DETECTION OF MYCOTOXINS IN RAW MILK, TRADITIONAL YOGURT AND BUTTERMILK IN MOROCCO BY ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY COUPLED TO HIGH RESOLUTION MASS SPECTROMETRY (UPLC/HRMS)
LAHKAK, F., TAHA, E., NASSIK, S. (2025). DETECTION OF MYCOTOXINS IN RAW MILK, TRADITIONAL YOGURT AND BUTTERMILK IN MOROCCO BY ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY COUPLED TO HIGH RESOLUTION MASS SPECTROMETRY (UPLC/HRMS). EKB Journal Management System, 71(184), 635-642. doi: 10.21608/avmj.2025.312211.1344
FATIMA EZZAHRA LAHKAK; EL KAMLI TAHA; SAÂDIA NASSIK. "DETECTION OF MYCOTOXINS IN RAW MILK, TRADITIONAL YOGURT AND BUTTERMILK IN MOROCCO BY ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY COUPLED TO HIGH RESOLUTION MASS SPECTROMETRY (UPLC/HRMS)". EKB Journal Management System, 71, 184, 2025, 635-642. doi: 10.21608/avmj.2025.312211.1344
LAHKAK, F., TAHA, E., NASSIK, S. (2025). 'DETECTION OF MYCOTOXINS IN RAW MILK, TRADITIONAL YOGURT AND BUTTERMILK IN MOROCCO BY ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY COUPLED TO HIGH RESOLUTION MASS SPECTROMETRY (UPLC/HRMS)', EKB Journal Management System, 71(184), pp. 635-642. doi: 10.21608/avmj.2025.312211.1344
LAHKAK, F., TAHA, E., NASSIK, S. DETECTION OF MYCOTOXINS IN RAW MILK, TRADITIONAL YOGURT AND BUTTERMILK IN MOROCCO BY ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY COUPLED TO HIGH RESOLUTION MASS SPECTROMETRY (UPLC/HRMS). EKB Journal Management System, 2025; 71(184): 635-642. doi: 10.21608/avmj.2025.312211.1344

DETECTION OF MYCOTOXINS IN RAW MILK, TRADITIONAL YOGURT AND BUTTERMILK IN MOROCCO BY ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY COUPLED TO HIGH RESOLUTION MASS SPECTROMETRY (UPLC/HRMS)

Assiut Veterinary Medical Journal
Volume 71, Issue 184, January 2025, Page 635-642  XML PDF (509.45 K)
Document Type: Research article
DOI: 10.21608/avmj.2025.312211.1344
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Authors
FATIMA EZZAHRA LAHKAK1; EL KAMLI TAHA email 2; SAÂDIA NASSIK3
1Department of Veterinary Biological and Pharmaceutical Sciences, Hassan II Institute of Agronomy and Veterinary Medicine, Rabat – Morocco
2Anti-doping Control Laboratory, Hassan II Agronomic and Veterinary Institute, Rabat, Morocco.
3Department of Veterinary Pathology and Public Health, Hassan II Hassan II Institute of Agronomy and Veterinary Medicine
Abstract
Given the unavoidable presence of mycotoxins in agricultural products and their potential harm to humans and animals, it is crucial to detect and remove them from the food supply. Mycotoxins are toxic compounds produced by certain fungi, posing serious risks to food safety and health. Dairy products like raw milk, traditional yogurt, and buttermilk are especially prone to contamination due to their production and storage conditions. This summary examines the frequency, types, and effects of mycotoxin contamination in these dairy items. In this research, 60 samples of raw milk, traditional yogurt, and buttermilk (20 each) were collected from traditional dairies in the Temara region of Morocco. These samples were analyzed for mycotoxins using high-resolution mass spectrometry coupled with liquid chromatography (LC-HRMS). The findings revealed that 76% of raw milk samples were contaminated with AFM1, with additional contaminants including AFB1 (41%), AFB2 (24%), AFG1 (13%), AFG2 (9%), OTA (18%), and ZEA (16%). Traditional yogurt samples showed levels of contamination, with AFM1 at 75%, AFB1 (68%), AFB2 (42%), AFG1 (35%), AFG2 (14%), OTA (13%), and ZEA (12%). Buttermilk samples had contamination rates higher than yogurt, with AFM1 (83%), AFB1 (27%), AFB2 (53%), AFG1 (59%), AFG2 (18%), OTA (24%), and ZEA (22%).
Keywords
Mycotoxins; raw milk; traditional yogurt; buttermilk; UPLC/HRMS
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