Mycological evaluation of some dairy products served to student hostel with special reference to Aflatoxin M1 residue

Abstract EN

Cheeses and yoghurt are essential component in daily meals in Student hostels, Egypt.

These products could be contaminated with yeasts and moulds during processing, handling, transportation and storage especially with lack of hygiene leading to serious health problems and mycotoxins production.

Therefore, objectives of this study were to evaluate dairy products distributed in student hostels mycologically for incidence, isolation and identification of yeast and mould species, in addition, determination the level of AFM1 in these dairy products.

A total 150 samples (50 processed cheese, 50 feta cheese and 50 plain yoghurt samples) collected from student hostel in the faculty of veterinary Medicine.

The obtained results revealed that highest yeast incidence 40% as well as the highest mean 5.6 ×104 ± 1.6×104 cfu/g were detected in yoghurt samples also, the highest mould incidence 28% were detected in the same yoghurt samples .

All cheese samples including processed and soft cheese were free from AFM1 while only two yoghurt samples were contaminated with AFM1 but in acceptable limit according to legal EU and Egyptian standards limits.

According to these values, the study considered the students in Faculty of Veterinary Medicine are in safe side away from aflatoxicosis