Mycological aspects of ostrich meat products with special reference to toxigenic moulds | ||||
| Veterinary Medical Journal (Giza) | ||||
| Volume 58, Issue 2, April 2010, Page 219-234 PDF (5.41 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/vmjg.2010.368193 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Shabana E* ; Sultan Hanaa | ||||
| Animal health Research Institute, Agricultural Research Center, Giza - Egypt | ||||
| Abstract | ||||
| Ostrich luncheon meat and frankfurter samples were produced locally in Egypt, and relatively highly contaminated by both moulds and yeasts and aflatoxin residues. The most frequently encountered fungi from the tested samples were yeasts genera(Candida, Rhodotorula, Torulopsis, Cryptococcus and Trichosporon Jand moulds genera (Aspergillus, Penicillium and Cladosporium) less common were (Sacchromyces and Pichia) and (Fusarium and Mucor) Neither A.flavus not A. Parasiticus were aflatoxin producer .Three ostrich meat product samples out of 30 analyzed were positive for aflatoxin Bl and G1 while all samples were negative for aflatoxin B2 and G2. Aflatoxin B1 was detected only in two and one samples out of 15 analyzed from each of ostrich luncheon meat and frankfurter respectively. The highest detectable level, 4.80 ppb, was recorded in luncheon meat sample and the least detectable level, 2.78 ppb was recorded in frankfurter sample. Aflatoxin G1 at a concentration of 2.60 ppb was detected in only one sample while aflatoxin B1 contaminated two samples of ostrich luncheon meat; this sample also had the highest level of aflatoxin B1. The hazardous potential of such contamination will be discussed. | ||||
| Keywords | ||||
| ostrich luncheon meat; frankfurter; mould; yeast; aflatoxin residues | ||||
|
Statistics Article View: 89 PDF Download: 43 |
||||
