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https://doi.org/10.14300/mnnc.2025.20079

Aflatoxin M1 content in dairy products

[Abstracts]
Vladimir Baturin; Alexander Sergeevich Filev; Lyudmila Ivanovna Usai;

The study focused on examining aflatoxin M1 levels in milk and dairy products (sour cream, cottage cheese, cheese, and butter) purchased from retailers. Aflatoxin concentrations were measured through enzyme-linked immunosorbent assay. The procedure revealed that mycotoxin levels in milk did not exceed maximum permissible concentrations. However, 75 % of cottage cheese samples were found to contain concentrations exceeding the maximum permissible levels; as far as cheese was concerned, 94 % of cheese samples were observed to contain the said exceedance. Butter samples exceeded maximum permissible concentrations in 40 % of cases, whereas all sour cream samples contained aflatoxin M1 in excess of the maximum permissible concentration. The study suggests that monitoring of mycotoxin levels should be done not regarding milk alone yet also concerning the respective dairy deliverables.

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References:
1. Baturin V. A., Fil A. A., Filev A. S. Mycotoxins and food safety. Problemy medicinskoj mikologii. – Problems in Medical Mycology. 2025;27(2):90. (In Russ.).
2. Fallah A. A., Jafari T., Fallah A., Rahnama M. Determination of aflatoxin M1 levels in Iranian white and cream cheese. Food and Chemical Toxicology. 2009;47(8):1872-1875. https://doi.org/10.1016/j.fct.2009.04.042
3. de Souza C., Khaneghah A. M., Oliveira C. A. F. The occurrence of aflatoxin M1 in industrial and traditional fermented milk: A systematic review study. Italian Journal of Food Science. 2021;33(SP1):12-23. https://doi.org/10.15586/ijfs.v33iSP1.1982
4. Chernova A. V., Petrochenkova A. V. Modern methods for determining the con tamination of milk with aflatoxin M1. Nauchnye Trudy Dalrybvtuza. – Scientific Journal of the Far Eastern State Technical Fisheries University. 2022;62(4):25-33. (In Russ.).

Keywords: food safety, aflatoxin M1, milk, dairy products