Incidence of aflatoxins B₁ and M₁ in raw milk and some cheeses [electronic resource].

Includes references.

A total of 150 random samples of market raw cows milk, hard cheese, and processed cheese (50 each) were collected from different groceries and supermarkets at Mansoura city, and investigated for the presence of aflatoxins B₁ and/or M₁ as well as the thermostability of both toxins against laboratory pasteurization of contaminated milk samples at 63°C for 30 min. One hundred and twenty one (80.66%) of 150 samples were contaminated with af- latoxin(s), 35 (23.33%) samples were polluted with AFB 1 alone, 33 (22.00%) samples had AFM 1 alone, and 53(35.33%) samples contained AFB 1 and AFM 1. Of all examined samples, 35(70%) milk, 45 (90%) hard cheese, and 41(82%) processed cheese samples were contaminated with aflatoxin (s). The averages of AFB 1 and AFM 1 levels were 1.06±0.23 and 1.16±0.20ug/L of milk, 7.54±1.46 and 3.88±0.90 ug/kg of hard cheese, and 13.11±2.70 and 14.06±2.36 ug/kg of processed cheese samples, respectively. All contaminated cheese samples contained AFB ₁and/ or AFM ₁ by levels more than both Egyptian and FDA limits (nil and 0.5 ug/kg for each toxin), while 20 (40%) and 21 (42%) of aflatoxin contaminated raw milk samples harboured toxin quantities higher than FDA limits for AFB ₁ and AFM ₁ consecutively (0.5 ug/ Lfor each toxin).

Summary in Arabic.

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