Effect of SOME SPICE OILS ON ASPERGILLUS PaRasITICUS AND AFLATOXIN PRODUCTION DURING RIPENING oF ras cheese

Document Type : Original Article

Authors

1 Dept.of Food Hygiene. Fac. Vet.Med., Kafr EL-Sheikh, Tanta Univ.

2 Microbiology.Animal Production Research Institute, Dokki,Giza

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

Abstract

Clove oil (100&200ppm) , cumin oil (100&200ppm) and nigella sativa seeds oil 00&200ppm) NSS.0,) (100&200ppm)  as spice oils Were evaluated for potential  of Aspergillus parasiticus growth and  toxin production in Ras cheese. Aras oils decreased the growth rate of us and aflatoxins roduction in variable degrees, Clove oil at concn. 200ppm acheive the result as a best natural preservative and reduceparasiticus after 16-days and reduce aflatoxin Bl and total aflatoxin to 0.001 and a 0.6 ppb after 90 days. and detoxifing effect of the three spices oils were evaluated aganist aflatoxin Bl in broth media. result indicate that certain flavouring used for speciality cheese can also be effective in controlling growth rate and aflatoxin production of Aspergillus parasiticus in ras cheese.

Main Subjects

Veterinary Medical Journal (Giza)
Volume 48, Issue 4
October 2000
Pages 447-456

Files

Share

How to cite

Statistics