Volume 9, Issue 3 (Yafteh 2007)                   yafte 2007, 9(3): 49-57 | Back to browse issues page

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Abstract:   (16222 Views)

Nazari A1, Noroozi H2, Movahedi M3, Khaksarian M1

1. Instructor, Department of Physiology, Faculty of Medicine, Lorestan University of Medical Sciences

2. Assistant Professor, Department of Mycology, Faculty of Medicine, Iran University of Medical Sciences

3. Assistant Professor, Department of Genetic Epidemiology, Faculty of Medicine, Lorestan University of Medical Sciences


Background: Aflatoxin M1 is a hydroxylated form of aflatoxin B1 which is produced by Aspergillus flavus. This toxin is produced when cows or other ruminants eat foods contaminated with these mycotoxins and then excrete them in the milk. The toxin is a potent liver and kidney carcinogenetic agent.

Materials and methods: Forty two raw cows milk samples from local sources of milk collection and forty samples of commercial pasteurized market milk from Khorramabad, Lorestan, Iran were collected in summer and winter season of 2005. Twenty-one cow milk samples and 20 pasteurized milk samples in each season were analyzed for the presence of aflatoxin M1 (AFM1) by HPLC immunoaffinity columns.

Results: Four of 21 raw milk samples in summer showed AFM1 levels between 0.017-0.046 ng/ml and all samples (100%) in winter showed the presence of AFM1 levels between 0.003-0.041ng/ ml. AFM1 was detected in 55% of market pasteurized cow milk samples ranging from 0.017 to 0.533 ng/ml in summer and 100% ranging from 0.005-0.0054 ng/ml in winter.,Only one of all milk samples of pasteurized milk in summer had toxin level (0.533 ng/ml) more than the maximum permissive limit (0.5 ng/ml). No significant difference was observed among mean contamination level of raw and pasteurized cow milk in two seasons.

Key words: Aflatoxin M1, raw milk, pasteurized milk, Khoramabad, HPLC

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Type of Study: Research |
Received: 2009/01/25 | Accepted: 2017/06/10 | Published: 2017/06/10

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