The prevalence and concentration of aflatoxin M1 among different types of cheeses: A global systematic review, meta-analysis, and meta-regression

Author(s)

Khaneghah, Amin Mousavi ^[1] ; Moosavi, Motahareh ^[2] ; Omar, Sharaf S. ^[3] ; Oliveira, Carlos A. F. ^[4] ; Karimi-Dehkordi, Maryam ^[5] ; Fakhri, Yadolah ^[6] ; Huseyn, Elcin ^[7] ; Nematollahi, Amene ^[8] ; Farahani, Mina ^[9] ; Sant'Ana, Anderson S. ^[1]

Affiliation

^[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci & Nutr, Campinas, SP - Brazil

^[2] Shahid Beheshti Univ Med Sci, Fac Nutr Sci & Food Technol, Natl Nutr & Food Technol Res Inst, Dept Food Sci & Technol, Tehran - Iran

^[3] AL Balqa Appl Univ, Fac Agr Technol, Dept Nutr & Food Proc, POB 36197, Amman 11120 - Jordan

^[4] Univ Sao Paulo, Fac Anim Sci & Food Engn, Av Duque Caxias Norte 225, BR-13635900 Pirassununga, SP - Brazil

^[5] Islamic Azad Univ, Fac Vet Med, Dept Clin Sci, Shahrekord Branch, Shahrekord - Iran

^[6] Hormozgan Univ Med Sci, Food Hlth Res Ctr, Bandar Abbas - Iran

^[7] Azerbaijan State Oil & Ind Univ, Res Lab Intelligent Control & Decis Making Syst I, 20 Azadlig Ave, AZ-1010 Baku - Azerbaijan

^[8] Fasa Univ Med Sci, Sch Hlth, Dept Food Safety & Hyg, Fasa - Iran

^[9] Ferdowsi Univ Mashhad, Fac Agr, Dept Food Sci & Technol, Mashhad, Razavi Khorasan - Iran

• Document type: Review article
• Source: FOOD CONTROL; v. 125, JUL 2021.
• Web of Science Citations: 7

Abstract

Aflatoxin M1 (AFM1) is a hepatocarcinogen found in the milk of lactating animals that have ingested feed contaminated with aflatoxin B1 (AFB1). In this study, a global systematic review was conducted to collect and evaluate the quantitative data regarding the prevalence and concentration of AFM1 in several types of cheeses produced with milk from cows and goats. According to the findings, the rank order of AFM1 concentration was cow?s cheeses (13,000.00 ng/kg) > mixed cow-goat-sheep cheeses (7214.71 ng/kg) > goat?s-milk cheeses (178.30 ng/kg). The rank order of AFM1 contamination based on the cheese texture was hard (14,000.00 ng/kg) > semi-hard (2175.03 ng/kg) > soft (533.71 ng/kg) > semi-soft (70.30 ng/kg). The higher prevalence of AFM1 was reported for soft (53%) and mixed cow-goat-sheep (51%) cheeses while compared with other types of cheeses. Importantly, the AFM1 concentrations in all types of cheese except semi-soft cheese and goat?s milk cheese were exceeded the recommended level. Thus, stringent control regarding animal feed, milk production, and cheese processing as well as storage conditions should be carried out, aiming at reducing the AFM1 in cheeses. (AU)

• FAPESP's process: 18/15432-7 - Application of electron beam technology in detoxification of mycotoxins in cereal-based products; comparison with conventional techniques: a case study of cracker
• Grantee: Amin Mousavi Khaneghah
• Support Opportunities: Scholarships in Brazil - Post-Doctoral