Aflatoxin M1 in milk and dairy products in Brazil: a review of characteristics, contamination, human exposure and health risks




Food Safety, Emerging contaminant, Estimated daily intake


This paper aimed to present a review of the presence of aflatoxin M1 in milk and dairy products in Brazil, along with its characteristics and potential risks to human health. Overall, most studies analyzed during the defined period of this review (2013 to May 2023) reported average concentrations of AFM1 within the limits established by Brazilian legislation for milk, powdered milk, and cheese. However, considering the consumption of milk and dairy products by more vulnerable groups, such as children, two studies reported levels of AFM1 above the limits established for aflatoxins in different regions of Brazil. Thus, a more rigorous inspection by the responsible Brazilian authorities is necessary. Furthermore, since AFM1 is the only mycotoxin present in milk relevant to public health, it is important to continue conducting studies on the detection and determination of aflatoxins in milk and dairy products. This is necessary to monitor these contaminants and estimate the levels to which the population is exposed.


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Author Biographies

Cesar Vinicius Toniciolli Rigueto, Universidade Federal de Santa Maria

Bachelor in Food Engineering from the State University of Mato Grosso (UNEMAT/2018) and Master in Food Science and Technology from the University of Passo Fundo (UPF/2021). During his academic career, he served as a fellow at the Mato Grosso State Research Support Foundation (FAPEMAT) in projects that made it possible to use waste from fishing activities to develop new products and agro-industrial waste for use as biosorbents. During his master's degree, he developed adsorbent composites from gelatin recovered from chrome (III) tanned leather waste and carbon nanotubes to remove emerging contaminants. He is currently a doctoral candidate in the Postgraduate Program in Food Science and Technology at the Federal University of Santa Maria (UFSM).

Marieli Rosseto, Universidade Federal de Santa Maria

Mestre em Ciência e Tecnologia de Alimentos

Cristiana Basso, Universidade Federal de Santa Maria

Doutoranda no Programa de Pós Graduação em Ciência e Tecnologia dos Alimentos (PPGCTA) da Universidade Federal de Santa Maria

Admilson Costa da Cunha, Universidade Federal de Santa Maria

Doutorando no Programa de Pós Graduação em Ciência e Tecnologia dos Alimentos (PPGCTA) da Universidade Federal de Santa Maria

Madison Willy Silva Cordeiro, Universidade Federal de Santa Maria

Doutorando no Programa de Pós Graduação em Ciência e Tecnologia dos Alimentos (PPGCTA) da Universidade Federal de Santa Maria

Vandré Sonza Pinto, Universidade Federal de Santa Maria

Mestrando no Programa de Pós Graduação em Ciência e Tecnologia dos Alimentos (PPGCTA) da Universidade Federal de Santa Maria

Angélica Inês Kaufmann, Universidade Federal de Santa Maria

Doutoranda no Programa de Pós Graduação em Ciência e Tecnologia dos Alimentos (PPGCTA) da Universidade Federal de Santa Maria

Karolynne Sousa Gomes, Universidade Federal do Rio Grande

Doutoranda no Programa de Pós Graduação em Engenharia e Ciência de Alimentos (PPGECA) da Universidade Federal do Rio Grande

Ionara Regina Pizzutti, Universidade Federal de Santa Maria

Docente no Programa de Pós Graduação em Ciência e Tecnologia dos Alimentos (PPGCTA) da Universidade Federal de Santa Maria

Neila Silvia Pereira dos Santos Richards, Universidade Federal de Santa Maria

Docente no Programa de Pós Graduação em Ciência e Tecnologia dos Alimentos (PPGCTA) da Universidade Federal de Santa Maria

Marina Venturini Copetti, Universidade Federal de Santa Maria

Docente no Programa de Pós Graduação em Ciência e Tecnologia dos Alimentos (PPGCTA) da Universidade Federal de Santa Maria


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How to Cite

Rigueto, C. V. T., Rosseto, M., Basso, C., Cunha, A. C. da, Cordeiro, M. W. S., Pinto, V. S., Kaufmann, A. I., Gomes, K. S., Pizzutti, I. R., Richards, N. S. P. dos S., & Copetti, M. V. (2024). Aflatoxin M1 in milk and dairy products in Brazil: a review of characteristics, contamination, human exposure and health risks. Ciência E Natura, 46, e73745.

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