Evidence of low levels of aflatoxin M1 in milk and dairy products marketed in Qatar. (October 2018)

• Record Type: Journal Article
• Authors: Hassan, Zahoor Ul; Al-Thani, Roda; Atia, Fathy A.; Almeer, Saeed; Balmas, Virgilio; Migheli, Quirico; Jaoua, Samir
• Is Part Of: Food control. Volume 92(2018)
• Page Start: 25
• Page End: 29
• Publication Date: 2018-10
• Subjects: Aflatoxin M1 -- Milk -- Dairy products -- Qatar; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2018.04.038
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: This study was designed to explore the incidence of aflatoxin M1 (AFM1) in milk and dairy products marketed in Qatar. Milk (n = 72), yogurt (n = 21), cheese (n = 46), butter (n = 18) and laban (n = 25) samples were initially screened by competitive enzyme linked immunosorbent assay (ELISA) for the presence of AFM1, followed by confirmation with ultra-high-performance liquid chromatography (UHPLC). AFM1 was detected in 85%, 76%, 85%, 67% and 76% of the milk, yogurt, cheese, butter and laban samples, respectively. The levels of AFM1 in pasteurized vs ultra-high temperature (UHT) milk and full-vs low-fat yogurts showed a non-significant difference. Halloumi and Kashkaval cheese varieties showed a significantly higher AFM1 contents as compared to Mozzarella, Edam, Cheddar, cream and Moshalal cheese. Likewise, unsalted butter demonstrated significantly (p < 0.05) higher AFM1 values than salted butter samples. None of the tested samples presented AFM1 levels above the EU maximum limits of 50 ng/L or kg for milk, yogurt and butter, and 250 ng/kg for cheese. From the finding of present study, it can be concluded that, although high percentage of dairy products marketed in Qatar demonstrated AFM1 contents, but do not represent a public health concern considering the EU maximum limits. Highlights: UHPLC confirmed AFM1 in 67–85% of the tested milk and other dairy products samples. None of the tested milk and dairy products presented AFM1 above EU maximum limit. Milk pasteurized by different ways, had a non-significant difference in AFM1 levels. Halloumi and Kashkaval varieties had higher AFM1 contents than other cheese types. Salted butter samples demonstrated significantly lower AFM1 levels than unsalted.