

Inhibition of Aspergillus flavus Growth and Aflatoxin Production in Transgenic Maize Expressing the α-amylase Inhibitor from Lablab purpureus L.

Inhibition of Aspergillus flavus Growth and Aflatoxin Production in Transgenic Maize Expressing the α-amylase Inhibitor from Lablab purpureus L.

Published on: February 15, 2019

Aflatoxin-Producing Strains of Aspergillus flavus Isolated from Cheese.

M J Barrios¹, L M Medina¹, M G Cordoba¹

¹Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Facultad de Veterinaria, E-14071 Córdoba, Spain.

Journal of Food Protection

|June 15, 2019

Summary

Aflatoxin-producing Aspergillus flavus was detected in 7.69% of Spanish cheeses. This fungal contamination poses a potential risk, highlighting the need for monitoring in dairy products.

Keywords:

Cheese aflatoxins

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Area of Science:

Food microbiology
Mycology
Food safety

Background:

Aspergillus species are common contaminants of food products.
Certain Aspergillus flavus strains produce aflatoxins, which are toxic and carcinogenic.
Cheese, a widely consumed dairy product, can be susceptible to fungal contamination.

Purpose of the Study:

To investigate the prevalence of Aspergillus species in commercial cheeses from Southern Spain.
To specifically detect aflatoxin-producing strains of Aspergillus flavus in these cheese samples.

Main Methods:

Analysis of 52 commercial cheese samples (cow, ewe, goat, and mixed milk).
Identification of Aspergillus species present in the cheese samples.
Testing for the presence of aflatoxin-producing Aspergillus flavus strains.

Main Results:

Aspergillus species were found in the analyzed cheese samples.
Aflatoxin-producing strains of Aspergillus flavus were detected in 4 out of 52 samples (7.69%).
Contamination was observed in goat's milk cheese and cheeses made from mixed milk species.

Conclusions:

A potential risk of aflatoxin contamination exists in commercial cheeses from Southern Spain.
The presence of aflatoxin-producing Aspergillus flavus underscores the importance of stringent quality control in dairy production.
Further research into mitigation strategies for fungal contamination in cheese is warranted.