الفهرس 
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Abstract
The present work studied “PREVALENCE OF MYCOTOXINS IN SOME CURD DAIRY PRODUCTS”. Therefore, one hundred and fifty samples from different cheese and yoghurt varieties (90 different cheese samples and 60 different yoghurt samples) were collected from different districts, supermarkets and groceries, in Alexandria city for monitoring the different mycotoxins production (AFM1, AFM2, Ochratoxin A, Fumonisin B1, Patulin, Deoxynivalenol and T2 toxin) in different cheese and fermented milk varieties.
The obtained results could be summarized in the following items.
1. Aflatoxin M1 (AFM1):
AFM1 was detected in 26.7, 13.3, 40, 20,13.3 and 6.7 % in examined samples of Ras, Kareish, Mish, Cheddar, Edam and Roquefort cheese samples with mean value of 0.91±0.29, 0.52±0.47, 1.08±0.25, 0.65±0.28, 0.12±0.02 and 0.081 ppb, respectively.
AFM1 was detected in 13.3, 20, 20% in examined samples of Plain, Fruit yoghurt and drinkable yoghurt with mean value of 0.43±0.32, 0.60±0.25 and 0.25±0.17, respectively. While AFM1 failed to be detected in examined Rayeb bottles.
Egyptian standards a (2010) stated that AFM1 must not more than 0.05 ppb in milk products, there were 26.7, 13.3, 40,20, 13.3, 6.7, 13.3, 20 and 20% of examined (Ras, Kareish, Mish, Cheddar, Edam and Roquefort) cheese and (Plain, Fruit and drinkable) yoghurt, respectively were above permissible limit established by Egyptian standards.
European Commission (2006) stated that AFM1 should not more than 0.25 µg/Kg in cheese and 0.05 µg/Kg in milk products, there are 20, 6.7, 26.7, 13.3, 13.3, 20 and 20% of examined (Ras, Kareish, Mish, and Cheddar) cheese and (Plain, Fruit and drinkable yoghurt, respectively were above permissible limit.
2. Aflatoxin M2 “AFM2”:
AFM2 was detected in 13.3, 6.7, 20, 6.7 and 6.7 % in examined Ras, Kareish, Mish, cheddar and Edam cheese samples with a mean value of 0.38±0.23, 0.347, 0.49±0.19, 0.210 and 0.056 ppb, respectively. Meanwhile AFM2 failed to be detected in examined Roquefort cheese samples.
AFM2 was detected in Plain and fruit yoghurt with incidence of 6.7 % in both types with a mean value of 0.068 and 0.167 ppb, respectively. Meanwhile, AFM2 failed to be detected in both drinkable yoghurt and Rayeb fermented milk.
Egyptian standards a (2010) stated that AFM2 should not more than 0.05 ppm in milk products, there are 13.3, 6.7, 20, 6.7, 6.7, 6.7 and 6.7 % of examined (Ras, Kareish, mish Cheddar and Edam) cheese, respectively as well as (Plain and Fruit) yoghurt, respectively were above the permissible limit established by Egyptian standards.
3. Ochratoxin A (OTA):
Ochratoxin A was detected in only one sample of examined Ras, Kareish and cheddar samples and in two samples in examined Mish cheese with an incidence rate of 6.7, 6.7, 6.7 and 13.3 %, respectively with a mean values of 0.829, 0.162, 0.96±0.29 and 0.725 (ppb), respectively. Meanwhile, Ochratoxin failed to be detect in examined Edam and Roquefort cheese samples.
Ochratoxin A was detected in only one sample of examined Plain and Fruit yoghurt with mean values of 0.068 and 0.524 ppb, respectively. Meanwhile, failed to be detected in fruit yoghurt “bottle” and Rayeb.
Egyptian standards b (2010) stated that Ochratoxin A should not more than 0.50 ppb, there are 6.7, 13.3, 6.7 and 6.7 % of examined Ras, Mish and cheddar cheese and Plain yoghurt, respectively were above the permissible limit which established by Egyptian standards.
4. Fumonisin B1:
Fumonisin B1 was detected only in one sample of Mish cheese with value of 48.130 ppb. Meanwhile, Fumonisin B1 failed to be detected in Ras, Kareish, cheddar, Edam and Roquefort) cheese, and (Plain yoghurt, Fruit yoghurt, drinkable yoghurt and Rayeb “bottle”).
Patulin, Deoxynivalenol and T2 toxin failed to be detected in any cheese and yoghurt varieties.