Fate of Aflatoxin M₁ During Manufacture and Storage of Feta Cheese

Authors

M. M. Motawee
Donald J. McMahon, Utah State UniversityFollow

Document Type

Article

Journal/Book Title/Conference

Journal of Food Science

Volume

5

Issue

74

Publication Date

2009

First Page

42

Last Page

45

Abstract

The effect of feta cheese manufacture on aflatoxin M(1) (AFM(1)) content was studied using an enzyme immunoassay technique. Feta cheese was made from milk spiked with 1 and 2 microg AFM(1) per kilogram milk. Pasteurization at 63 degrees C for 30 min caused

Recommended Citation

Motawee, M. M., and D. J. McMahon. 2009. Fate of aflatoxin M1 during manufacture and storage of feta cheese. J. Food Sci. 74 (5) T42-45. doi: 10.1111/j.1750-3841.2009.01158.x