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2 "Payam Ghasemi-Dehkordi"
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Original Articles
Aflatoxin M1 Contamination Levels in Cheeses Sold in Isfahan Province, Iran
Ali Sharifzadeh, Payam Ghasemi-Dehkordi, Mohsen Foroughi, Elham Mardanpour-Shahrekordi, Shahin Ramazi
Osong Public Health Res Perspect. 2017;8(4):260-263.   Published online August 31, 2017
DOI: https://doi.org/10.24171/j.phrp.2017.8.4.05
  • 2,793 View
  • 21 Download
  • 11 Citations
AbstractAbstract PDF
Objectives

Aflatoxin M1 (AFM1)-contaminated dairy products pose serious human health risks, causing liver and renal failure if consumed. They are also related to decreased milk and egg production in infected animals. This study investigated the AFM1 contamination levels in cheeses sold in Isfahan province, Iran, by enzyme-linked immunosorbent assay (ELISA).

Methods

A total of 100 white cheese samples were randomly collected from supermarkets in Isfahan province and after extraction using dichloromethane were prepared for the ELISA.

Results

Of the 100 samples, 52 (52%) were contaminated by AFM1, at levels ranging from 50.2 to 424.4 ng/kg. The remaining 48% of the samples had undetectable AFM1 levels (< 50 ng/kg). Based on the standard limit set by the European Commission and Iran, 8% (8/100) of the AFM1-positive samples (with concentrations between 250.2 and 424.4 ng/kg) had levels higher than the permissible value of 250 ng/kg.

Conclusion

Although the percentage of cheese samples in Isfahan province with AFM1 levels exceeding the national permissible limit was low, the examination of cheeses and the milk used for their production is nevertheless important for ensuring public health. Furthermore, optimum storage conditions of animal feed should be ensured, and livestock nutrition must be monitored for the presence of AFM1 and other aflatoxins.

Citations

Citations to this article as recorded by  
  • Aflatoxin M1 in milk and dairy products: global occurrence and potential decontamination strategies
    Khurram Muaz, Muhammad Riaz, Carlos Augusto Fernandes de Oliveira, Saeed Akhtar, Shinawar Waseem Ali, Habibullah Nadeem, Sungkwon Park, Balamuralikrishnan Balasubramanian
    Toxin Reviews.2022; 41(2): 588.     CrossRef
  • The prevalence of aflatoxin M1 (AFM1) in conventional and industrial dairy products (yogurt, cheese, kashk and dough) of Iran: a systematic review and meta-analysis
    Pouran Makhdoumi, Hooshyar Hossini, Reza Mohammadi, Mojtaba Limoee
    Reviews on Environmental Health.2022; 37(1): 123.     CrossRef
  • Aflatoxin‐M1 contamination in cheese of six countries in the West Asia region: A systematic review and meta‐analysis
    Salman Mohammadi, Majid Keshavarzi, Asma Kazemi, Samane Rahmdel, Mehran Nouri, Ayoob Rastegar, Ali Ghaffarian‐Bahraman
    International Journal of Dairy Technology.2022; 75(3): 653.     CrossRef
  • Aflatoxin M1 Contamination of Ghanaian Traditional Soft Cottage Cheese (Wagashie) and Health Risks Associated with Its Consumption
    Nii Korley Kortei, Theophilus Annan, Parise Adadi
    Journal of Food Quality.2022; 2022: 1.     CrossRef
  • Aflatoxin M1 contamination in different Iranian cheese types: A systematic review and meta-analysis
    Salman Mohammadi, Khosro Behmaram, Majid Keshavarzi, Somayeh Saboori, Abbas Jafari, Ali Ghaffarian-Bahraman
    International Dairy Journal.2022; 133: 105437.     CrossRef
  • Occurrence of aflatoxin M 1 in milk and Minas Frescal cheese manufactured in Brazilian dairy plants
    Bruna L Gonçalves, Rômulo D Ulliana, Gustavo L P A Ramos, Adriano G Cruz, Carlos A F Oliveira, Eliana S Kamimura, Carlos H Corassin
    International Journal of Dairy Technology.2021; 74(2): 431.     CrossRef
  • Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food
    Péter Sipos, Ferenc Peles, Dóra Lili Brassó, Béla Béri, Tünde Pusztahelyi, István Pócsi, Zoltán Győri
    Toxins.2021; 13(3): 204.     CrossRef
  • Aflatoxin M1 contamination level in Iranian milk and dairy products: a systematic review and meta-analysis
    S. Hamzeh Pour, S. Mahmoudi, S. Masoumi, S. Rezaie, A. Barac, M. Ranjbaran, S. Oliya, F. Mehravar, E. Sasani, F. Noorbakhsh, S. Khodavaisy
    World Mycotoxin Journal.2020; 13(1): 67.     CrossRef
  • Microbial quality and safety of milk and milk products in the 21st century
    Vincenzina Fusco, Daniele Chieffi, Francesca Fanelli, Antonio F. Logrieco, Gyu‐Sung Cho, Jan Kabisch, Christina Böhnlein, Charles M. A. P. Franz
    Comprehensive Reviews in Food Science and Food Saf.2020; 19(4): 2013.     CrossRef
  • Aflatoxin M1 in Nicaraguan and locally made hard white cheeses marketed in El Salvador
    Oscar Peña-Rodas, Roxana Martinez-Lopez, Mario Pineda-Rivas, Roberto Hernandez-Rauda
    Toxicology Reports.2020; 7: 1157.     CrossRef
  • Incidence of aflatoxin M1 contamination in milk, white cheese, kashar and butter from Sakarya, Turkey
    Suzan ÖZTÜRK YILMAZ, Alev ALTINCI
    Food Science and Technology.2019; 39( suppl 1): 190.     CrossRef
Evaluation of Microbial Contamination and Chemical Qualities of Cream-filled Pastries in Confectioneries of Chaharmahal Va Bakhtiari Province (Southwestern Iran)
Ali Sharifzadeh, Mohammad Hajsharifi-Shahreza, Payam Ghasemi-Dehkordi
Osong Public Health Res Perspect. 2016;7(6):346-350.   Published online December 31, 2016
DOI: https://doi.org/10.1016/j.phrp.2016.09.004
  • 1,900 View
  • 30 Download
  • 1 Citations
AbstractAbstract PDF
Objectives
High consumption of bakery products such as cream-filled pastries may cause serious health risks and food poisoning to humans. Therefore, investigation of the microbial and chemical qualities of bakery products containing cream is necessary. The purpose of the present study was to investigate the chemical qualities and microbial contaminations of cream-filled pastries collected from confectioneries located in six cities in Chaharmahal Va Bakhtiari province (Southwestern Iran).
Methods
Microbial tests and chemical characteristics (fat and acidity level) were done on 228 cream-filled pastries samples that were collected randomly from various confectioneries.
Results
After microbial tests, it was found that 33.33% of all samples were contaminated by microbial agents. The microbial tests showed that Shahrekord (10.09%) and Broujen (9.21%) cities had high levels of contamination and in Koohrang (1.31%) it was low compared with the other four cities. High contamination of coliforms (61.84%), staphylococci (48.68%), and yeast (27.63%) were observed in almost all samples. The chemical analysis showed maximum amounts of fat content and titratable acidity in cream-filled pastry samples obtained from Lordegan and Shahrekord cities, respectively.
Conclusion
The findings of the present work demonstrated that the microbial contamination and chemical quality of cream-filled pastries produced in confectionaries of Chaharmahal Va Bakhtiari province were not in acceptable ranges. These problems may be related to fecal contamination of cream samples or lack of hygiene by handlers and it is necessary to observe the standards of hygiene and to develop safe food handling techniques and aseptic pastry manufacturing systems in some confectioneries of Chaharmahal Va Bakhtiari province.

Citations

Citations to this article as recorded by  
  • Efficiency of a Herbal Liquid Extract Mixture for the Prevention of Salmonella Growth in Whipped Cream
    Özüm Özoğlu, Evrim Güneş Altuntaş
    Natural and Engineering Sciences.2019; 4(1): 65.     CrossRef

PHRP : Osong Public Health and Research Perspectives