Aflatoxins represent a global public health and economic concern as they are responsible
for significant adverse health and economic issues affecting consumers and farmers …

Disease outbreaks due to the consumption of contaminated food and feedstuff are a
recurring problem worldwide. The major factor contributing to contamination are …

Aflatoxins are cancerogenic compounds produced predominantly by certain strains of the
Aspergillus genus. The ideal solution for minimization of health risk that aflatoxins pose is …

This paper critically reviews data from the literature since 1980 on the occurrence of
aflatoxin M 1 (AFM 1) in human and animal milk, infant formula, dried milk, cheese, and …

Probiotics and lactic acid bacteria (LAB) are widely used in food fermentation and
preservation. This study was carried out to assess the potential of five strains of LAB and …

While the science of yogurt is nearly as old as the origin of mankind, there have been rapid
changes in yogurt development since the turn of the 19th century, fueled by continuing …

Plain and carrot yoghurt were prepared in the laboratory scale production from cow's milk
obtained from Fayoum district, Egypt. Carrot yoghurt was prepared by blending milk with 5 …

Aflatoxin M 1 is an important mycotoxin mostly found in milk and dairy products. The main
objective of this work was to study the effects of probiotic strains, a probiotic inoculated …

Yoghurt from cow's milk artificially contaminated with aflatoxin M1 (AFM1) at levels of 0.050
and 0.100 g l-1 was fermented to reach pHs 4.0 and 4.6. Yoghurt fermented to pH 4.6 was …

The association of kefir microbiota was observed by electron microscopic examination.
Scanning electron microscopic (SEM) observations revealed that kefir grain surface is very …