Occurrence of Aflatoxin M1 and Estimate of Dietary Exposure in Cheeses from Organic and Conventional Production Systems
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Occurrence of Aflatoxin M1 and Estimate of Dietary Exposure in Cheeses from Organic and Conventional Production Systems. / Matias de França, Marisa; Corrêa Santos de Oliveira, Renata Maria; Seraphin de Godoy, Silvia Helena; Corrêa, Thaís Camilo; de Castro Burbarelli, Maria Fernanda; de Oliveira Seno, Leonardo; Farias Alencar, Anna Luiza; Bovo, Fernanda; Fernandes, Andrezza Maria; Moro de Sousa, Ricardo Luiz.
In: Journal of Food Protection, Vol. 87, No. 5, 100261, 2024.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Occurrence of Aflatoxin M1 and Estimate of Dietary Exposure in Cheeses from Organic and Conventional Production Systems
AU - Matias de França, Marisa
AU - Corrêa Santos de Oliveira, Renata Maria
AU - Seraphin de Godoy, Silvia Helena
AU - Corrêa, Thaís Camilo
AU - de Castro Burbarelli, Maria Fernanda
AU - de Oliveira Seno, Leonardo
AU - Farias Alencar, Anna Luiza
AU - Bovo, Fernanda
AU - Fernandes, Andrezza Maria
AU - Moro de Sousa, Ricardo Luiz
N1 - Publisher Copyright: © 2024 The Authors
PY - 2024
Y1 - 2024
N2 - This study aimed to compare AFM1 occurrence in different cheese types produced by organic and conventional systems; and to evaluate the risk of food exposure to AFM1. A total of 176 commercial cheeses of 17 types were analyzed, 84 of organic and 92 of conventional production. Determination of AFM1 was performed by high- performance liquid chromatography (HPLC), being detected in 30.5% of samples, with 4.8% of organic cheese samples presenting quantifiable AFM1 values between 0.88 and 1.50 μg/kg. On the other hand, 4.3% of conventional cheese samples with values between 0.79 and 6.70 μg/kg. Two conventional cheese samples were above the limit of AFM1 allowed for cheeses by the Brazilian legislation. No statistical difference were found between organic and conventional cheeses regarding the occurrence (p = 0.1780) and concentration of AFM1 (p = 0.1810), according to the Chi-square and the T test, respectively. Estimated daily intake (EDI) and hazard index (HI) of dietary exposure to AFM1 were 0.26 ng/kg/day and 1.28 ng/kg/day, respectively, for conventional cheese samples, and 0.09 ng/kg/day and 0.47 ng/kg/day for organic samples, with no statistical difference for EDI (p = 0.1729) and HI (p = 0.1802) between the two production systems. Comparison between several cheese types from conventional and organic systems indicated that AFM1 is an obstacle to dairy production. Control and prevention of AFM1 contamination, as well as detoxification methods in the final products, are necessary. In the case of organic products, additional research is needed in order to determine which control and detoxification methods should be allowed in this production system.
AB - This study aimed to compare AFM1 occurrence in different cheese types produced by organic and conventional systems; and to evaluate the risk of food exposure to AFM1. A total of 176 commercial cheeses of 17 types were analyzed, 84 of organic and 92 of conventional production. Determination of AFM1 was performed by high- performance liquid chromatography (HPLC), being detected in 30.5% of samples, with 4.8% of organic cheese samples presenting quantifiable AFM1 values between 0.88 and 1.50 μg/kg. On the other hand, 4.3% of conventional cheese samples with values between 0.79 and 6.70 μg/kg. Two conventional cheese samples were above the limit of AFM1 allowed for cheeses by the Brazilian legislation. No statistical difference were found between organic and conventional cheeses regarding the occurrence (p = 0.1780) and concentration of AFM1 (p = 0.1810), according to the Chi-square and the T test, respectively. Estimated daily intake (EDI) and hazard index (HI) of dietary exposure to AFM1 were 0.26 ng/kg/day and 1.28 ng/kg/day, respectively, for conventional cheese samples, and 0.09 ng/kg/day and 0.47 ng/kg/day for organic samples, with no statistical difference for EDI (p = 0.1729) and HI (p = 0.1802) between the two production systems. Comparison between several cheese types from conventional and organic systems indicated that AFM1 is an obstacle to dairy production. Control and prevention of AFM1 contamination, as well as detoxification methods in the final products, are necessary. In the case of organic products, additional research is needed in order to determine which control and detoxification methods should be allowed in this production system.
KW - AFM, Aspergillus spp
KW - Dairy
KW - HPLC
U2 - 10.1016/j.jfp.2024.100261
DO - 10.1016/j.jfp.2024.100261
M3 - Journal article
C2 - 38461966
AN - SCOPUS:85189017249
VL - 87
JO - Journal of Food Protection
JF - Journal of Food Protection
SN - 0362-028X
IS - 5
M1 - 100261
ER -
ID: 389599274