A survey was carried out to obtain data on the occurrence of aflatoxins and aflatoxigenic mold contamination of meat and meat products as well as some food additives used in meat industry. The results revealed that all samples had fungal contamination (100%). The most common isolated fungal flora was: Aspergillus, Penicillium, Mucor, Trichosporon, Scopulariopsis, Cryptococcus, Rhodotorula and Candida. In all instances,Asperpillus flavus was the predominantone with the exception of frozen andcanned meats. Aflatoxins were detected in 175% of 80 samples of meat and meat products at a level below 5 ug/kg. Also, 51.25% of 80 food additive samples were positive for aflatoxin B1, with a maximum level of 300 ug/kg. Furthermore, 50 isolates of A. flavus were checked for toxicity of the examined isolates 66% were positive for aflatoxins The contamination of meat products as sausages, minced meat and beef burger with aflatoxins and aflatoxigenic moulds may be due to the addition of spices and other additives to fresh meat.
M, H., EL-FAR, F., M, E., & AZIZ, N. (1992). STUDIES OF FUNGAL AND APLATOXINS CONTAMINATION OF MEAT,MEAT PRODUCTS AND FOOD ADINTIVES. Veterinary Medical Journal (Giza), 40(2), 31-36. doi: 10.21608/vmjg.1992.371910
MLA
HEGAZLS M; FERTAL EL-FAR; EDREIS M; N AZIZ. "STUDIES OF FUNGAL AND APLATOXINS CONTAMINATION OF MEAT,MEAT PRODUCTS AND FOOD ADINTIVES", Veterinary Medical Journal (Giza), 40, 2, 1992, 31-36. doi: 10.21608/vmjg.1992.371910
HARVARD
M, H., EL-FAR, F., M, E., AZIZ, N. (1992). 'STUDIES OF FUNGAL AND APLATOXINS CONTAMINATION OF MEAT,MEAT PRODUCTS AND FOOD ADINTIVES', Veterinary Medical Journal (Giza), 40(2), pp. 31-36. doi: 10.21608/vmjg.1992.371910
VANCOUVER
M, H., EL-FAR, F., M, E., AZIZ, N. STUDIES OF FUNGAL AND APLATOXINS CONTAMINATION OF MEAT,MEAT PRODUCTS AND FOOD ADINTIVES. Veterinary Medical Journal (Giza), 1992; 40(2): 31-36. doi: 10.21608/vmjg.1992.371910
', './data/vmjg/coversheet/cover_en.jpg'))
View on SCiNiTO