Mycotoxin residues in some fish products.

Document Type : Original Article

Authors

Food Control Dept. Faculty of Veterinary Medicine, Benha University

Abstract

Abstract
A grand of 90 random samples represented by smoked herring, canned sardines and frozen fish fillets (30 of each) were collected during their validity period from different areas in Menoufia Governorate to evaluate their mycotoxins quality. It was found that the average values of aflatoxin B1/kg in the examined fish products samples were 51.63 ±4.82µg/kg for smoked herring, 33.14±2.98µg/kg for canned sardine and 19.76 ±2.21µg/kg for frozen fish fillets.
The mean values of aflatoxin B2/kg in the examined fish product samples were 37.29±3.75µg/kg for smoked herring, 20.81±3.02µg/kg for canned sardine and 14.57±1.90µg/kg for frozen fish fillets. The average value of aflatoxin G1/kg was 25.06 ±3.18µg/kg for smoked herring, 14.42±1.96µg/kg for canned sardine and 9.65±1.32µg/kg for frozen fish fillets. The average values of aflatoxin G2/kg in the examined fish products samples were 16.22±1.39µg/kg for smoked herring, 11.29±0.92µg/kg for canned sardine and 4.46±0.53µg/kg for frozen fish fillets. Whereas, the mean values of Ochratoxin A/kg were 6.52±0.74µg/kg in the examined smoked herring samples, 5.60±0.61µg/kg in the examined samples of canned sardine and 3.24±0.39µg/kg in frozen fish fillets. Moreover, it was found that aflatoxin B1 was the predominant mycotoxin that detected in the examined fish products samples particularly smoked herring.

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Benha Veterinary Medical Journal
Volume 39, Issue 1
September 2020
Pages 175-179

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