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Determination of aflatoxin M1 level in milk and some dairy products [electronic resource].

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Ibrahim, Doaa Kh

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Language: English Summary language: Arabic Description: p.151-163Other title:

تقدير مستوى الأفلاتوكسين M1 فى اللبن وبعض المنتجات اللبنية [Added title page title]

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Zagazig journal of agricultural research, 2016 v. 43 (1) [electronic resource].

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In: Zagazig Journal of Agricultural Research 2016.v.43(1)Summary: The present study was carried out in the laboratory of agricultural microbiology Department, faculty of agriculture, Zagazig University, Egypt, in summer and winter seasons 2013 and 2014. In order to study the aflatoxin M1 (AFM1) contamination in milk, kareish cheese and yoghurt. AFMI was detected in raw milk in only 10 out of 12 samples (83.3%) in each season. Winter season had higher AFMI concentration than summer season with the mean values of 311.8 and 207.0 ng/1, respectively. AFMI was detected in all samples ofkareish cheese (24 samples) in summer as well as in winter season. Winter season had higher AFMI concentration than summer season with average values of 651.36 and 527.40 ng/kg, respectively. The present results observed that 83.33% of cheese sample examined exceeding the limits ofEU (50 ng/kg), and (70.83%) of cheese samples examineq exceeding the limits of codex (500 nglkg) in both summer and winter seasons. In yoghurt, the AFMI did not detect in 3 out of 12 samples of yoghurt tested. In summer season the positive samples ranged from 31.46 to 66.05 ng/kg with average of 39.13 ng/kg. AFMI did not detect in only one out of 12 samples tested in winter season. Also, the positive samples ranged from 56.6 to 84.14 nglkg with an average of 64.68 ng/kg. Cheese had a higher concentration of AFMI than both raw milk and yoghurt. Key words: Aflatoxin M1, raw milk, milk product, heating, probiotic bacteria.

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The present study was carried out in the laboratory of agricultural microbiology Department, faculty of agriculture, Zagazig University, Egypt, in summer and winter seasons 2013 and 2014. In order to study the aflatoxin M1 (AFM1) contamination in milk, kareish cheese and yoghurt. AFMI was detected in raw milk in only 10 out of 12 samples (83.3%) in each season. Winter season had higher AFMI concentration than summer season with the mean values of 311.8 and 207.0 ng/1, respectively. AFMI was detected in all samples ofkareish cheese (24 samples) in summer as well as in winter season. Winter season had higher AFMI concentration than summer season with average values of 651.36 and 527.40 ng/kg, respectively. The present results observed that 83.33% of cheese sample examined exceeding the limits ofEU (50 ng/kg), and (70.83%) of cheese samples examineq exceeding the limits of codex (500 nglkg) in both summer and winter seasons. In yoghurt, the AFMI did not detect in 3 out of 12 samples of yoghurt tested. In summer season the positive samples ranged from 31.46 to 66.05 ng/kg with average of 39.13 ng/kg. AFMI did not detect in only one out of 12 samples tested in winter season. Also, the positive samples ranged from 56.6 to 84.14 nglkg with an average of 64.68 ng/kg. Cheese had a higher concentration of AFMI than both raw milk and yoghurt. Key words: Aflatoxin M1, raw milk, milk product, heating, probiotic bacteria.

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