Systematic review study of Aflatoxin M1 level in milk and it's Dairy products in Iran

Aflatoxins are secondary metabolites produced by certain strains of the fungi Aspergillus such as Aspergillums flavus, Aspergillus parasiticus and rarely Aspergillus nominus. These fungi are everywhere and can occur in an extensive variety of agricultural products, such as cereals, nuts, spices, dried fruit. Aflatoxins are very toxic, mutagenic, immunosuppressive, teratogenic and carcinogenic compounds. The key target organ for toxicity and carcinogenicity’s the liver. Aflatoxin M1 (AFM1) is the monohydroxylated derivate of AFB1, metabolized by cytochrome P450 enzyme system in liver. European community and Codex alimentary determined 50 ng/l the maximum level of AFM in raw milk, liquid.The purpose of this study was to systematically review studies was done in Iran and survey this results in terms of safety in the presence and amount of aflatoxin M1in milk and dairy products.The databases were searched from 2005 to 2013 and 52 relative articles were obtained and 22 papers which them were elected and reviewed. Articles and specific databases such as SID, PubMed, Elsevier, Science Direct, WHO were searched for related subjects cited since 2005.The contamination of milk and other dairy product in most studies are exceeding from the standard set by the Codex Alimentarius Commission and the ISIRI. According to results obtained in this study the focus was in the pasteurized and sterilized milk and in the more of them the contamination of aflatoxin was above of the European community and Codex Alimentary and the incidence and contamination levels of AFM1 in more cities of Iran seem to be a serious problem for public health, especially infants and children.