Aflatoxin M1 in Milk and Milk Products in Jordan and Methods for its Reduction: A Preliminary Study

Abstract

Aims: The aim of this study was to assess Aflatoxin M1 (AFM1) levels in liquid and powdered milk and other dairy products in Jordan using ELISA technique and antiaflatoxin M1 (AFM1 reduction) effect of fermentation, high heat treatments and the addition of plant extracts during milk fermentation. Place and Duration of Study: Department of Nutrition and Food Technology, The University of Jordan, Amman, Jordan during July 2006 and March 2007. Methodology: A total of 22 samples of milk and dairy products were randomly collected from local markets and were grouped as follows: Raw (n=3), pasteurized (n=4) and powdered milk (n=3), infant formula (n=3), yoghurt (n=3), labaneh (low moisture sour yoghurt) (n=3) and jameed (traditional dry yoghurt) (n=3). Dairy products were analyzed for their AFM1 content. Anti-aflatoxin treatments of fermentation, high heat, garlic (Allium sativum), black cumin (Nigella sativum) and carrot (Ducaus carota sativus) water extracts were studied to determine their influence on AFM1 content. Results: The results show that AFM1 was detected in 81.8% of tested samples with varying levels ranging from 25 ppt to no detection. The highest levels were found in 2 labaneh samples purchased from local brands (25.8 and 22 ppt of AFM1). Levels of AFM1 of 19, 15.5, and 14 ppt were detected in a yoghurt, raw milk, and jameed samples respectively. No AFM1 was detected in imported infant formula samples, pasteurized milk and one labaneh brand. Carrot water extract had the highest impact by decreasing AFM1 by 72% of the total toxin followed by heating (56%) and fermentation (40%). Conclusion: These AFM1 levels found in milk and dairy products in Jordan are considered low and within the European maximum limit of 50 ppt. An important finding for AFM1 reduction was our finding that a natural product such as carrot extract can be effective in lowering AFM1 in milk samples.