Research Publications (Food Safety)

Mycotoxins enter the cheese chain through unwanted mould growth, either directly in the cheese or indirectly in the milk through feed contamination. Exposure to mycotoxins can have serious consequences for human health. Our analysis of recent studies showed that cheese retains a significant percentage of AFM1 and OTA found in cow's milk, as well as two major mycotoxins, ROQ‐C and MPA, during the cheese ripening phase.

This study investigated the occurrence of Bacillus cereus contamination in retail pasteurised and UHT milk from markets in Yangzhou, China, and elucidated quality and safety related phenotypes of B. cereus, including genetic diversity, biofilm formation, bacterial motility, spoilage enzymes and antibiotic resistance. This work assessed the prevalence and risk‐related phenotypes of Bacillus cereus in milk products.

Lactiplantibacillus plantarum LP22541 could inhibit Staphylococcus aureus growth in fermented milk through the production of antibacterial metabolites including volatiles and non‐volatiles, and manganese competitive exclusion. The antibacterial activity and mechanisms of Lactiplantibacillus plantarum LP22541 against Staphylococcus aureus in fermented milk were determined here. Results showed L. plantarum inhibited S. aureus in UHT and fermented milk.

Treatment of milk with activated carbon and bentonite combined with lactic acid bacteria cells was an effective approach for removing Aflatoxin M1. This study was planned to explore the AFM1‐reducing potential of various heat and acid‐killed lactic acid bacteria (LAB), activated carbon and bentonite (BENT) in milk contaminated with 0.5 μg/L AFM1 and their impact on milk composition.

The inhibition of Bacillus cereus in processed cheese (PC) was evaluated and the data showed the inhibitory potential of emulsifying salts with higher P2O5 content. The type of emulsifying salt, the PC processing method and the PC storage temperature influenced bacterial growth. Bacillus contamination in processed cheese (PC) has been reported and can lead to substantial economic consequences.

A total DNA was extracted from a ‘mehovo sirene’ skin bag cheese, and subjected to amplicon‐based next‐generation sequencing. The raw data was bioinformatically processed to investigate the microbiome's alpha diversity. The Bulgarian ‘mehovo sirene’ cheese is a type of regional artisanal cheese prepared from raw ewe milk in a skin bag relying on spontaneous fermentation.

Route of contamination of raw milk and dairy products by Campylobacter spp., methods of detection and advantages of viability qPCR application to dairy matrices. The aim of this study was to investigate the survival of Campylobacter jejuni in dairy matrices by viability qPCR. Survival in UHT milk was examined first and the cheese outbreak strain, C. jejuni 11 218 showed enhanced tendency to become viable but nonculturable (VBNC).

International Journal of Dairy Technology, EarlyView. This study is aimed at investigating the molecular prevalence of Toxoplasma gondii in raw milk and cheese of different animal species (sheep, goat, cow and water buffalo) in Kayseri Province, Türkiye, to provide a preliminary assessment for contamination risk.

International Journal of Dairy Technology, EarlyView. Aflatoxin M1 (AFM1) is a carcinogenic mycotoxin mostly found in dairy products.

International Journal of Dairy Technology, EarlyView. Polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs) are a group of persistent organic pollutants with well-known toxic effects and potential carcinogenicity. Human exposure to PCDD/Fs is mainly through food, including dairy products. The scientific information on the concentrations of PCDD/Fs in milk and dairy products is here reviewed. It also includes the intake of PCDD/Fs through the consumption of these products.

International Journal of Dairy Technology, EarlyView. This study focused on the measurement of non-dioxin-like polychlorinated biphenyls (NDL-PCBs) in cheese samples (traditional and commercial cheese) by a modified QuEChERS (quick, easy, cheap, effective, rugged and safe) method by gas chromatography (GC) coupled with triple-quadrupole (QqQ) tandem mass spectrometry (MS/MS).

International Journal of Dairy Technology, EarlyView.

International Journal of Dairy Technology, EarlyView. The aim of the present study was to assess Aflatoxin-M1 (AFM1) contamination in cheese samples from the West Asia region. Furthermore, AFM1 contamination was investigated based on the texture type (hard, semi-soft/semi-hard and soft) and the maturation process (matured and fresh) of the cheese sampled. Our results indicated that AFM1 contamination occurs in more than 50% of the cheese samples from all included countries.

International Journal of Dairy Technology, EarlyView. The concentrations of six non–dioxin-like polychlorinated biphenyls (NDL-PCBs) were measured using the quick, easy, cheap, effective, rugged, and safe (QuEChERS) by gas chromatography (GC) coupled with triple-quadrupole (QqQ) tandem mass spectrometry (MS/MS) method in cream and ice cream offered in Tehran (Iran).

International Journal of Dairy Technology, Volume 74, Issue 4, Page 681-688, November 2021. Accurate and reliable determination of aflatoxins in food is important for human health. There is no standard method for the determination of aflatoxin M1 (AFM1) in cheese, a more complex matrix, compared with milk.

International Journal of Dairy Technology, Volume 74, Issue 4, Page 709-714, November 2021. The effectiveness of size-fractionated raw bentonite to reduce the excretion rate of aflatoxin M1 (AFM1) in milk from dairy cows receiving aflatoxin B1 (AFB1) was investigated.

International Journal of Dairy Technology, Volume 74, Issue 4, Page 737-746, November 2021. The aim of this study was to evaluate non-dioxin-like polychlorinated biphenyls (NDL-PCBs) and the health risk from butter samples using the QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) modified method and gas chromatography/mass spectrometry (GC-MS).

International Journal of Dairy Technology, EarlyView. The current study aimed to determine the levels of Aflatoxin M1 in traditional Taizi cheese and commercial cheeses utilised in Yemen. A total of 273 cheese samples were collected from supermarkets and analysed for AFM1 contamination by enzyme-linked immunosorbent assay (ELISA) and high-performance liquid chromatography (HPLC).