Analysis of aflatoxin M1 in milk and yogurt and AFM1 reduction by lactic acid bacteria used in Lebanese industry

被引：133

作者：

El Khoury, Andre ^{[1
]}

Atoui, Ali ^{[2
]}

Yaghi, Joseph ^{[1
]}

机构：

[1] St Joseph Univ, Ctr Anal & Res, Fac Sci, Lebanon, NH USA

[2] Lebanese Atom Energy Commiss CNRS, Lebanon, NH USA

来源：

FOOD CONTROL | 2011年 / 22卷 / 10期

关键词：

AFM1; Milk; Yogurt; Lactic acid bacteria; M-1; PRODUCTS; BINDING; B-1;

D O I：

10.1016/j.foodcont.2011.04.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study a screening survey was undertaken to determine the presence and levels of aflatoxin M1 (AFM1) in locally produced dairy products. For this purpose, a total of 138 dairy samples (milk and yogurt) were analyzed to quantify AFM1 levels in these products. Results obtained showed that AFM1 was found in 40.62% and 32.81% of milk and yogurt samples respectively. The range of contamination levels varied between lower and higher than European regulation limit. Lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) used in the Lebanese traditional industry were screened for their ability to reduce the level of AFM1. Due to the lack in data on the natural occurrence of AFM1 in Lebanese dairy products, the aim of this work was to report some information and to state these products according to EC regulations (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：1695 / 1699

页数：5

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