Motawee, M., Meyer, K., Bauer, J. (2004). INCEDENCE OF AFLATOXINS M1 AND B1 IN RAW MILK AND SOME DAIRY PRODUCTS IN DAMIETTA -EGYPT.. Journal of Food and Dairy Sciences, 29(2), 725-732. doi: 10.21608/jfds.2004.239999
M. M. Motawee; K Meyer; J. Bauer. "INCEDENCE OF AFLATOXINS M1 AND B1 IN RAW MILK AND SOME DAIRY PRODUCTS IN DAMIETTA -EGYPT.". Journal of Food and Dairy Sciences, 29, 2, 2004, 725-732. doi: 10.21608/jfds.2004.239999
Motawee, M., Meyer, K., Bauer, J. (2004). 'INCEDENCE OF AFLATOXINS M1 AND B1 IN RAW MILK AND SOME DAIRY PRODUCTS IN DAMIETTA -EGYPT.', Journal of Food and Dairy Sciences, 29(2), pp. 725-732. doi: 10.21608/jfds.2004.239999
Motawee, M., Meyer, K., Bauer, J. INCEDENCE OF AFLATOXINS M1 AND B1 IN RAW MILK AND SOME DAIRY PRODUCTS IN DAMIETTA -EGYPT.. Journal of Food and Dairy Sciences, 2004; 29(2): 725-732. doi: 10.21608/jfds.2004.239999
INCEDENCE OF AFLATOXINS M1 AND B1 IN RAW MILK AND SOME DAIRY PRODUCTS IN DAMIETTA -EGYPT.
Anatoxin M, appears to be associated with the protein fraction of milk, ann hence the aflatoxin is present not only in fluid nilk but also in dairy products made from contaminated milk. Two hundred and seventy of different milk samples and some dairy products were collected from Damietta governorate in Egypt in the period extended from summer 2002 to summer 2003. the samples were analysed for the presence of AHA, and AFB,. All samples were examined in duplicates by liquid chromatography mass spectrometry Method (LCMS). 30% of buffalo's milk samples had an average of 0.22 ppb of AFM, and 40% of I:OW'S milk samples had an average of 0.25 ppb of AFtv1,. For different cheese sampl es, an average of 0.21,0.222,0.54, 0.64, 0.669, 0.76, 0.826, 1.25, 1.9, and 1.98 ppb of AFM, was detected in Feta cheese, Cheddar cl:tese, aged Domiati cheese. Requforti cheese, Processed cheese Fresh Dormati cheese, Spread cheese. Karish cheese, aged Romi cheese and Fresh Romi cheese, respectively. An aver" ge of 0.045,0.1 and 1.85 ppb of AFM; was also detected in Yoghurt, Ice cream end Mish, respectively. On the other hand, from all 20 samples of Karish cheese, Processed cheese, fresh Domiati cheese, aged Domiati cheese, fresh Romi cheese and yoghurt only 2 samples of each had an average of 0.107, 0.112, 0.061, 0.07<>, 0.416 and 0.045 ppb of AFB,. respectively, while 3 samples out 20 samples of Mish, Spread cheese, aged Romi cheese and Feta cheese had an average of 0.262, 0.03, 1.6, and 0.111 ppb respectively. The highest content of AFB, was found in Requforti cheese and Cheddar cheese; whereas ice cream, buffalo's milk and cow's milk were completely free from AFB,. Many countries have carried out these studies about the inc.idence of AFM, in milk and other dairy products in most of these, samples have been found to exceed the limit imposed by many countries. In all cases, all milk samples were below the maximum tolerated levels of AFM, in liquid milk. Unfortunately, in our country, in spite of the fact that the dairy industry has evolved" lot in the last years, as regards of production levels and technology, most dairy products being above maximum permissible limit of AFM, (0.25 ppb), except for Feta cheese, Cheddar cheese. Ice cream and Yoghurt, which were under permissible limit of AFM, (0.25 ppb). All milk samples and other dairy products were below the r-iaximurn tolerated levels of AF8, ( 5 ppb). It is quite difficult to compare the present results with those in literatures data because of the wide differences between the countries relation to feeding, animal and environmental factors, extraction and analysis procedures, and regulatory limit for aflatoxin in feeds and milk.
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