Modern Methods for Aflatoxin M, Detection in Milk and Dairy Products

In the science of mycotoxins, three main disciplines play a role of major importance: mycology, toxicology and chemistry. Although the title of this lecture identifies (analytical) chemistry as the discipline to which attention will be focused, it is appropriate to start this introduction with some background on the contamination of dairy products with mycotoxin, in casu aflatoxin M1 and on the reasons why so much attention on this subject is being paid. Mycotoxins may contaminate dairy products by moulds growing on them or by the carry-over of mycotoxins occurring in animal feedstuffs ingested by dairy cattle. An example of the first mentioned possibility is the formation of sterigmatocyatin, a carcinogenic mycotoxin on hard cheese.