Detection of Aflatoxins and Ochratoxin A Residues in Meat Products with Amelioration by Probiotics | ||||
| Zagazig Veterinary Journal | ||||
| Article 9, Volume 47, Issue 2, June 2019, Page 213-221 PDF (458.14 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zvjz.2019.11633.1035 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Mohamed Karmi 
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| Department of Food Hygiene, Faculty of Veterinary Medicine, Aswan University, 81528 Aswan, Egypt | ||||
| Abstract | ||||
| A total of 125 samples of basterma, burger, luncheon, minced meat and kofta (25 / each) were collected from meat markets in Aswan to study the presence of aflatoxins and ochratoxin A using competitive direct enzyme linked immunosorbent assay (CD-ELISA) technique. Moreover, the role of probiotics in residues' detoxification was carried out. The detection rates of aflatoxins versus ochratoxin A residues in the examined basterma, luncheon and minced meat samples were (80% Vs 92%), (92% Vs 80%) and (76% Vs 72%) respectively. The detection rate for both toxins was the same in burger (96%) and kofta (88%) samples. It was found that Lactobacillus acidophilus could reduce the aflatoxins and ochratoxin A in experimentally spiked burger to 0.12 µg/Kg (97.2%), 0.57 µg/Kg (61%), respectively, while Saccharomyces serevisae could reduce the aflatoxins in spiked burger to 0.17 µg/Kg (96%) and ochratoxin A to 0.43 µg/Kg (71.1%). It could be concluded that meat products represent a potential source of aflatoxins and ochratoxin A for consumers and probiotics significantly decrease the aflatoxins and ochratoxin A in meat products. Monitoring of meat products for mycotoxins and use of preventive compounds should be practiced. | ||||
| Keywords | ||||
| Aflatoxins; Ochratoxin A; meat products; Detoxification; probiotics | ||||
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