Aflatoxin M₁ contamination in grated parmesan cheese marketed in Rio de Janeiro - Brazil

ABSTRACT

This study aimed to determine the occurrence of AFM₁ contamination in the samples of grated parmesan cheese marketed in the Metropolitan Region of Rio de Janeiro -Brazil. Thirty samples representing 10 major brands marketed in the region were analyzed by High Performance Liquid Chromatography with fluorescence detection (HPLC-FLD) after purification with immunoaffinity column. The method showed recovery values within the range of 70-90%, with RSD lower than 15% and limits of detection and quantification below the maximum level allowed by the European Commission for the presence of AFM₁ in cheeses. The mycotoxin was identified in 18 (60%) of the grated cheese samples tested. The highest value corresponded to 0.69 ± 0.02 µg/kg and the mean for all the analyzed samples was 0.16 µg/kg. All the samples were lower than the limit established by the Brazilian legislation (2.5 µg/kg) for AFM₁ in cheeses in general. However, eight samples (26.7%) presented AFM₁ levels above the tolerance limit of 0.25 µg/kg adopted by the European Commission. These results indicated that AFM₁ levels in the grated cheese consumed in Rio de Janeiro -Brazil were relatively high and it could provide a potential hazard for the public health.

Key words: mycotoxin, dairy products, HPLC-FLD

Full text is available here > http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013005000015&lng=en&nrm=iso&tlng=en "Brazilian Archives of Biology and Technology"

or here:

http://dx.doi.org/10.1590/S1516-89132013005000015 

Authors: Felipe Machado Trombete^I,*; Izabela Miranda de Castro^II; Alessandra da Silva Teixeira^II; Tatiana Saldanha^I; Marcelo Elias Fraga^III

^IDepartamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro; Seropédica -RJ -Brasil
^IIEmbrapa Agroindústria de Alimentos; Rio de Janeiro -RJ -Brasil
^IIIDepartamento de Microbiologia e Imunologia Veterinária; Universidade Federal Rural do Rio de Janeiro; Seropédica -RJ -Brasil

Aflatoxinas y tricotecenos en trigo y derivados: incidencia de la contaminación y métodos de determinación

RESUMEN

Los tricotecenos y las aflatoxinas son contaminantes naturales producidos por hongos filamentosos y de alta incidencia en trigo. La presencia de estas micotoxinas es un problema importante de salud pública debido a que son moléculas muy estables durante los procesos de industrialización a los que el trigo es sometido para la obtención de derivados y por los efectos tóxicos que causan. El objetivo de esta revisión fue abordar los principales temas relacionados con la incidencia y lós métodos de determinación de los tricotecenos (deoxinivalenol, nivalenol, toxina T-2 y HT-2) y las aflatoxinas en el trigo y derivados. Se observa que, en los últimos años, ha aumentado el número de trabajos publicados en revistas internacionales sobre el tema. En muchos estudios se demuestra niveles superiores a los límites máximos permitidos y la presencia

de aflatoxinas y tricotecenos también se han asociado con la ocurrencia simultánea de otras micotoxinas. La mejor manera de reducir la contaminación de trigo por tricotecenos y aflatoxinas sigue siendo la aplicación de buenas prácticas agrícolas para el cultivo, cosecha y almacenamiento de granos, ya que, aunque hay métodos de descontaminación, estos aún no son aplicados a gran escala.

Palabras clave: Micotoxinas, DON, métodos analíticos, HPLC, fusarium spp, aspergillus spp.

ABSTRACT

Trichothecenes and aflatoxins are natural contaminants produced by filamentous fungi and they are widely present in wheat. The presence of these mycotoxins are a serious public health problem because they remains stable during the industrial processes to which wheat is subjected when manufacturing derived products and due the toxic effects that can cause in human health. The aim of this review was to address the main topics related with the occurrence and quantification methods commonly used for determination of tricothecens (deoxynivalenol, nivalenol, T2-toxin and HT-2 toxin) and aflatoxins in wheat and wheat products. It can be observed that, in the last years, there was an increase in the number of papers published in international journals containing these subjects. Many studies have reported levels above the maximum allowable limits and the presence of aflatoxins and trichothecenes have also been associated with the simultaneous occurrence of other mycotoxins. The best way to reduce aflatoxin and tricothecenes contamination in wheat and wheat products is still the application of good agricultural practices for growing, harvesting and storage of grains, because although there are methods for decontamination, these are not yet implemented on a wide scale.

Key words: Mycotoxins, DON, analytical methods, HPLC, fusarium spp, aspergillus spp.

Para acessar o trabalho completo: Rev Chil Nutr Vol. 40, Nº2, Junio 2013
http://www.scielo.cl/scielo.php?script=sci_serial&pid=0717-7518&lng=es&nrm=iso

Autores: Felipe M. Trombete; Tatiana Saldanha; Glória M. Direito; Marcelo E. Fraga

Contaminação de queijos por aflatoxina M1: uma abordagem sobre a ocorrência e prevenção

Aflatoxin M₁ contamination in cheeses: an overview of the occurrence and prevention

Resumo

Micotoxinas são metabólitos tóxicos produzidos por fungos filamentosos e de elevada ocorrência em cereais. A Aflatoxina M₁ (AFM₁)é o principal metabólito da Aflatoxina B₁ presente no leite e, possui elevado potencial carcinogênico para humanos e animais. AFM₁ pode ser encontrada nos queijos devido sua alta estabilidade aos processos industriais nos quais o leite é submetido para fabricação de derivados. Devido sua afinidade proteica, os níveis de AFM₁ em queijos são maiores do que em outros derivados lácteos. Este fato representa um importante problema de saúde pública, já que é um alimento consumido por crianças, adultos e idosos. Nessa revisão abordaram-se os principais assuntos referentes à ocorrência e prevenção da contaminação por AFM₁ em queijos. Foram discutidos os limites estabelecidos a partir de 2011 pela ANVISA e os métodos de quantificação comumente utilizados. A partir da Teoria dos Obstáculos de Leistner, foi elaborado um esquema ilustrativo das principais barreiras à contaminação dos alimentos com aflatoxinas e consequentemente da prevenção ao risco de transmissão deAFM₁ para os queijos. Métodos convencionais e alternativos de descontaminação e prevenção da contaminação por aflatoxinas em alimentos também foram discutidos. Pode-se concluir que, a incidência de AFM₁ em queijos é alta e constitui risco à saúde do consumidor, no entanto, não foram observados em nenhum estudo valores acima do limite máximo estipulado pela legislação brasileira. Por outro lado, há a necessidade de monitoramento contínuo e da realização de mais pesquisas objetivando a quantificação desta micotoxina em queijos e em outros derivados lácteos comercializados no Brasil.


Palavras-Chave: micotoxina; Aspergillus spp; AFM₁; leite; teoria dos obstáculos. 

Abstract

Mycotoxins are toxic metabolites produced by filamentous fungi and are widely dispersed in cereals. Aflatoxin M₁(AFM₁) is the principal Aflatoxin B₁(AFB₁) metabolite present in the milk. This mycotoxin is a potent human and animal carcinogen and remains stable during the industrial processes to which milk is subjected when manufacturing dairy products, consequently, it can be found in cheeses. In cheese, AFM₁ levels are higher than others dairy products due the affinity of AFM₁ for milk protein. This fact represents a serious public health problem because cheeses are consumed by all age groups from infants to the aged. In this review, were discussed the occurrence and prevention of AFM₁ contamination in cheeses, including the new limits established by ANVISA from 2011 and quantification methods commonly used. Based on the Theory of Obstacles of Leistner was constructed a schematic illustration of the main barriers to aflatoxin contamination animal feeds and, consequently, prevention of the risk of AFM₁ contamination in cheeses. Conventional and alternative methods for decontamination and prevention of aflatoxin contamination of foods were also addressed. Can be concluded that the occurrence of AFM₁ in cheeses is high and it constitutes a risk to consumer health, however, in this review was not observed samples higher than the limit established by Brazilian legislation for cheeses. On the other hand, a continuous monitoring and more studies are necessary to quantify AFM₁in cheeses and other milk products marketed in Brazil.


Keywords: mycotoxins; Aspergillus spp; AFM₁; milk; theory of obstacles.

Acesso o trabalho completo em: http://www.revistadoilct.com.br/detalhe_artigo.asp?id=583

Como citar: 

Trombete FM, Fraga ME, Saldanha T. Contaminação de queijos por aflatoxina M₁: uma abordagem sobre a ocorrência e prevenção . Rev. Inst. Latic. “Cândido Tostes”. 2013;68(392):40-48

Endereço para correspondência:

Universidade Federal Rural do Rio de Janeiro - UFRRJ
Rodovia BR 465, km 7, UFRRJ, Seropédica
Rio de Janeiro, Brasil. CEP:23890-000
E-mail: trombete@ufrrj.br