The occurrence and effect of unit operations for dairy products processing on the fate of aflatoxin M1: A review

• The characteristics, producing fungi and regulations on aflatoxins are presented.
• The occurrence of aflatoxin M1 (AFM1) in milk and dairy products is reviewed.
• The effects of dairy products processing steps (milk, cheese, yogurt) are discussed.

Mold contamination has challenged the safety of feed production and processing because of its undeniable role in the spoilage and the possible consequent toxicity impact on human health and the economy. Aflatoxin M1 (AFM1) is a hepatocarcinogenic derivative of aflatoxin B1 excreted into the milk after ingestion of feed contaminated by certain molds. Because of the important role of dairy products, especially milk in the human diet, there is a huge concern about the presence of AFM1 in milk and dairy products. In this article, the occurrence of AFM1 and the fate of AFM1 during processing of milk and dairy products, such as yoghurt and cheeses, since 1996 until today, was reviewed. The evaluation of mechanisms by which AFM1 is affected by each processing step is of major importance to provide useful and accurate information to develop risk assessment studies and risk management strategies.