الفهرس 
Foodborne illnessOnly 14 pages are availabe for public view
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Abstract
Milk has an outstanding nutritional quality but is also an excellent medium for bacterial growth and an important source of bacterial infection when consumed without pasteurization. br The wide spread of distribution of milk products makes consequences of contamination with food poisoning bacteria more serious. br Milk and milk products are considered an excellent media for the growth of many microorganisms including Salmonella, E. coli, S. aures and others. br Another major problem is the contamination of milk with aflatoxin which received greater attention than any other mycotoxins because of their demonstrated potent carcinogenic effect in susceptible laboratory animals and their acute toxicological effects in humans. br AFM1 is powerful tasteless, odorless and colorless mycotoxin secreatd in milk of lactating cows when are fed with contaminated food with aflatoxin B1 which is converted to aflatoxin M1 and reach a peak level within 2 days after ingestion of the contaminated source and will be disappear -#102;-#114;-#111;-#109; cows’ milk within 4-5 days after withdrawal of the contaminated source. br The aim of this study is to assess the bacteriological quality of raw milk consumption and its aflatoxin M1 contamination in Shibin El Koom and Albagor two major cities and also -#102;-#114;-#111;-#109; three villages in Menoufiya.