Molecular detection of aflatoxigenic A. flavus in chicken liver with a special reference to aflatoxin B1
Keywords:A. flavus , Aflatoxigenic genes , HPLC , Chicken livers
Aflatoxin-producing Aspergillus species are extensively dispersed throughout the environment and have seriously affected human and animal food supplies, posing health dangers and even resulting in death, as a consequence. Our study's goal was to investigate infections of Aspergillus flavus and the amount of aflatoxins (AF) in chicken livers where they are metabolized specially AFB1. Sixty-five chicken liver samples were bought from frozen meat shops, supermarkets, and special slaughterhouses in Qena, Egypt. The samples were evaluated traditionally, molecularly, and HPLC analysis was performed to quantify the amount of AFs. In addition, A. flavus' susceptibility to amphotericin B and voriconazole was also determined. The findings revealed the presence of different fungal species, in particular, Aspergillus species (21.5%). A total percentage of 85.7 of A. flavus isolates were classified as low aflatoxin producers, according to HPLC analyses. Furthermore, aflatoxins contaminated 70% of the liver samples from which AFB1 was detected at 60%. Although this measurement was lower than the European limits, Egyptian standards found it unacceptable. Antifungal susceptibility testing revealed that 71.4 and 42.8% of A. flavus isolates were resistant to amphotericin B and voriconazole, respectively. These results show the extent of the role of chicken livers in the transmission of aflatoxicosis to humans. Hinting that these samples are dangerous to consumers. Consequently, there is a need to adopt aflatoxin residue monitoring and controls in all poultry meat; this cost-effective and efficient technology looks to be beneficial for better food safety. Or at least, liver from poultry that has been exposed to aflatoxins should not be consumed by humans until be cleared before slaughtering.
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