Review on the Effect of Aflatoxin on the Safety and Quality of Milk Production in Dairy Farms of Ethiopia

Aflatoxins are a group of highly toxic and carcinogenic secondary metabolites predominantly produced by the fungi <i>Aspergillus flavus</i>, <i>Aspergillus parasiticus</i>, and occasionally <i>Aspergillus nomius</i>. These fungi proliferate under warm, humid and tropical conditions, making certain regions, including Ethiopia, particularly susceptible to aflatoxin contamination. Factors such as fluctuating climatic conditions, traditional post-harvest handling and inadequate feed storage systems exacerbate the risk of contamination. When lactating cows consume aflatoxin-contaminated feed, primarily containing Aflatoxin B<sub>1</sub> (AFB<sub>1</sub>), it is metabolized in the liver into Aflatoxin M<sub>1</sub> (AFM<sub>1</sub>), which is subsequently excreted in milk. This metabolite is heat stable and can persist even after standard milk processing methods such as pasteurization or ultrahigh temperature (UHT) treatment, posing serious food safety concerns. AFM<sub>1</sub>-contaminated milk is particularly hazardous to vulnerable populations, including infants, young children and pregnant women, as it can impair growth, compromise immunity and increases the risk of liver cancer over prolonged exposure. Effective mitigation strategies require a multifaceted approach. These include adopting proper feed management techniques, such as drying crops to safe moisture levels, using hygienic and elevated storage facilities, employing bio control methods to reduce fungal growth and routinely monitoring aflatoxin levels in both feed and milk. Awareness campaigns and farmer training programs are also critical to encourage compliance with best practices. In Ethiopia, strengthening regulatory frameworks and implementing systematic surveillance of aflatoxins in dairy production can significantly reduce public health risks, enhance milk safety and support the sustainable development of the dairy sector.