Detection and investigation of mycotoxins in some types of local and imported cheeses in the local markets of Baghdad Province | ||||
| Microbes and Infectious Diseases | ||||
| Articles in Press, Accepted Manuscript, Available Online from 02 September 2025 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/mid.2025.407511.3051 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Hamid W. Al-Badri  1; Azhar j. Al-Mosowy* 1; Sahar Ghazi Imran* 2
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| 1Department of Food Sciences, College of Agriculture and Engineering Sciences., University of Baghdad, Iraq | ||||
| 2Scientific Research Commission/ Environment Water and Renewable Energy Technology Research Center, Baghdad, Iraq | ||||
| Abstract | ||||
| Background: Aflatoxins is a serious health threat, especially since they are classified as carcinogenic by the World Health Organization and have a direct impact on the liver and immune system. Aims :This study was applied to detect the Mycotoxins in some types of cheese sold in Baghdad markets using high-performance liquid chromatography (HPLC). Methodology: The study included 13 samples of soft and matured cheeses, both local and imported, they were randomly collected from markets in different areas of Baghdad (Abu Ghraib, Al-Yusufiyah, Bab Al-Muadham - Al-Shawaka, Al-Taji, Al-Shaab, Al-Sadriya, Al-Yarmouk and Al-Karada) and the concentrations of aflatoxins B1 and G1 were determined. Results: The results showed that all samples contained varying levels of toxins, most of which exceeded the permissible global limits. The highest concentration of toxin B1 was found in imported Parmesan cheese (2908.6 ng/g), followed by a Local white cheese 4 (2878.2 ng/g). The fungi producing these toxins were also isolated and identified. Results confirmed that all isolates were Aspergillus parasiticus using both morphological and molecular PCR techniques. Conclusions: These results support the need to strengthen cheese control in the local market and improve storage and handling conditions. | ||||
| Keywords | ||||
| Keywords: aflatoxins; hplc; pcr; aspergillus parasiticus | ||||
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