The effect of milk composition, yeast-mould numbers and seasons on aflatoxin M sub(1) amounts in camel milk

The aim of this research was to determine the chemical composition, fungal and aflatoxin M sub(1) (AFM sub(1)) contaminations in raw camel milk samples collected from seven dairy farms in Yazd province, Iran. Milk samples (10 samples from each of 7 farms) were collected in autumn and winter seasons....

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Bibliographic Details
Published in:Journal of food safety 2017-05, Vol.37 (2), p.np-np
Main Authors: Shokri, Hojjatollah, Torabi, Sepideh
Format: Article
Language:English
Subjects:
Autumn
Camels
Candida
Contamination
Fungi
Geotrichum
Milk
Raw
Regulations
Rhodotorula
Trichosporon
Yeast
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Summary:The aim of this research was to determine the chemical composition, fungal and aflatoxin M sub(1) (AFM sub(1)) contaminations in raw camel milk samples collected from seven dairy farms in Yazd province, Iran. Milk samples (10 samples from each of 7 farms) were collected in autumn and winter seasons. The mean contents of protein, fat and ash ranged from 2.14 to 3.28%, 1.52 to 2.01%, and 0.93 to 0.97%, respectively. Of the fungal agents identified, yeasts belonged to Candida spp. (48.2%), Rhodotorula spp. (22.3%) and Trichosporon spp. (13.4%); and moulds belonged to Geotrichum spp. (16.1%). Of the 70 milk samples, 20 (28.6%) samples had AFM sub(1) in concentrations in excess of the maximum levels specified in European Union (EU) regulations, that is, 50 ng/L. The mean concentration of AFM sub(1) in milk samples was 45.95 ng/L, and the minimum and maximum levels were 5.19 and 150.17 ng/L, respectively. The mean concentrations of AFM sub(1) in winter and autumn months were 54.24 and 34.92 ng/L, respectively (p
ISSN:0149-6085
1745-4565
DOI:10.1111/jfs.12300