Mycobiota of some meat products and spices

Mustafa, Yahya; A. Abd El- Tawab, Ashraf,; M. El-Diasty, Eman,; F. Khater, Dalia,

doi:10.21608/bvmj.2019.15169.1052

Mycobiota of some meat products and spices

Document Type : Original Article

Authors

¹ faculty of Veterinary Medicine. Benha University.

² Department of Bacteriology, Immunology and Mycology, Faculty of Veterinary Medicine, Benha University.

³ Department of Mycology, Animal Health Research Institute Dokki, Giza.

⁴ Animal Health Research, Tanta branch.

10.21608/bvmj.2019.15169.1052

Abstract

This work was carried out to evaluate the fungal quality of some meat products and spices sold in different groceries and supermarkets in Gharbia Governorate under different trade names. A total of 60 random samples of kofta and burger (30 of each) and 66 samples of kofta spices and burger spices (33 of each). The results revealed that the mould could be detected in, 27/30 (90%), 27/30 (90%), 33/33 (100%) and 30/33 (90.9%) in examined kofta, burger, kofta spices and burger spices, respectively. The most frequently isolated mould species from samples was Aspergillus spp. with incidence of 36/42 (85.71%) in kofta, 46/79 (58.23%) in burger, 86/155 (55.48%) in kofta spices and 66/114 (57.89%) in burger spices followed by Penicillium spp. 6/42 (14.29%) and 12/79 (15.18%), 24/155 (15.48%) and 21/114 (18.44%), respectively. Other identified mould isolates were Acremonium, Cladosporium, Geotrichum, Mucor, Claveolaria, Emericella.nudulans, Eurotium, Fusarium and Scorulopsis. Aflatoxin B1 could be detected in one sample of kofta and 6 samples of spices with a mean value of 0 and 9.6±2.2μg/kg. Aflatoxin B1could not be detected in examined burger. As conclusion Kofta, burger and their spices highly contaminated with Aspergillus spp and Penicillium spp which may gain access during the manufacturing process or food additives leading to high economic losses and have a public health hazard due to the production of aflatoxins.

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