Biology Department, Faculty of Science, King Abdul Aziz University, Saudi Arabia.
Food Chem Toxicol. 2010 Nov;48(11):3031-4. doi: 10.1016/j.fct.2010.05.016. Epub 2010 May 22.
Different local and exported white cheese samples were collected from different markets in Jeddah during September 2008. Trace and heavy metals including Pb, Zn, Mn, Cu, Fe and Cd were analyzed using atomic absorption spectrometry. The concentration of the tested metals was in the range, Fe(++)>Zn(+++)>Mn(++)>Pb(++)>Cu(++)>Cd(++). The mean concentration of 7.63, 7.19, 0.5, 0.47, 0.16 and 0.14 μg/g was recorded for Fe, Zn, Mn, Pb, Cu and Cd, respectively. The concentration of iron ranged from 3.5 to 11.9 μg/g, zinc from 3.4 to 10.5, manganese from 0.12 to 1.0, lead from 0.14 to 1.14, and copper from 0.09 to 0.22. Yeasts and fungi were counted on Sabouraud and Potato Dextrose media and incubation was carried out at 25°C for 7 and 5 days, respectively. Yeast count and fungi count of cheese were ranged from 0.1 to 0.44CFU/g and from 0.123 to 1.11 CFU/g, respectively. Three out of 20 samples of cheese were contaminated with toxigenic fungi with 5% contamination level. Aflatoxin G1 was recorded in three samples using immunoadsorbent column chromatography with a range from 7 to 13 ppm.
2008 年 9 月，从吉达的不同市场收集了不同的本地和出口白奶酪样品。使用原子吸收光谱法分析了痕量和重金属，包括 Pb、Zn、Mn、Cu、Fe 和 Cd。测试金属的浓度范围为 Fe(++)>Zn(+++)>Mn(++)>Pb(++)>Cu(++)>Cd(++). 记录到 Fe、Zn、Mn、Pb、Cu 和 Cd 的平均浓度分别为 7.63、7.19、0.5、0.47、0.16 和 0.14μg/g。铁的浓度范围为 3.5 至 11.9μg/g，锌为 3.4 至 10.5μg/g，锰为 0.12 至 1.0μg/g，铅为 0.14 至 1.14μg/g，铜为 0.09 至 0.22μg/g。在萨布罗和马铃薯葡萄糖培养基上计数酵母和真菌，并分别在 25°C 下培养 7 天和 5 天。奶酪中的酵母计数和真菌计数范围为 0.1 至 0.44CFU/g 和 0.123 至 1.11CFU/g。20 个奶酪样品中有 3 个受到产毒真菌的污染，污染水平为 5%。使用免疫吸附柱色谱法在三个样品中记录到黄曲霉毒素 G1，范围为 7 至 13ppm。
