Determination of Aflatoxin M1 and Ochratoxin A in Milk and Dairy Products in Supermarkets Located in Mansoura City, Egypt

Younis, Gamal; Ibrahim, Dina; Awad, Amal; Bardisy, Mohamed Makin El

doi:10.14737/journal.aavs/2016/4.2.114.121

Cited by 22 publications

(20 citation statements)

References 23 publications

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“…In fact, the short maturing time of these products is insufficient for the growth of contaminating moulds [ 22 ]. In the cited study [ 77 ], the finding of a high percentage of contaminated milk samples among those analysed (70% of fresh milk and 80% of powdered milk) and the absence of OTA-producing moulds on the surface of cheeses in 35% of the cheese products examined could support the above statement.…”

Section: Discussionmentioning

confidence: 75%

“…A study carried out in Egypt by Younis et al [ 77 ] examined the presence of OTA in 40 dairy products equally divided among row milk, milk power, Roomy cheese (hard cheese) and Kariesh cheese (soft cheese). The results showed that 80% of the samples were contaminated at concentrations ranging from 0.34 to 13 µg/kg (mean 5.134 ± 1.822 µg/kg).…”

Section: Discussionmentioning

confidence: 99%

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Occurrence of Ochratoxin A in Different Types of Cheese Offered for Sale in Italy

Altafini

Roncada

Guerrini

et al. 2021

Toxins

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The detection of Ochratoxin A (OTA) in the milk of ruminants occurs infrequently and at low levels, but its occurrence may be higher in dairy products such as cheese. The aim of this study was to investigate the presence of OTA in cheeses purchased in the metropolitan city of Bologna (Italy) and the surrounding area. For the analysis, a LC-MS/MS method with a limit of quantification (LOQ) of 1 µg/kg was used. OTA was detected in seven out of 51 samples of grated hard cheese (concentration range 1.3–22.4 µg/kg), while it was not found in the 33 cheeses of other types which were also analysed. These data show a low risk of OTA contamination for almost all types of cheese analysed. To improve the safety of cheese marketed in grated form, more regulations on cheese rind, which is the part most susceptible to OTA-producing moulds, should be implemented or, alternatively, producers should consider not using the rind as row material for grated cheese. It would be interesting to continue these investigations particularly on grated hard cheeses to have more data to update the risk assessment of OTA in cheese, as also suggested by EFSA in its 2020 scientific opinion on OTA.

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Section: Discussionmentioning

confidence: 75%

Section: Discussionmentioning

confidence: 99%

Occurrence of Ochratoxin A in Different Types of Cheese Offered for Sale in Italy

Altafini

Roncada

Guerrini

et al. 2021

Toxins

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“…Fungal contamination of raw milk and cheese occur as a result of wide distribution of fungal spores in un sanitized environment which lead to milk and cheese contamination during their production, transportation, manufacturing and storage. Also fungal contamination may be resulted from contaminated air, bad environment in some factories as, uncontrolled sterilization, use of low quality milk, unhygienic utensils ,equipment ,workers , clothes or recontamination after pasteurization, transportation or storage (Younis et al, 2016). Raw milk and cheese are generally considered an ideal growth medium for many fungal species, because of providing all important nutrients and conditions for fungal growth (Gulbe and Valdovska 2014).…”

Section: Resultsmentioning

confidence: 99%

Diversity of some food born fungi associated with raw milk and some cheese in Egypt

Tawab

El-Diasty²,

Abo-Hamdah³

et al. 2020

Benha Veterinary Medical Journal

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Contamination of milk and cheese with different types of fungi would constitute a public health hazard. These fungi may cause mycotoxicosis in human and/or spoilage of these products. This study aimed to the isolation and identification of mould and yeast in raw milk and some cheese. Sixty samples were collected from Giza Governorate, Egypt including; 20 raw milk, 20 processed cheese and 20 soft white cheese. The results reported that, overall incidence rate of moulds in processed cheese, soft white cheese and raw milk were; 18/20 (90%), 6/20 (30%) and 16/20 (80 %), respectively, while the mean mould counts were 1.3×10 3 ± 1.8×10² cfu/g,6.7×10 3 ± 2.6×10 3 cfu/g and 5.9×10 3 ± 1.3×10 3 cfu/m, respectively. The isolated mould species from these samples were Aspergillus spp., Penicillium spp., Eupenicillium spp.,Phoma spp., Geotrichum spp.and Fusarium spp. Meanwhile, the yeast contamination was detected in soft white cheese and raw milk samples with incidence rate of 10/20 (50%) and 16/20 (80%), respectively, while not detected in processed cheese samples. The most predominant yeast species isolated from soft white cheese and raw milk samples were Debaryomyces hansenii, Pichia anomala, Sacharomyces cervisioe, Candida tropicalis, Candida pseudotropicalis, Torulopsis and Rhodotorula. In conclusion, the presence of high incidence of fungi in raw milk and cheese samples would lead to a public health hazards and/or economic losses due to spoilage of these products, therefore, strict hygienic conditions are required.

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“…El-kest et al (2015) found that all of the 20 samples of kareish cheese collected from Cairo were contaminated with AFM1 and the average concentration was 140.8 -528 ppb [36]. In Mansura Governorate, Egypt Younis et al (2016) evaluated the AFM1 in kareish cheese and observed that 60 % of samples contained the toxin at a concentration of 0.088 ± 0.024 ppb [37]. El-Sherief (2000) examined 15 soft cheese samples and found that AFM1contaminate (80%) with the range level of contamination (3.40-13.75 mg/Kg) [33].…”

Section: Aflatoxins Contaminating Kareish and Soft Cheesementioning

confidence: 99%

Mycological and Mycotoxins Analysis of Kareish and Soft Cheese in Assiut, Egypt

Moharram¹,

Haleem²,

Refaie³

2018

AJMR

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During the present study 80 samples of kareish (semi-soft cheese with 20% fats) and soft cheese (40 % fats) were collected Assiut City during June to December 2015. The fungal content of these samples was evaluated using Dichloran Rose Bengal Chloramphenicol (DRBC) and Yeast Extract Malt extract (YM) agar media. The fungal count per sample ranged from 7 colonies/g in soft cheese to 44800 colonies/g in kareish cheese. the total number of fungal species in kareish cheese was slightly lower on DRBC than on YM (24 and 29 species respectively). The number of fungal species per sample fluctuated between 1-8 species with the highest being recovered from kareish cheese. Aspergillus was the most prevalent genus contaminating 45-85 % of the samples with the highest being recovered from Kareish Cheese. Penicillium came next contaminating 20-47.5% of samples with white soft cheese being the most affected product. Candida, Clavispora, Klyveromyces and Pichia contaminated 2.5-65 % of samples and the highest incidence was that of Clavispora in kareish cheese. Aspergillus niger, A. fumigatus, A. flavus, Penicillium chrysogenum, P. aurantiogriseum and P. brevicompactum were the commonest species in cheese samples. Some yeast fungi were identified by sequencing of rRNA gene. Among the 19 species of yeasts Candida tropicalis, Clavispora lusitaniae, Pichia kudriavzevii, Pichia membranifaciens and kluyveromyces lactis were the most common. Testing the natural occurrence of aflatoxins revealed that AFM1 contaminated 55% and 50 % of kareish and soft cheese respectively whereas AFM2 was found only in 10 % of kareish cheese samples.

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Determination of Aflatoxin M1 and Ochratoxin A in Milk and Dairy Products in Supermarkets Located in Mansoura City, Egypt

Cited by 22 publications

References 23 publications

Occurrence of Ochratoxin A in Different Types of Cheese Offered for Sale in Italy

Occurrence of Ochratoxin A in Different Types of Cheese Offered for Sale in Italy

Diversity of some food born fungi associated with raw milk and some cheese in Egypt

Mycological and Mycotoxins Analysis of Kareish and Soft Cheese in Assiut, Egypt

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