Determination of aflatoxin M1 in milk and white cheese – sold in Damascus markets Using HPLC


Abstract in English

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 Aflatoxin 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.

References used

Anonymous. C. 2002. Communication about Determined Maximum Levels of Some Contaminants in Foods. Türkish Food Codex Regulation, No:63, Agricultural Ministry, Ankara, Türkey
Bhat, R. V and S. Vasanthi. 2003. Mycotoxin food safety risks in developing countries. In: Food safety in food security and food trade. Food, Agriculture and Environment . Focus 10 Vision, 2020, P: 1-2
Creppy, E. 2002. regulation and toxic effects of mycotoxins in Europe. Toxicology Letters, 127: 19-28

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