Microbial Aspect of some processed meat products with special reference to aflatoxins

Document Type : Original Article


1 HSEQ Supervisor in TSEBO EGYPT

2 Food Hygiene and control Department, Faculty of Veterinary Medicine, Benha University

3 Department of Mycology, Animal Health Research Institute Dokki, Giza (ARC)

4 Mycology Department, Animal Health Research Institute Dokki, Giza.


This work was carried out to evaluate the microbial aspect of some processed meat products sold in local markets in Kaliobia governorate with special reference to aflatoxin. Eighty samples of random meat products, sausages and Kofta (40 of each) were purchased from different shops at Kaliobia Governorate. All examined for their microbiological criteria. All the examined samples found to be contaminated with different types of microorganisms with the mean values of 11×106 ± 5.4×106.,and 2.04×106 ± 0.12×106 respectively for total aerobic bacterial counts; 6.7×103± 0.3×103,and 1.2×103 ±0.16×103 respectively for total coliforms;1.1x 103 ± 0.14 x 103 and 1.4 x 103 ± 0.27 x 103, respectively for total mould count;and 0.52 x 103 ± .08 x 103 and 0.47 x 103 ± .07 x 103 total yeast count.
The incidence of mould in the examined sausage was higher than kofta samples.The average conc. of aflatoxins in sausage was 19.8±2.5a with frequency and incidence of 13 (32.5%), while in kofta was 11.5 ±3.3a with frequency and incidence of 12 (30%). Aspergillus and Penicillium species were the most prevalent species
recovered from the examined meat product samples. The isolated A. flavus strains were screened for aflatoxin production. The public health significance of isolated microorganisms as well as recommended hygienic measures to keep meat products safe were discussed as the result showed that the unhygienic and poor sanitary conditions of meat products.


Main Subjects