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  • Title: Behavior of 14C aflatoxin M1 during camembert cheese making.
    Author: Fremy JM, Roiland JC, Gaymard A.
    Journal: J Environ Pathol Toxicol Oncol; 1990; 10(3):95-8. PubMed ID: 2123931.
    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.
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