Mycotoxins in Raw Bovine Milk: UHPLC-QTrap-MS/MS Method as a Biosafety Control Tool

Milk is a staple food that is essential for human nutrition because of its high nutrient content and health benefits. However, it is susceptible to being contaminated by Aflatoxin M1 (AFM1), which is a toxic metabolite of Aflatoxin B1 (AFB1) presented in cow feeds. This research investigated AFM1 in Tunisian raw cow milk samples. A total of 122 samples were collected at random from two different regions in 2022 (Beja and Mahdia). AFM1 was extracted from milk using the QuEChERS method, and contamination amounts were determined using liquid chromatography (HPLC) coupled with fluorescence detection (FD). Good recoveries were shown with intra-day and inter-day precisions of 97 and 103%, respectively, and detection and quantification levels of 0.003 and 0.01 µg/L, respectively. AFM1 was found in 97.54% of the samples, with amounts varying from values below the LOQ to 197.37 µg/L. Lower AFM1 was observed in Mahdia (mean: 39.37 µg/L), respectively. In positive samples, all AFM1 concentrations exceeded the EU maximum permitted level (0.050 µg/L) for AFM1 in milk. In Tunisia, a maximum permitted level for AFM1 in milk and milk products has not been established. The risk assessment of AFM1 was also determined. Briefly, the estimated intake amount of AFM1 by Tunisian adults through raw cow milk consumption was 0.032 µg/kg body weight/day. The Margin of Exposure (MOE) values obtained were lower than 10,000. According to the findings, controls as well as the establishment of regulations for AFM1 in milk are required in Tunisia.

Section: Discussionmentioning

confidence: 99%

The Occurrence and Health Risk Assessment of Aflatoxin M1 in Raw Cow Milk Collected from Tunisia during a Hot Lactating Season

Hassouna,

Salah-Abbès,

Chaieb

et al. 2023

“…Extraction of regulated and emerging mycotoxins was based on the previously reported protocol on the validation of these compounds in raw milk [35]. Briefly, a volume of 4.0 ± 0.1 mL of each raw milk sample was mixed with 16 mL of ACN:H 2 O (80:20, v/v), and submitted to automatic homogenization through a horizontal shaker for 60 min.…”

Section: Mycotoxin Extractionmentioning

confidence: 99%

“…Mycotoxin analysis of raw cow milk samples was also performed as previously described in [35]. Succinctly, chromatographic separation was performed by using an AC-QUITY UPLC ® HSS T3 1.8 µm (2.1 × 100 mm i.d.)…”

Section: Mycotoxin Analysismentioning

confidence: 99%

“…Considering that multiexposure to mycotoxins is the most likely scenario and could affect their toxicological effects in humans and animals, there is a need to determine the co-occurrence of mycotoxins. In this matter, the present work aimed at performing a first unique comprehensive assessment of regulated, non-regulated, and emerging mycotoxins in raw milk samples, through a previously validated analytical method via ultra-high-performance liquid chromatography coupled to tandem mass spectrometry (UHPLC-MS/MS) [35]. Occurrence analysis was performed to fully evaluate the mycotoxic content of this potential food product and co-occurrence studies were carried out to evaluate the complete pairing of full sampling (absolute frequency) and to assess the frequency of pairing in positive sampling (relative frequency).…”

Section: Introductionmentioning

confidence: 99%

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Regulated and Emerging Mycotoxins in Bulk Raw Milk: What Is the Human Risk?

Leite,

Freitas,

Barbosa

et al. 2023

Self Cite

Mycotoxins are abiotic hazards whose contamination occurs at the pre- and post-harvest stages of the maize value chain, with animal exposure through contaminated feed leading to their excretion into milk. Currently, only aflatoxin M1 is regulated in milk products. Since feed materials and complete feed present a multi-mycotoxin composition and are the main mycotoxin source into milk, it is important to recognize the occurrence of multiple toxins and their co-occurrence in this highly consumed food product. The aim of this study was to determine the content of regulated and emerging mycotoxins in milk samples, which allowed for evaluating the occurrence and co-occurrence patterns of different mycotoxins known to contaminate feed materials and complete animal feed. Human exposure considering the occurrence patterns obtained was also estimated. Aflatoxins, fumonisins, zearalenone, and emerging mycotoxins were among the mycotoxins found to be present in the 100 samples analyzed. Concentrations ranged from 0.006 to 16.3 μg L−1, with no sample exceeding the AFM1 maximum level. Though several mycotoxins were detected, no exceeding values were observed considering the TDI or PMTDI. It can be concluded that the observed exposure does not pose a health risk to milk consumers, though it is important to recognize vulnerable age groups.

“…Industrial wastes, pesticides, heavy metals, mycotoxins, etc. are becoming more and more serious threats to food safety [ 1 , 2 , 3 , 4 ]. Peanuts, with rich nutrients and health value, are a type of important oil crop [ 5 ], but they are susceptible to aflatoxin contamination.…”

Section: Introductionmentioning

confidence: 99%

Efficient Inhibition of Aspergillus flavus to Reduce Aflatoxin Contamination on Peanuts over Ag-Loaded Titanium Dioxide

Yang

Wei

Yang

et al. 2023

Peanuts are susceptible to aflatoxins produced by Aspergillus flavus. Exploring green, efficient, and economical ways to inhibit Aspergillus flavus is conducive to controlling aflatoxin contamination from the source. In this study, Ag-loaded titanium dioxide composites showed more than 90% inhibition rate against Aspergillus flavus under visible light irradiation for 15 min. More importantly, this method could also reduce the contaminated level of Aspergillus flavus to prevent aflatoxins production in peanuts, and the concentrations of aflatoxin B1, B2, and G2 were decreased by 96.02 ± 0.19%, 92.50 ± 0.45%, and 89.81 ± 0.52%, respectively. It was found that there are no obvious effects on peanut quality by evaluating the changes in acid value, peroxide value, and the content of fat, protein, polyphenols, and resveratrol after inhibition treatment. The inhibition mechanism was that these reactive species (•O2−, •OH−, h+, and e−) generated from photoreaction destroyed cell structures, then led to the reduced viability of Aspergillus flavus spores. This study provides useful information for constructing a green and efficient inhibition method for Aspergillus flavus on peanuts to control aflatoxin contamination, which is potentially applied in the field of food and agri-food preservation.