Ninety-nine randomized samples of milk and white cheeses were collected
from five districts in Damascus city during 2012-2013 to determinef Aflatoxin
M1 using High Performance Liquid Chromatography (HPLC). The procedure
for determination of Aflato
xin M1 was changed according to local
circumnutates which gave sensitive and accurate results during 5.9 minute with
r= 0.99. The average recovery was 83.88% for milk and 102.15% for cheeses
samples, respectively.
Eighty randomly sampled shanklish products were collected from different
areas in Syria with average weight of 400 g for each sample during the year of
2003 to 2004. The samples were tested for total microflora (Fungi, yeasts and
bacteria) and dia
gnosed for aflatoxigenic fungi which produce Aflatoxin B1and
analyzed to determine moisture, salt content and acidity.
Ten isolates of fungi-producing amylase were isolated from six different
sources (different kinds of soils - air-spoilage bread) on malt extract agar
(MEA) and potato dextrose agar (PDA). Four isolates were identified in
Museum of Natural History
Paris- France and six isolates were identified in the
College of Agriculture, Damascus University.
The ability of fungal isolates for secretion aflatoxins B1, B2 and G1 was
detected by thin layer chromatography technique and the quantity of toxins
was determined by using electronic scanner in Syrian Atomic Agency by
comparison with similar standard toxins.
