Incidence of aflatoxin B₁ in the Egyptain cured meat basterma and control by γ‐irradiation

Abstract

In the present studies trials have been carried out to investigate the occurrence of aflatoxin B1 in the Egyptian cured meat basterma and to control such contamination by gamma-rays. Basterma was prepared from fresh salted meat coated with spice paste and stored at room temperature. The total mould counts of basterma samples varied from 10(3) to 10(6) cfu/g in summer months and from 10(2) to 10(5) cfu/g in winter months. Aspergillus, Penicillium, Mucor, Rhizopus, Fusarium and Cladosporium were the most common fungal genera isolated from basterma samples and its components. Basterma samples contained total aflatoxins at levels from 2.8 to 47 microg x kg(-1). Aflatoxins were determined in the spice paste at levels from 9.6 to 120 microg x kg(-1) and in pepper (285.6 microg x kg(-1)), garlic (224.4 microg x kg(-1)), fenugreek (194.2 microg x kg(-1)), coriander (16 and capsicum (42.4 microg x kg(-1)). At an irradiation dose level of 3 kGy, only one sample each of pepper, fenugreek, and spice paste were contaminated with aflatoxins and all basterma samples and its components were free from aflatoxins at an irradiation dose level of 5 kGy.

Natural occurrence of aflatoxin B1, ochratoxin A and citrinin in Croatian fermented meat products

“…This can be explained by a highly intense AFB 1 liver metabolism and weak CIT absorption after an oral administration, combined with its quick elimination through urine and faeces (Hirano, Adachi, Bintvihok, Ishibashi, & Kumazawa, 1992;Phillips, Berndt, & Hayes, 1979;Stubblefield, Honstead, & Shotwell, 1991). Moreover, the use of spices contaminated with toxigenic mould strains may also represent a source of secondary mycotoxin contamination of the final product (Refai, Niazi, Aziz, & Khafaga, 2003). The data presented in this study show OTA to be the dominant contaminating mycotoxin.…”

Control of Fusarium moulds and fumonisin B1 in seeds by gamma-irradiation

“…So, from these reports and our present results, it appears that fungal strain, condition of storage and irradiation dose aVect mould growth and toxin production (AXatoxin B1, ochratoxin A, zearalenone and fumonisin B1) and further information regarding the ability of gamma radiation to destroy other mycotoxins in food commodities is needed. It has been concluded that gamma-irradiation is an eVective and safe treatment and could be used as a method to control mould growth in food products (Aziz et al, 1997(Aziz et al, , 2005Gharib & Aziz, 1995;Refai et al, 2003). It is assumed that there would be no remaining mycotoxins in food commodities irradiated with dose up to 10-20 kGy.…”

“…Various methods of preservation have been applied to arrest growth of moulds in foods such as fumigation and heat treatment, but none of these methods oVers complete control of toxigenic moulds. Ionizing radiation is one of the methods applied to decontaminate pathogenic microorganisms in diVerent food commodities (Aziz & Mahrous, 2004;Aziz & Moussa, 2002Mahrous, Aziz, & Shahin, 2003;Refai, Niazi, Aziz, & Khafaga, 2003).…”

Efeito da irradiação na microbiota fúngica de plantas medicinais

“…Em relação à aplicação da irradiação gama ( 60 Co) em alimentos observa-se um grande número de publicações (AHMAD et al, 2002;AQUINO, 2003;AZIZ & MOUSSA, 2002;AZIZ & YOUSSEF, 2002;FARKAS, 2006;FOONG et al, 2004;PRADO et al, 2005aPRADO et al, ,b, 2003PRADO et al, , 2006REFAI et al, 2003). Entretanto, poucos são os trabalhos que descrevem a utilização de 60 Co em plantas medicinais e produtos fitoterápicos.…”