Younos, M., Abdou, D., Karam El-Deen, A., El-Mehalawy, A., Abd El Galil, M., Embaby, E., Mohammed, S. (2018). Aflatoxigenic Fungi Occurrence in Some Processed Meat Products and their Control by Some Plant Extracts in vitro . test, 53(1), 111-125. doi: 10.21608/ejm.2018.4771.1067
Marwa A. Younos; Dalia A. M. Abdou; Al Zahraa A. Karam El-Deen; Adel A. El-Mehalawy; Mona M. Abd El Galil; El-Sayed M. Embaby; Sherif R. Mohammed. "Aflatoxigenic Fungi Occurrence in Some Processed Meat Products and their Control by Some Plant Extracts in vitro ". test, 53, 1, 2018, 111-125. doi: 10.21608/ejm.2018.4771.1067
Younos, M., Abdou, D., Karam El-Deen, A., El-Mehalawy, A., Abd El Galil, M., Embaby, E., Mohammed, S. (2018). 'Aflatoxigenic Fungi Occurrence in Some Processed Meat Products and their Control by Some Plant Extracts in vitro ', test, 53(1), pp. 111-125. doi: 10.21608/ejm.2018.4771.1067
Younos, M., Abdou, D., Karam El-Deen, A., El-Mehalawy, A., Abd El Galil, M., Embaby, E., Mohammed, S. Aflatoxigenic Fungi Occurrence in Some Processed Meat Products and their Control by Some Plant Extracts in vitro . test, 2018; 53(1): 111-125. doi: 10.21608/ejm.2018.4771.1067

Aflatoxigenic Fungi Occurrence in Some Processed Meat Products and their Control by Some Plant Extracts in vitro

Egyptian Journal of Microbiology
Article 9, Volume 53, Issue 1, 2018, Pages 111-125    PDF (1005.44 K)
Document Type: Original Article
DOI: 10.21608/ejm.2018.4771.1067
Authors
Marwa A. Younos* 1; Dalia A. M. Abdou2; Al Zahraa A. Karam El-Deen2; Adel A. El-Mehalawy2; Mona M. Abd El Galil1; El-Sayed M. Embaby3; Sherif R. Mohammed4
1Food Toxicology and Contaminants Dept., National Research Centre (NRC), Cairo, Egypt
2Microbiology Department, Faculty of Science, Ain Shams University, Cairo, Egypt
3Plant Pathology Dept. , National Research Centre (NRC) , Cairo , Egypt
4Plant Pathology Dept., National Research Centre (NRC), Cairo, Egypt
Abstract
THE CURRENT research was focused on the isolation and identification of aflatoxigenic fungi and aflatoxins associated with some processed meat samples, i.e. basterma, beef burger, luncheon meat, and sausage samples and their control using some plant extracts as Euphorbia cotinifolia L., E. tirucalli L. and Rhus coriaria L. Randomly 48 samples of processed meat products (12 for each) were collected from different companies and analyzed for mycological examination and aflatoxins contamination. Data indicated that, Basterma samples had the highest mean total fungal count, (674 fungal colonies/10g). Identification of all isolated fungal genera were Alternaria, Aspergillus, Cladosporium, Epicoccum, Geotrichum, Paecilomyces, Penicillium, Phoma and Trichoderma. The highest aflatoxins contamination was found in basterma meat sample. Results also cleared that, all tested ethanolic plant extracts were found to significantly decrease the mycelium dry weight (g) and spore germination of A. flavus and A. parasiticus at all different concentrations. The most effective plant extract against tested fungi was R. coriaria L. extract.
Keywords
processed meat; Fungal contamination; Aflatoxin; Plant extracts
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