Total aflatoxins (AFT) and ochratoxin A (OTA) levels were estimated using the VICAM AflaTest and OchraTest immunoaffinity fluorometric method in a total of 50 meat products (25 each of beef luncheon and beef burger) purchased from different supermarkets in Mansoura city, Egypt. All the meat samples analyzed were contaminated with both AFT and OTA with mean values of 1.1 μg/kg and 5.23 μg/kg, respectively, for beef luncheon and mean values of 3.22 μg/kg and 4.55 μg/kg, respectively, for beef burger. None of the beef luncheon and burger samples analyzed exceeded the permissible limits set by FDA for AFT, but 40% of beef burgers exceeded the FAO AFT permissible limit. Similarly, 52% and 36% of beef luncheon and beef burger samples exceeded the FAO OTA permissible limit. Application of the immunoaffinity fluorometric method is an accurate, safe and rapid method for mycotoxins determination in meat products to ensure their safety for human consumption.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2015.01.140 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Inhibition effect of non-contact biocontrol bacteria and plant essential oil mixture on the generation of -nitrosamines in deli meat during storage.
Food Chem X
December 2024
College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China.
To reduce the risk of -nitrosamines in deli meat products, this study formulated a novel non-contact -nitrosamines inhibiting preservative IV (NIP-IV) consisting of biocontrol bacteria and plant essential oils (EOs) ( SR-1 + PP-2 + CF-3+ cinnamon EO + grapefruit EO). Luncheon pork, spiced beef, and red sausage were taken as representatives of typical deli meat products and used to validate the effectiveness of NIP-IV in inhibiting -nitroso dimethylamine (NDMA) production. The results showed that NIP-IV restrain protein degradation and lipid oxidation in deli meat products and effectively control microbial activity.
View Article and Find Full Text PDFUnveiling the mix-up: investigating species and unauthorized tissues in beef-based meat products.
BMC Vet Res
August 2024
Food Hygiene and Control Department, Faculty of Veterinary Medicine, South Valley University, Qena, 83522, Egypt.
Customers are very concerned about high-quality products whose provenance is healthy. The identification of meat authenticity is a subject of growing concern for a variety of reasons, including religious, economic, legal, and public health. Between March and April of 2023, 150 distinct marketable beef product samples from various retailers in El-Fayoum, Egypt, were gathered.
View Article and Find Full Text PDFBiogenic amines' residues in meat products with a reference to their microbial status.
Open Vet J
June 2024
Student Hospital, Zagazig University Hospitals, Zagazig University, Zagazig, Egypt.
Background: Meat products are widely recognized as substantial sources of protein derived from animals. Biogenic amines (BAs), naturally occurring toxins, are generated via the metabolism of specific amino acids by a vast array of microorganisms, including pathogenic and nonpathogenic strains.
Aim: The aim of this study was to ascertain the quantity of BAs produced in five meat products that are commercially available in Egypt.
Meat and meat products as potential sources of emerging MDR Bacillus cereus: groEL gene sequencing, toxigenic and antimicrobial resistance.
BMC Microbiol
February 2024
Department of Bacteriology, Immunology and Mycology, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, 41522, Egypt.
Background: Bacillus cereus is implicated in severe foodborne infection in humans. This study intended to assess the occurrence, groEL gene sequencing, biofilm production, and resistance profiles of emerged multidrug resistant (MDR) B. cereus in meat and meat product samples.
View Article and Find Full Text PDFNisin and Organic Acid Salts Improved the Microbial Quality, Extended the Shelf Life, and Maintained the Sensory Attributes of Semidry Beef Luncheon Marketed at Adverse (35-40 °C) Ambient Summer Temperatures.
Foods
November 2023
Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt.
Semidry beef luncheon may undergo deteriorative changes during storage at ambient temperatures in tropical and subtropical regions including Egypt. This study was conducted in a meat plant in Egypt with the aim of overcoming the economic losses from the returns of spoiled unsold beef luncheon displayed in grocery stores at adverse summer temperatures of 37 °C or more. Ten approaches were applied using different preservatives, comprising sodium nitrite, nisin, potassium sorbate, and organic acid salts (a combination of sodium lactate, sodium acetate, and sodium diacetate).
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!