BIOPROCESS

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par Faddir Isaac Felizzola

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CONTAMINATION OF DAIRY PRODUCTS BY AFLATOXIN M1 AND ITS CONTROL BY PROBIOTICS

CONCLUSION AND RECOMMENDATION

Apply ideal recommend limit to minimize the AFM1 contamination in milk

Widespread and continuous training for both the producers and consumers

Maintain low levels of AFB1 in the feeds of dairy animals

Milk and dairy product have to be controlled continuosly

RESULT

Concentration of AFM1 in yoghurt depends on some variable

country and season

condition of yoghurt ripening

type of yogurt

manufacturing procedures

Concentration of AFM1 in cheese depends on some variable

production technologies

water content

type of cheese

The results obtain depends on the country

Aflatoxin mostly found in raw milk samples

Mozarella cheese have the highest rate exceeding the permissible rate

1 out of 9 isolates of A.flavus produced aflatoxin

Probiotics use

Play important role in digestive and respiratory

Bifidobacterium lactis

more ability to remove AFM1

involves physical binding of the toxin to the bacterial cell wall

AFM1 bind to milk protein

Example

Bifidobacterium

Lactobacillus

reducing the availability of AFs

METHOD

Detoxification of AFM1 in Yoghurt by Lactic acid Bacteria

Binding ability of LAB in AFM1 contaminated milk

Preparation of lactic acid bacteria inoculum

Cultures activation

ELISA TEST

Statistical Analysis

AFM1 evaluation

Sample preparations

AFM1 determination

Determination of toxigenic of A.flavus

Isolation and identification of moulds

Preparation of sample

AFLATOXIN M1

Possible accumulation and linkage to DNA

risk more to the infants

Relatively stable during pasteurization and storage

Not destroyed

Found when lactating animals are fed with contaminated feedstuff

The hydroxylated matabolite of aflatoxin B1

Less carcinogenic and mutagenic than AFB1

AFLATOXIN

It also can cause liver damage and cancer

Contamination occur from

storage

handling

harvest

field

It can grow under favourable temperature and humidity

Highly toxic produced by the species of Aspergillus

A. parasiticus

A. flavus