Validation of I’screen AFLA M1 Milk for Detection of Aflatoxin M1 in Raw Bovine Milk and Powdered Milk: AOAC Performance Tested MethodSM 072002

Author(s):  
Francesca Diana ◽  
Giulia Rosar ◽  
Francesca Bravin

Abstract Background Aflatoxin M1 (AFM1) is the major metabolite of Aflatoxin B1 (AFB1) and can be found in the milk of animals fed with feed containing AFB1. The frequency of occurrence of AFM1 in milk has led to the development of specific quantitative methods of analysis to mitigate the risk of adversely affect human health. Objective: The objective was to demonstrate that I’screen AFLA M1 Milk ELISA kit can quantify AFM1 in raw bovine milk and in powdered milk. Methods Assay performance was evaluated studying lot-to-lot consistency, assay stability, robustness and possible interferences of related molecules. Raw bovine milk samples spiked at 0, 5.0, 20, 50, 100, 200 ng/L of AFM1 and powdered milk reference materials and spiked samples at 100 and 200 ng/L were tested to determine recovery, repeatability and bias. LOD and LOQ were also determined for both matrixes. Results: High selectivity for AFM1 was demonstrated and performances were consistent, robust and stable. The LOQ was validated at 5 ng/L for raw milk and 50 ng/L for powdered milk. Recoveries for spiked raw and powdered milk were 97–122%, with RSDr < 10%, and 106–111% for reference materials, with RSDr < 5%. Conclusions: The data collected validate the method as a selective, specific, sensitive, accurate and precise tool for the analysis of AFM1 in raw bovine milk and powdered milk. Highlights: We demonstrated that I’screen AFLA M1 is a reliable kit and a proper screening tool suitable for high analytical throughputs.

1997 ◽  
Vol 60 (8) ◽  
pp. 1010-1012 ◽  
Author(s):  
KRIENGSAG SAITANU

Two hundred seventy samples of raw milk and off-the-shelf milk products were examined for aflatoxin M1 content using a radioimmunoassay. Aflatoxin M1 was found in the majority of milk samples except 1 sample of raw milk and 11 samples of imported powdered milk. All cases of aflatoxin M1 content greater than 0.5 ppb were found in 18% (48) of the samples including raw milk (17/67), pasteurized milk (20/63), ultra high temperature milk (7/60), sterilized milk (3/60), and pelleted milk (1/7). All powdered milk samples were negative for aflatoxin M1 except two samples with less than 0.1 ppb. The positive aflatoxin M1 test results for five of the raw milk samples were confirmed by HPLC.


2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
A C de Souza Zocante ◽  
S J de Souza ◽  
V F de Souza Rodrigues ◽  
M L Caminada ◽  
L O Palaria Joaquim

Abstract Milk and its derivatives are fundamental foods in the human diet. However, milk is highly susceptible to microbial contamination, among which is Aflatoxin M1 (AFM1), presenting a risk to public health. Aflatoxin M1 is the main hydroxylated metabolite of aflatoxin B1 present in the milk of animals that have ingested feed contaminated with B1. These toxins have carcinogenic and genotoxic potential and similar toxicities. According to Resolution RDC 07/2011, published by the National Health Surveillance Agency (ANVISA), the level of tolerance for AFM1 is 0.5 µg / Kg in Brazil. The present study aimed to evaluate qualitatively and quantitatively Aflatoxin M1 in raw milk samples, being 2 samples of bovine milk and one sample of goat milk. The raw, bovine and goat milk samples were purchased from local stores and were kept at approximately 5 ºC for 8 hours and subsequently frozen at 6 ºC for conservation purposes. The tests were carried out at the premises of Hexis Científica, Av. Antonieta Piva Barranqueiros, 385 - Distrito Industial - Jundiaí-SP, which provided training and use of the laboratory. The Scientific Charm Kits, Test SLAFMQ-EZ-20K were used. It is a quantitative test that uses ROSA immunoreceptors (Rapid Assay Step One) lateral flow technology. The milk sample interacts with colored spheres and the intensity of the color in the test area and is read as ppt (parts per trillion) by the reader. According to the analyzes, all the samples studied presented Aflatoxin M1, with a concentration of 2,507 ppb; 2,410 ppb; 2,627 ppb, respectively for bovine and caprine milk samples, which characterizes a concentration five times above the allowed by the current legislation, according to RDC 07/2011, published by the National Health Surveillance Agency (ANVISA). Key messages According to studies, most of the negative results obtained on the incidence of aflatoxin M1 can be attributed to the low sensitivity of the analytical methods employed. The presence of Aflatoxins M1, represents a public health issue, since milk is among the products most consumed by man and, constituting the basis of infant feeding.


Toxins ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 110 ◽  
Author(s):  
Agha Yunus ◽  
Nida Imtiaz ◽  
Haider Khan ◽  
Mohammed Ibrahim ◽  
Yusuf Zafar

A longitudinal one-year study was conducted to determine aflatoxin M1 levels in different types of milk marketed in Pakistan. Processed and raw liquid milk from 21 sources, two milk powder and six tea whitener brands were sampled on monthly basis from Islamabad. The aflatoxin M1 levels in liquid milk were lower (p < 0.05) in summer (April to July) compared with the levels in winter (January, November and December). The mean aflatoxin M1 levels were 254.9, 939.5, and 1535.0 ng/L in UHT, pasteurized, and raw milk, respectively (differing at p < 0.001). The mean toxin level in powdered milk after reconstitution was 522.1 ng/L. Overall, 12.9, 41.0, 91.9 and 50.0% of the UHT, pasteurized, raw and powdered milk samples, respectively, exceeded the Codex maximum tolerable limit of 500 ng of aflatoxin M1/L. It was estimated that consumers of raw and processed milk were exposed to 11.9 and 4.5 ng aflatoxin M1, respectively, per kg of body weight daily. The study indicates potential aflatoxin M1 exposure risks for the consumers of raw milk in the country. The levels of the toxin though comparatively lower in milk powder, requires attention as this type of milk is consumed by infants.


2019 ◽  
Vol 43 (1) ◽  
pp. 50-58
Author(s):  
H. S. Alnaemi

     Fate of AflatoxinM1 in soft white cheese and its by-product (whey) and in yogurt locally made from raw sheep's and goat's milk experimentally inoculated with 0.05 and 0.5 µg/l AflatoxinM1 were investigated using ELISA technique. Results reported that AflatoxinM1 was concentrated in cheese at levels significantly higher than that recorded in the raw milk that used for its processing, with a significant decrease in AflatoxinM1 levels in its by-product (whey) comparable to the raw milk used in manufacturing at both inoculated levels. Yogurt produced from raw sheep's milk at second inoculated level exerted AflatoxinM1concentration significantly lower than that present in the milk. Significant differences in AflatoxinM1distribution in cheese and whey produced from sheep's milk comparable to their counterparts produced from goat's milk were recorded. Finally, results revealed the efficacious role of the various dairy manufacturing processes in AflatoxinM1 distribution and the necessity to issue of local legislations concerning the maximum permissible limits for AflatoxinM1 in milk in order to stay within the universal permissible levels for AflatoxinM1 in dairy products to provide greater protection for consumer health. 


2011 ◽  
Vol 78 (4) ◽  
pp. 385-390 ◽  
Author(s):  
Priscilla A Melville ◽  
Nilson R Benites ◽  
Monica Ruz-Peres ◽  
Eugenio Yokoya

The presence of yeasts in milk may cause physical and chemical changes limiting the durability and compromising the quality of the product. Moreover, milk and dairy products contaminated by yeasts may be a potential means of transmission of these microorganisms to man and animals causing several kinds of infections. This study aimed to determine whether different species of yeasts isolated from bovine raw milk had the ability to develop at 37°C and/or under refrigeration temperature. Proteinase and phospholipase activities resulting from these yeasts were also monitored at different temperatures. Five genera of yeasts (Aureobasidium sp., Candida spp., Geotrichum spp., Trichosporon spp. and Rhodotorula spp.) isolated from bovine raw milk samples were evaluated. All strains showed one or a combination of characteristics: growth at 37°C (99·09% of the strains), psychrotrophic behaviour (50·9%), proteinase production (16·81% of the strains at 37°C and 4·09% under refrigeration) and phospholipase production (36·36% of the isolates at 37°C and 10·9% under refrigeration), and all these factors may compromise the quality of the product. Proteinase production was similar for strains incubated at 37°C (16·81% of the isolates) and room temperature (17·27%) but there was less amount of phospholipase-producing strains at room temperature (15·45% of the isolates were positive) when compared with incubation at 37°C (36·36%). Enzymes production at 37°C by yeasts isolated from milk confirmed their pathogenic potential. The refrigeration temperature was found to be most efficient to inhibit enzymes production and consequently ensure better quality of milk. The viability of yeasts and the activity of their enzymes at different temperatures are worrying because this can compromise the quality of dairy products at all stages of production and/or storage, and represent a risk to the consumer.


Food Control ◽  
2009 ◽  
Vol 20 (2) ◽  
pp. 136-138 ◽  
Author(s):  
Ji Eun Lee ◽  
Byung-Man Kwak ◽  
Jang-Hyuk Ahn ◽  
Tae-Hong Jeon

Author(s):  
Mourad HAMIROUNE ◽  
Sounia DAHMANI ◽  
Zineb KASMI ◽  
Abdelhamid FOUGHALIA ◽  
Mahmoud DJEMAL

This research was conducted to study the key physicochemical parameters of samples of raw bovine and goat milk collected in the steppic region of Djelfa. One hundred and six samples of raw milk were collected from April 2018 to May 2018, at points of sale and analyzed. The results showed that cow’s milk had 3.66±0.89% fat, 11.4±1.56% solid not fat, 4.35±0.61% protein, 6.35±0.89% lactose and a density of 1.0360±0.0056 with a freezing point of -0.380±0.053 °C. While goat’s milk had 3.43±0.65% fat, 10.2±0.92% solid not fat, 3.88±0.36% protein, 5.66±0.52% lactose and a density of 1.0317±0.0035 with a freezing point of -0.348±0.044 °C. This proves that cow’s milk has a slightly higher physicochemical quality than goat’s milk. In addition, the present study showed that 100% raw goat milk is wet against 97.1% raw bovine milk. This indicates the presence of cases of fraud requiring disciplinary procedures. Moreover, in the majority of the cases, the storage temperatures of the milk far exceed the values recommended by the Algerian standards (+6°C). It is necessary to establish a program of control and popularization of all the actors of the sector in order to improve the quality and the quantity of raw milk produced.


Author(s):  
Huska Jukić ◽  
Samira Dedić ◽  
Miloš Rodić ◽  
Zlatko Jusufhodžić ◽  
Dinko Demirović
Keyword(s):  
Raw Milk ◽  

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