OCCURRENCE OF AFLATOXIN-PRODUCING MOULDS IN CHEESE | ||
| Assiut Veterinary Medical Journal | ||
| Article 13, Volume 40.2, Issue 80, January 1999, Pages 177-186 PDF (3.16 M) | ||
| Document Type: Research article | ||
| DOI: 10.21608/avmj.1999.182335 | ||
| Authors | ||
| E.H. Abdel-Hakiem; O.H.R. El-Kosi | ||
| Dept. of Food Hygiene and Control Fac. of Vet. Med., Suez Canal Univ. | ||
| Abstract | ||
| A total of 120 cheese samples of 4 different types (30 samples each) collected randomly from different localities in Ismaillia Governorate were mycologically investigated. The average mould counts were 3.9x10, 5.1x10, 7.2x104 and 2.3x102 cfu/g as estimated from the examined samples of Kareish, Damietta, Ras and processed cheese, respectively. Species belonging to the genera Aspergillus and Penicillium comprised the majority of mould isolates from all the 4 types of cheeses. The mycotoxigenicity of the isolated 24 strains of A. flavus and 15 strains of A. parasiticus was examined by a fluorescence technique (UV), and by thin-layer chromatography (TLC). By fluorescence technique, 15 and 8 strains of A. flavus and A. parasiticus, respectively, exhibited illumination under UV light, while only 11 and 6 isolates, respectively, gave positive results on using TLC, all of which from the illuminating group. | ||
| Keywords | ||
| Key words: Moulds; Cheese; Aflatoxins | ||
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