الفهرس يوجد فقط 14 صفحة متاحة للعرض العام
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المستخلص
A total of 100 samples were obtained randomly from chicken meat, liver, nagets, minced meat and luncheon) 20 of each and transferred to the laboratory with a rmrumum of delay to be examined mycologically for the total mould count and isolation and identification of the most common mould and screening of the isolated Aspergillus flavus for production of Aflatoxin. I. Chicken meat samples: Moulds were found in all examined samples with a mean value .of 9.83xl 02+2.30xl 02 and Aflatoxin residue with a mean value of 8.10+0.71 ug/kg, H. Liver sample: The mean value of total mould count/gm was 8.05xl 02+ 1.89x 102 and Aflatoxin residue with a mean value of 15.05+1.47. ug /gm IH. Nagets : The mean value of total mould count was 4.04xl02 + 1.60xl02 and Aflatoxin residue with a mean value of 10.37+0.76 ug/kg. IV. Minced meat: The mean value of total mould count/gm was 8.23xl02 ± 2.07xl02 and Aflatoxin residue with a mean value of 9.08+0.85. ug /gm