Mycological Identification of Some Fungi Isolated from Meat Products and Spices with Molecular Identification of Some Penicillium Isolates

Tawab, Ashraf A. Abd El; Eman, M El-Diasty; Khater, Dalia F.; AL-Baaly, Yahya M.

doi:10.17582/journal.aavs/2020/8.2.124.129

Cited by 8 publications

(5 citation statements)

References 7 publications

(8 reference statements)

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“…The mould species isolated from luncheon, beef burger, sausage, and minced meat were in agreement with those reported in previous studies (19,22,23,(26)(27)(28)(29)(30). The contamination of meat products with several mould genera could be due to several steps occur during meat manufacture including grinding, mincing, cooking, cooling, and packaging.…”

Section: Discussionsupporting

confidence: 91%

MOULD CONTAMINATION OF SOME MEAT PRODUCTS WITH REFERENCE TO DECONTAMINATION TRIALS OF Aspergillus flavus USING ESSENTIAL OILS

El Bayomi,

Hebishy,

Darwish

et al. 2021

SVR

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Over the years, researchers, food specialists, and all authorities concerned with food safety around the world could develop many ways to preserve and improve the shelf life of food. Recently, volatile oils have been gaining attention for their antifungal and anti-mycotoxin properties. The objectives of the present study were first to investigate mold contamination of four chilled meat products (luncheon, beef burger, sausage, and minced meat) retailed in Zagazig city, Sharkia Governorate, Egypt. Second, identification of the prevalent mould genera was followed. Third, the inhibitory effects of some essential oils against Aspergillus flavus were tested. The results of the present study showed that the mean values of the total mould count were 2.47 ± 0.04, 2.85 ± 0.11, 3.08 ± 0.12 and 2.24 ± 0.02 (log10 CFU/g) in luncheon, beef burger, sausage, and minced meat, respectively. The most contaminated samples were that belonging to sausage, followed by beef burger, luncheon, and minced meat. Five mould genera were isolated and identified in the current study, namely, Aspergillus, Penicillum, Cladosporium, Alternaria, and Mucor Furthermore, Aspergillus species was further identified into A. flavus, A. niger, A. fumigatus, A. ochraceus, and A. terreus. Essential oils of cinnamon, lemongrass, and thyme at 1% and 2% had a clear inhibitory effect against A. flavus-artificially contaminated beef burger. The effects of thyme oil 1%, cinnamon oil 1%, and lemongrass oil 1% at the 9th day on the overall acceptability score were 7.33 ± 0.28, 7.13 ± 0.27, and 7.09 ± 0.18, respectively. A. flavus counts were 3.79 ± 0.05, 3.18 ± 0.07, and 3.61 ± 0.05, respectively after these treatments. While, at the same day, thyme oil 2% effect > lemongrass oil 2% > cinnamon oil 2% for both overall acceptability score and total A. flavus count. These findings suggest that thyme, cinnamon, and lemongrass EOs have significant antifungal activity, which is a promising solution for mould decontamination and consequently extends the shelf life of meat products.

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Section: Discussionsupporting

confidence: 91%

MOULD CONTAMINATION OF SOME MEAT PRODUCTS WITH REFERENCE TO DECONTAMINATION TRIALS OF Aspergillus flavus USING ESSENTIAL OILS

El Bayomi,

Hebishy,

Darwish

et al. 2021

SVR

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“…Unfortunately, certain spices are very susceptible to toxigenic microfungi growth and thus potential mycotoxin development [ 3 , 6 , 7 , 8 ]. It is known that “spices” are generally more susceptible to contamination than “herbs” [ 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

A Review on Mycotoxins and Microfungi in Spices in the Light of the Last Five Years

Pickova

Ostrý

Malir

et al. 2020

Toxins

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Spices are imported worldwide mainly from developing countries with tropical and/or subtropical climate. Local conditions, such as high temperature, heavy rainfall, and humidity, promote fungal growth leading to increased occurrence of mycotoxins in spices. Moreover, the lack of good agricultural practice (GAP), good manufacturing practice (GMP), and good hygienic practice (GHP) in developing countries are of great concern. This review summarizes recent data from a total of 56 original papers dealing with mycotoxins and microfungi in various spices in the last five years. A total of 38 kinds of spices, 17 mycotoxins, and 14 microfungi are discussed in the review. Worldwide, spices are rather overlooked in terms of mycotoxin regulations, which usually only cover aflatoxins (AFs) and ochratoxin A (OTA). In this paper, an extensive attention is devoted to the limits on mycotoxins in spices in the context of the European Union (EU) as well as other countries. As proven in this review, the incidence of AFs and OTA, as well as other mycotoxins, is relatively high in many spices; thus, the preparation of new regulation limits is advisable.

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“…These findings are similar to those of a previous report [ 28 ] that identified Aspergillus and Penicillium as the most common molds in retail meats from Alexandria, Egypt. Other studies have reported that Aspergillus species were the most common isolates from meat and environmental samples [ 29 , 30 ]. The environmental fungi Aspergillus and Penicillium are frequently used in food fermentation.…”

Section: Discussionmentioning

confidence: 99%

Mycological evaluation of frozen meat with special reference to yeasts

et al. 2023

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Background and Aim: Fungi can play beneficial and detrimental roles in meat products; however, the diversity and significance of fungi in meat products are poorly understood. This study aimed to isolate and characterize fungal species from frozen beef samples collected from retail stores in the Qena Governorate, Egypt. Materials and Methods: A total of 70 frozen beef samples were collected from retail stores in Qena, Egypt. All samples were subjected to mycological examination. Fungal colonies were identified using conventional approaches, as well as the VITEK 2 system and DNA sequencing of the internal transcribed spacer region. Analyses of enzymatic activity, biofilm formation ability, and the antimicrobial resistance profiles of the isolated yeasts were also conducted. Results: Molds and yeasts were isolated from 40% and 60% of meat samples, respectively. Mold isolates were dominated by Aspergillus, Penicillium, and Cladosporium spp., whereas yeast isolates were identified as Candida albicans, Candida parapsilosis, Yarrowia lipolytica, Saccharomyces cerevisiae, and Rhodotorula mucilaginosa. Compared to other yeast species, the highest production of lipase and protease was observed in Candida species. The strongest ability to form biofilms was observed in Candida spp., followed by S. cerevisiae, Y. lipolytica, and R. mucilaginosa. The results of antimicrobial susceptibility testing revealed that all yeast isolates showed notable resistance to fluconazole and itraconazole. Conclusion: A significant correlation between antimicrobial resistance and biofilm formation was observed in several species. This study highlights the importance of the dangers of yeasts in food products and the extent of their impact on public health. Keywords: antimicrobial resistance, beef, biofilm, enzymatic activities, fungi, meat, yeast.

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Mycological Identification of Some Fungi Isolated from Meat Products and Spices with Molecular Identification of Some Penicillium Isolates

Cited by 8 publications

References 7 publications

MOULD CONTAMINATION OF SOME MEAT PRODUCTS WITH REFERENCE TO DECONTAMINATION TRIALS OF Aspergillus flavus USING ESSENTIAL OILS

MOULD CONTAMINATION OF SOME MEAT PRODUCTS WITH REFERENCE TO DECONTAMINATION TRIALS OF Aspergillus flavus USING ESSENTIAL OILS

A Review on Mycotoxins and Microfungi in Spices in the Light of the Last Five Years

Mycological evaluation of frozen meat with special reference to yeasts

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