MYCOLOGICAL CONTAMINATION OF SOME MEAT ADDITIVES
Mansour, N., Darwish, A., Eldaly, E. (1937). MYCOLOGICAL CONTAMINATION OF SOME MEAT ADDITIVES. EKB Journal Management System, 37(1), 25-32. doi: 10.21608/vmjg.1937.368314
N Mansour; A Darwish; E Eldaly. "MYCOLOGICAL CONTAMINATION OF SOME MEAT ADDITIVES". EKB Journal Management System, 37, 1, 1937, 25-32. doi: 10.21608/vmjg.1937.368314
Mansour, N., Darwish, A., Eldaly, E. (1937). 'MYCOLOGICAL CONTAMINATION OF SOME MEAT ADDITIVES', EKB Journal Management System, 37(1), pp. 25-32. doi: 10.21608/vmjg.1937.368314
Mansour, N., Darwish, A., Eldaly, E. MYCOLOGICAL CONTAMINATION OF SOME MEAT ADDITIVES. EKB Journal Management System, 1937; 37(1): 25-32. doi: 10.21608/vmjg.1937.368314

MYCOLOGICAL CONTAMINATION OF SOME MEAT ADDITIVES

Veterinary Medical Journal (Giza)
Volume 37, Issue 1, January 1989, Page 25-32  XML PDF (3.79 MB)
Document Type: Original Article
DOI: 10.21608/vmjg.1937.368314
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Authors
N Mansour* 1, 2; A Darwish1, 2; E Eldaly3
1Food Hygiene Department, Faculty of Veterinary Medicine
2Cairo University
3Food Hygiene Department, Faculty of Veterinary Medicine, Zagazig University
Abstract
A total 75 samples of some selected meat additives including 14 types and casings used in meat production
were mycologically examined. Five samples of each of the following were examined: black pepper, cummin, capsicum, mixture (of the three), cinnamon, fanugreek, coriander, nonmeat protein (soyaprotein), milk powder, starch, rice, common salt, onion. 1831 moulds were isolat d. eedee ong casings. 633 (34.57%) Penicillium, 572 (31.20%) Aspergillus, 633 (34.57%) Cladosporium, 96 (5.24%) Rhizopus, 50 (2.73%) Verticillium, 45 (2.45%) Scopulariopsis, 25 (1.37%) Absidia, 11 (0.60%) Mucor, 8 (0.44%) Alternaria, 5 (0.27%) Fusarium, 4 (0.23%) Thamnidium. It is evident from obtained results that the incidence of moulds was 29.66%, 4.21%, 5.77%, 3.00%, 0.60%, 1.53%, 7.97%, 7.81%,8.36%, 11.03%, 1.80%, and 2.24% for black Pepper, cummin, capsicum, mixture,cinnamon, fenugreek, coriander, Soya-protein, milk powder, starch, rice, common salt, onion, garlic, and casings respectively. 
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