الفهرس 
Molecular and serological detection of mycotoxins in meat product additives
ABSTRACTOnly 14 pages are availabe for public view
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Abstract
Food additives and natural flavors are basic elements that go in for food, especially meat and its products. In countries with hot and humid climate, contamination of spices and other food additives with moulds especially aflatoxogenic species are commonly encountered. There are great potential risks on human health via consumption of such spices or foods, which contain these spices. Hence, creating awareness among consumers regarding aflatoxins are of great importance for food safety. from this point of view, this investigation was designed to evaluate the quality of fourteen kinds of spices and six of meat products. A total of 200 samples were collected from local markets at Cairo and Giza Governorates. All samples were tested for moulds count, predominant mould genera especially aflatoxin producing species and total aflatoxins level. All examined spices and meat products showed positive result for moulds with highest contamination percentage (100%) in black pepper, cumin, coriander and turmeric, while in meat products, kofta & beef burger show the highest contamination percentage (80%). The lowest percentage of contamination (40%) was in clove & luncheon. Moulds count in food additive samples ranged from 3.03X10²±1.84 in clove to 2.99X10⁴±1.39 in thyme samples CFU/g, whereas in meat products it was 3.43 X10³±2.12 in frankfurter and 1.00 X10⁴±1.19 in luncheon samples. Aspergillus and Penicillium species were generally the most prodominant species recovered from the examined samples, followed by Mucor, Cladosporium and Altrnaria species. Further characterization of Aspergillus species proved that A.niger was the most prevalent followed by A. flavus, A. ochraceus A. candidus and A. gluacus. Almost fifteen percentages (14.9%) of the isolated A. flavus isolates were aflatoxigenic. Aflatoxin Assay was carried out using ELISA (Enzyme-linked Immunosorbent Assay) technique showing that total aflatoxin residues were maximum in chili powder and hot dog (40.94 ± 9.28 ug/kg) and (8.23 ± 1.52 ug/kg) respectively. In consistence with ELISA findings, the molecular study on genomic DNA using PCR technique confirmed presence of toxigenic Aspergillus species in isolated samples