Scholarly record
IMMUNOLOGICAL AND CHEMICAL ASSAY MADE ON TRADITIONAL DAIRY
Abstract
Food habits are specific to each nationality. One common point is represented by the dairy products due to their specific properties. Starting from the raw material used (milk) which could ensure all the nutrients needed for supporting life, the dairy conserves most of the milk components but with a high preservation degree and digestibility. The present study focuses on establishing the nutritional and toxicological characteristics of some local traditionally made cheese. The motivation of the samples taken is determined by the actual trend of eating foods low processed, and high preservation degree of the native nutrients. Traditionally made products are considered to be healthier by fulfilling the two presented aspects. Not all traditional producers are certified by the authorities regarding the application of the HACCP and products traceability. This situation could determine quality alterations, therefore it is necessary the projection of simple methods and devices suitable for different sanitary and authenticity determinations. One direction of the present study is to establish the possibility of using an immunosensor to determine the quantity of aflatoxin M1 from different traditional Romanian cheeses. The aflatoxin M1, the hepatotoxic compound, could be found in cheese as a result of using mouldy animal feed. The thermal stability of the aflatoxins is well known, and it should be taken into account for relevant scientific results. The results based on immunological determinations are completed by other studies, such as: protein content, humidity, fat, NaCl.
Publication Impact Profile
Publication details
References11
Kumar P., Mahato D. K., Kamle M., Mohanta T. K., Kang S. G., Aflatoxins: A Global Concern for Food Safety, Human Health and Their Management, Front. Microbiol., 2017, vol. 17, doi.org/DOI: 10.3389/fmicb.2016.02170.;
Reddy K. R. N., Salleh B., Saad B., Abbas H. K., Abel C. A., Shier W. T., An overview of mycotoxin contamination in foods and its implications for human health, Toxin Reviews, vol. 29/1, pp 3-26, 2010.
Bullerman L. B., Bianchini A., Stability of mycotoxins during food processing, Int. J Food Microbiol, vol. 19, pp 140-146, 2007.
Škrbić B., Antić I., Živančev J., Presence of aflatoxin M1 in white and hard cheese samples from Serbia, Food Control, vol. 50, pp 111-117, 2015.
Nolwenn H., Vasseur V., Coton M., Mounier J., Jany J.-L., Barbier G, Coton E., Filamentous Fungi and Mycotoxins in Cheese: A Review, vol. 13, pp 437-456, 2014
Pecorelli I., Branciari R., Ortenzi R., Ciriaci M., Checcarelli S.,Roila R., Capotorti A., Spaccini G., Valiani A., Evaluation of the concentration factor of aflatoxin M1 in a semi-hard Pecorino cheese obtained from naturally contaminated milk, Food Control, vol. 85, pp 194-198, 2018.
Hayat A., Barthelmebs L., Marty J.-L., Electrochemical impedimetric immunosensor for the detection of okadaic acid in mussel sample, Sensors and Actuators B 171-172, pp 810-815, 2012.
Elkak A., Atat O. E., Habib J., Abbas M. Occurrence of aflatoxin M1 in cheese processed and marketed in Lebanon, Food Control, vol, 25, pp 140-143, 2012.
Othmane H., Carriedo H. A., Primitivo F. S., De La Fuente L. F., Genetic parameters for lactation traits of milking ewes: protein content and composition, fat, somatic cells and individual laboratory cheese yield, Genet. Sel. Evol., vol. 34, pp. 581- 596, 2002.
Sánchez-Macías D., Fresno M., Moreno-Indias I., Castro N., Morales-delaNuez A., Álvarez S., Argüello A., Physicochemical analysis of full-fat, reduced-fat, and low-fat artisan-style goat cheese, J. Dairy Sci. vol. 93, pp 3950-3956, DOI: 10.3168/jds.2010- 3193, 2010.
Vasek O. M., Mazza S. M., Savoy de Giori G., Physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening, Food Sci. Technol, Campinas, vol. 33 (1), pp 151-160, 2013.
View or Download full articleAccess options
SWS access login
Login as SWS Scientific CommitteeLogin as SWS Scientific PartnerLogin as SWS AuthorAuthors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.
For librarian assistance: [email protected]
Purchase Instant Access
- Article can be downloaded after successful payment.
- Article may be used according to SWS library access terms.
- Article cannot be redistributed.
