Aflatoxin contamination in the dairy sector: A review of the current state of knowledge on sources, processing effects, management and risk characterisation

Background: Aflatoxins, toxic secondary metabolites produced by Aspergillus species, are common contaminants of dairy feeds, leading to the presence of aflatoxin M₁ (AFM₁) in milk and dairy products. Aflatoxins pose significant risks to food safety and public health due to their potent toxicity. Aim: This review aimed to provide a comprehensive overview of aflatoxin contamination in dairy production, addressing key aspects, such as contamination sources, effects of processing techniques, decontamination techniques and risk characterisation. Methods: A global review of aflatoxin contamination in dairy production was conducted, focusing on aflatoxin contamination of feed, milk and dairy products, in addition to processing techniques, decontamination methods and risk characterisation. Findings: The review revealed that aflatoxin levels in dairy feed remain a persistent hazard in the dairy sector, leading to variable levels of AFM₁ in milk and dairy products. While some milk processing techniques can reduce aflatoxin levels, complete elimination while preserving nutritional and sensory quality remains challenging. Scientific or Industrial Implications: The review highlights the need for strengthening regulatory compliance, adopting innovative processing techniques and enhancing awareness to mitigate aflatoxin risks in the dairy sector. A holistic approach involving preventive and decontamination techniques, coupled with systematic monitoring of aflatoxin levels and climate data, is recommended as a long-term solution to this problem.