Abstract
Abstract
Background
Meat-products are considered an enriched media for mycotoxins. This study aimed to investigate the prevalence of toxigenic Aspergillus species in processed meat samples, HPLC-quantitative measurement of aflatoxin B1 and ochratoxin A residues, and molecular sequencing of aflR1 and pks genes. One hundred and twenty processed beef meat specimens (basterma, sausage, and minced meat; n = 40 for each) were collected from Ismailia Province, Egypt. Samples were prepared for total mold count, isolation, and identification of Aspergillus species. All samples were analyzed for the production of both Aflatoxin B1 and Ochratoxin A mycotoxins by HPLC. Molecular identification of Aspergillus flavus and Aspergillus ochraceus was performed using PCR amplification of the internal transcribed spacer (ITS) region; furthermore, the aflR1 and pks genes were sequenced.
Results
The total mold count obtained from sausage samples was the highest one, followed by minced meat samples. The prevalence of A. flavus was (15%), (7.5%), and (10%), while the prevalence of A. ochraceus was (2.5%), (10%), and (0%) in the examined basterma, sausage, and minced meat samples, respectively. Using PCR, the ITS region was successfully amplified in all the tested A. flavus and A. ochraceus strains. Aflatoxin B1 was detected in six basterma samples (15%). Moreover, the ochratoxin A was detected only in four sausage samples (10%). The aflR1 and pks genes were amplified and sequenced successfully and deposited in the GenBank with accession numbers MF694264 and MF694264, respectively.
Conclusions
To the best of our knowledge, this is the first report concerning the HPLC-Molecular-based approaches for the detection of aflatoxin B1 and ochratoxin A in processed beef meat in Egypt. The production of aflatoxin B1 and ochratoxin A in processed meat constitutes a public health threat. Aflatoxin B1 is commonly associated with basterma samples. Moreover, ochratoxin A was detected frequently in sausage samples. The routine inspection of mycotoxins in processed meat products is essential to protect human consumers.
Publisher
Springer Science and Business Media LLC
Subject
Microbiology (medical),Microbiology
Reference60 articles.
1. Motarjemi Y, Moy G, Todd E. Encyclopedia of food safety. Waltham: Academic Press; 2013.
2. Shaltout FA, Amin RA, Nassif MZ, Abd-Elwahab SA. Detection of aflatoxins in some meat products. Benha Vet Med J. 2014;27(2):368–74.
3. Gagaoua M, Boudechicha H-R. Ethnic meat products of the north African and Mediterranean countries: an overview. J Ethn Foods. 2018;5(2):83–98. https://doi.org/10.1016/j.jef.2018.02.004.
4. Luo Y, Liu X, Li J. Updating techniques on controlling mycotoxins-a review. Food Control. 2018;89:123–32. https://doi.org/10.1016/j.foodcont.2018.01.016.
5. da Rocha MEB, Freire FCO, Maia FEF, Guedes MIF, Rondina D. Mycotoxins and their effects on human and animal health. Food Control. 2014;36(1):159–65. https://doi.org/10.1016/j.foodcont.2013.08.021.
Cited by
16 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献