ارزیابی فصلی آلودگی آفلاتوکسین M1 در شیرهای خام عرضه شده در مراکز جمع آوری شیر استان قزوین طی فصول سال های 94-95

مقدمه و اهداف : آفلاتوکسین ها از جمله ترکیبات فوق العاده تراتوژن، جهش زا، سمی و سرطان زا می باشد. انواع قارچ های آسپرژیلوس از مهم ترین گونه های مولد آفلاتوکسین های B1 و B2 و G1 و G2 در مواد غذائی می باشند . آفلاتوکسین M1 متابولیت هیدروکسیله شده آفلاتوکسین B1 هست . هدف از این مطالعه بررسی وضعیت آلودگی شیرهای خام مراکز جمع آوری شیر خام استان قزوین از نظر میزان آلودگی به آفلاتوکسین M1 می باشد . روش کار : در مطالعه حاضر 60 نمونه شیر خام گاو طی 4 فصل ( آذر ماه سال 1394 تا تیر ماه سال 1395 ) از استان قزوین جمع آوری شد . جهت ارزیابی میزان آلودگی به AFM1 در نمونه های جمع آوری شده از روش الایزا (Enzyme-linked immunoabsorbent assay ) استفاده شد . یافته ها : AFM1 در 34 نمونه از 60 نمونه شیر خام برداشت شده در دامنه ی از 3-10×25/6 تا 3-10×87/127 (ppb) تشخیص داده شد. در تمامی نمونه هائی که از نظر وجود AFM1 مثبت ارزیابی شدند ، محتوی این مایکوتوکسین بسیار پائین تر از محدوده قانونی امریکا ( 5/0 ppb ) بود اما به ترتیب 30% و 5% از مجموع نمونه های اخذ شده میزان آلودگی بالاتر از حدود قانونی اروپا (05/0 ppb ) و ایران ( 1/0 ppb ) را نشان دادند . بحث و نتیجه گیری : گرچه مطالعه حاضر متوسط میزان بروز بالاتری از AFM1 در فصل زمستان را به تصویر می کشد ( 3-10×71/40 ppb ) اما در 05/0>P تفاوت آماری معنا داری بین نمونه های فصول مختلف وجود ندارد . از آنجا که آلودگی شیر با آفلاتوکسین خطری بالقوه برای سلامت انسان محسوب می شود ، شیر و سایر محصولات لبنی بایستی به صورت دوره ای از نظر آلودگی با آفلاتوکسین مورد کنترل قرار گیرند . میزان آلودگی AFM1 مشاهده شده ، بیانگر لزوم پایش مداوم جهت کاهش میزان مواجهه مصرف کنندگان و حفظ سلامت عمومی می باشد . کاهش سطح AFB1 در خوراک حیوانات می تواند به عنوان گامی اولیه در راستای جلوگیری از انتقال AFM1 به انسان باشد

Aflatoxin M1 contamination of cow’s raw milk in different seasons from Qazvin province, Iran

Aflatoxins are extremely teratogenic, mutagenic, toxic, and carcinogenic compounds. In the present study, 60 cow’s raw milk samples were collected from Qazvin province, Iran during Dec 2015 till July 2016,. Enzyme-linked immunoabsorbent assay (ELISA) was applied to determine Aflatoxin M1 (AFM1) in the milk samples. AFM1 was detected in 34 raw milk samples ranging from 6.25×10-3 to 127.87×10-3 (part per billion). AFM1 contents in all positive samples were far below the US legal limit (0.5 ppb), but AFM1 in30% of the raw milk samples exceeded the EU legal limit (0.05) and 5% of the samples exceeded the Iran legal limit (0.1 ppb). This study indicates a high occurrence of AFM1 in cow’s raw milk especially in winter (40.71×10-3ppb) but the level of contamination were not significantly different in different seasons (P <0.05). Since contamination of milk with aflatoxin is a potential risk for human health, milk and milk products should be controlled periodically for aflatoxin contamination. The levels of AFM1 contamination of milk in the present study showed that the continuous examining the milk is necessary improving public health and reducing consumer exposure to aflatoxins. Reducing the levels of AFB1 in animal feedstuffs can be regarded as the initial step to control the transfer of AFM1 to the humans

Hygienic Quality of traditional and industrial yoghurt produced in Qazvin province of Iran

Background & Aims of the Study: Because of yoghurt is a particular flavor (caused by diacetyl) and appropriate essential oils (from Atanal) as well as enjoy the soft tissue, it is considered as one of the most palatable dairy products. With regards to the yoghurt portion in supplement of protein food needs in our society, it is necessary to ensure its health. In this research the hygienic quality of traditional yoghurt (no licensed) and industrial yoghurt (licensed) during hot and cold seasons (2015-2016) was evaluated. The samples collected from distributed yoghurt in Qazvin province, Iran. Materials and Methods: In this cross-sectional study, distributed yoghurt in Qazvin province has formed our statistical society. A total of 95 samples hand-picked during hot and cold seasons randomly. Samples were transferred at 4 °C to the laboratory. The microbiological characteristics of the samples were evaluated in accordance with ISIRI 695. Searching for E. coli and Staphylococcus aureus and also coliforms counting were done according to national standards (ISIRI 5234; ISIRI 6806; ISIRI 5486) by Lauryl Sulfate broth and EC broth, Baird-Parker agar, VRBL agar and Brilliant Green Bile Lactose broth. The YGC agar medium was used for count of fungi (molds and yeasts). Results: Microbial count showed a significant difference between the traditional and industrial yoghurt samples at the levels which were considered significantly different at P< 0.05. The result showed that traditional yoghurt samples are highly contaminated with microbes than industrial ones and within traditional yoghurt samples; There was a noteworthy difference on the fungi totals at warm seasons. Conclusions: Results have shown that microbial load increase in traditional yoghurt during summer, noticeably. It can indicate poor health conditions in the units, failure to maintain cold chain and inadequate training for vendors dairy products

Aflatoxin M1 contamination of cow’s raw milk in different seasons from Qazvin province, Iran

Aflatoxins are extremely teratogenic, mutagenic, toxic, and carcinogenic compounds. In the present study, 60 cow’s raw milk samples were collected from Qazvin province, Iran during Dec 2015 till July 2016. Enzyme-linked immunoabsorbent assay (ELISA) was applied to determine Aflatoxin M1 (AFM1) in the milk samples. AFM1 was detected in 34 raw milk samples ranging from 6.25×10-3 to 127.87×10-3 (part per billion). AFM1 contents in all positive samples were far below the US legal limit (0.5 ppb), but AFM1 in30% of the raw milk samples exceeded the EU legal limit (0.05) and 5% of the samples exceeded the Iran legal limit (0.1 ppb). This study indicates a high occurrence of AFM1 in cow’s raw milk especially in winter (40.71×10- 3ppb) but the level of contamination were not significantly different in various seasons (P<0.05). Since contamination of milk with AFM1 is a potential risk for human health, in order to prevent the repetition, milk and milk products should be controlled periodically. The levels of AFM1 contamination of milk in the present study showed that continuous examining of milk is necessary to improve public health and reduce consumer exposure to aflatoxins. Reducing the levels of AFB1 in animal feedstuffs can be regarded as initial step to control the transfer of AFM1 to the humans

Hygienic Quality of traditional and industrial yoghurt produced in Qazvin province of Iran

Background & Aims of the Study: Because of yoghurt is a particular flavor (caused by diacetyl) and appropriate essential oils (from Atanal) as well as enjoy the soft tissue, it is considered as one of the most palatable dairy products. With regards to the yoghurt portion in supplement of protein food needs in our society, it is necessary to ensure its health. In this research the hygienic quality of traditional yoghurt (no licensed) and industrial yoghurt (licensed) during hot and cold seasons (2015-2016) was evaluated. The samples collected from distributed yoghurt in Qazvin province, Iran. Materials and Methods: In this cross-sectional study, distributed yoghurt in Qazvin province has formed our statistical society. A total of 95 samples hand-picked during hot and cold seasons randomly. Samples were transferred at 4 &deg;C to the laboratory. The microbiological characteristics of the samples were evaluated in accordance with ISIRI 695. Searching for E. coli and Staphylococcus aureus and also coliforms counting were done according to national standards (ISIRI 5234; ISIRI 6806; ISIRI 5486) by Lauryl Sulfate broth and EC broth, Baird-Parker agar, VRBL agar and Brilliant Green Bile Lactose broth. The YGC agar medium was used for count of fungi (molds and yeasts). Results: Microbial count showed a significant difference between the traditional and industrial yoghurt samples at the levels which were considered significantly different at P< 0.05. The result showed that traditional yoghurt samples are highly contaminated with microbes than industrial ones and within traditional yoghurt samples; There was a noteworthy difference on the fungi totals at warm seasons. Conclusions: Results have shown that microbial load increase in traditional yoghurt during summer, noticeably. It can indicate poor health conditions in the units, failure to maintain cold chain and inadequate training for vendors dairy products