Aflatoxigenic fungi occurrence in some processed meat products and their control by some plant extracts in vitro

Abstract

THE CURRENT research was focused on the isolation and identification of aflatoxigenic fungi and aflatoxins associated with some processed meat samples, i.e. basterma, beef burger, luncheon meat, and sausage samples and their control using some plant extracts as Euphorbia cotinifolia L., E. tirucalli L. and Rhus coriaria L. Randomly 48 samples of processed meat products (12 for each) were collected from different companies and analyzed for mycological examination and aflatoxins contamination. Data indicated that, Basterma samples had the highest mean total fungal count, (674 fungal colonies/10g). Identification of all isolated fungal genera were Alternaria, Aspergillus, Cladosporium, Epicoccum, Geotrichum, Paecilomyces, Penicillium, Phoma and Trichoderma. The highest aflatoxins contamination was found in basterma meat sample. Results also cleared that, all tested ethanolic plant extracts were found to significantly decrease the mycelium dry weight (g) and spore germination of A. flavus and A. parasiticus at all different concentrations. The most effective plant extract against tested fungi was R. coriaria L. extract.