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Determinação de Aflatoxina M1 em leite e queijo dos Açores
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As aflatoxinas (AF) são metabolitos secundários produzidos por fungos do género Aspergillus caracterizadas pela sua elevada toxicidade para animais e humanos. No caso dos ruminantes, quando estes ingerem alimento contaminado com AFB1, esta sofre uma metabolização principalmente no fígado originando outros metabolitos, nomeadamente AFM1, que é excretada no leite. As AFs, segundo a Agência Internacional para a Investigação do Cancro (IARC), estão incluídas no grupo 1 como agente carcinogénico humano. A AFB1, a micotoxina com a maior carcinogenicidade conhecida, apresenta comprovada associação à ocorrência de carcinoma hepatocelular, bem como à existência de evidência da sua atuação sinérgica com o vírus da hepatite B (VHB). Sendo impossível fazer a eliminação total da presença das micotoxinas, torna-se essencial garantir a implementação de estratégias que reduzam a sua concentração em produtos que se destinam à alimentação humana e animal, bem como, controlar os teores presentes nos alimentos. O objetivo do estudo foi avaliar a ocorrência da AFM1 em leite (bovino e caprino) produzido nos Açores, destinado ao fabrico de queijo fresco. Pretendeu-se ainda determinar o teor de AFM1 no queijo e soro resultantes, para avaliar a exposição e risco dos consumidores. Para tal foram recolhidos 14 conjuntos de amostras de leite bovino, respetivo queijo fresco e soro resultantes e 6 conjuntos de amostras de leite caprino, respetivos queijos e soro resultantes, perfazendo um total de 60 amostras. Estas foram recolhidas nos meses de março e abril de 2021 e analisadas através do método de um imunoensaio competitivo (Ridascreen, R-biopharm). Verificou-se que, considerando todas as amostras analisadas, a frequência de contaminação e o teor de AFM1 foi superior nas amostras de queijo (65%; 159,3 ng/L) comparativamente às amostras de leite (15 %; 6,9 ng/L) e soro (5 %; 6,9 ng/L). No caso do queijo de cabra, a frequência de contaminação foi superior e o teor de AFM1 foi inferior (83,3 %; 116 ng/L) relativamente ao queijo de vaca (57,1%; 186,3 ng/L). Estes resultados são semelhantes aos registados em estudos prévios similares que descrevem um aumento da concentração de AFM1 em queijos, apesar de não existir, na União Europeia nenhum limite máximo aplicável neste alimento. Na avaliação da exposição humana à AFM1 pelo consumo de queijo fresco verificou-se que o consumo de queijo fresco de bovino representa um contributo superior, relativamente ao consumo de queijo de cabra. O risco estimado no caso das crianças foi superior aos adultos, sendo identificadas por isso como mais vulneráveis. A concentração estimada de AFB1 na alimentação animal dos bovinos foi de 0,35 μg/Kg, enquanto nos caprinos foi de 3,99 μg/Kg, e, portanto, inferiores ao Limite Máximo em vigor (5 μg/kg). É recomendada a realização de estudos adicionais, para garantir a monitorização contínua e diminuição do risco associado à exposição humana à AFM1, em particular dos grupos mais vulneráveis como as crianças.
Aflatoxins (AF) are secondary metabolites produced by fungi of the Aspergillus genus characterized by their high toxicity to animals and humans. When ruminants ingest AFB1- contaminated feed, it undergoes metabolization mainly in the liver, originating other metabolites, namely AFM1, which is excreted in milk. AF, according to the International Agency for Research on Cancer (IARC), are included in group 1 as a human carcinogen. AFB1, the mycotoxin with the greatest known carcinogenicity, has been shown to be associated with the occurrence of hepatocellular carcinoma, besides the evidence of its synergistic action with the hepatitis B virus (HBV). Since it is impossible to eliminate the presence of mycotoxins, it is essential to ensure the implementation of strategies that reduce their concentration in products intended for human and animal consumption, as well as control the levels present in food. The aim of the study was to evaluate the occurrence of AFM1 in bovine and goat milk produced in the Azores, intended for the manufacture of fresh cheese. It was also intended to determine the content of AFM1 in the resulting cheese and whey, to assess the exposure and risk of consumers. For this purpose, 14 sets of samples of bovine milk, corresponding fresh cheese and whey and 6 sets of goat milk samples, corresponding cheese and whey were collected, making a total of 60 samples. These were collected between March and April 2021 and analyzed using a competitive immunoassay method (Ridascreen, R-biopharm). It was found that, considering all analyzed samples, the frequency of contamination and the AFM1 content was higher in cheese samples (65%; 159.3 ng/L) compared to milk samples (15%; 6.9 ng /L) and whey (5%; 6.9 ng/L). In the case of goat cheese, the frequency of contamination was higher and the AFM1 content was lower (83.3 %; 116 ng/L) compared to cow's cheese (57.1%; 186.3 ng/L). These results are similar to those reported in previous similar studies that describe an increase in the concentration of AFM1 in cheese, although there is no maximum limit applicable in this food in the European Union (EU). In the evaluation of human exposure to AFM1 through the consumption of fresh cheese, it was found that the consumption of fresh bovine cheese represents a greater contribution than the consumption of goat cheese. The estimated risk in the case of children was higher than that of adults, which is why they are identified as more vulnerable. The estimated concentration of AFB1 in animal feed for cattle was 0.35 μg/kg, while in goats it was 3.99 μg/kg, and therefore below the current Maximum Limit (5 μg/kg) in force in the EU. Additional studies should be carried out to ensure continuous monitoring and reduction of the risk associated with human exposure to AFM1, in particular of the most vulnerable groups such as children.
Aflatoxins (AF) are secondary metabolites produced by fungi of the Aspergillus genus characterized by their high toxicity to animals and humans. When ruminants ingest AFB1- contaminated feed, it undergoes metabolization mainly in the liver, originating other metabolites, namely AFM1, which is excreted in milk. AF, according to the International Agency for Research on Cancer (IARC), are included in group 1 as a human carcinogen. AFB1, the mycotoxin with the greatest known carcinogenicity, has been shown to be associated with the occurrence of hepatocellular carcinoma, besides the evidence of its synergistic action with the hepatitis B virus (HBV). Since it is impossible to eliminate the presence of mycotoxins, it is essential to ensure the implementation of strategies that reduce their concentration in products intended for human and animal consumption, as well as control the levels present in food. The aim of the study was to evaluate the occurrence of AFM1 in bovine and goat milk produced in the Azores, intended for the manufacture of fresh cheese. It was also intended to determine the content of AFM1 in the resulting cheese and whey, to assess the exposure and risk of consumers. For this purpose, 14 sets of samples of bovine milk, corresponding fresh cheese and whey and 6 sets of goat milk samples, corresponding cheese and whey were collected, making a total of 60 samples. These were collected between March and April 2021 and analyzed using a competitive immunoassay method (Ridascreen, R-biopharm). It was found that, considering all analyzed samples, the frequency of contamination and the AFM1 content was higher in cheese samples (65%; 159.3 ng/L) compared to milk samples (15%; 6.9 ng /L) and whey (5%; 6.9 ng/L). In the case of goat cheese, the frequency of contamination was higher and the AFM1 content was lower (83.3 %; 116 ng/L) compared to cow's cheese (57.1%; 186.3 ng/L). These results are similar to those reported in previous similar studies that describe an increase in the concentration of AFM1 in cheese, although there is no maximum limit applicable in this food in the European Union (EU). In the evaluation of human exposure to AFM1 through the consumption of fresh cheese, it was found that the consumption of fresh bovine cheese represents a greater contribution than the consumption of goat cheese. The estimated risk in the case of children was higher than that of adults, which is why they are identified as more vulnerable. The estimated concentration of AFB1 in animal feed for cattle was 0.35 μg/kg, while in goats it was 3.99 μg/kg, and therefore below the current Maximum Limit (5 μg/kg) in force in the EU. Additional studies should be carried out to ensure continuous monitoring and reduction of the risk associated with human exposure to AFM1, in particular of the most vulnerable groups such as children.
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Keywords
Açores AFB1 AFM1 ELISA Leite Queijo-Fresco Bovino Caprino Azores Milk Fresh cheese Bovine Goat