Distribution and resistance to pasteurization of aflatoxin M1 in naturally contaminated whole milk, cream and skim milk

Abstract

Milk, naturally contaminated with aflatoxin M1 (AFM1) was separated with a hand-operated separator. Distribution of AFM1 paralleled the partitioning of whole milk into cream and skim milk. Most of the whole milk was recovered as skim milk, which also contained most of the AFM1. Cream accounted for 5-15% of the amount of whole milk and had 2-14% of AFM1 that originally occurred in whole milk. Cream and skim milk were pasteurized at 64°C for 30 min. AFM1 was stable in both products given this heat treatment.