Effect of SOME SPICE OILS ON ASPERGILLUS PaRasITICUS AND AFLATOXIN PRODUCTION DURING RIPENING oF ras cheese | ||
| Veterinary Medical Journal (Giza) | ||
| Volume 48, Issue 4, October 2000, Pages 447-456 PDF (3.91 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/vmjg.2000.376541 | ||
| Authors | ||
| H AHMED1; M ISMAIL2; R RAGHEB3 | ||
| 1Dept.of Food Hygiene. Fac. Vet.Med., Kafr EL-Sheikh, Tanta Univ. | ||
| 2Microbiology.Animal Production Research Institute, Dokki,Giza | ||
| 3Dept.of Mycology. Animal Health Research Institute, Dokki, Giza. | ||
| Abstract | ||
| Clove oil (100&200ppm) , cumin oil (100&200ppm) and nigella sativa seeds oil 00&200ppm) NSS.0,) (100&200ppm) as spice oils Were evaluated for potential of Aspergillus parasiticus growth and toxin production in Ras cheese. Aras oils decreased the growth rate of us and aflatoxins roduction in variable degrees, Clove oil at concn. 200ppm acheive the result as a best natural preservative and reduceparasiticus after 16-days and reduce aflatoxin Bl and total aflatoxin to 0.001 and a 0.6 ppb after 90 days. and detoxifing effect of the three spices oils were evaluated aganist aflatoxin Bl in broth media. result indicate that certain flavouring used for speciality cheese can also be effective in controlling growth rate and aflatoxin production of Aspergillus parasiticus in ras cheese. | ||
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