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Journals / Harran Tarım ve Gıda Bilimleri Dergisi / 2023 / Cilt: 27 Sayı: 3

Evaluation of aflatoxin M1 content in milk and dairy products by high-performance liquid chromatography in Tehran, Iran

Tahran, İran'da yüksek performanslı sıvı kromatografi ile süt ve süt ürünlerinde aflatoksin M1 içeriğinin değerlendirilmesi

Nazanin SHABANSALMANİ
Mohammadhosein MOVASSAGHGHAZANİ
Pages
435–443
Publication Date
2023-09-27
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It is recommended that the aflatoxin levels should be measured at different times of the year, especially in raw milk, and feed monitoring is intensified for contamination with toxin-producing molds.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Aflatoxin M1 (AFM1) is the most important aflatoxin in milk and dairy products, which is carcinogenic and hepatotoxic.
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Key Findings & Data:This study aimed to evaluate the AFM1 content in the milk and distributed dairy products in Tehran. 75 samples, including 15 samples of raw milk, 15 samples of pasteurized milk, 15 samples of ultra-high temperature milk, 15 samples of pasteurized yogurt, and 15 samples of pasteurized cheese, were collected from October to December 2020 in Tehran by simple random sampling.
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Conclusion & Impact:It is recommended that the aflatoxin levels should be measured at different times of the year, especially in raw milk, and feed monitoring is intensified for contamination with toxin-producing molds.
🔬Design:Research Article
📍Scope:2020 · 75 samples
⚙️Variables:Süt · Süt Ürünleri · Aflatoksin M1

Abstract

Aflatoxin M1 (AFM1) is the most important aflatoxin in milk and dairy products, which is carcinogenic and hepatotoxic. This study aimed to evaluate the AFM1 content in the milk and distributed dairy products in Tehran. 75 samples, including 15 samples of raw milk, 15 samples of pasteurized milk, 15 samples of ultra-high temperature milk, 15 samples of pasteurized yogurt, and 15 samples of pasteurized cheese, were collected from October to December 2020 in Tehran by simple random sampling. The dietary exposure or estimated dietary intake (EDI) and hazard index (HI) were calculated for milk and dairy product consumers. The AFM1 content in the samples was determined by using high-performance liquid chromatography (HPLC) along with a fluorescence detector. AFM1 was observed in all samples. The values of AFM1 in all samples were higher than the acceptable range determined by the European Union. 100% of milk and yogurt samples and 82% of cheese samples exceeded the Iranian maximum limit (100 ng kg-1 in milk and yogurt, and 250 ng Kg-1 in cheese). Mean AFM1 content in raw milk samples, pasteurized milk samples, UHT milk samples, pasteurized yogurt samples, and pasteurized cheese samples were 337±17.7, 306±15.5, 305±17.4, 320±17.6, and 309±18.5 ng Kg-1, respectively. The highest value of HI was observed in children of Tehran, Iran. Based on the results, the aflatoxin content in milk and distributed dairy products in Tehran in the autumn is inconvenient. It is recommended that the aflatoxin levels should be measured at different times of the year, especially in raw milk, and feed monitoring is intensified for contamination with toxin-producing molds.

Özet

Aflatoksin M1 (AFM1), süt ve süt ürünlerinde kanserojen ve hepatotoksik olan en önemli aflatoksindir. Bu çalışma, Tahran'da süt ve dağıtılan süt ürünlerindeki AFM1 içeriğini değerlendirmeyi amaçladı. Ekim-Aralık 2020 arasında Tahran'da basit rastgele yöntemle 15 çiğ süt, 15 pastörize süt, 15 ultra yüksek sıcaklıkta süt, 15 pastörize yoğurt ve 15 pastörize peynir olmak üzere 75 numune toplandı. örnekleme. Süt ve süt ürünleri tüketicileri için diyete maruz kalma veya tahmini diyet alımı (EDI) ve tehlike indeksi (HI) hesaplandı. Numunelerdeki AFM1 içeriği, bir floresan detektörü ile birlikte yüksek performanslı sıvı kromatografisi (HPLC) kullanılarak belirlendi. AFM1 tüm numunelerde tespit edildi. Tüm örneklerde AFM1 değerleri, Avrupa Birliği tarafından kabul edilen kabul edilebilir aralığın üzerindeydi. Süt ve yoğurt örneklerinin %100'ü ve peynir örneklerinin %82'si İran maksimum sınırını (süt ve yoğurtta 100 ng kg-1 ve peynirde 250 ng kg-1) aştı. Çiğ süt, pastörize süt, UHT süt, pastörize yoğurt ve pastörize peynir örneklerinde ortalama AFM1 içeriği sırasıyla 337±17,7, 306±15,5, 305±17,4, 320±17,6 ve 309±18,5 ng Kg-1 olarak bulundu. En yüksek HI değeri İran'ın Tahran kentindeki çocuklarda gözlendi. Sonuçlara göre Tahran'da sonbaharda süt ve dağıtılan süt ürünlerindeki aflatoksin içeriği endişe vericidir. Özellikle çiğ sütte aflatoksin düzeylerinin yılın farklı zamanlarında ölçülmesi ve toksin üreten küflerle kontaminasyon için yem denetimlerinin yoğunlaştırılması önerilir.

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Cite This Article

SHABANSALMANİ, N., MOVASSAGHGHAZANİ, M. (2023). Evaluation of aflatoxin M1 content in milk and dairy products by high-performance liquid chromatography in Tehran, Iran. Harran Tarım ve Gıda Bilimleri Dergisi, Cilt: 27 Sayı: 3, 435–443. https://ajindex.com/articles/962947

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