A review of biological methods of Mycotoxin reduction in milk and dairy products

Subject Areas : Journal of Food Safety and Processing

fereshteh khayeri ¹ , Marjaneh Sedaghati ²

1 - PhD student of Islamic Azad University, North Tehran branch
2 - Assistant Professor, Department of Food Science and Industry, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran

Received: 2021-07-02 Accepted : 2021-12-25 Published : 2022-05-22

Keywords: Biological methods, Aflatoxin, dairy products, fungal species,

Abstract :

Consumption of milk and meat from infected animals may lead to human diseases. Aflatoxins (AFs) are toxic secondary metabolites produced mostly by Aspergillus species. Among microorganisms, fungal toxins, especially aflatoxin B-1 (AFB1), are of particular importance. Aflatoxin M-1 (AFM-1) is a metabolite produced by the conversion and hydroxylation of AFB-1. Although various technologies (physical, chemical and biological) have been developed, tested and applied to reduce the harmful effects of mycotoxins, including aflatoxins (AFs), universal methods are still not available to reduce the level of AFs in feed and food in the past decades. . Dairy cows when fed aflatoxin B1 may excrete aflatoxin M1 in milk as a result of dietary exposure. This mycotoxin is completely resistant to temperature, so heat treatment such as pasteurization and ultra-pasteurization is not enough to inactivate it. Considering that some microorganisms have the ability to degrade aflatoxins and the extent of this degradation is strongly related to the type of microbial strain, therefore, conducting more and extensive studies on its use in food can help in adopting strategies to prevent some diseases and thus improve human health. be important