Aflatoxin M is a naturally occurring, potent toxic substance belonging to the family of aflatoxins. Aflatoxins are secondary metabolites produced by certain species of fungi, particularly Aspergillus flavus and Aspergillus parasiticus, which commonly contaminate various types of food commodities, including grains, nuts, seeds, spices, and some fruits.
Aflatoxin M specifically refers to a variant of aflatoxin known as aflatoxin M1 (AFM1). It is derived from the ingestion of aflatoxin B1 (AFB1), a precursor mycotoxin that is metabolized by animals including cows, goats, and some other mammals. When animals consume feed or fodder contaminated with AFB1, it undergoes biotransformation in the liver, resulting in the formation of AFM1, which gets excreted in milk, urine, or feces.
AFM1 is of particular concern due to its potential hazardous effects on human health. It is a known carcinogen, classified as a Group 1 human carcinogen by the International Agency for Research on Cancer (IARC). Prolonged exposure to AFM1 through consumption of contaminated milk or dairy products has been linked to an increased risk of liver cancer and other gastrointestinal disorders.
To mitigate the risk associated with aflatoxin M contamination, regulatory authorities worldwide have established maximum allowable limits for the presence of AFM1 in milk and dairy products. Implementing proper agricultural and storage practices, including effective fungal control, moisture control, and rigorous monitoring and screening techniques, can help minimize the occurrence of aflatoxin M contamination and ensure the safety and quality of food products.
