The presence of yeasts, moulds and aflatoxin M1 in raw milk and cheese in Slovenia

Food Control

Volumn 19, Issue 6, 2008, Pages 570-577

  Torkar, K Godič ^a   Vengust A ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Aflatoxin M1; Milk; Milk products; Moulds; Yeasts

Indexed keywords

ASPERGILLUS; FUSARIUM; GEOTRICHUM; MONILIELLA; MUCOR; PENICILLIUM;

EID: 37849044160     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2007.06.008     Document Type: Article

References (51)

1. AOAC International. (1995). Official methods of analysis (16th ed., Ch. 49). Arlington, VA: p. 30.
2. Aycicek H., Aksoy A., and Saygi S. Determination of aflatoxin levels in some dairy and food products which consumed in Ankara, Turkey. Food Control 16 (2005) 263-266
3. 1 in milk and milk products produced in Van province of Turkey. Food Control 12 (2001) 47-51
4. 1 in commercial ultra-high temperature treated milk. Applied Environmental Microbiology 56 (1988) 1622-1623
5. Bullerman L.B. Public health significance of molds and mycotoxins in fermented dairy products. Journal of Dairy Science 64 (1981) 2439-2452
6. 1 in milk. Journal of Dairy Science 77 (1994) 1223-1231
7. Chapman H.R., and Sharpe M.E. Microbiology of cheese. In: Robinson R.K. (Ed). Dairy Microbiology (1990), Applied Science Publishers, London and New Jersey 203-290
8. Crappy E.E. Update of survey, regulation and toxic effects of mycotoxins in Europa. Toxicology Letters 127 (2002) 19-28
9. Davis J.G., and Wilbey R.A. Microbiology of cream and dairy desserts. In: Robinson R.K. (Ed). Dairy microbiology (1990), Applied Science Publishers, London and New Jersey 41-108
10. EN ISO CEN 8261. (2001). Milk and milk products-General guidance for the preparation of test samples, initial suspensions and decimal dilutions for microbiological examinations. European Committee for standardization. Brussels, Belgium: 12 p.
11. European Commission. (2001). Regulation (EC), No 466/2001 of 8 March 2001. Setting maximum levels for certain contaminants in foofstuffs. Official Journal, L 77, 16, March 2001, pp. 1-13.
12. Fadda M.E., Mossa V., Pisano M.B., Deplano M., and Cosentino S. Occurence and characterization of yeasts isolated from artisanal Fiore Sardo cheese. International Journal of Food Microbiology 95 (2004) 51-59
13. Fente C.A., Ordaz J., Vázquez B.I., Franco C.M., and Cepida A. New additive for culture media for rapid identification of aflatoxin-producing Aspergillus strains. Applied Environment Microbiology 67 (2001) 4858-4862
14. Finne Kure C., and Skaar I. Mould growth on the Norwegian semi-hard cheeses Norvegia and Jarlsberg. International Journal of Food Microbiology 62 (2000) 133-137
15. Finne Kure C., Skaar I., and Brendehaug J. Mould contamination in production of semi-hard cheese. International Journal of Food Microbiology 93 (2004) 41-49
16. Fleet G.H. Yeasts in dairy products. Journal of Applied Bacteriology 68 (1990) 199-211
17. Frädberg E., Pitt J., and Olsen M. Quality control of Aspergillus flavus and A. parasiticus agar and comparison with dichloran 18% glycerol agar: A collaborative study. International Journal of Food Microbiology 89 1 (2003) 99-102
18. 1, sterigmatocystin and 3-O-methylsterigmatocystin, Aspergillus rambellii sp. nov. Systematic Applied Microbiology 28 (2005) 442-453
19. 1 in milk and milk products: A worldwide review. Journal of Food Protection 59 (1996) 1079-1090
20. Godič Torkar K., and Golc Teger S. The microbiological quality of some critical control points in the cheese production of individual slovenian cheese-makers. Acta Agriculturae Slovenica 84 (2004) 43-61
21. Gourama N., and Bullerman L.B. Aspergillus flavus and Aspergillus parasiticus: Aflatoxigenic fungi of concern in foods and feeds: A review. Journal of Food Protection 58 (1995) 1395-1404
22. Hatzikamari M., Litopoulou-Tzanetaki E., and Tzanetakis N. Microbiological characteristics of Anevato: A traditional Greek cheese. Journal of Applied Microbiology 87 (1999) 595-601
23. ISO 6611/IDF. (2004). Milk and milk products - Enumeration of colony - forming units of yeasts and/or moulds-Colony-count technique at 25 °C, ISO, FIL/IDF. International Organization for Standardization. Geneva, Switzerland, International Dairy Federation, Brussels, Belgium: 8 p.
24. Jacobsen N., and Narvhus J. Yeasts and their possible beneficial and negative effects on the quality of dairy products. International Dairy Journal 6 (1996) 755-768
25. Jay J.M. Modern food microbiology. 4th ed. (1992), Chapman and Hall, New York pp. 1-701
26. Jodral M., Liñan E., Acosta I., Gallego C., Rojas F., and Bentabol A. Mycoflora and toxigenic Aspregillus flavus in Spanish milk. International Journal of Food Microbiology 18 (1993) 171-174
27. 1 in Iranian Feta cheese. Food Control 16 (2005) 593-600
28. 1 in whey and curd during cheese processing. Zeitschrift für Lebensmittel-Untersuchung und Forschung 164 (1977) 82-86
29. 1 in milk for human consumption in Argentina. Food Control 14 (2003) 31-34
30. Moss M.O. Risk assesment for aflatoxins in foodstuffs. International Biodeterioration and Biodegradation 50 (2002) 137-142
31. Nelson F.E. The microbiology of market milk. In: Robinson R.K. (Ed). Dairy microbiology. The microbiology of milk (1981), Applied Science Publishers, London and New Jersey 165-207
32. Nielsen M.S., Frisvad J.C., and Nielsen P.V. Colony interaction and secondary metabolite production of cheese-related fungi in dual culture. Journal of Food Protection 61 (1998) 1023-1029
33. O'Brien M., O'Kiely P., Forristal P.D., and Fuller H.T. Fungi isolated from contaminated baled grass silage on farms in the Irish Midlands. FEMS Microbiological Letters 247 (2005) 131-135
34. Ordaz J.J., Fente C.A., Vázquez B.I., Franco C.M., and Cepeda A. Development of a method for dirrect visual determination of aflatoxin production by colonies of the Aspergillus flavus group. International Journal of Food Microbiology 83 (2003) 219-225
35. Pereira-Dias S., Potes M.E., Marinho A., Malfeito-Ferreira M., and Loureiro V. Characterisation of yeast flora isolated from an artisanal Portuguese ewe's cheese. International Journal of Food Microbiology 60 (2000) 55-63
36. Pitt J.T., Hocking A.D., and Glenn D.R. An improved medium for the detection of A. flavus and A. parasiticus. Applied Bacteriology 54 (1983) 109-114
37. 1. Instruction for use.
38. Robinson R.K., and Tamime A.Y. Maintaining a clean working environment. In: Robinson R.K. (Ed). Dairy microbiology handbook. 3rd ed. (2002), Wiley Interscience, A John Wiley and sons, Inc., Publication 561-592
39. Samson, R. A., Hoekstra, E. S. (Eds.) (2000). Introduction to food and airborne fungi (6th ed). CBS, Centraalbureau Voor Schimmelcultures-Utrecht. pp. 1-31.
40. 1 in cheese samples by ELISA. Food Control 15 (2004) 45-49
41. ®. Version 8, Vol. 2, Cary NC., USA: SAS Institute Inc.
42. 1 in raw milk in the North of Paraná state. Food Chemical Toxicology 43 (2005) 981-984
43. Scott P.M. Mycotoxigenic fungal contaminants of dairy products. In: Van Egmont H.P. (Ed). Mycotoxins in dairy products (1989), Elsevier Science Publishers Ltd, New York 194-235
44. Tornadijo M.E., Fresno J.M., Sermiento R.M., and Carballo J. Study of the yeasts during the ripening process of Armada cheeses from raw goat's milk. Lait 78 (1998) 647-659
45. Türk Gda Kodeksi Teblig. (2002). Resmi Gazete, 23 Eylül 2002, Saye 24885. Ankara: Başbakanlik Basmevi.
46. Var I., Erginkaya Z., Güven M., and Kabak B. Effects of antifungal agent and packaging material on microflora of Kashar cheese during storage period. Food Control 17 (2006) 132-136
47. Vengušt, A., Tavčar Kalcher, G., Pestevšek, U., Vrtač, K. (2003). Aflatoxins in food of animal origin. Milk and dairy products, Book of Abstracts, it European Dairy Congress 03, Portorož, Slovenia, Biotechnical Faculty, Zootechnical Department, Domžale, 2003, p. 48.
48. Viljoen B.C. The interaction between yeasts and bacteria in dairy environments. International Journal of Food Microbiology 69 (2001) 37-44
49. Wouters J.T.M., Ayad E.H.E., Hugenholtz J., and Smit G. Microbes from raw milk for fermented dairy products. International Dairy Journal 12 (2002) 91-109
50. Yaroglu T., Oruc H.H., and Tayar M. Aflatoxin M1 levels in cheese samples from some provinces of Turkey. Food Control 16 (2005) 883-885
51. 1. In: Van Egmond H.P. (Ed). Mycotoxins in dairy products (1989), Elsevier Applied Science, London and New York 127-161