Aflatoxins are naturally occurring mycotoxins that are produced by different species of fungi. In addition to the most toxic aflatoxin B1, a number of other related compounds are occurring in nature. High level exposure to aflatoxins can, for example, produce acute hepatic necrosis especially children, whilst adults have higher tolerances.
Milk products are a possible source of aflatoxin M1. Aflatoxin M1 is the metabolite of aflatoxin B1 and is a product of a conversion process in animal and human liver.
According to EU regulations, the limit for aflatoxin M1 is 50 ng/mL in raw, heat-treated and process milk, but it is just 25 ng in baby food. Therefore, very sensitive detection and quantification methods are required.
YMC developed an HPLC method with fluorescence detection in cooperation with Japan Frozen Foods Inspection Cooperation to detect and quantify aflatoxin M1 in milk.
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