The Effect of Lactobacillus rhamnosus on AFM1 Detoxification in Ice Cream

This study investigates the effectiveness of Lactobacillus rhamnosus in the detoxification of AFM1 contamination. Experiments conducted on two groups of ice cream samples measured an average AFM1 level of 0.0308 µg/kg in the control group and 0.0258 µg/kg in the group with L. rhamnosus added. The results indicate that L. rhamnosus significantly reduced AFM1 levels (46%) and was thus effective in the detoxification of AFM1. Our statistical results were found to be significant (p<0.05). These findings highlight the potential of L. rhamnosus to reduce AFM1 contamination in ice cream products, making a significant contribution to food safety. Controlling mycotoxins in food products is critical for protecting consumer health and enhancing food safety.