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标题：Evaluation of Aflatoxin M1 enrichment factor in different cow milk cheese hardness category
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作者：Ivan Pecorelli ; Raffaella Branciari ; Rossana Roila 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
出版年度：2020
卷号：9
期号：1
页码：5-8
DOI：10.4081/ijfs.2020.8419
出版社：PAGEPress Publications
摘要：Aflatoxin M1 (AFM1) is a hepatocarcinogenic and genotoxic derivative of aflatoxin B1 excreted into milk after ingestion of feed contaminated by Aspergillus genus fungi Because of the important role of dairy products, especially cow cheese, in the human diet, there is great concern about the presence of AFM1 in this food category EC Regulation No 1881/2006 establishes the importance of the enrichment factor (EF), an essential parameter that must be defined in order to evaluate the maximum level of the toxin in cheese aiming to ensure that cheese has been produced from compliant milk The Italian Ministry of Health has established two provisional AFM1 EFs (55 and 30) to be applied to as many cheese categories (hard and soft), defined according to the moisture content on a fat free basis (MFFB) classification Two experimental productions of Primosale and Fior di Latte cheese, both belonging to the soft cheese category, showed an EF of 41 and 29 respectively Data in literature also suggest that the EF attribution based on the current categorization may need reconsideration.
关键词：Aflatoxin M1;MFFB;Primosale cheese;Fior di Latte cheese