Author/Authors :
Sarvar Taherabadi، Maryam نويسنده Alborz Food and Drug Laboratory, Fardis Laboratory, Karaj,
IR Iran , , Gharavi، Mohammad Javad نويسنده Department of Parasitology, Iran University of Medical Sciences, Tehran, IR Iran , , Javadi، Ibrahim نويسنده Alborz Food and Drug Laboratory, Fardis Laboratory, Karaj,
IR Iran , , Alimohammadi، Mina نويسنده Alborz Food and Drug Laboratory, Fardis Laboratory, Karaj,
IR Iran , , Moghadamnia، S Hassan نويسنده Alborz Food and Drug Laboratory, Fardis Laboratory, Karaj,
IR Iran , , Mosleh، Nazanin نويسنده Food Industry Department, Institute of Standard and
Industrial Research, Karaj, IR Iran , , M Farajollahi، Mohammad نويسنده Alborz Food and Drug Laboratory, Fardis Laboratory, Karaj,
IR Iran , , Sharif، Masoud نويسنده Alborz Food and Drug Laboratory, Fardis Laboratory, Karaj,
IR Iran ,
Abstract :
Aflatoxins are a group of very toxic compounds produced by a fungal
species and are found in 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. The current study aimed to evaluate the levels of AFM1 in raw and
pasteurized milk produced in Alborz province, Iran. Ninety seven samples
of raw milk 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. 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. According to the results of the current study,
9.27% of the raw milk 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).
