PREVALENCE OF MYCOLOGICAL CONTAMINATION OF FRESH AND CHILLED RABBIT’S MEAT AND LIVER WITH SPECIAL REFERENCE TO MYCOTOXIGENIC STRAINS
El-SHAFEI, H., HASSANEEN, N., YOUSSEF, D. (2017). PREVALENCE OF MYCOLOGICAL CONTAMINATION OF FRESH AND CHILLED RABBIT’S MEAT AND LIVER WITH SPECIAL REFERENCE TO MYCOTOXIGENIC STRAINS. EKB Journal Management System, 95(4), 1891-1905. doi: 10.21608/ejar.2017.151863
HOWAYDA M. El-SHAFEI; NERMEEN H. HASSANEEN; DALIA Y. YOUSSEF. "PREVALENCE OF MYCOLOGICAL CONTAMINATION OF FRESH AND CHILLED RABBIT’S MEAT AND LIVER WITH SPECIAL REFERENCE TO MYCOTOXIGENIC STRAINS". EKB Journal Management System, 95, 4, 2017, 1891-1905. doi: 10.21608/ejar.2017.151863
El-SHAFEI, H., HASSANEEN, N., YOUSSEF, D. (2017). 'PREVALENCE OF MYCOLOGICAL CONTAMINATION OF FRESH AND CHILLED RABBIT’S MEAT AND LIVER WITH SPECIAL REFERENCE TO MYCOTOXIGENIC STRAINS', EKB Journal Management System, 95(4), pp. 1891-1905. doi: 10.21608/ejar.2017.151863
El-SHAFEI, H., HASSANEEN, N., YOUSSEF, D. PREVALENCE OF MYCOLOGICAL CONTAMINATION OF FRESH AND CHILLED RABBIT’S MEAT AND LIVER WITH SPECIAL REFERENCE TO MYCOTOXIGENIC STRAINS. EKB Journal Management System, 2017; 95(4): 1891-1905. doi: 10.21608/ejar.2017.151863

PREVALENCE OF MYCOLOGICAL CONTAMINATION OF FRESH AND CHILLED RABBIT’S MEAT AND LIVER WITH SPECIAL REFERENCE TO MYCOTOXIGENIC STRAINS

Egyptian Journal of Agricultural Research
Article 25, Volume 95, Issue 4, December 2017, Page 1891-1905  XML PDF (611.43 K)
Document Type: Original Article
DOI: 10.21608/ejar.2017.151863
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Authors
HOWAYDA M. El-SHAFEI1; NERMEEN H. HASSANEEN2; DALIA Y. YOUSSEF2
1Mycology Dept. Animal Health Research Institute (AHRI), Dokki, ARC. Giza, Egypt.
2Food Hygiene Dept., Animal Health Research Institute (AHRI), Dokki, ARC. Giza, Egypt.
Abstract
at present, there is an increasing interest in public health due to the consumption of healthy and nutritious food that contains high protein, low cholesterol and fat. A total of 75 samples (50 carcasses of fresh rabbits with their livers and 25 carcasses of chilled rabbits) were purchased from various poultry shops and supermarkets in Giza governorate. Samples were tested for fungal contamination, detection of mycotoxin-producing strains, aflatoxin residues and comparing the obtained results by using both thin layer chromatography (TLC) and enzyme linked immunosorbent assay (ELISA). Seven genera of moulds and three genera of yeasts were isolated from the examined samples. The most isolated mould species were Aspergillus followed by Penicillium, Scopulariopsis, Mucor, Rhizopus, Cladosporium and Geotrichum. On the other hand, the most isolated yeast species were Candida followed by Rhodotorula and Saccharomycess. One isolate of the tested Aspergillus flavus obtained from both fresh rabbit carcass and its liver was an aflatoxin-producing strain. As well as extracted chilled rabbit meats did not contain any aflatoxin residues. The economic importance of the current findings and the importance of public health, as well as the application of proposed precautions to mitigate risks and reduce microbial contamination and ensure food safety for human health were discussed.
Keywords
Moulds; yeasts; rabbit’s meat; rabbit’s liver; chilled rabbit’s meat; mycotoxigenic strains; aflatoxin residues; TLC; ELISA
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