Aflatoxins are toxic and carcinogenic metabolites produced by a variety of fungi, frequently found in dairy products, thus posing a significant impact on human health especially children. Therefore, the objective of this study to investigate the incidence of AFM1 and AFM2 in some curd dairy products using HPLC. A total 150 samples (90 cheese varieties samples and 60 fermented milk products varieties) collected from different supermarkets and groceries, in Alexandria city. The obtained results revealed that highest incidence of AFM1 in cheese varieties was detected in Mish cheese (40%) followed by Ras cheese (26.7%), while the highest incidence of AFM1 in fermented milk products was observed in Fruit yoghurt and Zabado at incidence 20% in both type and failed to detect in Rayeb milk. Regarding, AFM2 the highest incidence was observed in Mish cheese (20%) followed by Ras cheese (13.3%) and failed to detect in Roquefort cheese, meanwhile, AFM2 only detected in one sample of Balady and Fruit yoghurt and failed to detect in Zabado and Rayeb milk. The positive samples for AFM1 compared with Egyptian Standard and found that all positive cheese samples exceeding permissible limit except one samples of kareish cheese. In addition, all positive fermented milk exceeding permissible limit except one sample of Zabado. In conclusion, widespread presence of AFM1 in dairy products were considered to be possible hazards for public health especially children therefore; continuous monitoring of AFM1 level in commonly marketed dairy products in Alexandria markets should be regularly done.
Key words: Cheese, Fermented products, AFM1, AFM2, HPLC
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