Pecorelli Ivan, Branciari Raffaella, Roila Rossana, Ranucci David, Bibi Rita, van Asselt Mariska, Valiani Andrea
Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche "Togo Rosati", Perugia, Italy.
Department of Veterinary Medicine, University of Perugia, Italy.
Ital J Food Saf. 2020 Apr 1;9(1):8419. doi: 10.4081/ijfs.2020.8419. eCollection 2020 Mar 31.
Aflatoxin M (AFM) is a hepatocarcinogenic and genotoxic derivative of aflatoxin B excreted into milk after ingestion of feed contaminated by genus fungi. Because of the important role of dairy products, especially cow cheese, in the human diet, there is great concern about the presence of AFM in this food category. EC Regulation No. 1881/2006 establishes the importance of the enrichment factor (EF), an essential parameter that must be defined in order to evaluate the maximum level of the toxin in cheese aiming to ensure that cheese has been produced from compliant milk. The Italian Ministry of Health has established two provisional AFM EFs (5.5 and 3.0) to be applied to as many cheese categories (hard and soft), defined according to the moisture content on a fat free basis (MFFB) classification. Two experimental productions of Primosale and Fior di Latte cheese, both belonging to the soft cheese category, showed an EF of 4.1 and 2.9 respectively. Data in literature also suggest that the EF attribution based on the current categorization may need reconsideration.
黄曲霉毒素M（AFM）是黄曲霉毒素B的一种具有肝致癌性和基因毒性的衍生物，在摄入被曲霉菌属污染的饲料后会排泄到牛奶中。由于乳制品，尤其是牛奶奶酪，在人类饮食中具有重要作用，因此人们非常关注这类食品中AFM的存在。欧盟第1881/2006号法规规定了富集因子（EF）的重要性，这是一个必须定义的关键参数，以便评估奶酪中毒素的最高含量，目的是确保奶酪是由符合规定的牛奶生产的。意大利卫生部已确定了两个临时AFM富集因子（5.5和3.0），适用于根据无脂基础水分含量（MFFB）分类定义的尽可能多的奶酪类别（硬质和软质）。属于软质奶酪类别的两种实验性生产的Primosale奶酪和Fior di Latte奶酪，其富集因子分别为4.1和2.9。文献中的数据还表明，基于当前分类进行的富集因子归属可能需要重新考虑。
