December 2018 Vol.6 No.10

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Review

Effects of Aflatoxin Contamination in Milk: A Review

¹Dawit Akeberegn, ^*2Tewodros Alemneh and ³Derbie Zewudie

¹Debre Berhan Town Municipality Office, Meat Inspection and Hygiene, Debre Berhan, Ethiopia
²Woreta Town Office of Agriculture and Environmental Protection, Woreta, South Gondar Zone, Ethiopia
³Ankober Woreda Agricultural and Rural Development Office, North Shoa Zone, Amhara Region, Ethiopia

*Corresponding Author’s E-mail: tedyshow@gmail.com

Accepted December 26, 2018

Abstract

The term Mycotoxin is derived from the Greek word ‘mycos’ meaning mould, and the Latin word ‘toxicum’, which means poison. Mycotoxins are relatively low molecular weight secondary metabolites of fungal origin that are harmful to animals and humans. Aflatoxin (AF) is one of the most common mycotoxins which can be found in milk and are generally produced in animal feed by toxigenic fungi such as Aspergillus (A) flavus, A. parasiticus and the rare A. nomius. Both A. flavus and A. parasiticus produce aflatoxins B1 and B2 which have blue fluorescence, while A. parasiticus produces aflatoxin G1 and G2 which have green fluorescence. The hydroxylated aflatoxins B1 and B2 are converted into aflatoxins M1 and M2, respectively. Aflatoxin B1 is the most toxic and widely prevalent in milk and milk products. Aflatoxin contamination in milk and its products is produced into two ways: either toxins pass to milk with ingestion of feeds contaminated with aflatoxin, or it results as subsequent contamination of milk and milk products with fungi. Like other mycotoxins, aflatoxin M1 and M2 can be detected by using chromatography (HPLC) or ELISA. Many countries standard limits of aflatoxin M1 and M2 range between 0 to 0.5 ppb in milk and dairy products. Aflatoxin contamination of agricultural commodities poses considerable risk to human and livestock health and economic losses. Exposure of human to aflatoxins leads to several health-related problems including acute and chronic aflatoxicosis, immune suppression, liver cancer and cirrhosis, and stunted growth in children. Strict regulations and adapting good storage practices in developed countries have minimized the contamination of AFM1 in milk and dairy products.

Keywords: Aflatoxin, Dairy Industry, Health Impact, Aspergillus, Prevention