title: Behavior of 14C aflatoxin M1 during camembert cheese making.
abstract: Camembert cheeses are made from raw milk spiked with aflatoxin M1. Three aflatoxin M1 levels (7.5 micrograms/L, 3 micrograms/L, and 0.3 micrograms/L) are used. In curds 35.6, 47.1, and 57.7% of aflatoxin M1, respectively, are recovered, and in wheys 64.4, 52.9, and 42.3%, respectively, are recovered. During the first 15 days of storage, the aflatoxin M1 content of different cheeses decreases 25, 55, and 75%, respectively. A similar experiment is made with milk contaminated with 14C labeled aflatoxin M1. The same results are obtained, except for the behavior of aflatoxin M1 in cheese; the same 14C activity is recovered during storage for 30 days.
authors: De La Qualite L.C.H.A., Paris, France.
authors: J M
authors: JM
authors: Fremy
authors: J C
authors: JC
authors: Roiland
authors: A
authors: A
authors: Gaymard
mesh_terms: D016607:Aflatoxin M1; D000348:Aflatoxins / Q000032:analysis*; D000818:Animals; D002250:Carbon Radioisotopes; D002417:Cattle; D002611:Cheese / Q000032:analysis; D005260:Female; D005511:Food Handling; D008892:Milk / Q000737:chemistry
chemical_list: D000348:Aflatoxins; D002250:Carbon Radioisotopes; D016607:Aflatoxin M1