ABSTRACT
The contamination of dairy products with various mycotoxins or other undesirable fungal metabolites can be attributed a.o. to ingestion of contaminated feed or the accidental development of molds and by consequence the excretion of fungal metabolites into the intermediate product. Different dairy products of commercial origin were examined: milk powder, reconstituted infant milk powder, and cheese. In addition to that, environmental factors contributing to the formation of the undesired fungal metabolites were studied. It was found that the presence of mycotoxins in dairy products is more related to the environmental factors causing mold growth on dairy products than to the ingestion of moldy feed by the cow.
Subject(s)
Dairy Products/analysis , Food Contamination , Food Microbiology , Mycotoxins/analysis , Animals , Aspergillus/isolation & purification , Cattle , Cheese/analysis , Food Handling , Goats , Mycophenolic Acid/analysis , Patulin/analysis , Penicillic Acid/analysis , Penicillins/isolation & purification , Sterigmatocystin/analysisSubject(s)
Aflatoxins/analysis , Milk/analysis , Aflatoxin M1 , Animals , Cattle , Chemical Phenomena , Chemistry , Chromatography/methods , Chromatography, Thin Layer/methods , Colloids , Metals , Milk ProteinsSubject(s)
Aflatoxins , Decontamination/methods , Laboratories/standards , Waste Products , Aflatoxin B1 , Ammonia , Animal Feed , Animals , Humans , Potassium Permanganate , Sodium HypochloriteABSTRACT
A method has been developed for detection of aflatoxins, mycophenolic acid, patulin, penicillic acid, and sterigmatocystin in cheese. It is based on selective extraction with a mixture of equal volumes of 5% sodium chloride, methanol, and aceton, precipitation of caseins at -25 C, defatting with hexane, and removal of extraneous matter by transfer of mycotoxins to chloroform and ethyl acetate. The extract is purified further by column chromatography. Mycotoxins are quantitated on thin layer chromatograms by fluorescence comparisons. Mycophenolic acid, patulin, and penicillic acid are visualized with diethylamine. The limits of detection in cheese are about 20 micrograms/kg for mycophenolic acid, patulin, and sterigmatocystin, 30 microgram/kg for pencillic acid, and 1 microgram/kg for aflatoxins B1 and M1.