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Iranian Journal of Chemistry and Chemical Engineering، جلد ۴۴، شماره ۱، صفحات ۳۱۰-۳۲۴
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عنوان انگلیسی Modern Methods Employed to Reduce Aflatoxin in Milk and Dairy Products in the Past Decade
چکیده انگلیسی مقاله Paying attention to the non-contamination of dairy products is very important due to the richness of these products and the need to consume them for humans. Aflatoxin (AF) is a harmful fungal contamination whose high dose is carcinogenic and lethal and can exist in milk and dairy products. The stability of AFs is very high and they remain to a large extent even at the temperature of pasteurization and sterilization, which clearly shows the need to pay attention to animal feed as one of the main causes of the presence of this toxin in milk. Contamination of milk with aflatoxin can be prevented to a large extent by using antifungal agents in animal feed and paying attention to the appropriate temperature and humidity for keeping animal feed and not damaging crops. It is possible to help reduce aflatoxin in milk to a great extent by using methods such as the use of microbial absorbents such as probiotics, activated carbon, plant extracts, and the use of modern processing methods such as cold plasma, electric pulse field, and the use of ultraviolet rays. The present paper examines various aflatoxin-reducing methods, with results indicating the advantages of using probiotics both in the storage of animal feed in silos and dairy products. Capable of binding to aflatoxins, probiotics significantly reduce aflatoxin levels. Additionally, probiotics improve host health, in line with the public’s focus on consuming healthy practical foods.
کلیدواژه‌های انگلیسی مقاله aflatoxin,Aspergillus,Cold plasma,dairy,Probiotics,Activated Carbon
نویسندگان مقاله Morva Hosseiny |
Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, I.R. IRAN

Leila Nateghi |
Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, I.R. IRAN

نشانی اینترنتی https://ijcce.ac.ir/article_721253_4ea8aff3fb27444dbae9c67caadc9719.pdf
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