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1. 1
DETERMINATION OF AFLATOXIN M1
CONCENTRATIONS IN FULL-FAT COW’S UHT MILK
SOLD FOR CONSUMPTION IN NAJRAN-SAUDI
REGARDING ITS PUBLIC HEALTH SIGNIFICANCE*
Medhat I.M. Abdallah1
; Mohamed S. Bazalou2
and Mohamed Z. Al-Julaifi3
*
This study was supported by Deanship of Scientific Research Najran University
(Research Code No.: NU 67/11)
1
Associated Professor of Microbiology at Medical Laboratory Technology (MLT)
Program, Department of Applied Medical Science, Community College (NCC),
Najran University (NU), Najran, Kingdom of Saudi Arabia.
2
Senior of Veterinary Specialist and food Inspector at Damietta Sea' Port Lab;
Researcher (Ph.D.) in Biochemistry. Also, A Staff Member in Toxins, Hormones
and Drugs Residues Lab at Ministry of Agriculture, Riyadh, Kingdom of Saudi
Arabia.
3
Professor of Science, Molecular, Biotechnology and National Director of Project
(UTF/SAU/035/SAU) Improving Animal Disease and Vaccine Production in the
Kingdom of Saudi Arabia between Saudi Arabia and FAO. Also The General
Director of Veterinary Laboratories Department at Ministry of Agriculture, Riyadh,
Kingdom of Saudi Arabia.
ABSTRACT
This study aimed to evaluate the concentrations of aflatoxin M1 in full
fat, cow's UHT milk solid in Najran–Saudi Arabia with regard to its
public heath significance. 96 samples of different brands full fat, cow's
UHT milk were randomly punched from different supermarkets at Najran
city during the period of September 2011 to January 2012. The samples
were examined for AFM1 using the competitive enzyme-linked
immunosorbent assay (ELISA), AFM1 residues were detected in 79
samples (82.30% of total). The minimum concentration was 0.01, the
maximum concentration was 0.19 and the mean value was 0.058±0.0053
g/L-1
. Data also indicated that AFM1 residues concentrations detected
in all the positive samples were below the tolerated level of AFM1. So it
could be concluded that contamination of AFM1 in dairy products
marketed in Najran city does not appear to be serious public health
problem at the moment.
___________________________________________________________
1
Senior Researcher of Food Inspection at Damietta Sea' Port Lab, Reference Laboratory for Safety Analysis of Food from
Animal Origin, Animal Health Research Institute (AHRI), Agricultural Research Center (ARC), Giza, Egypt.
Egypt . J. of Appl. Sci., 27 (3) 2012 40-54

2. Analysis of data was performed according statistical
programmed of SPSS (1997).
RESULTS AND DISCUSSION
Data outlined in table, 1 and 2 showed the analysis of 96
samples of commercial UHT whole milk, AFM1 residues were detected
in 79 samples (82.30%) of total in different levels as showed in table,
(2) with the mean value 0.058±0.0053 g/L-1
. Whereas, all the positive
samples were below the limit permitted by SASO (1996). Moreover, 17
samples (17.70%) total of UHT whole milk samples were not contain
AFM1as recorded in table, (1).
Table, (1): Occurrence and frequency distribution of examined “UHT
milk” samples based on their AFM1 concentration (n=96):
Mean ± SEMax.Min.
Frequency
distribution of
examined samples
according to their
AFM1
concentrations
(g/L-1
)*
Positivesamples
Notdetectedsamples
Full-fat cow’s UHT
milk examined samples
> 0.20< 0.20
0.058±0.00530.190.01
00.0079.0079.0017.00Number
00.00%82.30%82.30%17.70%Percentage
*According to SASO (1996)
Table, (2): Occurrence and frequency distribution of positive examined
“UHT milk” samples based on their AFM1 concentration
(n=79):
Range of AFM1(g/L-1
) No. of positive samples Percentage*
0.01 - 0.04 24 30.38%
0.05 - 0.09 30 37.97%
0.10 - 0.14 19 24.05%
0.15 - 0.19 06 07.60%
Detected 79 100.00%
*According to 0.2 g/L-1
limit; N0. 79 x < 0.20 (100%)
A number of countries particularly developing ones, have
established acceptance levels for AFM1, from 0.05 ppb in most European
45 Egypt . J. of Appl. Sci., 27 (3) 2012

3. for Research on Cancer., Lion.
Neal, G.E.; D.L. Eaton; D.J. Judah and A. Verna (1998): Metabolism and
Sherif, S.O. (2003): Aflatoxins and child health: towards a strategy for
prevention and control., Med. J. Cairo Univ., 71 (2 Suppl., 2): 1-14.
Yaroglu, T. ; H.H. Oruc and M. Tayar (2005): Aflatoxin M1 levels in cheese
samples from some provinces of Turkey, Food Control 16: (10), pp.
883–885.
‫إم‬ ‫األفالتوكسيي‬ ‫تركيزاث‬ ‫تقدير‬1‫عاهل‬ُ‫و‬‫ال‬ ‫الدسن‬ ‫كاهل‬ ‫البقري‬ ‫الحليب‬ ‫في‬
‫ًجراى‬ ‫في‬ ‫لالستهالك‬ ‫باع‬ُ‫و‬‫ال‬ ‫الفائقت‬ ‫بالحرارة‬-‫األهوي‬ ‫بياى‬ ‫هع‬ ‫السعوديت‬‫الصحيت‬ ‫ت‬
‫عبداهلل‬ ‫محمد‬ ‫اهيم‬‫ر‬‫إب‬ ‫مدحت‬1
،‫الو‬‫ز‬‫ب‬ ‫صالح‬ ‫محمد‬2
،‫الجليفي‬ ‫ناصر‬ ‫زيد‬ ‫بن‬ ‫محمد‬3
‫اسة‬‫ر‬‫الد‬ ‫هذه‬ ‫تمت‬‫من‬ ‫بدعم‬:‫برقم‬ ‫(مسجل‬ ‫ان‬‫ر‬‫نج‬ ‫بجامعة‬ ‫العلمي‬ ‫البحث‬ ‫عمادة‬NU11/76)
1
‫ي‬ ‫تط‬‫ت‬‫ب‬ ‫ي‬ ‫تطة‬‫ت‬‫ت‬‫ب‬‫وبر‬ ‫ذ‬ ‫ي‬ ‫تط‬‫ت‬‫ب‬‫و‬ ‫ي‬ ‫تلم‬‫ت‬ ، ‫ي‬ ‫تم‬‫ت‬‫ت‬‫س‬‫ا‬ ‫تطة‬‫ت‬‫ب‬‫و‬ ‫ي‬ ‫يع‬‫ي‬‫ت‬‫ت‬‫و‬‫ذ‬ ‫ا‬ ‫ي‬ ‫تط‬‫ت‬‫ت‬‫ب‬‫ذرة‬ ‫اخ‬ ‫ت‬‫ت‬‫ة‬‫ي‬‫و‬ ‫تن‬‫ت‬‫م‬ ‫تلرن‬‫ت‬‫ت‬‫ابييلوبل‬ ‫يك‬ ‫ت‬‫ت‬‫ر‬‫ا‬ ‫م‬ ‫تذ‬‫ت‬‫س‬‫أ‬‫ة‬ ‫ت‬‫ت‬‫ت‬‫ا‬‫ارذ‬
.‫س،لدبط‬ ‫ي‬ ‫وبط‬‫ي‬، ‫ي‬ ‫يط‬ ‫اا‬ ‫ي‬ ‫ينة‬‫ي‬‫ةر‬ ‫ينة‬‫ي‬‫ةر‬ ‫ا،ط‬ ‫ر‬
2
‫تي‬‫ت‬‫ت‬‫و‬‫ذ‬ ‫ا‬ ‫ي‬ ‫حة‬‫تي‬‫ت‬‫ت‬‫ح‬‫و‬ ‫ي‬ ‫ت‬‫ت‬‫ت‬‫ب‬‫دا‬ ‫ت‬‫ت‬‫ت‬‫ة‬‫اب‬ ‫تي‬‫ت‬‫ت‬‫و‬‫ذ‬ ‫وا‬ ‫تط‬‫ت‬‫ت‬‫ب‬‫ام‬ ‫ي‬ ‫تحط‬‫ت‬‫ت‬‫ص‬ ‫تلي‬‫ت‬‫ت‬‫ح‬‫م‬ ‫تن‬‫ت‬‫ت‬‫م‬ ‫تأل‬‫ت‬‫ت‬‫ح‬ ‫لو‬ ‫ح‬‫تي‬‫ت‬‫ت‬ ‫وب‬ ‫ي‬ ‫ت‬‫ت‬‫ت‬ ‫ي‬ ‫تن‬‫ت‬‫ت‬‫م‬ ‫ألل‬ ‫أن‬ ‫ت‬‫ت‬‫ت‬‫ص‬ ‫أ‬
‫تطة‬‫ت‬‫ت‬‫ب‬ ‫ي‬‫ي‬ ‫ي‬ ‫تلأل‬‫ت‬‫ت‬‫ح‬‫و‬ ‫ي‬ ‫ت‬‫ت‬‫ت‬‫ي‬‫اي‬ ‫ينة‬‫ل‬‫ت‬‫ت‬‫ت‬‫ب‬‫ح‬ ‫ي‬ ‫تحط‬‫ت‬‫ت‬‫ص‬ ‫تلأل‬‫ت‬‫ت‬‫ح‬‫و‬ ‫تد‬‫ت‬‫ت‬‫م‬،‫ا‬ ‫يةنة‬‫ل‬‫ت‬‫ت‬‫ت‬‫ب‬‫ح‬ ‫تل‬‫ت‬‫ت‬‫ص‬‫أ‬ ‫تن‬‫ت‬‫ت‬‫ا‬ ‫تط‬‫ت‬‫ت‬‫ب‬‫ام‬ ‫ي‬ ‫تةاط‬‫ت‬‫ت‬‫س‬ ‫تل‬‫ت‬‫ت‬‫ب‬ ‫ذح‬ ‫تن‬‫ت‬‫ت‬،‫اير‬ ‫ي‬
‫ذو‬ ‫وا‬ ‫ضل‬ ‫ل‬ ‫اصية‬ ‫ةة‬ ‫رب‬ ‫ي‬.‫ض‬ ‫ب‬‫ي‬ ‫ي‬ ‫س،لدبطة‬ ‫ي‬ ‫ط‬ ‫ي‬‫ي‬ ‫ي‬ ‫ة‬‫ي‬‫ي‬ ‫ل‬ ‫دلبطة‬ ‫ي‬ ‫ب‬ ‫لور‬ ‫ع‬ ‫ميالة‬ ‫ي‬‫ل‬ ‫سالم‬ ‫ي‬ ‫ي‬
3
‫م‬ ‫أسذ‬‫لم‬ ، ‫ي‬‫بأبط‬ ‫ر‬ ‫ي‬‫حبلبط‬ ‫ي‬ ‫لرب‬‫ذيةل‬ ‫ي‬‫ل‬‫ل‬‫ةن‬ ‫تل‬ ‫ي‬ ‫ع‬‫اريل‬ ‫ي‬ ‫ادبي‬UTF/SAU/035/SAU‫يض‬‫ي‬‫ت‬‫ا‬ ‫ي‬ ‫تبن‬‫س‬‫ذح‬ )
‫ل‬ ‫تطة‬‫ت‬‫ت‬ ‫ي‬‫ي‬ ‫ي‬‫ل‬ ‫تط‬‫ت‬‫ت‬‫ب‬‫ام‬ ‫ي‬ ‫تط‬‫ت‬‫ت‬‫ا‬ ‫اة‬ ‫ت‬‫ت‬‫ت‬‫ا‬ ‫لن‬ ‫ت‬‫ت‬‫ت‬،‫ذ‬ ‫و‬ ‫ت،لدبط‬‫ت‬‫ت‬‫س‬ ‫ي‬ ‫تط‬‫ت‬‫ت‬‫ب‬‫و‬‫ي‬، ‫ي‬ ‫تط‬‫ت‬‫ت‬‫ي‬ ‫اا‬ ‫ي‬ ‫تن‬‫ت‬‫ت‬‫م‬ ‫ل‬ ‫ت‬‫ت‬‫ت‬‫ر‬ ‫ي‬ ‫ا‬ ‫ت‬‫ت‬‫ت‬‫ذ‬‫ة‬‫ا‬‫ي‬‫ل‬ ‫تط‬‫ت‬‫ت‬‫ب‬‫ية‬‫ل‬‫حب‬ ‫ي‬‫م‬ ‫ت‬‫ت‬‫ت‬، ‫ي‬ ‫تدبي‬‫ت‬‫ت‬‫ا‬ ‫ي‬
.‫ض‬ ‫ب‬‫ي‬ ‫ي‬ ‫س،لدبطة‬ ‫ي‬ ‫ط‬ ‫ي‬‫ي‬ ‫ي‬ ‫ة‬‫ي‬‫ي‬ ‫ل‬ ‫حة‬‫ي‬ ‫وب‬ ‫ي‬ ‫ي‬ ‫يع‬‫ي‬‫ذو‬ ‫ا‬
‫يسط‬‫ي‬‫د‬ ‫ي‬ ‫همه‬ ‫بع‬‫ي‬‫أر‬‫إم‬ ‫مةذليسبن‬ ‫ي‬ ‫دة‬ ‫ا‬ ‫يرد‬‫ل‬‫ذ‬ ‫ن‬ ‫يرف‬1‫اط‬ ‫س‬ ‫ي‬‫من‬‫ب‬ ‫ح‬ ‫ي‬
‫أرط‬ ‫ف‬ ‫ي‬ ‫ة‬‫ي‬‫ي‬‫ي‬‫ح‬ ‫و‬ ‫،رم‬ُ‫ا‬ ‫ي‬ ‫دسم‬ ‫ي‬ ‫ال‬ ‫ي‬ ‫ح‬‫وري‬ ‫ي‬UHT‫ين‬‫ي‬‫ةر‬ ‫ادبةط‬ ‫من‬ ‫ةسذمةك‬ ‫سلق‬ُ‫ا‬ ‫ي‬ )
‫يإل‬ ‫ذرةبط‬ ‫ديم‬ ‫سذ‬ ‫و‬ ‫ك‬ ‫لم‬ ‫س،لدبطة‬ ‫و‬‫ي‬ ‫ب‬ELISA‫ط)ة‬ ‫ذو‬‫ي‬‫ا‬ ‫ي‬ ‫ط‬ ‫اة‬ ‫ي‬ ‫ع‬ ‫با‬ ‫إة‬ ‫محي‬‫لاد‬‫ذم‬
‫سوذاوي‬ ‫ان‬ ‫ة‬‫ي‬‫فذ‬ ‫ي‬ ‫من‬ ‫يسط‬‫ي‬‫د‬ ‫ي‬ ‫ي‬‫ي‬‫إر‬2111‫بي‬ ‫بة‬ ‫ى‬ ‫إ‬ ‫م‬2112‫دد‬ ‫ى‬ ‫م‬69‫ان‬ ‫يأبط‬‫ل‬‫ر‬ ‫بةط‬
‫ب‬ ‫ح‬‫ت‬‫و‬ ‫أرط‬ ‫ف‬ ‫ي‬ ‫ة‬‫ي‬‫ي‬‫ي‬‫ح‬ ‫و‬ ‫ال‬ ،‫ا‬ ‫ي‬ ‫دسم‬ ‫ي‬ ‫ط‬ ‫ا‬ ‫ي‬ ‫ي‬ ‫يالور‬UHT‫حبأل‬ ‫ة‬‫أخ‬ ‫ةذ‬ ‫ي‬ ‫ع‬ ‫د‬‫ى‬ُ‫سم‬ ‫يرد‬‫ل‬‫ذ‬
AFM1‫من‬96% ‫بةط‬31‚22‫وبن‬ ‫ل‬‫يل‬‫ي‬‫ذذ‬ ‫يع‬ ‫وذييب‬ )0.01-0.19‫ذية‬ ‫يل‬ ‫يم‬‫ي‬‫ابييلر‬
‫ة‬‫ي‬‫اد‬ ‫لواذلس‬0.058±0.0053‫ذية‬ ‫يل‬ ‫يم‬‫ي‬‫ابييلر‬‫ى‬‫ي‬ ‫أ‬ ‫حبط‬ ‫ة‬ ‫لان‬‫ع‬ ‫اسذلب‬ ‫أن‬ ‫ذوبن‬
‫ت‬‫و‬ ‫لأل‬ ‫ذ‬ ‫ي‬AFM1‫ا،رم‬ ‫ي‬ ‫ب‬ ‫ح‬ ‫ي‬ ‫ع‬ ‫بة‬ ‫من‬UHT‫اصى‬ ‫ي‬ ‫حد‬ ‫ي‬ ‫ل‬ ‫ذذر‬ ‫ال‬‫ل‬ ‫فضط‬ ‫اة‬ )
‫ي‬ ‫الحد‬ ‫ي‬ ‫ذرببس‬ ‫ي‬ ‫هبأط‬ ‫ان‬ ‫وه‬ ‫ل‬‫اسال‬ ‫ي‬‫ي‬ ‫صحط‬ ‫ى‬ ‫ة‬‫ي‬‫ل‬ ‫ذريل‬ ‫ال‬ ‫ن‬ ‫ذ‬ ‫لو‬ ‫س،لدبطة‬‫ك‬ ‫اسذم‬
‫و‬ ‫ين‬‫ي‬‫ةر‬ ‫ادبةط‬ ‫من‬‫س،لدبطة‬‫لذأثبي‬ ‫ة‬‫ي‬‫ل‬ ‫لادى‬ ‫صحبط‬ ‫ي‬ ‫هابط‬ ‫ي‬‫ل‬ ‫أخ‬ ‫ةذ‬ ‫ي‬ ‫ارط‬ ‫اة‬ ‫ذم‬ ‫لاد‬ ‫همي‬
Egypt . J. of Appl. Sci., 27 (3) 2012 52
Egypt . J. of Appl. Sci., 27 (3) 2012 54

4. ‫يدة‬ ‫ةسذ‬‫ل‬
‫ين‬‫ي‬‫ةر‬ ‫ا،ط‬ ‫ر‬–‫س،لدبط‬ ‫ي‬
http://www.nu.edu.sa://
‫ابط‬ ، ‫ي‬ ‫لبط‬ ‫ح‬ ‫ي‬ ‫أل‬
https://www.nu.edu.sa/web/sci
entific-researches/arabic-
language-department