Fungi and Mycotoxins in Meats

Pestka, James J.

doi:10.1007/978-1-349-09145-4_10

Cited by 11 publications

(6 citation statements)

References 60 publications

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“…These results were in agreement with those recorded by (Pestka, 1986) FAO (2010) recorded that African maximum permissible limits were 5µg/kg for AFB1 and 20µg/kg for total AFT in human foods.…”

Section: Resultssupporting

confidence: 93%

“…Mycotoxins contaminated meats, either by direct fungal growth on meat consumed by human or by indirect carry over from animal feed to edible tissues (Pestka, 1986). Hesham (2004) recorded that all raw rabbit meat samples were found to be contaminated with relatively high initial counts of aerobic mesophilic bacteria, psychrophilic bacteria, Enterobacteriaceae and moulds and yeasts as their mean log10 cfu/g 10.00; 6.02; 5.88; 4.78 and 4.88, respectively.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Prevalence of Mycological Contamination of Fresh and Chilled Rabbit’s Meat and Liver With Special Reference to Mycotoxigenic Strains

El-SHAFEI¹,

Hassaneen²,

Youssef³

2017

Egyptian Journal of Agricultural Research

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t present, there is an increasing interest in public health due to the consumption of healthy and nutritious food that contains high protein, low cholesterol and fat. A total of 75 samples (50 carcasses of fresh rabbits with their livers and 25 carcasses of chilled rabbits) were purchased from various poultry shops and supermarkets in Giza governorate. Samples were tested for fungal contamination, detection of mycotoxin-producing strains, aflatoxin residues and comparing the obtained results by using both thin layer chromatography (TLC) and enzyme linked immunosorbent assay (ELISA). Seven genera of moulds and three genera of yeasts were isolated from the examined samples. The most isolated mould species were Aspergillus followed by Penicillium, Scopulariopsis, Mucor, Rhizopus, Cladosporium and Geotrichum. On the other hand, the most isolated yeast species were Candida followed by Rhodotorula and Saccharomycess. One isolate of the tested Aspergillus flavus obtained from both fresh rabbit carcass and its liver was an aflatoxin-producing strain. As well as extracted chilled rabbit meats did not contain any aflatoxin residues. The economic importance of the current findings and the importance of public health, as well as the application of proposed precautions to mitigate risks and reduce microbial contamination and ensure food safety for human health were discussed.

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Prevalence of Mycological Contamination of Fresh and Chilled Rabbit’s Meat and Liver With Special Reference to Mycotoxigenic Strains

El-SHAFEI¹,

Hassaneen²,

Youssef³

2017

Egyptian Journal of Agricultural Research

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show abstract

“…In dried and cured products, especially country cured hams and aged salamis, however, fungi may compete effectively with bacteria to form mycotoxins, which may also be present in meat products as tissue residues introduced through consumption of contaminated feeds (Pestka, 1986). In general, spoilage or toxigenic fungi are outgrown by bacteria in muscle foods.…”

Section: Mycotoxinsmentioning

confidence: 98%

Microbial growth and its control in meat, poultry and fish

Sofos¹

1994

Quality Attributes and Their Measurement in Meat, Poultry and Fish Products

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“…The production and estimation of ochratoxin on yellow corn by the isolated A. ochracheus and A. niger from the present samples (Trenk et al, 1971 andPestka, 1996) The A. ochraceus and A. niger that were recovered from feed samples were screened for OTA production on yellow corn. In a flask containing 100 gm of finely ground yellow corn and 40-50 ml of distilled water were mixed and autoclaved at 121C for one hour.…”

Section: Detection Of Ochratoxinmentioning

confidence: 97%