Milk excretion of the mycotoxins: which risks for the consumer

Among the contaminants of humans' food, the residues of mycotoxins in the d airy products constitute a poorly studied problem. Because of diversified m odes of synthesis, the mycotoxins have different properties and different r ates of milk excretion. Only lipophilic compounds, which have escaped hydro lysis in the rumen, will undergo this phenomenon. They will be excreted jus t as they are or after biotransformation. Aflatoxin M1, obtained from aflat oxin B1, constitutes the principal milk contaminant. Stable, it persists in cheeses. Because the origin of this contamination is known, and plans of m onitoring are available, an improvement of the quality of the products is o bserved. Other mycotoxins such as deoxynivalenol, ochratoxin A, T2 toxin, z earalenone, and fumonisins, have very low or null rates of milk excretion, and thus do not constitute a strong problem. However many mycotoxins are id entified in food of the cattle, and may be responsible for accidents in bre eding, without any information being available concerning their excretion i n milk. Because these compounds may be carcinogenic, immunotoxic, poisons f or the functions of reproduction..., a level of zero contamination should b e required. Since a systematic decontamination of food is impossible, only an improvement of the quality of the raw materials is prove to guarantee th e safety of the products obtained. This approach needs on knowledge the gen eral mechanisms involved in the fungus contamination of food. It aims at pr eventing any risk for the consumer, and contributes to improve the image of the products.