Table 1.
Occurrence and levels of AFM1 in milk and milk products in Bangladesh.
| Samples | N | Positive Samples, n (%) |
Mean ± SD (ng/L) |
Median (Range) (ng/L) |
Above 50 ng/L n (%) |
|---|---|---|---|---|---|
| Raw milk | 105 | 75 (71.4) | 41.1 ± 43.4 a | 23.5 (5.0–198.7) | 25 (23.8) |
| Pasteurized milk | 15 | 15 (100) | 106.0 ± 58.5 b | 115.7 (17.2–187.7) | 11 (73.3) |
| UHT milk | 15 | 15 (100) | 73.0 ± 42.0 c | 74.0 (12.2–146.9) | 11 (73.3) |
| Milk powder | 5 | 4 (80) | 6.6 ± 0.5 | 6.7 (5.9–7.0) | 0 |
| Yogurt | 5 | 5 (100) | 16.9 ± 13.6 | 12.1 (8.3–41.1) | 0 |
| Total | 145 | 114 (78.6) | 51.5 ± 50.4 | 27.9 (5.0–198.7) | 47 (32.4) |
Only positive samples (≥LOD; 5 ng/L) were considered during mean and median calculation. a When raw milk is compared to milk powder (p < 0.001), b when pasteurized milk is compared to raw milk (p < 0.01), yogurt, and milk powder (p < 0.001), c when UHT milk is compared to yogurt (p < 0.01) and milk powder (p < 0.001). p-values were obtained from one-way ANOVA.