Assessment of dietary intake of fumonisin B1 in São Paulo, Brazil.

In this study, fumonisin B1 (FB1) consumption was assessed through determination of FB1 in corn meal, corn flour, corn flakes, polenta, canned corn and popcorn collected from homes of residents of Pirassununga, São Paulo, Brazil, and using a Food Frequency Questionnaire (FFQ) filled out by the residents. One hundred and twenty samples were collected from 39 residents on four separate occasions. FB1 was determined by high performance liquid chromatography using a validated method that uses SAX column clean-up. The highest levels of FB1 were found in corn meal at a mean concentration of 474.6 µg kg(-1). However, none of the samples tested for FB1 had levels above the tolerance limit established in Brazil. The mean probable daily intake (PDIM) of FB1 was 63.3 ng kg(-1)body weight day(-1), which is approximately 3% of the provisional maximum tolerable daily intake (PMTDI) recommended for fumonisins.

Storage of refrigerated raw goat milk affecting the quality of whole milk powder.

The aim of this study was to evaluate the influence of the growth of lipolytic bacteria in raw goat milk stored under refrigeration for different periods on quality parameters of goat milk powder during its shelf life. Fresh goat milk (100L) was collected after milking, divided into 3 identical fractions, and stored at 4°C for 1, 3, and 5d. On d 1, 3, and 5, one sample (1L) was collected and used for microbiological and chemical analysis, and the remaining fraction (almost 30L) was spray dried and stored at 25°C. Milk powder was submitted to microbiological, chemical, and sensory analysis immediately after production, and on d 60, 120, and 180. Lipolytic psychrotrophic counts and total free fatty acid content did not increase in raw milk during storage. However, peroxide value, caprylic and capric acid concentrations, and total free fatty acid content of milk powder increased during 180d of storage, with higher levels found in milk powder manufactured with raw milk stored for 5d. Capric odor and rancid flavors increased in milk powder during storage, regardless the of storage of raw milk for 1, 3, or 5d. Heat treatments used during powder processing destroyed lipolytic psychrotrophic bacteria, but did not prevent lipolysis in milk powder. Results of this trial indicate that the storage of raw goat milk at 4°C should not exceed 3d to preserve the quality of goat milk powder during its shelf life of 180d.