Mineral Content and Mycotoxin Level in Different Classes of Cheese Marketed in Sharkia Governorate, Egypt
Ninety (90) different local (small scale and large scale) and imported cheese samples which were consumed by different classes of consumers were collected from different markets in Sharkia, Egypt for analyzing them for mineral content and mycotoxin level. The results revealed that 9 out of 30 examined small scale cheese samples (30 %) were contaminated by ochratoxin A (OTA), the minimum was 2.0 ppb and the maximum was 5.0 ppb, while only 7/30 (23.33%) of examined large scale cheese samples were contaminated by OTA with a mean value of 1.98±0.32 ppb. On the other side imported cheese samples was contaminated by OTA by percentage of 36.67%. All the positive samples of the three types were Exceeding Egyptian regulation permissible limits (P.L.). Regarding aflatoxin M1 (AFM1) level in the examined samples the results showed that the small scale samples have the highest contamination level with AFM1 recording 56.67% (17 out of 30) with levels ranging from 32.3 to 50.2 ng/kg and all the positive samples had AFM1 levels exceeding Egyptian regulation P.L., while the lowest AFM1 contamination level present in the imported cheese samples recording 33.33 % with a mean 25.74±1.82 ng/kg. Trace and heavy metals including Pb, Cd, Hg, Cu and Zn were present in the range of Zn > Pb> Cu > Cd >Hg in small scale and imported cheese samples, while in large scale samples it was in the order of Pb > Cu > Cd >Zn >Hg. The results of this study indicate that continuous monitoring of chemical contaminant levels in different types of cheese consumed by different classes of consumers in Sharkia Governorate should be regularly done. It also shows an alarming situation with respect to cheeses produced from all classes (small scale, large scale and even imported types).
Eman Nabil Abdelfatah,
Mineral Content and Mycotoxin Level in Different Classes of Cheese Marketed in Sharkia Governorate, Egypt, International Journal of Nutrition and Food Sciences.
Vol. 4, No. 2,
2015, pp. 154-160.
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