Detection of Mold and Aflatoxin B1 in Mayonnaise Product from Egyptian Markets by HPLC

Abstract

Egyptian consumers' demand and preference for sauces like mayonnaise have increased lately. The processing and packaging techniques of such products may safeguard the consumer from bacterial hazards, although mold and/or mycotoxins are still expected hazards in such products.Therefore, the current investigation is intended to determine the incidence of mold and aflatoxin B1 in commercial mayonnaise sold in Egyptian markets.A total of thirty mayonnaise samples were arbitrarily gathered from Cairo and Giza governorates in order to determine the presence of mold using cultivation techniques and AFB1 using a low-cost high-recovery fluorescence detector (FLD) in combination with an easy-to-use, highly specific and specially developed High-Pressure Liquid Chromatography (HPLC) assay that adhered to green chemistry principles.About 53.33% of the examined samples were positive for AFB1, while mold couldn’t be detected in any of the examined samples. It was also discovered that 43.33% of AFB1 in total samples was below the maximum permitted threshold. Therefore, more attention is required from the authorities for continuous examination of such products that are present in the market for the incidence of chemical contamination with aflatoxin.

Keywords

• aflatoxin b1
• chemical hazard
• mayonnaise
• mold