CONCEPT – MILK CONTAMINANT AFLATOXIN M1

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 CONCEPT – MILK CONTAMINANT AFLATOXIN M1

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• What it is : Aflatoxin M1 is a chemical compound of the aflatoxin class, a group of mycotoxins produced by three species of Aspergillus, which contaminate plant and plant products. So, Aflatoxins are an important class of naturally occurring fungal secondary metabolites known as "mycotoxins". (Greek word for fungus “mykes” + Latin word “toxicum” meaning poison)
• What is Aspergillus : It is a genus consisting of a few hundred mould species (fungus) found in various climates worldwide. Aspergillus is defined as a group of conidial fungi—that is, fungi in an asexual state. Members of the genus possess the ability to grow where a high osmotic pressure exists (high concentration of sugar, salt, etc.). Aspergillus species are highly aerobic and are found in almost all oxygen-rich environments, where they commonly grow as molds on the surface of a substrate, as a result of the high oxygen tension.
• M1 and B1 : Aspergillus flavus produces only B-type aflatoxins. The major four aflatoxins are aflatoxin B1, B2, G1, and G2. Aflatoxin M1 is a hydroxylated metabolite of aflatoxin B1. Aflatoxin M1 is produced in the liver of animals following ingestion of high levels of aflatoxin B1, and it may be excreted in the milk and urine of animals.
• Carinogenic potency : The carcinogenic potency of aflatoxin M1 in sensitive species is about one order of magnitude less than that of aflatoxin B1. Aflatoxin M1 is usually considered to be a detoxication by-product of aflatoxin B1. The main sources of aflatoxins in feeds are peanut, meal, maize and cottonseed meal. Countries with high risk of dietary aflatoxin intake include Mozambique, Vietnam, China, and India, because of their warm and humid climate, favoring growth of aflatoxin-producing moulds.
• Cows : When cows consume aflatoxin in their feed, a small percentage is metabolized and excreted in the milk in the form of aflatoxin M1. That is also toxic and carcinogenic, so methods have been developed to detect it in milk. Since infants and children are major consumers of milk products, the levels of concern for M1 in milk are set quite low by various countries, in the range of 0.05–0.5 micrograms per litre. Analyses of milk and cheese samples at these low levels are more difficult.
• Standards : Worldwide, 5 parts per billion (μg /kg) is the common maximum level of total aflatoxins permitted in foods. Similarly, aflatoxin M1 is regulated, and the permitted levels typically falling within the range 0.05 to 0.5 parts per billion. It is essential that the analytical methods used for quality control and monitoring (regulatory control) purposes are accurate and precise at these extremely low concentrations.

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