Aflatoxin M
1 (AFM
1) is a mycotoxin which frequently contaminates milk and dairy products. AFM
1 is known to be transferred
into dairy products, such as cheese, cheese whey, and butter from milk. A number of transfer tests of AFM
1 into cheese have
revealed that AFM
1 is transferred and enriched at a specific ratio (enrichment factor [EF]: concentration of AFM
1 in dairy product/
concentration of AFM
1 in milk) that varies depending on the kind of cheese. However, few reports have so far investigated the
differences regarding types of contamination in raw milk (e.g. naturally or artificially contaminated) on the EF of the cheese.
We examined the effect the contamination situation on the EF in Gouda cheese, which is the most produced natural cheese in
Japan. The cheese was made from milk either naturally or artificially contaminated with AFM
1, and the concentration of AFM
1
was analyzed using a validated sensitivity method which we recently developed. The EF of Gouda cheese made from milk
artificially contaminated with AFM
1 at 0.5, 1.0, and 2.0 μg/L was calculated as 2.80, 3.06, and 2.68, respectively, while that made
from milk naturally contaminated with AFM
1 at 0.49 μg/kg was 5.01. The EF of cheese whey was 0.60, 0.60, and 0.55 in milk
artificially contaminated with AFM
1 at 0.5, 1.0, and 2.0 μg/L, respectively, and 0.53 in the naturally contaminated milk. Significant
differences were noted in the EFs of the products from the naturally and artificially contaminated milk. This study was the first
to demonstrate that EFs obtained from both naturally and artificially contaminated milk in Gouda cheese. Additionally, the EF of
butter was examined using only the milk artificially contaminated with AFM
1 at 0.5, 1.0, and 2.0 μg/L. The EFs ranged from 0.12-
0.34, indicating that AFM
1 was not enriched in the butter.
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