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

ABSTRACT

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