000169474 001__ 169474
000169474 005__ 20260301183154.0
000169474 0247_ $$2doi$$a10.3390/foods15040720
000169474 0248_ $$2sideral$$a148362
000169474 037__ $$aART-2026-148362
000169474 041__ $$aeng
000169474 100__ $$0(orcid)0000-0002-1961-8551$$aLorán, Susana$$uUniversidad de Zaragoza
000169474 245__ $$aAssessment of cheese contamination and its contribution to aflatoxin M1 intake in the Spanish population
000169474 260__ $$c2026
000169474 5060_ $$aAccess copy available to the general public$$fUnrestricted
000169474 5203_ $$aGlobal concern surrounds the contamination of dairy products with aflatoxin M1 (AFM1), a mycotoxin found in the milk of ruminants fed with aflatoxin B1-contaminated feed. Among dairy products, cheese is of the foods with the highest concentration of AFM1 mycotoxin, although the reported levels vary widely. This study analyzed AFM1 levels in 100 commercial cheeses produced and marketed in Spain. AFM1 was detected in 51% of the samples, with concentrations ranging from 8.1 to 470.7 ng/kg. The milk type and animal species significantly influenced the contamination levels with a higher prevalence and mean contamination rates in cheeses made from cow’s milk (67.6% and 43 ng/kg) and pasteurized milk (60.7% and 33 ng/kg). The degree of ripening of the cheese did not significantly influence the contamination of the products, although the occurrence and average levels observed in fresh cheeses (63.0% and 53 ng/kg) were higher than those observed in mature (48.0% and 13 ng/kg) and semi-mature cheeses (43.5% and 11 ng/kg). There were no significant differences in the contamination levels between artisanal (56.6% and 33 ng/kg) and industrial (44.7% and 12 ng/kg) cheeses. The dietary exposure estimates for average consumers were low across all age groups: 0.004 ng/kg bw/day (adults), 0.007 ng/kg bw/day (adolescents), 0.025 ng/kg bw/day (children), and 0.081 ng/kg bw/day (toddlers). Consequently, the Margin of Exposure (MOE) values exceeded 10,000, indicating a low public health concern, except for toddlers in the 95th percentile of consumption.
000169474 536__ $$9info:eu-repo/grantAgreement/ES/DGA/OTRI-2022-0057
000169474 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000169474 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000169474 700__ $$0(orcid)0000-0002-2469-0363$$aHerrera, Marta$$uUniversidad de Zaragoza
000169474 700__ $$0(orcid)0000-0001-6325-7100$$aAriño, Agustín$$uUniversidad de Zaragoza
000169474 700__ $$0(orcid)0000-0002-4985-298X$$aJuan, Teresa$$uUniversidad de Zaragoza
000169474 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000169474 773__ $$g15, 4 (2026), 720 [15 pp.]$$pFoods$$tFoods$$x2304-8158
000169474 8564_ $$s605066$$uhttps://zaguan.unizar.es/record/169474/files/texto_completo.pdf$$yVersión publicada
000169474 8564_ $$s2395767$$uhttps://zaguan.unizar.es/record/169474/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000169474 909CO $$ooai:zaguan.unizar.es:169474$$particulos$$pdriver
000169474 951__ $$a2026-03-01-17:54:12
000169474 980__ $$aARTICLE