The Turkish Journal Of Occupational / Environmental Medicine and Safety

Abstract

In suitable
moisture and temperature conditions some fungus such as Aspergillus,
Penicillium, Fusarium, Alternaria, Claviceps synthesis the mycotoxins which
have toxic and carcinogenic properties are fungal metabolites that have low
molecular weights. Aflatoxin, ochratoxin, trichothecene, zearalenone, patulin
and fumonisin are the most common mycotoxins. Aflatoxins, one ofthe most
important mycotoxins, are heat- resistant, toxic, immunosuppressive, mutagenic,
teratogenic secondary metabolic products produced by toxigenic strains of
Aspergillusflavus, Aspergillus paraciticusand Aspergillus nomius. Aflatoxins
are composed of 6 main components as Aflatoxin B1, B2, G1, G2, M1, M2.
According to toxic effects generated by aflatoxins, Aflatoxin B1 (AFB1) is the
most effective one. The cows fed diets containing AFB1 and AFB2, commonly found
the derivatives which are similar to the main molecules but show less
biological effects are called AFM1 and AFM2. Especially, AFM1 make serious
problems in terms of food hygiene in dairy products. The carcinogenic effect of
AFM1 is 10 times less than AFB1 but their toxicity effects are reported as a same
level. As a result of negative effects of aflatoxins on human health, AFB1
iscategorized in primary level while AFM1 in secondary level among carcinogenic
substances by the International Agency for Research on Cancerdepending World
Health Organization. AFM1 limit values are indicated regulation of Turkish Food
Codex.

Due to carrying
high risk for human heath, the presence of AFM1 in dairy products should be
carried out to reduce mold growth in all processes from production to
consumption stage and the feeds which are given to dairy animals should be kept
in appropriate storage conditions by controlling them regularly. In addition, modern
production techniques should be applied and manufacturers should be raised
awareness.