Anatoxin M, appears to be associated with the protein fraction of milk, ann
hence the aflatoxin is present not only in fluid nilk but also in dairy products made
from contaminated milk. Two hundred and seventy of different milk samples and some
dairy products were collected from Damietta governorate in Egypt in the period
extended from summer 2002 to summer 2003. the samples were analysed for the
presence of AHA, and AFB,. All samples were examined in duplicates by liquid
chromatography mass spectrometry Method (LCMS). 30% of buffalo's milk samples
had an average of 0.22 ppb of AFM, and 40% of I:OW'S milk samples had an average
of 0.25 ppb of AFtv1,. For different cheese sampl es, an average of 0.21,0.222,0.54,
0.64, 0.669, 0.76, 0.826, 1.25, 1.9, and 1.98 ppb of AFM, was detected in Feta
cheese, Cheddar cl:tese, aged Domiati cheese. Requforti cheese, Processed
cheese Fresh Dormati cheese, Spread cheese. Karish cheese, aged Romi cheese
and Fresh Romi cheese, respectively. An aver" ge of 0.045,0.1 and 1.85 ppb of
AFM; was also detected in Yoghurt, Ice cream end Mish, respectively. On the other
hand, from all 20 samples of Karish cheese, Processed cheese, fresh Domiati
cheese, aged Domiati cheese, fresh Romi cheese and yoghurt only 2 samples of each
had an average of 0.107, 0.112, 0.061, 0.07<>, 0.416 and 0.045 ppb of AFB,.
respectively, while 3 samples out 20 samples of Mish, Spread cheese, aged Romi
cheese and Feta cheese had an average of 0.262, 0.03, 1.6, and 0.111 ppb
respectively. The highest content of AFB, was found in Requforti cheese and Cheddar
cheese; whereas ice cream, buffalo's milk and cow's milk were completely free from
AFB,. Many countries have carried out these studies about the inc.idence of AFM, in
milk and other dairy products in most of these, samples have been found to exceed
the limit imposed by many countries. In all cases, all milk samples were below the
maximum tolerated levels of AFM, in liquid milk. Unfortunately, in our country, in spite
of the fact that the dairy industry has evolved" lot in the last years, as regards of
production levels and technology, most dairy products being above maximum
permissible limit of AFM, (0.25 ppb), except for Feta cheese, Cheddar cheese. Ice
cream and Yoghurt, which were under permissible limit of AFM, (0.25 ppb). All milk
samples and other dairy products were below the r-iaximurn tolerated levels of AF8, (
5 ppb). It is quite difficult to compare the present results with those in literatures data
because of the wide differences between the countries relation to feeding, animal and
environmental factors, extraction and analysis procedures, and regulatory limit for
aflatoxin in feeds and milk.