کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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6394424 | 1330464 | 2011 | 5 صفحه PDF | دانلود رایگان |

In this study a screening survey was undertaken to determine the presence and levels of aflatoxin M1 (AFM1) in locally produced dairy products. For this purpose, a total of 138 dairy samples (milk and yogurt) were analyzed to quantify AFM1 levels in these products. Results obtained showed that AFM1 was found in 40.62% and 32.81% of milk and yogurt samples respectively. The range of contamination levels varied between lower and higher than European regulation limit. Lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) used in the Lebanese traditional industry were screened for their ability to reduce the level of AFM1. Due to the lack in data on the natural occurrence of AFM1 in Lebanese dairy products, the aim of this work was to report some information and to state these products according to EC regulations
Journal: Food Control - Volume 22, Issue 10, October 2011, Pages 1695-1699