Aflatoxins are mycotoxins produced by two species of Aspergillus present in soil and on plants, Aspergillus flavus and Aspergillus parasiticus, and occur in grains, nuts, cottonseed, and other commodities associated with human food and animal feed. The mycotoxins of greatest concern from a food safety perspective include aflatoxins B1, B2, G1, G2, and M1.
When cows consume aflatoxin-contaminated feed, they metabolically convert aflatoxin B1 into a hydroxylated metabolite known as aflatoxin M1. Milk and dairy products can therefore serve as an indirect source of aflatoxin contamination.
Aflatoxin M1 is highly stable during standard milk processing methods such as pasteurisation, and if present in raw milk, it may persist into final products intended for human consumption.
Since aflatoxins are known to cause hepatotoxic, genotoxic, and carcinogenic effects, as well as kidney and liver damage, gastrointestinal disorders, reproductive issues, and immune system suppression, exposure through food should be kept as low as possible.
