Levels of aflatoxins in non-processed and processed diary products

Abstract

Aflatoxins are a group of structurally related mycotoxin compounds produced by Aspergillus fungi that grow on wide variety of crops. Aflatoxins are naturally occurring carcinogenic substances. High level of aflatoxins exposure has been shown to cause acute aflatoxicosis in human and animals. Cases of aflatoxicosis have been reported in many countries. The main objective of this study was qualitative and quantitative analysis of aflatoxin in processed and non- processed dairy products.10 samples of raw milk, pasteurized milk and ultra-heat treatment (UHT) milk of each 250g were collected. ELISA technique was used for detection and quantification of aflatoxins. The results show that All raw milk samples were positive for aflatoxin M1 with a mean value of 346.15±49.12, Pasteurised milk with 202.26±110.39 and ultra-heat treatment UHT milk with 49.08±18.67.Aflatoxin M1 concentration in 100% raw milk samples, 80% of pasteurized milk samples and 40% of UHT milk samples with mean values of 346.15±49.12, 241.14±87.6 and 65.5±8.8 respectively were above EU’s legal limit of 50ng/L but below US Food and Drug administration legal limit of 500ng/L.