Mycological aspects of ostrich meat products with special reference to toxigenic moulds

Ostrich luncheon meat and frankfurter samples were produced locally in Egypt, and relatively highly contaminated by both moulds and yeasts and aflatoxin residues. The most frequently encountered fungi from the tested samples were yeasts genera [Candida, Rhodotorula, Torulopsis, Cryptococcus and Trichosporon] and moulds genera [Aspergillus, Penicillium and Cladosporium], less common were [Sacchromyces and Pichia] and [Fusarium and Mucor] Neither A.flavus nor A. Parasiticus were aflatoxin producer .Three ostrich meat product samples out of 30 analyzed were positive for aflatoxin Bl and Gl while all samples were negative for aflatoxin B2 and G2. Aflatoxin Bl was detected only in two and one samples out of 15 analyzed from each of ostrich luncheon meat and frankfurter respectively. The highest detectable level, 4.80 ppb, was recorded in luncheon meat sample and the least detectable level, 2.78 ppb was record in frank furter sample. Aflatoxin Gl at a concentration of 2.60 ppb was detected in only one sample while aflatoxin Bl contaminated two samples of ostrich luncheon meat; this sample also had the highest level of aflatoxin Bl. The hazardous potential of such contamination will be discussed

Microbiological evaluation of some dairy products sold by dairy shops and street vendors in rural areas

Ninety random samples of Kareish cheese, rice milk and yoghurt were collected as 15 samples of each from dairy shops and street vendors. The results obtained as a mean of total bacterial count, coliform, yeast and mould of dairy shops 3.9 x 104, 2 x 102 ,1.6 xl0[4] 4.4xl0[4], 3.5 xl0[2], 1.4 xl0[3], 1.5 x 10[2] i 4.5 x 10[3], 0.51 x 10[2], 1.5 x 10[3],1.2 x 10[3] and street vendors 6.3 x 10[4], 9.6 x 10[2], 4.4 x 10[4] 3.6 x 10[3] 8.7 x 10[4] 4.3 xl0[2], 2.2 x 10[3], 7.3 x 10[2]U.9 x 10[2], 2.3 xl0[2], 14 x 10[2], 4 x 10[2] respectively. The mean count of Staphylococcus aureus, for rice milk andyoghurt were 1.1 x 10[2], 6 x 10[2]; 3.4 x 10[2] and 10 x 10[2], respectively. The incidence of E. coli for the three products were 6.6%, 33.3%; 13.3%, 26.6%; 13.3% and 20.0%. Incidence of Staphylococcus areus enterotoxins both type A and D were 7.7% but C was 23.1%. The isolated moulds were Alternaria sp., Asp. Niger, Caldosporium sp., Asp. flavus and penicillium sp. Salmonella failed to be detected in all examined samples The public health importance as well as hygienic measures to improve the quality of the products were discussed

Determination of mycotoxin residues in soya bean meatless burger, kofta and steak in comparison with resemble types of animal origin

Ninety samples of animal and plant origin food as 45, meat products [fifteen each of burger, kofta and meat steak], and 45 meatless products "plant origin" [fifteen each of burger, kofta and steak] were randomly collected from local markets "super markets and traditional grocery" in Giza and Cairo. Samples were analyzed for determination of some mycotoxin residues. Aflatoxins [AFs] [B1, B2, G1 and G2], Ochratoxin A [OA], and Zearalenone [ZEA] were detected. The highest percentage [40%] of AFB1 was present in Burger of plant origin, while the lowest percentage [6.67%] for AFB1 was present in Burger of Animal origin, AFB2 was present in kofta of plant origin, AFG1 was present in kofta of animal origin and AFG2 was present in kofta and steak of plant origin. OA was detected in all tested samples of plant origin; the highest percentage [33.33%] was detected in burger samples. On the other hand, OA was not detected in all tested samples of animal origin. ZEA was detected in all tested samples of animal and plant origin except steak of animal origin and the highest percentage [33.33%] was detected in Burger of plant origin and the lowest percentage [6.67%] was detected in kofta of animal origin. The levels of AFs, OA, and ZEA were estimated in animal and plant origin samples. The public health significance of mycotoxin residues and measures to prevent contamination of food products with mycotoxin were discussed

Mycotoxin residues in new chicken breast meat products

Thirty random poultry meat products fifteen from each [Kiev and Cordon bleu] were collected from different groceries and supermarkets in Cairo and Giza Governorates were analyzed for determination of some mycotoxin residues. Aflatoxins [AFs] and ochratoxin A [OA] could be detected with different percentages and levels, the highest percentages [86.66%] of AFB1 were present in coat of Kiev and Cordon bleu, while the lowest percentage [13.33%] for G[1] and G[2] in the meat part of Kiev and M[1] and M[2] in its coat. OA was detected in all tested samples of Cordon bleu coat, but the lowest percentage [46.66%] in the Cordon bleu core "cheese". On the other hand, the highest estimated level [22.0 microg/kg] of AFB[1] was estimated in Cordon bleu coat and 10.6 microg/kg OA in Kiev coat. The lowest level was found to be 1.1 microg/kg for each of AFs [B[1], B[2], G[1] G[2] in Kiev coat and 1.1 microg/kg OA in each of meat and butter of Kiev and meat and cheese of Cordon bleu samples. The public health significance of mycotoxin residues and measures to prevent contamination of meat products with mycotoxins were discussed