Mycological quality of processed fishes in Kafrelshiekh governorate with special reference to Aspergillus flavus virulent factors | ||||
| Benha Veterinary Medical Journal | ||||
| Volume 48, Issue 1, April 2025, Page 62-65 PDF (390.94 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2025.337856.1894 | ||||
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| Authors | ||||
rehab Abd el-latif  1; ِAmani Salem1; Engi Fawzy Elbahi2
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| 1Food Hygiene and Control Department, Faculty of Veterinary Medicine, Benha University, Egypt | ||||
| 22Food Hygiene Department, Animal Health Research Institute – Kafrelshiekh Lab, ARC, Egypt | ||||
| Abstract | ||||
| This study aimed to determine the prevalence of Aspergillus flavus in some processed fishes with reference to its virulence factors genetically. For this purpose, sixty random samples of processed canned fish products (tuna and sardine), salted fish products (feseikh and sardine), smoked fish products (packed and non-packed renga) "10 of each" which were obtained from different markets in Kafrelshiekh Governorate. Collected samples were exposed to mycological examination to determine the incidence of A. flavus according to standard method, followed by molecular identification of aflatoxigenic isolates. Results revealed isolation of A. flavus from 20%, 10%, 10%, 20% and 10% of the examined feseikh, salted non-canned sardine, unpacked renga, canned tuna, and canned sardine, respectively; while, it was not detected in packed renga. Molecular identification of aflatoxigenic A. flavus isolates based on their content of omtA, nor-1 and ver-1 genes revealed that omtA and nor-1 genes were positively detected in all of the examined isolates (100%); whereas, ver-1 gene was detected in only 42.86% of the examined isolates. These results concluded that packed renga has a lower fungal contamination without isolation of A. flavus and subsequently it is safer than unpacked renga, feseikh, unpacked salted sardine, canned tuna and canned sardine. Moreover, using of high-quality raw materials, application of high standard hygienic conditions during processing and proper storage conditions are essential for safer processed fish products. | ||||
| Keywords | ||||
| Aflatoxin; Aspergillus flavus; Canning; Packing; Processed fish products | ||||
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