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:: Volume 7, Issue 5 (Winter Supplement 2013) ::
2013, 7(5): 599-612 Back to browse issues page
Systematic review study of Aflatoxin M1 level in raw, pasteurized and UHT milk in Iran
E Sadeghi *, M Mohammadi, M Sadeghi, R Mohammadi
Abstract:   (6407 Views)
Aflatoxins are hazardous fungal toxin that produces in sufficient moisture, heat and preservation unfit condition and could brought about serious hazards to consumer health. The aim of this study was systematic review on the Aflatoxin M1 level in raw, pasteurized and UHT milk in Iran. Articles, guidelines and specific databases such as SID, PubMed, Scirus, Elsevier, Science Direct, WHO were searched for related topics cited since 2000. Early season definition, and other variables such as sample size, study location and comunity, means and range contamination were analyzed. According to the results, there was a lack of methodological consistency and standard inconsistent unit in the literature, and draw conclusions were difficult. Results about Aflatoxin M1 level higher than standard in type of milk were different. Contamination in cold season was higher than heat season. Milk is one of the most complete foods and its contamination is serious risk for public health. Notify Aflatoxin M1 reduction methods in milk and dairy products are necessary. Keywords: Aflatoxin M1, Raw milk, Pasteurized milk, UHT milk, Iran
Keywords: Aflatoxin M1, Raw milk, Pasteurized milk, UHT milk, Iran
Full-Text [PDF 776 kb]   (11524 Downloads)    
Type of Study: مروري | Subject: Food Science
Received: 2013/03/10 | Accepted: 2013/11/19 | Published: 2013/11/19
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Sadeghi E, Mohammadi M, Sadeghi M, Mohammadi R. Systematic review study of Aflatoxin M1 level in raw, pasteurized and UHT milk in Iran. Iranian Journal of Nutrition Sciences & Food Technology. 2013; 7 (5) :599-612
URL: http://nsft.sbmu.ac.ir/article-1-1057-en.html


Volume 7, Issue 5 (Winter Supplement 2013) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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