Aflatoxin residues in some dairy products with special reference to Aflatoxin M1

Abstract: Ninety random samples of dairy products , 15 each of raw milk , butter , cream , as well as processed cheddar and Egyptian Romano ( ER ) cheese from different retail outlets for detection and determination of Aflatoxins ( B1 ,B2, G1, G2 , M1 and M2 ) the obtained data cleared that the lowest percentages of Afs contamination were observed in cream 3 ( 20 %) AFB1 . processed and Egyptian Romano cheese , 2 ( 13.33%) AFB2 . ER cheese 1 ( 6.67%) AFG1 cheddar and ER cheese 1 ( 6.67% ) AFG 2 , butter and cream 3 ( 20%) AFM1 and processed and cheddar cheese 1 ( 6.67%) AFM2 while the highest percentages were detected in cheddar cheese 9 ( 60%) . 3 (20% ) ,2 ( 13.33%) for AFB1 B2 . G1 respectively , but AFM 1 in 7 ( 46.67%) ER cheese , with different estimated levels .
The public health important and suggestive measures to prevent contamination of dairy products were discussed
Publication year 2006
Pages 37-52
Availability location مكتبة معهد بحوث صحة الحيوان
Availability number
Organization Name
City القاهرة
serial title مجلة المؤتمر العلمى السنوى الحادى والعشرون للجمعية المصرية لعلوم السميات
Author(s) from ARC
Agris Categories Veterinary science and hygiene - General aspects
AGROVOC
TERMS		 Aflatoxins. Milk products. Residues.
Proposed Agrovoc Aflatoxin M1;
Publication Type Conference/Workshop
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