ASPERGILLUS FLAVUS AND AFLATOXINS RESIDUES IN LUNCHEON MEAT | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 9, Volume 33.2, Issue 66, July 1995, Page 114-118 PDF (1.3 MB) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.1995.184220 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Z.M. ZAKY; M.A. ISMAIL; R.S. REFAIE | ||||
| Abstract | ||||
| Fifty representative luncheon-samples were collected from Assiut markets obtained from the most two luncheons producing companies in Egypt represented by (A and B) along period of ten months from January to October 1994. Aflatoxigenic mold (Aspergillus flavus) was isolated, identified and counted. Samples were analyzed also for detection of aflatoxins B1,B2, G1,G2,M1 and M2 residues. The results of mycological examination revealed that, 76 and 84% of luncheon smples were found to be contaminated by Aspergillus flavus, in company A and B respectively on dicloran agar at 25°C. Results of aflatoxin analyses revealed that, about 14% of the samples were positive for aflatoxins B1 or B1 and G1 while all samples were negative for aflatoxins B2, G2,My and M2. The highest detectable levels were 11.1 ppb aflatoxin B1 and 3:2 ppb G1. The hazardous effects of these natural pollutants were discussed. | ||||
| Keywords | ||||
| Aspergillus flavus; aflatoxin residues residues; luncheon mear | ||||
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