No abstract

Advances in Animal and Veterinary Sciences INtroductIoNN owadays, there is an interest in providing healthy foods with a prolonged shelf life for human being. Food spoilage fungi considered a big problem in the dairy industry, especially cheese manufacturing, this adaptation capacity may be due to the ability of fungi to utilize many substrates including lactose, organic acids, proteins, and milk fat that are present in milk and its products. Moreover, these fungi are acidotolerant, xerotolerant, and/or psychrotolerant, and to some extent can tolerate chemical preservatives, which are sometimes added to increase the product shelf-life (Prado et al., 2015).Aspergillus species, particularly A. fumigatus spores, are spreading within the air and pose a high risk of exposure for the dairy products along the production and ripening steps, or comes from the original milk as it causes mastitis in animal and can withdraw with milk. This fungus not only causes spoilage to dairy food during storage but also is able to produce thermogenic mycotoxins with genotoxic, cytotoxic, immunosuppressive and apoptotic effects for