Mycological and mycotoxicological evaluation of turkey carcasses marketed at sharkia province

a total of one hundred and twenty five samples of muscles [meat], hearts, gizzards, livers and kidneys of turkeys carcasses [25 samples of each] were collected from sharkia province, and examined mycologically and mycotoxicologically. The mean value of mould country was 1.1 x10[2], 3.4 x 10[2], 1.8 x 10[4], 3.6 x 10[2] and 7.9 x 10[2], while for yeast country was 1.3 x 10[2], 3.0 x 10[2], 1.8 x 10[3], 1.96 x 10[3] and 3.7 x 10[2] for muscles hearts gizzards, livers and kidneys respectively. Aspergillus species mainly A. flavus, A. ochraceous and A. niger, penicillium sp. Fusarium sp clados porium sp and mucor species were identified while candida species namely C.albicans, C parpsilosis an C. tropicalis and phodotorula species were the yest isolates. Aflatoxin were detected at mean levels of 19.9, 19.0, 9.47, 9.28 and 5.43 in gizzards livers muscles kidneys and hearts, respectively the public health hazards of moulds yeasts and myotoxins contamination as well as the suggestive measures to improve the quality of turkey carcasses were discused

Mycological studies on hard [roume] and skim milk soft cheese [kariesh] with quantitative evaluation of the existing mycotoxins

Thirty samples of hard cheese and 28 samples of skim milk soft cheese collected randomly from different locations in Cairo and Giza governorates. The most common yeasts types are mycotoxins

Identification of some fungi and mycotoxins in sausage

Out of 40 samples of sausage subjected to mycological and mycotoxicological examination, the total mold contamination was abnormally high [92%] with mean count of 3.8 x 10 3. The genera of Aspergillus, yeast Penicillium were most predominant fungi isolated but in low frequency. A. niger and A. flavus constituted the most fungal contamination of sausage [65.0% and 32.5%, respectively]. When these samples were analyzed mycotoxicologically, different types of aflatoxins could be detected. AFBI, B2, G1 and G2 were detected at mean levels of 280 in 15% of samples, 160 in 2.5%, 84 in 5% and 586 ppb in 7.5% of tested samples, respectively. The detected aflatoxin in present work was associated with higher pH [5.2-8.5] and rich moisture content 36%-60%. The isolated A. flavus from sausage was inoculated in rabbits, and monitored for antibodies production which could be easily diagnosed by agglutination test. The focal necrosis and enlargement of the livers and kidneys were most obvious findings in postmortem examination of inoculated animals with A. flavus