Mycological Assessment of Marketed Duck Meat in El-Kaliobia Governorate Markets | ||||
| Benha Veterinary Medical Journal | ||||
| Article 14, Volume 37, Issue 1, September 2019, Page 69-72 PDF (881.24 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2019.17864.1108 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Amira Mahdy  1; Amany Salem2; Marionette Zaghloul3
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| 1Faculty of Veterinary Medicine, Benha University | ||||
| 2Food Hyg. Dep., Fac. of Vet. Med., Benha Univ | ||||
| 3Food Hygiene Dept., Animal Health Research Institute, Benha branch | ||||
| Abstract | ||||
| This study was conducted to evaluate the mycological contamination of duck carcasses, and its hazards on public health. A total of two hundred meat samples of duck meat were taken from chilled and frozen breast and thigh (100 of each) that were collected from supermarkets in El- Kaliobia governorate for mycological examination. The mean values of yeast and mold count of the examined chilled samples were 3.1×102 ±0.02×10 (cfu/g) and 5.5 ×102 ±0.4×10 (cfu/g) in breast and thigh, respectively. Also, those frozen samples had mean values of 3.0×102 ±0.3×10 (cfu/g) and 6.0×102± 0.4×10 (cfu/g) for breast and thigh, respectively. PCR ampilication was resulted in (3) toxigenic strains of A.flavus, A.fumigatus and A.niger were isolated from examined samples. Aflatoxin residues were detected in breast and thigh of 0.26 and 0.33 ng/g. Thus, strict hygienic precautions during processing of duck products should be adopted to reduce mold contamination and mycotoxin production . | ||||
| Keywords | ||||
| Fungi; mold; yeast duck; mycotoxin; aflatoxin | ||||
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