The control of aflatoxin residues in food of animal origin

Abstract

Apart from its pr.esence in primary agricultural products, aflatoxin and its metabolites may be detected in animal tissues and milk. As the aflatoxins are toxic and extremely carcinogenic, control of food contamination with them is imperative. Either the primary aflatoxins (B 1 , B 2 , G 1 andG 2 ) or their metabolites (M 1 and M 2 ) have been recovercd from several animal tissues and milk. The bio-assay techniques which are currently available arenot suitable for routine screening purposes. The chemical assay techniques, although more accurate, faster and morc spccific, have many serious drawbacks particularly in relation to efficiency of extraction.Further steps in assay procedures have been refined and standard solutions. in chloroform are stable for at least 4 months at -10°C. Taking into account the sensitivity of current techniques and the biological activity of aflatoxins, a Ievel of ll-tg kg-1 is recommended for statutory purposes. Control in finished animal products is discussed. The most effective procedure for prevention of contamination of animal products is to exercise control of intake of the toxin.

A Review of Aflatoxin M1, Milk, and Milk Products

“…Contradictory data have been reported on the influence of milk concentration on AFM 1 . Kiermeier (1973) reported no losses of AFM 1 , whereas some authors observed losses ranging from 60 to 75% following milk concentration (Moreau, 1976;Purchase, I. F. H., 1973). Data from the studies on the occurrence of AFM 1 in milk since the 1990s are reported in ( Many authors showed that Seasonal effect influences concentration of aflatoxin M 1 .…”