Ozone as a Solution for Eliminating the Risk of Aflatoxins Detected in Some Meat Products.

Abstract

The current study was designed to assess the efficiency of ozone (O3) as a green technology in the detoxification of aflatoxins (AFs) in luncheon and kofta. Both products can deliver AFs to consumers where all samples revealed more than one of the major AF B1, B2, G1, and G2. Kofta contained a higher level (15.2 ppb) of total AFs compared to luncheon (4.8 ppb). By exposing samples to O3, the degree of detoxification was proportional to O3 concentration. At 20 ppm O3, the most detoxified AFs were AFB2 (67.1%) and AFG1 (68.3%) while the reduction in other AFs ranged from 11.6 – 55.2% and 44.7 – 61.4% for luncheon and kofta, respectively. By 40 ppm O3, the most detoxified AFs were AFG1 (100%) and AFB2 (91.7%) while the reduction in other AFs ranged from 54.6 – 85.7 % and 61.4 – 78.4%, respectively. By the two applied concentrations, O3none significantly lowered the pH values of samples. Lipid stability was inversely proportional with O3 concentration as fat was more stable at 20 compared to 40 ppm O3, where kofta appeared higher stability compared to luncheon. Ozone appeared able to eliminate or significantly reduce AFs in raw and ready-to-eat meat products with negligible changes in physicochemical properties.

High‐pressure acidified steaming with varied citric acid dosing can successfully detoxify mycotoxins

“…In their study, they reported that raw Kofta and luncheon samples contained 15.2 ppb and 4.8 ppb of total aflatoxins, respectively (Mohamed et al, 2022 ), which is significantly different compared to the mean values of 10.06 ± 0.02 and 8.11 ± 0.01 reported in this study for raw maize and peanut samples, respectively. Mohamed et al ( 2022 ) reported that the degree of detoxification depends on the concentration of ozone exposed to the samples. This concentration‐dependent detoxification is similar to the citric acid concentration‐dependent detoxification reported in this study.…”

“…This concentration‐dependent detoxification is similar to the citric acid concentration‐dependent detoxification reported in this study. In Mohamed et al ( 2022 ) study, at 20 ppm ozone concentration, the most detoxified aflatoxins were AFG 1 (68.3%) and AFB 2 (67.1%), while other aflatoxins reduced in ranges of 61.4% (44.7 ppb) and 55.2% (11.6 ppb) for kofta and luncheon, respectively; at 40 ppm ozone concentration, the most detoxified aflatoxins were AFB 2 (91.7%) and AFG 1 (100%), while other aflatoxins reduced by ranges from 85.7% (54.6 ppb) and 78.4% (61.4 ppb), respectively. Simões et al ( 2023 ) reported Brazilian table olives as a source of lactic acid bacteria with antifungal and antimycotoxigenic activity.…”

“…Navale et al ( 2021 ) described the studies done on AFB 1 , which mostly focused on evaluating its teratogenic effects on chicks, rats, chickens, and eggs, and found teratogenic activities. Mohamed et al ( 2022 ) reported that ozone can be used as a solution to eliminate aflatoxins' risk in meat and meat products (kofta and luncheon). In their study, they reported that raw Kofta and luncheon samples contained 15.2 ppb and 4.8 ppb of total aflatoxins, respectively (Mohamed et al, 2022 ), which is significantly different compared to the mean values of 10.06 ± 0.02 and 8.11 ± 0.01 reported in this study for raw maize and peanut samples, respectively.…”

“…Mohamed et al ( 2022 ) reported that ozone can be used as a solution to eliminate aflatoxins' risk in meat and meat products (kofta and luncheon). In their study, they reported that raw Kofta and luncheon samples contained 15.2 ppb and 4.8 ppb of total aflatoxins, respectively (Mohamed et al, 2022 ), which is significantly different compared to the mean values of 10.06 ± 0.02 and 8.11 ± 0.01 reported in this study for raw maize and peanut samples, respectively. Mohamed et al ( 2022 ) reported that the degree of detoxification depends on the concentration of ozone exposed to the samples.…”

“…Navale et al (2021) described the studies done on AFB 1 , which mostly focused on evaluating its teratogenic effects on chicks, rats, chickens, and eggs, and found teratogenic activities. Mohamed et al (2022) Due to the persistence of mycotoxins such as AFB 1 and AFG 1 , in foods and feeds, many other studies have been done recently with the aim of harnessing novel ways to control these biological toxins (Awuchi, Ondari, Ofoedu, et al, 2021;Chinaza et al, 2021). The effectiveness of the method developed in this study demonstrates comparative advantage, including cost-effectiveness, in removing mycotoxins compared with many methods that have been used in previous studies.…”