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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Occurrence of aflatoxin M-1 in milk and Minas Frescal cheese manufactured in Brazilian dairy plants

Full text
Author(s):
Goncalves, Bruna L. [1] ; Ulliana, Romulo D. [1] ; Ramos, Gustavo L. P. A. [2] ; Cruz, Adriano G. [2] ; Oliveira, Carlos A. F. [1] ; Kamimura, Eliana S. [1] ; Corassin, Carlos H. [1]
Total Authors: 7
Affiliation:
[1] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos, Dept Engn Alimentos, Pirassununga, SP - Brazil
[2] Inst Fed Educ Ciencia & Tecnol Rio de Janeiro, Dept Alimentos, Rio De Janeiro, RJ - Brazil
Total Affiliations: 2
Document type: Journal article
Source: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; v. 74, n. 2 MAR 2021.
Web of Science Citations: 0
Abstract

Aflatoxin M-1 (AFM(1)) was determined in milk and Minas Frescal cheese (MFC) manufactured in dairy plants from Sao Paulo, Brazil. The average AFM(1) levels in raw, pasteurised milk and MFC were 0.028 +/- 0.009 mu g, 0.023 +/- 0.006 mu g/L and 0.113 +/- 0.092 mu g/kg, respectively. AFM(1) in raw (n = 1; 4%) and pasteurised (n = 2; 8%) milks exceeded the European maximum permitted level (MPL) of 0.05 mu g/L. AFM(1) concentration rate for MFC was 4.9 +/- 1.2. Although AFM(1) in all MFC samples was below the Brazilian's MPL for cheese (2.5 mu g/kg), the levels found may increase the overall exposure of consumers to dietary aflatoxins. (AU)

FAPESP's process: 17/19683-1 - Evaluation of the efficiency of lactic acid bacteria and Saccharomyces cerevisiae in reducing the bioavailability of aflatoxin M1 in Minas frescal cheese
Grantee:Bruna Leonel Gonçalves
Support type: Scholarships in Brazil - Doctorate
FAPESP's process: 17/20081-6 - Evaluation of the efficiency of lactic acid bacteria and Saccharomyces cerevisiae in reducing the bioavailability of aflatoxin M1 in Minas frescal cheese
Grantee:Carlos Humberto Corassin
Support type: Regular Research Grants