Quantification of aflatoxin M1 carry-over rate from feed to soft cheese

Autores
Costamagna, D.; Gaggiotti, M.; Chiericatti, C. A.; Costabel, L.; Audero, Gabriela María de Luján; Taverna, Miguel Angel; Signorini Porchietto, Marcelo Lisandro
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
From January to December 2016, samples of milk and feeds of dairy cattle were monthly collected. The concentration of mycotoxins in all matrices was determined using the enzymatic immunoassay technique. The average concentration of aflatoxin B1 (AFB1), deoxynivalenol (DON) and zearalenone (ZEA) in feed was 3.01, 218.5 and 467 ug/kg, respectively. The average AFB1 carry-over rate was 0.84% with a variation between 0.05 to 5.93%. Particle size of the feed (P = 0.030) and individual milk production (P = 0.001) affected this rate. Mini-soft cheeses were produced using milk naturally contaminated with aflatoxin M1 (AFM1) as raw material to study its distribution both in whey and in cheese. The average level of AFM1 in milk was 0.014 μg/l. None of milk samples exceeded the maximum level accepted for AFB1 by the Southern Common Market (MERCOSUR) legislation (0.5 μg/l) and only 5.5% of samples exceeded the European Union (UE) regulations (0.05 μg/l). After the cheese elaboration, the concentration of AFM1 was determined in whey and in cheese. The greatest proportion (60%) was detected in whey while 40% AFM1 remained in the cheese. However, the concentration of AFM1 was higher in the cheese compared to the original milk.
Fil: Costamagna, D.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Gaggiotti, M.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Chiericatti, C. A.. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
Fil: Costabel, L.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Audero, Gabriela María de Luján. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Taverna, Miguel Angel. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Signorini Porchietto, Marcelo Lisandro. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Materia
AFLATOXIN B1
AFLATOXIN M1
CARRY-OVER
CHEESE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/139740
Acceder
id CONICETDig_7233e8c3b029590f66eca921fddf90fa
oai_identifier_str oai:ri.conicet.gov.ar:11336/139740
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Quantification of aflatoxin M1 carry-over rate from feed to soft cheeseCostamagna, D.Gaggiotti, M.Chiericatti, C. A.Costabel, L.Audero, Gabriela María de LujánTaverna, Miguel AngelSignorini Porchietto, Marcelo LisandroAFLATOXIN B1AFLATOXIN M1CARRY-OVERCHEESEhttps://purl.org/becyt/ford/4.3https://purl.org/becyt/ford/4From January to December 2016, samples of milk and feeds of dairy cattle were monthly collected. The concentration of mycotoxins in all matrices was determined using the enzymatic immunoassay technique. The average concentration of aflatoxin B1 (AFB1), deoxynivalenol (DON) and zearalenone (ZEA) in feed was 3.01, 218.5 and 467 ug/kg, respectively. The average AFB1 carry-over rate was 0.84% with a variation between 0.05 to 5.93%. Particle size of the feed (P = 0.030) and individual milk production (P = 0.001) affected this rate. Mini-soft cheeses were produced using milk naturally contaminated with aflatoxin M1 (AFM1) as raw material to study its distribution both in whey and in cheese. The average level of AFM1 in milk was 0.014 μg/l. None of milk samples exceeded the maximum level accepted for AFB1 by the Southern Common Market (MERCOSUR) legislation (0.5 μg/l) and only 5.5% of samples exceeded the European Union (UE) regulations (0.05 μg/l). After the cheese elaboration, the concentration of AFM1 was determined in whey and in cheese. The greatest proportion (60%) was detected in whey while 40% AFM1 remained in the cheese. However, the concentration of AFM1 was higher in the cheese compared to the original milk.Fil: Costamagna, D.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Gaggiotti, M.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Chiericatti, C. A.. Universidad Nacional del Litoral. Facultad de Ingeniería Química; ArgentinaFil: Costabel, L.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Audero, Gabriela María de Luján. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Taverna, Miguel Angel. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Signorini Porchietto, Marcelo Lisandro. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaElsevier Inc2019-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/139740Costamagna, D.; Gaggiotti, M.; Chiericatti, C. A.; Costabel, L.; Audero, Gabriela María de Luján; et al.; Quantification of aflatoxin M1 carry-over rate from feed to soft cheese; Elsevier Inc; Toxicology Reports; 6; 1-2019; 782-7872214-7500CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.toxrep.2019.07.004info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2214750018300374info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:13:18Zoai:ri.conicet.gov.ar:11336/139740instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:13:18.96CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Quantification of aflatoxin M1 carry-over rate from feed to soft cheese
title Quantification of aflatoxin M1 carry-over rate from feed to soft cheese
spellingShingle Quantification of aflatoxin M1 carry-over rate from feed to soft cheese
Costamagna, D.
AFLATOXIN B1
AFLATOXIN M1
CARRY-OVER
CHEESE
title_short Quantification of aflatoxin M1 carry-over rate from feed to soft cheese
title_full Quantification of aflatoxin M1 carry-over rate from feed to soft cheese
title_fullStr Quantification of aflatoxin M1 carry-over rate from feed to soft cheese
title_full_unstemmed Quantification of aflatoxin M1 carry-over rate from feed to soft cheese
title_sort Quantification of aflatoxin M1 carry-over rate from feed to soft cheese
dc.creator.none.fl_str_mv Costamagna, D.
Gaggiotti, M.
Chiericatti, C. A.
Costabel, L.
Audero, Gabriela María de Luján
Taverna, Miguel Angel
Signorini Porchietto, Marcelo Lisandro
author Costamagna, D.
author_facet Costamagna, D.
Gaggiotti, M.
Chiericatti, C. A.
Costabel, L.
Audero, Gabriela María de Luján
Taverna, Miguel Angel
Signorini Porchietto, Marcelo Lisandro
author_role author
author2 Gaggiotti, M.
Chiericatti, C. A.
Costabel, L.
Audero, Gabriela María de Luján
Taverna, Miguel Angel
Signorini Porchietto, Marcelo Lisandro
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv AFLATOXIN B1
AFLATOXIN M1
CARRY-OVER
CHEESE
topic AFLATOXIN B1
AFLATOXIN M1
CARRY-OVER
CHEESE
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.3
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv From January to December 2016, samples of milk and feeds of dairy cattle were monthly collected. The concentration of mycotoxins in all matrices was determined using the enzymatic immunoassay technique. The average concentration of aflatoxin B1 (AFB1), deoxynivalenol (DON) and zearalenone (ZEA) in feed was 3.01, 218.5 and 467 ug/kg, respectively. The average AFB1 carry-over rate was 0.84% with a variation between 0.05 to 5.93%. Particle size of the feed (P = 0.030) and individual milk production (P = 0.001) affected this rate. Mini-soft cheeses were produced using milk naturally contaminated with aflatoxin M1 (AFM1) as raw material to study its distribution both in whey and in cheese. The average level of AFM1 in milk was 0.014 μg/l. None of milk samples exceeded the maximum level accepted for AFB1 by the Southern Common Market (MERCOSUR) legislation (0.5 μg/l) and only 5.5% of samples exceeded the European Union (UE) regulations (0.05 μg/l). After the cheese elaboration, the concentration of AFM1 was determined in whey and in cheese. The greatest proportion (60%) was detected in whey while 40% AFM1 remained in the cheese. However, the concentration of AFM1 was higher in the cheese compared to the original milk.
Fil: Costamagna, D.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Gaggiotti, M.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Chiericatti, C. A.. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
Fil: Costabel, L.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Audero, Gabriela María de Luján. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Taverna, Miguel Angel. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Signorini Porchietto, Marcelo Lisandro. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
description From January to December 2016, samples of milk and feeds of dairy cattle were monthly collected. The concentration of mycotoxins in all matrices was determined using the enzymatic immunoassay technique. The average concentration of aflatoxin B1 (AFB1), deoxynivalenol (DON) and zearalenone (ZEA) in feed was 3.01, 218.5 and 467 ug/kg, respectively. The average AFB1 carry-over rate was 0.84% with a variation between 0.05 to 5.93%. Particle size of the feed (P = 0.030) and individual milk production (P = 0.001) affected this rate. Mini-soft cheeses were produced using milk naturally contaminated with aflatoxin M1 (AFM1) as raw material to study its distribution both in whey and in cheese. The average level of AFM1 in milk was 0.014 μg/l. None of milk samples exceeded the maximum level accepted for AFB1 by the Southern Common Market (MERCOSUR) legislation (0.5 μg/l) and only 5.5% of samples exceeded the European Union (UE) regulations (0.05 μg/l). After the cheese elaboration, the concentration of AFM1 was determined in whey and in cheese. The greatest proportion (60%) was detected in whey while 40% AFM1 remained in the cheese. However, the concentration of AFM1 was higher in the cheese compared to the original milk.
publishDate 2019
dc.date.none.fl_str_mv 2019-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/139740
Costamagna, D.; Gaggiotti, M.; Chiericatti, C. A.; Costabel, L.; Audero, Gabriela María de Luján; et al.; Quantification of aflatoxin M1 carry-over rate from feed to soft cheese; Elsevier Inc; Toxicology Reports; 6; 1-2019; 782-787
2214-7500
CONICET Digital
CONICET
url http://hdl.handle.net/11336/139740
identifier_str_mv Costamagna, D.; Gaggiotti, M.; Chiericatti, C. A.; Costabel, L.; Audero, Gabriela María de Luján; et al.; Quantification of aflatoxin M1 carry-over rate from feed to soft cheese; Elsevier Inc; Toxicology Reports; 6; 1-2019; 782-787
2214-7500
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.toxrep.2019.07.004
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2214750018300374
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Inc
publisher.none.fl_str_mv Elsevier Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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