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AFLATOXINS IN MILK AND DAIRY PRODUCTS: POSSIBLE RISKS

Year 2021, Volume: 3 Issue: 2, 108 - 117, 31.12.2021

Büşra Demirer , Mehmet Özdemir

https://doi.org/10.53569/apjhls.1023523

Abstract

Mycotoxins are toxic substances produced by some molds. Aflatoxins (AFs) are one of the most commonly known groups of mycotoxins. There are more than 20 known types of AF, but the most toxic is known as AF B1. They cause acute or chronic toxicosis when consumed by humans. Nuts, grains, fruits and vegetables, spices, milk and dairy products are food groups with a high risk of AF contamination. Milk and dairy products are the food group containing the most AF residues among animal tissues. It is essential to know the ways of AF contamination in milk and dairy products and to carry out prevention studies. In order to reduce the risk of AF toxicity in milk and dairy products, which is a food group that is especially consumed by children in developmental age, certain methods are being developed for AF degradation during milk processing. There are various physical, chemical and biological methods such as ozone, irradiation, adding sulphite, bisulfite and hydrogen peroxide, adding microorganisms, but it is important to determine the advantages and disadvantages for each. To reduce AF contamination in milk and dairy products; Good agricultural practices should be adopted in all stages from milk production to consumption, and official control and sanction mechanisms should be maintained in a healthy and effective way for this. For this purpose, in this study, it was aimed to evaluate AF contamination and possible risks in milk and dairy products.

Keywords

Aflatoxin Mycotoxin Milk and dairy products Health Contamination

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SÜT VE SÜT ÜRÜNLERİNDE AFLATOKSİNLER: OLASI RİSKLER

Year 2021, Volume: 3 Issue: 2, 108 - 117, 31.12.2021

Büşra Demirer , Mehmet Özdemir

https://doi.org/10.53569/apjhls.1023523

Abstract

Mikotoksinler bazı küfler tarafından üretilen toksik maddelerdir. Aflatoksinler (AF’ler) en sık bilinen mikotoksin gruplarından biridir. Bilinen 20’den fazla AF türü bulunmaktadır ancak en toksik olanı AF B1 olarak bilinir. İnsanlar tarafından tüketildiklerinde akut ya da kronik toksikozlara neden olurlar. Kabuklu yemişler, tahıllar, meyve ve sebzeler, baharatlar süt ve süt ürünleri AF bulaşma riski yüksek olan gıda gruplarıdır. Süt ve süt ürünleri, hayvan dokuları arasında en fazla AF kalıntısı içeren gıda grubudur. Süt ve süt ürünlerinde AF kontaminasyon yollarının bilinmesi ve önleme çalışmalarının yapılması elzemdir. Özellikle gelişim çağındaki çocuklar tarafından da sık tüketilen bir gıda grubu olan süt ve süt ürünlerindeki AF toksisite riskini azaltmak amacıyla sütün işlenmesi sırasında AF degradasyonu için belirli yöntemler geliştirilmeye çalışılmaktadır. Ozon, ışınlama, sülfit, bisülfit ve hidrojen peroksit ekleme, mikroorganizma ekleme gibi çeşitli fiziksel, kimyasal, biyolojik yöntemler mevcuttur ancak her biri için avantaj ve dezavantajların saptanması önemlidir. Süt ve süt ürünlerindeki AF kontaminasyonunun azaltılması için; sütün üretiminden tüketimine kadar geçen aşamaların tümünde iyi tarım uygulamalarının benimsenmesi ve bunun için resmi kontrol ve yaptırım mekanizmalarının sağlıklı ve etkin bir şekilde sürdürülmesi gereklidir. Bu amaçla bu çalışmada süt ve süt ürünlerindeki AF kontaminasyonunun ve olası risklerin değerlendirilmesi amaçlanmıştır.

Keywords

Aflatoksin Mikotoksin Süt ve süt ürünleri Sağlık Kontaminasyon

References

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  • Abdulrazzaq, Y. M., Osman, N., Yousif, Z. M., & Trad, O. (2004). Morbidity in neonates of mothers who have ingested aflatoxins. Ann Trop Paediatr, 24(2), 145‐151.
  • Abrar, M., Anjum, F. M., Butt, M. S., Pasha, I., Randhawa, M. A., Saeed, F., & Waqas, K. (2013). Aflatoxins: biosynthesis, occurrence, toxicity and remedies. Critical Review in Food Science, 53, 862-874.
  • Alberts, J. F., Gelderblom, W. C., Botha, A., & van Zyl, W. H. (2009). Degradation of aflatoxin B(1) by fungal laccase enzymes. Int J Food Microbiol, 135, 47–52.
  • Applebaum, R. S., & Marth, E. (1982). Fate of aflatoxin M1 in cottage cheese. Journal of Food Protection, 45, 903–904.
  • Arefin, S., Sarker, M. A. H., Islam, M. A., Harunur Rashid, M., & Islam, M. N. (2017). Islam Use of Hydrogen Peroxide (H2O2) in raw cow's milk preservation. Journal of Advanced Veterinary and Animal Research, 4 (4), 371-377.
  • Bbosa, G. S., Lubega, A., Kyegombe, D. B., Kitya, D., Ogwal-Okeng, J., & Anokbonggo, W. W. (2013). Review of the biological and health effects of aflatoxins on body organs and body systems. In M. Razzaghi-Abyaneh (Ed.) Aflatoxins - Recent Advances and Future Prospects (p: 239 266). Croatia: INTECH Open Access Publisher.
  • Becker-Algeri, T. A., Castagnaro, D., de Bortoli, K., de Souza, C., Drunkler, D. A., & Badiale-Furlong, E. (2016). Mycotoxins in Bovine Milk and Dairy Products: A Review. J Food Sci, 81, 544−552.
  • Bennett, J. W., & Klich, M. (2003). Mycotoxins. Clin Microbiol Rev, 16, 497–516.
  • Bhat, R., Rai, R.V., & Karim, A.A. (2010). Mycotoxins in Food and Feed: Present Status and Future Concerns. Comprehensive Reviews in Food Science and Food Safety, 9, 57–81. doi:10.1111/j.1541-4337.2009.00094.x
  • Bryden, W. L. (2012). Mycotoxin contamination of the feed supply chain: Implications for animal productivity and feed security. Animal Feed Science and Technology, 173, 134-158.
  • Cavaliere, C., Foglia, P., Guarino, C., Marzioni, F., Nazzari, M., Samperi, R., & Lagana, A. (2006). Aflatoxin M1 determination in cheese by liquid chromatography–tandem mass spectrometry. Journal of Chromatography A, 1135(2), 135-141.
  • Chen, Y.C., Liao, C.D., Lin, H.Y., Chiueh, L.C., & Shih. D.Y.C. (2013). Survey of aflatoxin contamination in peanut products in Taiwan from 1997 to 2011. J Food Drug Anal, 21, 247-252.
  • Creppy, E. (2002). Update of survey, regulation and toxic effects of mycotoxins in Europe. Toxicology Letters, 127, 19-28.
  • da Luz, J. M., Nunes, M. D., Paes, S. A., Torres, D. P., Silva, M. D. C. S. & Kasuya. M. C. M. (2012). Lignocellulolytic enzyme production of Pleurotus ostreatus growth in agroindustrial wastes. Braz J Microbiol, 43, 1508-1515.
  • Delialioğlu, N., Otağ, F., Ocal, N. D., Aslan, G., & Emekda, G. (2010). Mersin ilinde ciğ ve market sütlerinde aflatoksin M1 düzeyinin araştirilmasi [Investigation of aflatoxin M1 levels in raw and market milks in Mersin Province, Turkey]. Mikrobiyol Bul, 44(1), 87-91.
  • Demirer, B. & Özdemir, M. (2021). Gıdalardaki Antibiyotik Kalıntıları. Academic Platform Journal of Halal Lifestyle, 3 (1), 17-25 .
  • Demirer, B. & Özdemir, M. (2021). Aflatoksinlerin Anne ve Çocuk Sağlığına Etkileri. Kocatepe Tıp Dergisi, 22(5), 432-438 . doi: 10.18229/kocatepetip.751953.
  • Denning, D. W., Allen, R., Wilkinson, A. P., & Morgan, M. R. (1990). Transplacental transfer of aflatoxin in humans. Carcinogenesis, 11(6), 1033-1035.
  • Deveci, O., & Sezgin, E. (2005). Aflatoxin M1 levels of skim milk powders produced in Turkey. Journal of Food and Drug Analysis, 13(2), 139-142.
  • Devries, J., Trucksess, L. S., & Jackson (2002). Mycotoxins and Food Safety. http://www.cplbookshop.com/contents/C869.htm. Erişim tarihi: 25-11-2004.
  • Diekman, D. A., & Green, M. L. (1992). Mycotoxins and reproduction in domestic livestock. Journal of Animal Science, 70, 1615-1627.
  • Elkak, A., El Atat, O., Habib, J., & Abbas, M. (2012). Occurrence of aflatoxin M1 in cheese processed and marketed in Lebanon. Food Control, 25(1), 140–143.
  • European Food Safety Authority (EFSA) (2004). Retrieved from: http://www.fao.org/3/a y5499e.pdf.
  • Fallah, A. A. (2010). Assessment of aflatoxin M1 contamination in pasteurized and UHT milk marketed in central part of Iran. Food and Chemical Toxicology, 48, 988–991.
  • Fallah, A. A., Jafari, T., Fallah, A., & Rahnama, M. (2009). Determination of aflatoxin M1 levels in Iranian white and cream cheese. Food and Chemical Toxicology, 47, 1872-1875.
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There are 73 citations in total.

Details

Primary Language Turkish
Subjects Nutrition and Dietetics
Journal Section Articles
Authors

Büşra Demirer 0000-0003-1945-0485

Mehmet Özdemir 0000-0002-9506-0131

Publication Date December 31, 2021
Acceptance Date December 27, 2021
Published in Issue Year 2021 Volume: 3 Issue: 2

Cite

APA Demirer, B., & Özdemir, M. (2021). SÜT VE SÜT ÜRÜNLERİNDE AFLATOKSİNLER: OLASI RİSKLER. Academic Platform Journal of Halal Lifestyle, 3(2), 108-117. https://doi.org/10.53569/apjhls.1023523
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