Detection of aflatoxin M1 level in probiotic cheese in comparison to Iranian white cheese

Due to the serious hazard of aflatoxin especially carcinogenic effects and the presence of Aflatoxin M1 (AFM1) in milk and milk products in one hand and the potential of probiotic bacteria strains to elimination toxins on the other hand¡ the aim of this study is evaluation and determination of the ability probiotic strains used to produce probiotic cheeses in Iran to remove the toxin.
In this study 64 samples were collected from Iran food market include 38 white cheese (17 samples of brand A and 21 samples of brand B) and 26 probiotic cheese(10 samples of brand A and 16 samples brand B) randomly. Samples were purchased in the winter and keep cold in refrigerator since determined AFM1by ELISA.
The results were showed significant differences in amount of AFM1 between white cheeses and probiotic cheeses in each factory. The average of AFM1 in white cheese and probiotic cheese of brand A were determined 71/91±40/36ppt and 22/27±52/29ppt respectively. A bout brand the average of AFM1in white cheese and probiotic cheese 177/65±43/52ppt and 131/51±43/85ppt were detected. The average of AFM1in white cheeses (92/28±62/39ppt) and probiotic cheeses (130/35±67/58) were significantly different (p As a conclusion¡ probiotic bacteria whit beneficial property on human health can reduce AFM1 which has deleterious effects in low doses¡ so it is appropriate to encourage dairy industry to produce these products and raise public consumer awareness for use probiotic products.