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

Aflatoxin M1: biological decontamination methods in milk and cheese

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Author(s):
Bruna Leonel GONÇALVES [1] ; Romulo Dutra ULIANA [2] ; Carolina Fernanda Sengling Cebin COPPA [3] ; Sarah Hwa In LEE [4] ; Eliana Setsuko KAMIMURA [5] ; Carlos Augusto Fernandes OLIVEIRA [6] ; Carlos Humberto CORASSIN [7]
Total Authors: 7
Affiliation:
[1] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos. Departamento de Engenharia de Alimentos - Brasil
[2] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos. Departamento de Engenharia de Alimentos - Brasil
[3] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos. Departamento de Engenharia de Alimentos - Brasil
[4] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos. Departamento de Engenharia de Alimentos - Brasil
[5] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos. Departamento de Engenharia de Alimentos - Brasil
[6] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos. Departamento de Engenharia de Alimentos - Brasil
[7] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos. Departamento de Engenharia de Alimentos - Brasil
Total Affiliations: 7
Document type: Journal article
Source: FOOD SCIENCE AND TECHNOLOGY; v. 42, 2020-10-09.
Abstract

Abstract Dairy cattle when fed on aflatoxin B1 may excrete aflatoxin M1 in milk as a consequence of dietary exposure. Once AFM1 is excreted in milk, it is present in dairy products such as cheese, yogurt, among others. This mycotoxin is quite resistant to temperature therefore heat treatments like pasteurization and ultra-pasteurization are not enough to inactivate it. In this context, this article provides an overview of the biological decontamination methods on milk and cheese of the last decade, as a contribution to evaluate the evolution of this strategy as well as its efficiency according to their authors. Relevant studies published between January 2009 and May 2019 were selected after a systematic search of the literature in PubMed, Science direct and Google Scholar databases. According with our research in the last decade few studies have been published on these methods and unfortunately none of the published studies tested such methods in cheese. Throughout the research many studies on decontamination methods were found, however, in phosphate buffered saline solution or in culture medium. Further studies on biological decontamination on milk and mainly on cheese are necessary for this technique to be better developed and applied to a large scale in the industries. (AU)

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
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