Microbiological Evaluation and mycotoxin residues in some frozen camel 's meat products

ABSTRACT

Forty frozen camel's meat products samples [10 each of burger, kofta, minced meat and sausage] were collected from different supermarkets in Cairo and Giza governorates. The samples were subjected to bacteriological evaluation. Counts of aerobes, Enterobacteriaceae, coliforms, fecal coliforms, thermophilic aerobic spore formers, mould and yeast were examined. Mycotoxin residues were also determined. The incidence rate of E. coli, Salmonella, Staphylococcus aureus and Bacillus cereus in examined burger was found to be [30%, 0%, 40% and 20%]. In kofta the incidence was [30%, 20%, 50% and 30%]. On the other side it was [20%, 0%, 20% and 10%] in minced meat while in sausage it was [40%, 0%, 30% and 30%] respectively. Shigella failed to be detected in all examined camel's meat products. Aflatoxins and Ochratoxins could be detected within variable levels in all examined samples