The importance of aflatoxin M1 in dairy products – a mini-review

Abstract

Milk and dairy products are essential nutritious foods for all age groups, especially for infants and children. Their consumption can be dangerous due to a harmful substance called aflatoxin M1 (AFM1), the aflatoxin that comes from the conversion of aflatoxin B1 present in animal feed. Due to ingesting feed contaminated with aflatoxin B1, cattle can secrete aflatoxin M1 into their milk. Therefore, dairy products such as milk, cheese, and yogurts have the potential to be contaminated with this toxic substance. Although its toxicity is lower than that of aflatoxin B1, it is relatively stable during storage, pasteurization, and processing. Aflatoxins are part of the most important group of mycotoxins, mycotoxins being toxic compounds produced mainly by fungi of the genera Aspergillus, Fusarium, and Penicillium and which can contaminate many types of food and feed and through their stability in the food chain can reach the consumer. Nowadays, food contamination with aflatoxin is significant. The objective of this paper is to provide an overview of the importance of mycotoxin M1, from the occurrence, factors that influence transfer rates, the method of determining mycotoxin M1, to the harmful effects resulting from the consumption of this mycotoxin. Therefore, aflatoxin M1 in milk and dairy products poses a major risk to mankind, as these products are regularly consumed in the daily diet.