Mycological evaluation of some ready to eat meat products with special reference to molecular characterization

Document Type : Original Article

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Department of Food Control, Faculty of Vet. Med., Benha University, Egy pt

Abstract

Sixty samples of random meat products luncheon, basterma and hawawshi (20 of each) were collected from different localities In Kalyobia governorate, Egypt. The collected samples were subjected to mycological examination, detection of aflatoxin B1 residues as well as the ability of isolated A.flavus for production of aflatoxin By and identification of toxigenic strains by PCR. The obtained results revealed that the examined luncheon samples had the highest mould count with a mean value 4.7x102 ± 2.1x102 followed by basterma samples 3.4x102±8.6x10 and Hawawshi samples had lower mould count 7.9 x10 ± 5.2 x10. Six mould genera could be detected and identified. The identified mould genera were belonging to genus Aspergillus, Penicillium, Cladosporium, Mucor, Eupenicillium and Talaromyces. The highest incidence of isolate among Aspergillus spp. was A. niger followed by A.flavus and A.parasiticus. The average concentration of aflatoxin B1 (µg/kg) in luncheon, basterma and hawawshi were 1.4± 0.63, 0.8 ±0.47 and 0.7± 0.36, respectively. Toxigenic A.flavus were subjected to PCR identification. Three A.flavus toxigenic isolates were examined by polymerase chain reaction (PCR) with using specific primer (PEPOI &PEPO2). PCR products of A.flavus strains were positive on agarose gel electrophoresis of PCR amplification products showing 200 bp. The public health importance of the isolated moulds and aflatoxins and the recommended points were discussed.

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