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Abstract
Aflatoxins are carcinogenic compounds produced predominantly by certain strains of the aspergillus spp. Aflatoxin M1 (AFM1), a carcinogenic metabolite in milk and milk products resulting from aflatoxin B1ingesion by dairy animals. is considered a potential long lasting biohazard. This metabolite is relatively stable during milk pasteurization and storage as well as during the preparation of various dairy products. In this study, 30 samples from raw as well as pasteurized milk and 20 samples from different dairy products (processed, kariesh, mozzarella, akawi and roumy cheese and yoghurt) were randomly obtained from great Cairo district’ markets, samples were tested for mould contamination, toxigenicity of isolated aspergillusflavusstrains, AFMl contamination using ELISA technique as well as ability of some dairy strains of lactic acid bacteria to reduce the risk of aflatoxin Ml. The obtained data pointed out the percentage of mould contamination in different examined samples. Aspergillus species were the most prevalent in the examined samples followed by Penicillium species. Screening of isolated strains of aspergillusflavusfor aflatoxin production by culturing on coconut medium revealed that only one (11.1%) out of 9 isolates of aspergillus flavus produced aflatoxin