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