Prevalence of Mould and Aflatoxin in Raw and Heat-Treated Meat Products

Abstract

From several stores and butchers in Mansoura city, Dakahlia Governorate, Egypt, 120 samples of sausage, beef burger, minced meat, luncheon, hot dog and canned meat were collected (20 each). The samples examined for detection of total mould count and identification if mould into genera and species in addition to quantification of aflatoxin B1, B2, G1 and G2. Mould detected in 100% of all examined raw meat products meanwhile, detected in 25%, 30% and 15% of examined luncheon, hotdog, and canned meat, respectively. Heat treated meat products significantly (P<0.05) contained lower mould count than raw meat products.  Eight mould genera detected in all examined meat products with varying percentages in descending order Aspergillus > Penicillium > Cladosporium > Sporotricum > Alternaria > Mucor > Fusarium > Curvularia . The mean values of aflatoxin B1 were 0.78±0.21, 1.1±0. 55, 1.54±0.40, 0.052±0.032, 2.21±0.87 and 1.88±0.41 µg/kg in sausage, beef burger, minced meat, luncheon, hot dog and canned meat, respectively. Minced meat significantly lower than other examined meat products in level of aflatoxin B1(P< 0.05). Aflatoxin B2 and G2 not detected in all examined samples. The aflatoxin G1 detected in two samples of beef burger with a mean value 1.15±0.065 µg/kg and in one sample of canned meat 0.62 µg/kg. A food safety management system as hazard analysis and critical control points should be adopted by meat producers in order to protect human health.