Detection and investigation of aflatoxin B1 and ochratoxin in fast food stores and some food products consumed by children and students.

The current study aimed to detect aflatoxin B1 marking ochratoxin in fast foods and some products eaten by students in schools as well as children, where 120 random samples were collected from different foods represented by hamburger (20) samples, falafel (20) samples, appetizers (20) samples Biscuits (20) samples, chips (20) samples, and canned juices (20) samples. The results of the study showed that the percentage of samples contamination (80% and 75%) with aflatoxin B1 and ochratoxin, respectively, were distributed as follows chips (100% and 100%), burgers (80% and 85%), juices (75% and 80%), appetizers (60% and 70%), biscuits (65% and 55%), falafel (75% and 85%). And the highest concentration of poison (12 And 13) μg/kg in hamburgers, followed by (10 and 12) μg/kg in falafel, then (9 and 10) μg/kg in juices, (7.5 and 8) μg/kg in chips, and (6 and 7.5)) What μg/kg in appetizers and (4 and 3) μg/kg in biscuits. Several studies have confirmed that human exposure to aflatoxins leads to serious diseases such as liver cancer, swelling of the reproductive organs, abortion, bleeding and general weakness with malformations of the skeleton, as well as its toxic effects on animals such as decreased productivity and increased infection with viral and bacterial diseases as a result of weakening or destroying the immune system. Ochratoxin, A is generated by a wide variety of Aspergillus species, including Penicillium verrucosum and Aspergillus alliaceus, Aspergillus auricomus, Aspergillus carbonarius, As-pergillus. [ABSTRACT FROM AUTHOR]