Aflatoxin M level and risk assessment in milk, yogurt, and cheese in Tabriz, Iran.

AIM AND BACKGROUND

The objective of this study was to investigate the presence of aflatoxin M (AFM) in milk, yogurt, and cheese samples collected from Tabriz, Iran. Additionally, the study conducted a risk assessment related to the consumption of milk and dairy products within Tabriz city.

STUDY METHOD

For this study, 56 samples (raw milk, pasteurized milk, ultra-high temperature milk (UHT), traditional yogurt, pasteurized yogurt, traditional cheese, and pasteurized cheese) were collected randomly in Tabriz from December 2021 to March 2022. The analysis was carried out using liquid chromatography, which was equipped with a fluorescence detector. The estimated dietary intake (EDI) and the hazard index (HI) were calculated for the risk assessment.

RESULTS AND DISCUSSION

AFM was detected in all samples. The highest concentration of AFM was observed in traditional cheese (P < 0.05). The lowest concentration was observed in UHT milk and there were no significant differences between the various milk types and pasteurized yogurt (P > 0.05). Moreover, in all samples, the levels of AFM were below the maximum limit permitted by Iranian national standards. AFM levels in traditional yogurt exceeded the European Union's permissible limit in 25% of the samples. The HI in all samples was less than one for both adult and child consumers, except for milk samples for children, which were more than one and indicated a medium risk. In conclusion, the levels of contamination in milk and dairy products and risk assessment appear not to pose a public health risk to Tabriz consumers.