Behavior of 14C aflatoxin M1 during camembert cheese making.
J Environ Pathol Toxicol Oncol
; 10(3): 95-8, 1990.
Article
em En
| MEDLINE
| ID: mdl-2123931
ABSTRACT
Camembert cheeses are made from raw milk spiked with aflatoxin M1. Three aflatoxin M1 levels (7.5 micrograms/L, 3 micrograms/L, and 0.3 micrograms/L) are used. In curds 35.6, 47.1, and 57.7% of aflatoxin M1, respectively, are recovered, and in wheys 64.4, 52.9, and 42.3%, respectively, are recovered. During the first 15 days of storage, the aflatoxin M1 content of different cheeses decreases 25, 55, and 75%, respectively. A similar experiment is made with milk contaminated with 14C labeled aflatoxin M1. The same results are obtained, except for the behavior of aflatoxin M1 in cheese; the same 14C activity is recovered during storage for 30 days.
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Base de dados:
MEDLINE
Assunto principal:
Queijo
/
Aflatoxinas
/
Manipulação de Alimentos
Idioma:
En
Ano de publicação:
1990
Tipo de documento:
Article