Prevalence of aflatoxins M1 and M2 in some curd dairy products

Abstract EN

-Aflatoxins are toxic and carcinogenic metabolites produced by a variety of fungi, frequently found in dairy products, thus posing a significant impact on human health especially children.

Therefore, the objective of this study to investigate the incidence of AFM1 and AFM2 in some curd dairy products using HPLC.

A total 150 samples (90 cheese varieties and 60 fermented milk products varieties) collected from different supermarkets and groceries, in Alexandria city.

The obtained results revealed that highest incidence of AFM1 in cheese varieties was detected in Mish cheese (40%) followed by Ras cheese (26.7%), while the highest incidence of AFM1 in fermented milk products was observed in Fruit and Stirred yoghurt with incidence of 20% in both type and failed to detected in sterilized Rayeb milk.

Regarding, AFM2 the highest incidence was observed in Mish cheese (20%) followed by Ras cheese (13.3%) and failed to detect in Roquefort cheese, meanwhile, AFM2 only detected in one sample of Balady plain and Fruit yoghurt and failed to detected in stirred and sterilized Rayeb.

Comparing the positive samples with Egyptian Standard, all positive cheese samples exceeding permissible limit.

In addition, all positive fermented milk exceeding permissible limit except one sample of stirred yoghurt.

In conclusion, widespread presence of AFM1 in dairy products were considered to be possible hazards for public health especially children therefore; continuous monitoring of AFM1 level in commonly marketed dairy products in Alexandria markets should be regularly done.