Document Type : Review articles
Author
Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran.
Abstract
Background and purpose: Ensuring food security is one of the important factors in maintaining the society health and using nutritious food is an important step in achieving this goal. Milk and dairy products are one of the most complete and natural foods that have a special place in people's diets. Therefore, it seems necessary to ensure health and to be aware of the safety of this food.
Results: In this review study, using the databases "Elsevier", "Springer", "Wiley", "PubMed" and "SID" using the keywords "Milk", "Aflatoxin", "Dairy products" and "Antiaflatoxigenic", the level of aflatoxin in different dairy products (during the years of 2010 to 2017) was investigated. A total of 58 research articles related to the risk of aflatoxin M1 prevalence in dairy products were found. In the conducted research, it was observed that the most important aflatoxin detected in dairy products is M1 aflatoxin.
Conclusion: One of the factors that endanger the health of dairy products is its contamination with aflatoxin M1, which is the result of feeding dairy animals with moldy food and fodder, which leads to the production and secretion of the said poison in animal milk. Therefore, in this study, by examining the level of contamination of different dairy products (raw milk, pasteurized milk, sterilized milk, milk powder, butter, cream cheese, white cheese, ice-cream and yogurt) with aflatoxin M1, it is possible to monitor the causes of the increase and provide preventive solutions (biological, chemical, physical, surface adsorption and mixing) to reduce it.
Keywords
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