Evaluation of the concentration factor of aflatoxin M1 in a semi-hard Pecorino cheese obtained from naturally contaminated milk. (March 2018)

• Record Type: Journal Article
• Authors: Pecorelli, I.; Branciari, R.; Ortenzi, R.; Ciriaci, M.; Checcarelli, S.; Roila, R.; Capotorti, A.; Spaccini, G.; Valiani, A.
• Is Part Of: Food control. Volume 85(2018)
• Page Start: 194
• Page End: 198
• Publication Date: 2018-03
• Subjects: Aflatoxin M1 -- Concentration factor -- Milk -- Pecorino cheese; 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.2017.09.026
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: Ewe's milk naturally contaminated with aflatoxin M1 (AFM1 ) at 0.024–0.117 μg/kg, was used to produce a semi-hard, ripened, Pecorino cheese. A predictive model to estimate the concentration of AFM1 in milk, by considering the values in cheese, was applied; furthermore, an AFM1 concentration in cheese, at different time of ripening, was investigated. The regression model showed a high correlation between the AFM1 amount in milk and its concentration in cheese. To establish the level of AFM1 contamination in milk, from taking into account the cheese AFM1 amount, a concentration factor of 4.13, with a confidence interval (CI) of 3.80–4.41, was obtained. The concentration index was constant during ripening. Thus, the model is a useful tool for the food business operator, when the competent authority carries out an official control, as prescribed by the European Commission Regulation No. 1881/2006. Highlights: AFM1 level in Pecorino cheese produced from naturally contaminated milk was investigated. A concentration factor in semi-hard ripened Pecorino cheese was established. The concentration factor in Pecorino cheese remained constant throughout ripening.