Presence of unreported carcinogens, Aflatoxins and their hydroxylated metabolites, in industrialized Oaxaca cheese from Mexico City.

Presence of unreported carcinogens, Aflatoxins and their hydroxylated metabolites, in industrialized Oaxaca cheese from Mexico City. Food Chem Toxicol. 2018 Nov 20;: Authors: Carvajal-Moreno M, Vargas-Ortiz M, Hernández-Camarillo E, Ruiz-Velasco S, Rojo-Calleja F Abstract Aflatoxins (AFs) are toxic secondary metabolites of the fungi Aspergillus flavus, A. parasiticus and A. nomius. The fungi produce these AFs in cereals, oilseeds and spices. AFs have damaging effects on all organisms, including humans, and their symptoms can be classified as acute (vomiting, hemorrhage and death) or chronic (immunodepression, Reye syndrome, Kwashiorkor, teratogenesis, hepatitis, cirrhosis, and various cancers). Basic AFs (AFB1, AFB2, AFG1, and AFG2) are metabolized in the liver or by microbes that produce hydroxylated metabolites (AFM1, AFM2, and AFP1) and aflatoxicol (AFL), soluble in water and easy to dispose. Thus, AFs can be excreted in fluids, such as milk. AFs are not destroyed in the process of making cheese. The purpose of this study was to identify and quantify the AFs present in 30 samples of industrialized Oaxaca-type cheese sold in Mexico City. The average concentrations of AFs detected in the 30 samples of industrialized cheese were as follows: AFB1 (0.1 μg kg-1) in 20% (6/30); a trace amount of AFB2 (0.01 < LOD) in only 3% (1/30); AFG1 (0.14 μg kg-1) in 10% (3/30); AFG2 (0.6 μg kg-1) in 30% (9/30); AFM1 (1.7 μg...
Source: Food and Chemical Toxicology - Category: Food Science Authors: Tags: Food Chem Toxicol Source Type: research