STUDIES OF FUNGAL AND APLATOXINS CONTAMINATION OF MEAT,MEAT PRODUCTS AND FOOD ADINTIVES
M, H., EL-FAR, F., M, E., AZIZ, N. (1992). STUDIES OF FUNGAL AND APLATOXINS CONTAMINATION OF MEAT,MEAT PRODUCTS AND FOOD ADINTIVES. EKB Journal Management System, 40(2), 31-36. doi: 10.21608/vmjg.1992.371910
HEGAZLS M; FERTAL EL-FAR; EDREIS M; N AZIZ. "STUDIES OF FUNGAL AND APLATOXINS CONTAMINATION OF MEAT,MEAT PRODUCTS AND FOOD ADINTIVES". EKB Journal Management System, 40, 2, 1992, 31-36. doi: 10.21608/vmjg.1992.371910
M, H., EL-FAR, F., M, E., AZIZ, N. (1992). 'STUDIES OF FUNGAL AND APLATOXINS CONTAMINATION OF MEAT,MEAT PRODUCTS AND FOOD ADINTIVES', EKB Journal Management System, 40(2), pp. 31-36. doi: 10.21608/vmjg.1992.371910
M, H., EL-FAR, F., M, E., AZIZ, N. STUDIES OF FUNGAL AND APLATOXINS CONTAMINATION OF MEAT,MEAT PRODUCTS AND FOOD ADINTIVES. EKB Journal Management System, 1992; 40(2): 31-36. doi: 10.21608/vmjg.1992.371910

STUDIES OF FUNGAL AND APLATOXINS CONTAMINATION OF MEAT,MEAT PRODUCTS AND FOOD ADINTIVES

Veterinary Medical Journal (Giza)
Volume 40, Issue 2, April 1992, Page 31-36  XML PDF (1.74 MB)
Document Type: Original Article
DOI: 10.21608/vmjg.1992.371910
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Authors
HEGAZLS M* 1; FERTAL EL-FAR2; EDREIS M2; N AZIZ3
1Animal Health Research Institute, Dokki Giza.
2Fac Vet. Med.,Moshtohor,Zagazig Univ. ,Banha branch.
3Narional Center for Radiation Research Technology , Nasr City Cairo
Abstract
A survey was carried out to obtain data on the occurrence of aflatoxins and aflatoxigenic mold contamination of meat and meat products as well as some food additives used in meat industry.
The results revealed that all samples had fungal contamination (100%). The most common isolated fungal flora was: Aspergillus, Penicillium, Mucor, Trichosporon, Scopulariopsis, Cryptococcus, Rhodotorula and Candida. In all instances, Asperpillus flavus was the predominant one with the exception of frozen and canned meats.
Aflatoxins were detected in 175% of 80 samples of meat and meat products at a level below 5 ug/kg. Also, 51.25% of 80 food additive samples were positive for aflatoxin B1, with a maximum level of 300 ug/kg. Furthermore, 50 isolates of A. flavus were checked for toxicity of the examined isolates 66% were positive for aflatoxins The contamination of meat products as sausages, minced meat and beef burger with aflatoxins and aflatoxigenic moulds may be due to the addition of spices and other additives to fresh meat.
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