Mycotoxins are of toxicological relevance and consequently important contaminants in food
and feed. The most common mycotoxins with the highest toxicity are the aflatoxins (AFs) …

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 …

The occurrence of AFM1 was investigated in 150 cow's, 10 goat's, 5 donkey's, 10 breasts
milk and 1 infant formula samples. Analyses were done using Enzyme Linked …

Aflatoxins are natural toxicants produced mainly by species of the Aspergillus genus, which
contaminate virtually all feeds and foods. Apart from their deleterious health effects on …

This study was conducted as a screening survey to determine the occurrence of aflatoxin M1
(AFM1) in 225 commercial liquid milk samples composed of pasteurized milk (116 samples) …

In the present study, 298 dairy product samples consisting of pasteurized milk (91 samples),
yoghurt (68 samples), white cheese (72 samples), butter (31 samples) and ice cream (36 …

Total 221 samples of milk and milk products were collected during winter (November 2011–
February 2012) and 212 samples were collected during summer (May–August 2012) from …

The composition and occurrence of aflatoxin M1 (AFM1) were investigated in 60 samples of
cow's raw milk samples from Razavi Khorasan Province of Iran. Only percentages of milk …

The present study was carried out with the objectives to determine the occurrence of
aflatoxin M1 (AFM1) in raw milk and identification of associated risk factors from three …

Fumonisin B 1 incidence: 2/25, conc. range: 460 μg*/kg, 7,400 μg**/kg, sample year:
unknown, country: Italy 376,* stem,** crown (2/4 sa co-contaminated with FB 1 and FB 2) …