Published July 1, 2018 | Version v1
Journal article Open

Prevalence of Aspergillus spp and Aflatoxins in luncheon, minced meat and sausage

Authors/Creators

  • 1. Department of Bacteriology, Immunology and Mycology, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, 41522, Egypt.
  • 2. Animal Health Research Institute, Agriculture Research center, El-Dokki Giza, Egypt.
  • 3. Key Laboratory of Animal Epidemiology and Zoonosis, Sharika Veterinary Directorate, General Authority for Veterinary Services, Ministry of Agriculture, Egypt
  • 4. Animal Health Research Institute, Port Said branch, Agriculture Research center, El-Dokki Giza, Egypt.

Description

Meat is considered the main source of animal protein worldwide. To investigate the prevalence of Aspergillus spp in luncheon, minced meat and sausage as well as detection of Aflatoxins, a total of 105 samples of luncheon, minced meat and sausage (35 of each) were randomly collected from different markets in Port Said governorate, Egypt. The collected specimens were subjected to mycological examination, where the mean mould count was 1.3x102±2.1x10 cfu/g; 2.8x102±4.3x10cfu /g and 6.9x102±1.2x102 cfu/g in luncheon, minced meat and sausage, respectively. The prevalence of Aspergillus spp in luncheon, minced meat and sausage was (25.71%), (48.57%) and (77.1%), respectively. A. flavus was the most predominant Aspergillus spp isolated from luncheon, minced meat and sausage with prevalence (25.71%), (34.28%) and (25.71%), respectively, while the prevalence of A. niger in minced meat and sausage was (14.28%) and (31.42%), respectively. Qualitative and quantitative estimation of Aflatoxins was carried out on the collected samples and the isolated A. flavus strains, where Aflatoxin B1 could be detected in 3 samples of luncheon constituting (8.57%) with minimum detection level 8µg/ kg, while the Aflatoxin G1, could be found in one luncheon sample (2.9%) with minimum detection 4µg/ kg.  In conclusion, A.flavus and A. niger were the most predominant Aspergillus spp isolated from meat products. A. flavus is considered the main cause of meat products spoilage, leading to severe economic losses and comprises a public health problem due to the production of Aflatoxins so, rigorous hygienic procedures must be applied during the manufacturing process.

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