The level of aflatoxin M1 in raw and pasteurized milk produced in alborz province, Iran

Taherabadi, M.S. and Gharavi, M.J. and Javadi, I. and Alimohammadi, M. and Moghadamnia, H. and Mosleh, N. and Farajollahi, M.M. and Sharif, M. (2016) The level of aflatoxin M1 in raw and pasteurized milk produced in alborz province, Iran. Jundishapur Journal of Natural Pharmaceutical Products, 11 (4).

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Abstract

Background: Aflatoxins are agroupof very toxiccompoundsproducedby a fungal speciesandare foundin food products. Aflatoxin M1 (AFM1) is a type found in dairy products and resistant to pasteurization. AFM1 can adversely affect hepatocytes in human and leading to various liver diseases. Thus, it is essential to examine raw milk for the presence of AFM1. Objectives: The current study aimed to evaluate the levels of AFM1 in raw and pasteurized milk produced in Alborz province, Iran. Materials and Methods: Ninety seven samples of rawmilk and 20 samples of pasteurized milk were collected from milk collecting centers and different supermarkets, respectively. Samples were analyzed to determine AFM1 level by immunoaffinity column chromatography, and high-performance liquid chromatography (HPLC) using a C18 column with fluorescence detector. Mobile phase was water-acetonitrile-methanol (6:2:2 V/V/V) at a flow rate of 1.0 mL/minute. Results: AFM1 was detected in all samples with various concentration levels ranging from 0.0024 to 0.231 μg/kg, the mean concentration = 0.027±0.018 μg/kg. Conclusions: According to the results of the current study, 9.27 of the rawmilk and 5 of the pasteurized milk samples had higher levels of AFM1 than the maximum recommended limit (0.05 μg/kg) by food and agriculture organization (FAO). © 2016, School of Pharmacy, Ahvaz Jundishapur University of Medical Sciences.

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