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H. Montaseri, S. Arjmandtalab, G. Dehghanzadeh, S. Karami, M.m. Razmjoo, M. Sayadi, A. Oryan,
Volume 1, Issue 1 (March 2014)
Abstract

Introduction: Aflatoxin M1 is an important mycotoxin frequently found in milk and dairy products. The main objective of this work was to study the stability of AFM1 during production and refrigerated storage of probiotic yogurt.

Materials and methods: Two kinds of probiotic yogurt were made by cow’s milk artificially contaminated with aflatoxin M1 at a level of 100 ng/l, and fermented to reach pH 4.5. The yogurts were stored at 4 °C for up to 21 days. Analysis of aflatoxin M1 in yogurt was carried out, using immunoaffinity column extraction and liquid chromatography coupled with fluorometric detection.

Results: The aflatoxin M1 levels in the probiotic yogurts showed a significant decrease (p<0.05) compared with those initially added to milk. During the refrigerated storage the aflatoxin M1 was lower in‘DELVO-YOG MY 1821’(MY 1821) yogurt than ‘FD-DVS ABY3’ (ABY3), but the difference was not significant (p>0.05). The percentage loss of the initial amount of aflatoxin M1 in milk was estimated at about 41% and 49% by the end of storage for yogurts made by ABY3 and MY1821 yogurt, respectively. Loss of viability of the probiotic bacteria in presence of aflatoxin M1 was strain dependent. Aflatoxin M1 had no remarkable effect on viability of tested bacteria.

Conclusion: The probiotic yogurt can reduce the AFM1 content of initial milk during production and storage. More studies are needed to investigate the effectiveness of other mixed probiotic cultures with different composition, to reduce the AFM1 content of milk.


S.s. Athari,
Volume 1, Issue 3 (September 2014)
Abstract


S. Mason, S. Arjmandtalab, B. Hajimohammadi, A. Khosravi Arsanjani, S. Karami, M. Sayadi, A. Oryan,
Volume 2, Issue 1 (March 2015)
Abstract

Background: Aflatoxin M1 (AFM1) is a major carcinogenic compound that may be existed in milk and dairy products. This study was aimed to determine the presence of AFM1 in industrial and traditional yogurt samples produced in Iran.
Methods: A total of 80 yogurt samples (40 industrial, 40 traditional) was collected from supermarkets in Yazd city, Iran. AFM1 content of the selected samples was determined by enzyme linked immunesorbent assay (ELISA).
Results: Analysis of the data indicated that 96.25% of the yogurt samples were contaminated with AFM1 in concentration levels ranging from ˂5 to 91 ng/kg. The AFM1 content of 5% of the samples was higher than the limit accepted by European ::::::union:::::: (50 ng/kg). The mean concentration of AFM1 in traditional yogurt (33.6 ng/kg) was significantly (p<0.05) higher than industrial ones (24.55 ng/kg).
Conclusion: High level of AFM1 contamination of yogurt produced in Iran could be a serious risk for the public health.


Z. Derakhshan, M. Faramarzian, A.h. Mahvi, M.s. Hosseini, M. Miri,
Volume 3, Issue 1 (March 2016)
Abstract

Background: Given the importance of vegetables in the food pyramid, their safety is very important from view point of public health. Vegetable contamination by heavy metals can lead to bioaccumulation of these toxic and disease-causing elements in the body of consumers. Therefore, in this study, the concentration of some heavy metals, including lead (Pb), cadmium (Cd), zinc (Zn) and copper (Cu) in edible vegetables distributed in Shiraz, Iran was investigated.

Methods: During spring 2014, a total of 184 vegetable samples, including basil, mint, parsley, torre, tarragon, purslane, and lettuce were randomly taken from markets of Shiraz, Iran. After sample preparation, atomic absorption spectroscopy (AAS) was used for determination of heavy metals concentrations. SPSS software version 16.0 with the significance level of 0.01 was used to analyze the data.

Results: The mean concentrations of Zn, Cu, Pb, and Cd in vegetables were 59, 51, 0.17 and 0.032 mg/kg, respectively. Mean values of heavy metals concentrations of different vegetable types were significantly (p<0.01) different.

Conclusions: The results of sample analysis and their comparison with standard values showed that the average concentration of all of the heavy metals in the studied vegetables was below the standard levels of the world health organization and food and agriculture organization and they had acceptable conditions for human consumption. However, considerable attention should also be paid to the potential health risk of heavy metals via other exposure pathways and other regions of this country.


S. Mason, S. Arjmandtalab, B. Hajimohammadi , M.h. Ehrampoush, A. Khosravi Arsanjani, G.h. Jahed Khaniki , A. Rahimzade , M. Raeisi ,
Volume 3, Issue 1 (March 2016)
Abstract

Background: Aflatoxin M1 (AFM1) is a toxic compound that could be found in milk and dairy products. AFM1 is the principle hydroxylated derivative of aflatoxin B1 (AFB1), formed in liver and excreted into the milk in the mammary glands of both human and lactating animals that have been fed with AFB1 contaminated diet. To the best of our knowledge, there is no report on stability of AFM1 during production of Iranian traditional kashk (ITK). This study designed to assess the effect of ITK processing on AFM1 content of cow’s milk artificially contaminated with AFM1.

Methods: ITK making consisted of production of yogurt and strained yogurt, boiling the strained yogurt to make a curd and drying the resultant curd, according to common native procedure in Iran. AFM1 content of initial yogurt, strained yogurt and dried kashk was determined using high performance liquid chromatography (HPLC). Statistical analyses were performed by Student’s t-test and ANOVA using the SPSS 16.0 software package program.

Results: 'The mean concentration of AFM1 in final ITK was determined as 0.118 µg/kg which was significantly (p<0.05) lower than that of initial milk, yogurt and strained yogurt samples. Also, AFM1 content of yogurt, strained yogurt and final ITK product was 46.12%, 6.94% and 48.24%, respectively lower than that of initial milk (p<0.05).

Conclusion: This study showed that ITK processing can effectively degrade AFM1 presented in initial raw milk and could be useful for minimizing AFM1 content of highly contaminated raw milk in dairy industries.


S.s. Athari,
Volume 3, Issue 3 (September 2016)
Abstract



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