This study was designed to explore the incidence of aflatoxin M1 (AFM1) in milk and dairy products marketed in Qatar. Milk (n = 72), yogurt (n = 21), cheese (n = 46), butter (n = 18) and laban (n = 25) samples were initially screened by competitive enzyme linked immunosorbent assay (ELISA) for the presence of AFM1, followed by confirmation with ultra-high-performance liquid chromatography (UHPLC). AFM1 was detected in 85%, 76%, 85%, 67% and 76% of the milk, yogurt, cheese, butter and laban samples, respectively. The levels of AFM1 in pasteurized vs ultra-high temperature (UHT) milk and full-vs low-fat yogurts showed a non-significant difference. Halloumi and Kashkaval cheese varieties showed a significantly higher AFM1 contents as compared to Mozzarella, Edam, Cheddar, cream and Moshalal cheese. Likewise, unsalted butter demonstrated significantly (p < 0.05) higher AFM1 values than salted butter samples. None of the tested samples presented AFM1 levels above the EU maximum limits of 50 ng/L or kg for milk, yogurt and butter, and 250 ng/kg for cheese. From the finding of present study, it can be concluded that, although high percentage of dairy products marketed in Qatar demonstrated AFM1 contents, but do not represent a public health concern considering the EU maximum limits.

Evidence of low levels of aflatoxin M1 in milk and dairy products marketed in Qatar / Hassan, Zahoor Ul; Al-Thani, Roda; Atia, Fathy A.; Almeer, Saeed; Balmas, Virgilio; Migheli, Quirico; Jaoua, Samir. - In: FOOD CONTROL. - ISSN 0956-7135. - 92:(2018), pp. 25-29. [10.1016/j.foodcont.2018.04.038]

Evidence of low levels of aflatoxin M1 in milk and dairy products marketed in Qatar

Balmas, Virgilio;Migheli, Quirico;
2018-01-01

Abstract

This study was designed to explore the incidence of aflatoxin M1 (AFM1) in milk and dairy products marketed in Qatar. Milk (n = 72), yogurt (n = 21), cheese (n = 46), butter (n = 18) and laban (n = 25) samples were initially screened by competitive enzyme linked immunosorbent assay (ELISA) for the presence of AFM1, followed by confirmation with ultra-high-performance liquid chromatography (UHPLC). AFM1 was detected in 85%, 76%, 85%, 67% and 76% of the milk, yogurt, cheese, butter and laban samples, respectively. The levels of AFM1 in pasteurized vs ultra-high temperature (UHT) milk and full-vs low-fat yogurts showed a non-significant difference. Halloumi and Kashkaval cheese varieties showed a significantly higher AFM1 contents as compared to Mozzarella, Edam, Cheddar, cream and Moshalal cheese. Likewise, unsalted butter demonstrated significantly (p < 0.05) higher AFM1 values than salted butter samples. None of the tested samples presented AFM1 levels above the EU maximum limits of 50 ng/L or kg for milk, yogurt and butter, and 250 ng/kg for cheese. From the finding of present study, it can be concluded that, although high percentage of dairy products marketed in Qatar demonstrated AFM1 contents, but do not represent a public health concern considering the EU maximum limits.
2018
Evidence of low levels of aflatoxin M1 in milk and dairy products marketed in Qatar / Hassan, Zahoor Ul; Al-Thani, Roda; Atia, Fathy A.; Almeer, Saeed; Balmas, Virgilio; Migheli, Quirico; Jaoua, Samir. - In: FOOD CONTROL. - ISSN 0956-7135. - 92:(2018), pp. 25-29. [10.1016/j.foodcont.2018.04.038]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11388/211934
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