Seasonal variation of milk quality: Physicochemical, microbiological, and toxicological

This study aimed at evaluating the physicochemical and microbiological quality, besides the occurrence of aflatoxins M1 and B1, in samples (229) of the whole, semi‐skimmed and skimmed milk processed by the ultra‐high‐temperature system, in the three Brazilian southern states (Rio Grande do Sul, Sant...

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Bibliographic Details
Published in:Journal of food safety 2020-08, Vol.40 (4), p.n/a
Main Authors: Becker‐Algeri, Tania A., Souza, Camila, Bortoli, Kennedy, Castagnaro, Denise, Scaglioni, Priscila T., Drunkler, Deisy A., Dors, Giniani, Valderrama, Patrícia, Badiale‐Furlong, Eliana
Format: Article
Language:English
Subjects:
Acidity
Aflatoxins
Food contamination
Food safety
Irregularities
Legislation
Milk
Principal components analysis
Seasonal variations
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Summary:This study aimed at evaluating the physicochemical and microbiological quality, besides the occurrence of aflatoxins M1 and B1, in samples (229) of the whole, semi‐skimmed and skimmed milk processed by the ultra‐high‐temperature system, in the three Brazilian southern states (Rio Grande do Sul, Santa Catarina and Paraná). After incubation at 37°C for 7 days, it was found, a sample that had protein precipitation, regarding microbiological standards, 19.7% did not comply with the legislation (102 CFU ml−1). The values of defatted dry extract and acidity were presented the highest occurrence of irregularities. AFM1 was found in 13.2%and AFB1 was found in seven samples. The principal component analysis (PCA) confirmed that defatted dry extract (PC 1) and fat (PC 2) were related to the contamination by aflatoxin. Key findings The microbiological parameters were in no compliance in 20% of samples. The aflatoxins M1 and B1 was detected in 49 and 3% of samples, respectively. The PCA analyses verified irregularities in samples collected in spring and winter.
ISSN:0149-6085
1745-4565
DOI:10.1111/jfs.12796