Study on Aflatoxin Residues in some Meat Products and their Control by Probiotics

Ibrahim, Hemmat M; Amin, Reham A; Tolba, Khalid S; Elokle, Amira A

doi:10.21608/bvmj.2018.54244

Study on Aflatoxin Residues in some Meat Products and their Control by Probiotics

Document Type : Original Article

Authors

¹ Benha University Egypt. -Food Hygiene and Control Department, Faculty of Veterinary Medicine

² Animal Health Research Institute, Agriculture Research center,Dokki, Egypt.

³ Animal Health Research Institute, Agriculture Research center,Dokki, Egypt

10.21608/bvmj.2018.54244

Abstract

Mould not only causes deterioration of food and feed, but also adversely affects the health of man and animals since it is capable of producing toxic metabolites known as mycotoxins causing food poisoning and liver cancer. Thus, creating awareness about aflatoxin residues and their control in food is of great importance for public health. From this point of view, this study was designed to evaluate total aflatoxin residues and their control by probiotics. A total of 100 random samples of meat products represented by beef burger, sausage, minced meat and luncheon (25 of each), were collected from different super markets in Cairo governorate. The obtained results revealed that the total aflatoxin residues were higher in luncheon (1.63±0.32 ppb) with the highest prevalence (88%). Also, the effect of probiotics on the reduction of aflatoxin residues in naturally contaminated minced meat sample was studied. Two probiotic strains (Lactobacillus acidophilus and Bifidobacteriumlactis) could be able to cause gradual reduction in total aflatoxin residues up to 88% and 98.3%, respectively of total aflatoxin residues within 8 days of experiment.

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