Mycotoxins in dairy products: A review |
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| Affiliation: | 1. University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia;2. Thermo Fisher Scientific, Prague, Czech Republic;1. Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain;2. Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. De la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain;1. National Institute for Agricultural Technology (INTA), Experimental Station Rafaela (EEA), Route 34, Km 227, 2300, Rafaela, Santa Fe, Argentina;2. National Council of Scientific and Technical Research (CONICET), National Institute for Agricultural Technology (INTA) EEA Rafaela, Route 34 Km 227, 2300, Rafaela, Santa Fe, Argentina;3. Microbiology Laboratory, Faculty of Chemical Engineering, National University of Littoral. Santiago Del Estero 2829, C.P. 3000, Provincia de Santa Fe, Argentina;1. Laboratory of Quality & Safety Risk Assessment for Dairy Products of Ministry of Agriculture (Beijing), Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, 100193, PR China;2. Milk and Dairy Production Inspection Center of Ministry of Agriculture (Beijing), Beijing, 100193, PR China;3. Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, PR China |
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| Abstract: | Milk and dairy products continue to raise concerns with regard to contamination with mycotoxins, most of which have a likely or confirmed carcinogenic status. Such concerns are more serious for certain cheeses due to their frequent contamination with high concentrations of mycotoxins from various sources, including the milk used as a raw material and moulds found as contaminants or purposely added for ripening. Different control measures have been suggested to prevent the formation or to remove mycotoxins in dairy products once formed therein. However, these methods either provide an insufficient degree of protection or are onerous to implement. This review surveys the main mycotoxins associated with dairy products and discusses their health significance. Attention is drawn to the lack of knowledge on the emerging and masked mycotoxins with relevance to dairy products. Known control measures are discussed from the perspective of their application while presenting their strengths and weaknesses. |
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