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Научни трудове на Съюза на учените в България-Пловдив. Серия В. Техника и технологии, естествен ии хуманитарни науки, том XVI., Съюз на учените сесия "Международна конференция на младите учени" 13-15 юни 2013. Scientific research of the Union of Scientists in Bulgaria-Plovdiv, series C. Natural Sciences and Humanities, Vol. XVI, ISSN 1311-9192, Union of Scientists, International Conference of Young Scientists, 13 - 15 June 2013, Plovdiv.
AFLATOXINS AND INSECTICIDES PRESENT IN THE MILK AND MILK PRODUCTS AS A POTENTIAL RISK TO HUMAN HEALTH
* Steve Veleska - e-mail: veleska.steve@gmail.com Aleksandar Krstanovski, Sandra Dolevska, Emilija Petrovska,
Elizabeta Ristevska , Mentors: Prof. Dr. Stefce Presilski, Prof. Dr. Dzulijana Tomovska University: " Sv. Kliment Ohridski" - Bitola Faculty of biotechnical science
Abstrakt
Residues are harmful substances in milk and milk products, which come under the influence of the human being and the environment, or by adding certain substances deliberately, in order to produce a larger amount. The term pesticides implies to (herbicides, fungicides, limacides, insecticides, disinfectants, washing-up liquids, i.e. for CIP in the dairy industry etc), chemical agents which are used in agriculture with the desire to increase the crop and to maintain the sanitation in the dairy industry. Aflatoxins are mycotoxins (metabolites) which are produced by certain types of moulds of the genus Aspergillus of which the most important are: Aspergillus flavus and Aspergillus parasiticus. Aflatoxins are toxic and the most cancer-causing residues in the milk. The residues of fungicides and insecticides (which are consumed through food, water or breathing) in the body of the milk animal pass in the milk, and to bind to the milk fat in milk.
Key words: Milk, mycotoxins, insecticides.
Moulds (Eumycetes) are palnts which by their nature are divided into " field" and " storage" which division is based on the conditions of development ( temperature, pH, moisture O2 count, CO2, the presence of insects depending on: type , crop and sort. Today we know that the most moulds of the genera Aspergillus, Penicillium and Fusarium produce toxic metabolites. Those metabolites, which are also known as mycotoxins, are differently present in different parts of the world, depending on the climatic conditions. In the warm climatic conditions aflatoxins fumonizines, are formed, while in the cold climatic areas zearlenon vomitoxin etc. From this it is followed that none of the areas in the world is safe. (9). Insecticides are chemical compounds that are used in the modern vegetable and stock production in order to destroy insects, which if not destroyed they can completely destroy the plants and they also degrade the grain products during their storage, consuming the sprouts of the seeds(8) (9).
Pesticides - insecticides
Pesticides ( from the Latin word "pestis" - plague, pest) and (caedere- kills) are a large group of chemical substances which are used in agriculture, in order to prevent a destruction, or to have the control over the pests of the agricultural plants, therewith getting a higher hearvest. Their selective toxicity is debatable, because the mechanisms of action of most toxins are similar for different organisms(8). Contamination of milk with organochlorine pesticides (insecticides) come into existence through stock feed , water that comes from areas treated with pesticides, air, through food that is contamined with organochlorine pesticides after a direct treatment of the plants in order to provide that their protection from insects or weeds (1) (2). The group of zoocides
( poisons for animals ) also includes the insecticides which can be like chlorinated hydrocarbons, organophosphorus compounds carbamates, piretrinipiretroidi and dinitrofenol.
Picture 1 and 2 - Presence of insectides(10)
Organochlorine insecticides area important part of the permanent organic pollutants , because they are resistant to chemical degradations and biotransformation in the environment. Residues of organochlorine insecticides are found in water , air , soil, fish, birds etc., although the use of these insecticides has been banned for more than fifteen years. It is important to know that organochlorine insecticides have a slow period of degradation even up to thirty years and they also have a good ability to accumulate in animals(9). When choosing the type of insecticides it is necessary to pay attention to their toxicity in order prevent unwanted poisoning in humans by consuming food of animal origin. Insecticides that are present in the body of the milk animal pass into the milk and bind to the milk fat . It can be proved with an example: the butter produced of fullfat milk is more likely to have insecticides than the butter produced of milk with a reduced or standardized amount of fat or skim milk (1) (9).
Presence of aflatoxins
First of all it is necessary to say that the most important and the most common moulds in dairy, which make a big contamination with their metabolites ( mycotoxins), are the moulds of the genus: Aspergillus, Cladosporium, Mucor, Penicillium, Fusarium, Geotrichum etc. In dairy milk, fermented milk drinks, butter and in the premises of dairies ( walls and ceilings) as well as the devices are harmful. Their development is being prevented by a reduction of humidity in premises, radiation. In the premises, as well as sterilization of devices and appliances. It is important to know that by consuming moldy food from the animal Mycotoxins are also consumed in the body(4) (6). Primary and secondary toxics can be distinguished depending on the way in which mycotoxins enter the body. Primary toxicosa occurs when people consume vegetable food or meet and dairy products. When animals consume moldy food it may lead to can occurrence of primary toxicosa which is reflected through different behavior of animals, ranging form refusal of taking food, decreased food taking , decreased milk production, abortions, reproductive problems etc. Secondary toxicosa is carried out through metabolized mycotoxins which are carried that a unit of aflatoxin in milk may be expected after consuming 65 units of aflatoxin through stock feed (5) (6).
Afaltoxins are present in silage, corn, sesame, peanuts, pumpkin seeds, almonds, hazelnuts, sun flower, soybean, dry fruits, milk, dairy products and meat. Corn is a product that is a big problem in relation to the content of aflatoxins, because it is grown in climates that probably include favorable conditions for the development of aflatoxins in it.
Picture 3, 4 and 5 - Aflatoxins in a corn(10)
Results and discussion
How aflatoxin enters the corn? - Bout moulds, Aspergillus flavus and Aspergillus parasiticus are present in the soil and air, and people breathe them every day and its not a problem for their health. The development of their toxicity is a result of extremely high temperatures in the areas where corn is grown, as well as other cereal crops a long periods of drought, a big difference between temperatures at the day and the night. As a recognizable early symptom, that the cereal crop is possibly encompassed with aflatoxins is the rupture of the grain, but in order to proved that to be true, some laboratory tests should be done(2) (3).
What can manufactures do to protect cereal crops with which milking animals are feed there for the health of animals and people? - Here only a separation ( separation of helthy cereal crop from the cereal crop affected by aflatoxins) and separate packing of the health cereal crop can be considered (2) (3). What happens in the body of animals which are feed on food covered by aflatoxins? When the toxin gets in the body of the milk animal, a secretion enzymes is begun and in this way the animal protects itself2) (3).
What is the importance of the concentration of aflatoxins with 0,5 and 0,05 mg/kg ? - 0,05mg/kg indicates 50 molecules of afalatoxin Ml in 1000 000 000 000 ( trillion) other molecules. So, for each 20000000000 ( two hundred billion ) of another molecule, there is only one molecule of aflatoxin(2) (3).
The experimental values obtained with determination AMI in raw milk (cow's, goat's, sheep's) from twenty points of Pelagonian region with VICAM indicated that there was no presence of AMI and that's why researches were commited in held cream, that were left at a room temperature for 25 days until they were completely in mould, so that a monitoring at the development of moulds and the occurrence of Ml on 15 and 20 days was done. Therefore, it was concluded that the mean of aflatoxins during the 15th day amounted to 167,6364, and durig the 20th day 19991,82 while on the 25 th day 59593,18. From these experimentally obtained values it can be concluded that the presence of AM1 increases with the increasing of the number of the days in the development of mould in the kept creams(9). In Serbia, the presence of AM1 was examined in raw and commercial milk where the following results were shown: out of 23 examined raw milk, three of them were cow's milk where the limit of 0,01 - 0,05 there were three positive samples and in the limit of > 0,05 there was no positive sample(9).
Conclusion
The law of Safety on our milk and food that are consumed refers to the fact that there will be always a certain amount of toxic substances (mycotoxins, pesticides, heavy metals) in milk and other types of food products whose quantity must be under control. This means that a permanent control of all factors and conditions important for the production of any kind of product is necessary. It is important to keep the previous standard 0.5mg/kg of aflatoxin M1, and at the same time to move it to an establishment of 0.05mg/kg (3) (4) (7). The choise of these residues is
made based on their presence in cereals and stock feed which is used as food for the subject, aand which is used in order to obtain milk and to processed into dairy products(9). References:
1. Prof. Dr. Presilski Stefce - "Consumption of milk and sour milk product " - University: Sv. Kliment Ohridski - 2005
2. .http://www.tehnologijahrane.com - Prof. Dr . Nedim Cucevic
3. http://www.zdravahrana.com
4. www.wikipedia.com
5. Hudler, George W. (1998)
Jonathan H Williams, Timothy D Phillips, Pauline E Jolly, Jonathan K Stiles, Curtis M Jolly and Deepak Aggarwal (2004).
Peterson S, Lampe JW, Bammler TK, Gross-Steinmeyer K, Eaton DL (September 2006).
6. Jodie A. Pennington Professor Dairy and Goats
7. School work - Alexandra Grozdanovska
8. Master Thesis - Introduction of methods for determination of aflatoxins in milk and dairy products - Stefanovska Velina - 2012
9. Ivanovska Marta - Master Thesis - Research of organochlorine pesticides in milk and dairy products with gas chromatography ECD detector - 2011 - University: Sv. Kliment Ohrid-ski - R. Macedonia
10. www.google.com
