OCCURRENCE OF AFLATOXIN-PRODUCING MOULDS IN CHEESE | ||||
Assiut Veterinary Medical Journal | ||||
Article 13, Volume 40.2, Issue 80, January 1999, Page 177-186 PDF (3.16 MB) | ||||
Document Type: Research article | ||||
DOI: 10.21608/avmj.1999.182335 | ||||
View on SCiNiTO | ||||
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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