VALMIRE VOCA, RIFAT MORINA, ALUSH MUSAJ*
University of Mitrovica “Isa Boletini”, Faculty of Food Technology, Department of Technology, 40000 Mitrovicë, Republic of Kosova
*Corresponding author e-mail: alush.musaj@uni-pr.edu
Abstract
Aflatoxin is produced by Aspergillus flavis and Aspergillusparasiticus. The residue of this mycotoxin on food is dangerous for public health. So, routine control of food if they have toxic residues is very important. Especially, on milk products.Mycotoxins reproduce in favorable conditions like high temperature and humidity. The negative effects of food with mold, was discovered in China before 5000 years. Toxins formed from molfd, seriosly began to study fifty years ago. Methodology; A validated analytical methods are used for the analysis of aflatoxin in milk products. We used the Premi test and Elisa for detection of aflatoxin B1 and M1.Results; Totally 122 samples have been tested, for the presence of aflatoxin. Presence above of limits of aflatoxin on milk we found on 27 samples or 22,13% , while 95 samples or 77.87% we found no trace of aflatoxin. Conclusion; For health and consumer protection, it is essential to keepamount of residue of aflatoxin in food products as lower as possible,the normal values have been set by EU standards.
Keywords; aflatoxin, milk, food, public health
