Behavior of sup 14 C aflatoxin M1 during camembert cheese making

Journal Article · Tue May 01 00:00:00 EDT 1990 · Journal of Environmental Pathology, Toxicology and Oncology; (USA)

OSTI ID:6038389

Fremy, J M; Roiland, J C; Gaymard, A ^[1]

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1. De La Qualite L.C.H.A., Paris (France)

Camembert cheeses are made from raw milk spiked with aflatoxin M1. Three aflatoxin M1 levels (7.5 micrograms/L, 3 micrograms/L, and 0.3 micrograms/L) are used. In curds 35.6, 47.1, and 57.7% of aflatoxin M1, respectively, are recovered, and in wheys 64.4, 52.9, and 42.3%, respectively, are recovered. During the first 15 days of storage, the aflatoxin M1 content of different cheeses decreases 25, 55, and 75%, respectively. A similar experiment is made with milk contaminated with {sup 14}C labeled aflatoxin M1. The same results are obtained, except for the behavior of aflatoxin M1 in cheese; the same 14C activity is recovered during storage for 30 days.

• OSTI ID: 6038389
• Journal Information: Journal of Environmental Pathology, Toxicology and Oncology; (USA), Vol. 10:3; ISSN 0731-8898
• Country of Publication: United States
• Language: English

Related Subjects

59 BASIC BIOLOGICAL SCIENCES
AFLATOXINS
METABOLISM
CARBON 14 COMPOUNDS
CATTLE
CHEESE
FOOD PROCESSING
MILK
TRACER TECHNIQUES
ANIMALS
ANTIGENS
BIOLOGICAL MATERIALS
BODY FLUIDS
DOMESTIC ANIMALS
FOOD
ISOTOPE APPLICATIONS
LABELLED COMPOUNDS
MAMMALS
MATERIALS
MILK PRODUCTS
PROCESSING
RUMINANTS
TOXIC MATERIALS
TOXINS
VERTEBRATES
550501* - Metabolism- Tracer Techniques