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 | ||||
|
Statistics Article View: 93 PDF Download: 109 |
||||
