Detection of Aflatoxin M1 in Dairy Products Marketed in Iran

Background: There are different types of aflatoxins, including aflatoxin M1, M2, G1, G2, B1 and B2 produced in the food chain, especially when the food is infected with fungi and can directly be consumed by humans. Considering that our country is located in the subtropical geographic region where temperature and humidity ecological factors are among determining factors in contamination with AFM1 and aflatoxin, contamination of milk products, as carcinogens, is a serious risk to the community's health. Objectives: The main goal of the present study was to measure M1 aflatoxin in distributed traditional and pasteurized cheese in South Khorasan. Materials and Methods: In this cross-sectional and analytical study, 43 samples of traditional cheese and 59 samples of pasteurized cheese in three cities and 59 samples of pasteurized milk were randomly selected and their M1 aflatoxin was measured by means of the ELISA method. The obtained data was analyzed using the SPSS software (version 15). Results: Amongst the collected samples, 34.3% had measurable levels of aflatoxin; 32.6% of traditional cheese and 35.6% of pasteurized cheese and 94.9% of pasteurized milk had positive test results. Mean concentration of mycotoxin in the traditional cheese, pasteurized cheese and milk was 29.902 ± 4.77, 48.104 ± 8.92 and 22.394 ± 4.77 ng/L, respectively. Aflatoxin contamination levels in 12 samples of traditional cheese and 15 samples of pasteurized cheese were more than standard levels. Conclusions: The high incidence of aflatoxin contamination in traditional and pasteurized cheese is worrying. Therefore, preventive measures that stop the entrance of the precursor of this poison (aflatoxin B1) into the food of lactating cattle are necessary.

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