期刊
FOOD CONTROL
卷 68, 期 -, 页码 310-329出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2016.04.007
关键词
Food safety; Aflatoxins; Mycotoxins; Milk; Food technology; Dairy processing; Aflatoxin M1; Cheese; Yogurt; Feed; Aspergillus; Incidence; Effect of processing; Fermentation; Thermal processing; Salting; Ripening; Decontamination; Detoxification
资金
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [14/14891-7]
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq) [302763/2014-7]
- CNPq-TWAS [3240274290]
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)
Mold contamination has challenged the safety of feed production and processing because of its undeniable role in the spoilage and the possible consequent toxicity impact on human health and the economy. Aflatoxin M-1 (AFM(1)) is a hepatocarcinogenic derivative of aflatoxin B-1 excreted into the milk after ingestion of feed contaminated by certain molds. Because of the important role of dairy products, especially milk in the human diet, there is a huge concern about the presence of AFM(1) in milk and dairy products. In this article, the occurrence of AFM(1) and the fate of AFM(1) during processing of milk and dairy products, such as yoghurt and cheeses, since 1996 until today, was reviewed. The evaluation of mechanisms by which AFM(1) is affected by each processing step is of major importance to provide useful and accurate information to develop risk assessment studies and risk management strategies. (c) 2016 Elsevier Ltd. All rights reserved.
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