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Aflatoxins M1 and M2 in Dairy Products


Dr. Qais Abdullah Nogaim
Page No. 14-25


Abstract

The term Mycotoxins is derived from the Greek word ‘mycos’ meaning mould, and the Latin word
‘toxicum’, which means poison. Mycotoxins are relatively low-molecular weight secondary
metabolites of fungal origin that are harmful to animals and humans. Mycotoxins such as Aflatoxins
B1,B2,G1,G2,M1and M2, Ochratoxins and Zearalenone are toxic secondary metabolites produced
by various fungi such as Aspergillus, Penicillium and Fusarium which affect a wide range of
agricultural products meant for human consumption and animal feed. Mycotoxins present in food
products and animal feeds are an important problem concerning food and feed safety and
significant economic losses are associated with their impact on human and animal health.
Mycotoxins contamination of food and feeds remains a worldwide problem, the United Nation Food
and Agriculture Organization (FAO) has estimated that up to 25% of the world’s food crops are
significantly contaminated with mycotoxins. Aflatoxin B1 (AFB1) is the most potent hepatotoxin
with a large variety of biological effects, such as carcinogenicity, teratogenicity and mutagenicity
in humans and farm animals and it is included in the group 1B by International Agency for
Research on Cancer. Aflatoxin M1 (AFM1) and Aflatoxin M2 (AFM2) are the hepatic hydroxylated
metabolites of AFB1 and AFB2, respectively. AFM1 is found in milk and milk products obtained
from livestock that have ingested AFB1contaminated feed. The carcinogenicity of AFM1 is about
ten times less than that of AFB1, and for these reason it has been included in the class 2B by
International Agency for Research on Cancer. In lactating animals the conversion rate of AFB1 to
AFM1 ranges between 0.5 and 6%. Variability is due to different factors such as individual
response, AFB1 intake level, stage and order of lactation. Several research workers reported that
there is a linear relationship between the amount of AFM1 in milk and AFB1 in feed which is
consumed by dairy cattle. Aflatoxin M1 in milk and milk products is considered to pose certain
hygienic risks for human health. These metabolites are not destroyed during the pasteurization and
heating process.
Aflatoxin contamination in milk and its products is produced in two ways. Either toxins pass to milk
with ingestion of feeds contaminated with Aflatoxin, or it results as subsequent contamination of
milk and milk products with fungi. Like other mycotoxins, Aflatoxins M1 and M2 can detected by
using chromatography (HPLC) or ELISA. Many countries standards limits of Aflatoxins M1 and
M2 ranged between 0 to 0.5 ppb, in milk and dairy products. Some European Community and
Codex Alimentarius prescribe that the maximum level of AFM1 in liquid milk and dried or
processed milk products should not exceed 50 ng/kg. So, in this review article, we want to highlight
on this dangerous mycotoxins in our dairy products by reporting all the information which is
available in the literature.
Keywords: Mycotoxins, Aflatoxins M1 and M2, Dairy Products.


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