Comprehensive Review on the Occurrence of Aflatoxin M1 in Milk, Prevalent Health Issues Associated With It, and Innovative Strategies for Mitigation of Aflatoxin M1 in Processed Milk

Aflatoxins (AFs) are known to be cancer causing substances recognized within milk along with the milk goods. Studies reported that AFs exhibit a significant degree of resistance to high‐temperature processes such as pasteurization as well as ultra‐high temperature (UHT) treatment, indicating that these thermal methods are insufficient for their complete elimination. For decades, food safety and security have been critical priorities on both national and international levels, emphasizing the importance of preventive measures to avoid food contamination. The contamination of milk and dairy products with AFs poses severe health risks, including liver cancer, kidney damage, cardiac complications, and, in extreme cases, sudden death. Therefore, detecting and reducing AF concentrations in milk and related products is essential for safeguarding public health. Advanced analytical methods such as thin‐layer chromatography (TLC), high‐performance liquid chromatography (HPLC), mass spectrometry (MS), and enzyme‐linked immunosorbent assay (ELISA) are widely employed for the detection of AFs in milk and dairy products. Strategies to reduce AF contamination include physical, chemical, and biological approaches. Physical methods such as thermal deactivation, ultraviolet (UV) light exposure, ionizing radiation, and solvent extraction are commonly applied to decrease AF levels.