A review of aflatoxin M۱ in milk and dairy products, its formation pathway and reduction methods with emphasis on probiotics

The aim of this study is to describe the pathway of AFM۱ formation in milk and dairy products, as well as to investigate methods for reducing this toxin, with an emphasis on the use of probiotics. The contamination of milk and its products with aflatoxin M۱ (AFM۱) represents a significant global health concern. Consumption of milk and dairy products contaminated with AFM۱ has adverse acute and chronic effects on human health. A variety of techniques, including physical, chemical and biological methods, have been employed to detoxify and reduce the public health risks posed by AFM۱. The use of physical and chemical techniques for food detoxification has been associated with a number of limitations and disadvantages. However, there is growing evidence to suggest that a promising approach to reducing the risk of toxins in food is biological detoxification, which can be achieved through the use of probiotic strains and enzymes. Probiotics, as GRAS compositions, have demonstrated beneficial effects in aspects such as immune function, mental health and metabolic disorders. Researchers have investigated different types of probiotic bacteria and yeasts to reduce contaminants in foods. Given that the Lactobacillus and Bifidobacterium genera are currently the most commonly probiotics employed in AFM۱ reduction, there is a pressing need to identify new strains with the aim of improving detoxification and enhancing efficacy. The utilization of probiotics as a method of detoxification represents an appropriate and effective strategy for reducing toxins or reducing bio-accessibility.

کلیدواژه ها:

Probiotics ، Detoxification ، Milk and dairy products ، Aflatoxin M۱