The occurrence and effect of unit operations for dairy products processing on the fate of aflatoxin M-1: A review

Autor(es)

Campagnollo, Fernanda Bovo ^[1] ; Ganev, Karina C. ^[2] ; Khaneghah, Amin Mousavi ^[1] ; Portela, Jessica B. ^[3] ; Cruz, Adriano G. ^[3] ; Granato, Daniel ^[4] ; Corassin, Carlos H. ^[5] ; Oliveira, Carlos Augusto F. ^[5] ; Sant'Ana, Anderson S. ^[1]

Afiliação do(s) autor(es)

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

^[2] Salvador Arena Fdn, Educ Ctr, Thermomech Fac Technol, Sao Bernardo Do Campo, SP - Brazil

^[3] Fed Inst Sci & Technol Rio de Janeiro, Food Dept, Rio De Janeiro, RJ - Brazil

^[4] State Univ Ponta Grosso, Dept Food Engn, Ave Carlos Cavalcanti 4748, BR-84030900 Ponta Grossa - Brazil

^[5] Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, Pirassununga, SP - Brazil

• Tipo de documento: Artigo de Revisão
• Fonte: FOOD CONTROL; v. 68, p. 310-329, OCT 2016.
• Citações Web of Science: 51

Resumo

Mold contamination has challenged the safety of feed production and processing because of its undeniable role in the spoilage and the possible consequent toxicity impact on human health and the economy. Aflatoxin M-1 (AFM(1)) is a hepatocarcinogenic derivative of aflatoxin B-1 excreted into the milk after ingestion of feed contaminated by certain molds. Because of the important role of dairy products, especially milk in the human diet, there is a huge concern about the presence of AFM(1) in milk and dairy products. In this article, the occurrence of AFM(1) and the fate of AFM(1) during processing of milk and dairy products, such as yoghurt and cheeses, since 1996 until today, was reviewed. The evaluation of mechanisms by which AFM(1) is affected by each processing step is of major importance to provide useful and accurate information to develop risk assessment studies and risk management strategies. (c) 2016 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 14/14891-7 - Modelagem da inibição de Listeria monocytogenes por bactérias ácido láticas (BAL) em queijos Minas tradicionais
• Beneficiário: Fernanda Bovo Campagnollo
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado