Estimation Of Aflatoxin Residues In Some Meat Products | ||||
| Zagazig Veterinary Journal | ||||
| Article 2, Volume 41, Issue 1, March 2013, Page 9-13 PDF (2.04 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zvjz.2013.94452 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Wafaa F Ahmed1; Manal El Mesallamy2; Nahed El Mokhtar3 | ||||
| 1Food Hygiene Dept., Animal Health Institute, Egypt | ||||
| 2Microbiology Dept Zagazig Provincial Lab., Animal Health Institute, Egypt | ||||
| 3Mycology Dept. Animal Health Institute, Egypt | ||||
| Abstract | ||||
| A total of 90 samples of sausage, luncheon, and burger of beef origin (30 from each) were collected from ZagazigCity markets for detection the total aflatoxin residues. The obtained results revealed that the mean levels of the total aflatoxin residues were 2.46 + 0.660, 2.50 + 0.554 and 1.80 + 0.369 ppb in the examined sausage, luncheon, and burger samples respectively. The total aflatoxin levels exceeded the European permissible limits (4 ppb) in 4 (13.33%), 3 (10%) and 2 (6.66%) of the examined sausage, luncheon and burger samples respectively. Meanwhile, only 2 (6.66%) and 1 (3.33%) of the sausage and luncheon samples respectively contained total aflatoxin residues in levels above the Egyptian standard (2003) permissible limits (10 ppb). The frequency distributions of the total aflatoxin residues within the different meat product samples indicated relatively wide range of aflatoxin distribution in sausage and luncheon samples in comparing with those in burger. Upon the probable sources of aflatoxin residues, the hygienic storage of animal feed, animal feed ingredients and meat products are highly recommended to avoid fungal infection and subsequently mycotoxin residues. Furthermore, the choice of the good quality meat, spices and food additives are also recommended. | ||||
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