Analysis of aflatoxin M1 in liquid and powdered milk

The described method enables a simultaneous identification and determination of aflatoxin M1 and B1 in milk and dairy products by means of a self-registering fluorescence spectrophotometer with a thin-layer chromatographic accessory, directly from the plate. The semiquantitative estimation on the thin-layer chromatographic plate enables also routine analyses in the hygienic practice. The recovery rates for aflatoxin M1 and B1 in milk are about 83 and 82%, respectively -- the detection limit is about 0.1 microng per kg. The recovery rates for aflatoxin M1 and B1 in milk powder are about 89 and 94%, respectively -- the detection limit is bout 0.5 microng per kg. The reproducibility is given with a standard deviation between +/- 1.1 and 6,3% and a variation coeffecient of 1.3 and 6.7, respectively. 4 of 24 analized samples of commercial winter milk were aflatoxin M1-positive, whereas aflatoxin B1 could not be found. One of the milk powder products, a sample of the infant food, "Ki-Na", made in the GDR, contained, however aflatoxin B1. Aflatoxin M1 could not be found. Food-hygienic-toxicological conclusions are discussed.

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Bestimmung und Vorkommen von Aflatoxin M₁ und B₁ in Milch und Milchprodukten

Fritz

Donath

Engst

1977

Nahrung

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Zur Untersuchung von Milch und Milchprodukten auf die Aflatoxine B1, B2, G1, G2 und M1

Kiermeier¹,

Weiss²

1976

Z Lebensm Unters Forch

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Einflu� von K�hltemperaturen auf die Aflatoxin-Entwicklung bei Milchprodukten

Kiermeier¹,

Behringer²

1977

Z Lebensm Unters Forch

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In the literature several contradictionary results have been published on the aflatoxin formation at temperatures below 10 degrees C. Therefore experiments with pastes made from milk and cheese powder artificially contaminated with Aspergillus parasiticus, were performed at temperatures of 1 degree C, 5 degrees C, and 10 degrees C for 28 days at a relative humidity of 90--95%. Even at 1 degree C, the aflatoxins B1, B2, G1, G2, and M1 could be determined quantitatively. The lactose content did not have a significant influence on the aflatoxin values. Even storage of cheese (camembert and cottage cheese) in a 10% salt solution did not inhibit aflatoxin formation at 20 degrees C.

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Analysis of aflatoxin M1 in liquid and powdered milk

Abstract: Abstract

Cited by 15 publications

References 7 publications

Bestimmung und Vorkommen von Aflatoxin M₁ und B₁ in Milch und Milchprodukten

Bestimmung und Vorkommen von Aflatoxin M₁ und B₁ in Milch und Milchprodukten

Zur Untersuchung von Milch und Milchprodukten auf die Aflatoxine B1, B2, G1, G2 und M1

Einflu� von K�hltemperaturen auf die Aflatoxin-Entwicklung bei Milchprodukten

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Analysis of aflatoxin M1 in liquid and powdered milk

Abstract: Abstract

Cited by 15 publications

References 7 publications

Bestimmung und Vorkommen von Aflatoxin M1 und B1 in Milch und Milchprodukten

Bestimmung und Vorkommen von Aflatoxin M1 und B1 in Milch und Milchprodukten

Zur Untersuchung von Milch und Milchprodukten auf die Aflatoxine B1, B2, G1, G2 und M1

Einflu� von K�hltemperaturen auf die Aflatoxin-Entwicklung bei Milchprodukten

Contact Info

Product

Resources

About

Bestimmung und Vorkommen von Aflatoxin M₁ und B₁ in Milch und Milchprodukten

Bestimmung und Vorkommen von Aflatoxin M₁ und B₁ in Milch und Milchprodukten