FOOD BORNE FUNGI IN SPARROWS

Yassien, N.A.; Darwish, A.M.; El-Sherif, A.M.; El-Daly, E.

doi:10.21608/vmjg.1991.379172

FOOD BORNE FUNGI IN SPARROWS

Authors

¹ Faculty of Vet. Med. Cairo Univ. Giza, Egypt

² Faculty of Vet. Med. Zagazig University

10.21608/vmjg.1991.379172

Abstract

In Egypt, sparrows are consumed in some occasions as special fests as food. They are firstly half cooked and grilled in plant oils and salad hot is sandwiches or in bags. People in public squares and districts buy these grilled sparrows and consumption is always on the street as a cheap source of protein in- stead of grilled poultry. In some districts there are special shops specialized in grilling wild birds as sparrows. These sparrows are hunted from the costal areas and other provinces as Fayoum. Nouman et al. (1980) examined a total number of 91 immigrating birds hunted from the north costal area and found that the most common mould genus was Aspergillus (73 from total number of 95) and the most common type of Aspergillus was A. niger (32), other types were A. candidus (47), A. fumigatus (10), A flavus (9), and A. ochraceus, A. nidulans, A. glaucus, A. flavipes and A. terreus were one for each. Other moulds were also isolated as Rhizopus species (12), Penicillium species (5), Mucor species (4), and Absidia (1). They found that the moulds and yeasts were isolated from 91% of the examined samples. The present work aimed to examine raw sparrows used for human consumption mycologically and to found the moulds encountered by these birds.

Main Subjects