5538
Marwa Abdul Azeem Younos Hassan
Detection of mycotoxins contamination in some Egyptian processed meat products and use of plant extracts for its prevention and control
Processed meat products, aflatoxin, plant extract, Rats, Biochemical, histological
Meat products are considered a favorable food as it easy to buy, fast to cook, delicious to eat and also with low price. Processed meats are frequently contaminated by several moulds which are able to produce several toxins. Aflatoxins are mycotoxins produced by Aspergillus flavus and A. parasiticus, which commonly contaminated processed meat products across the world. Exposure to aflatoxins is known to have toxic and carcinogenic effects in human as well as different animal species and to express toxicity in cells via the induction of oxidative stress. This work was focused on the isolation and identification of all mycoflora contaminated some processed meat samples (i.e. basterma, beef burger, Luncheon meat and sausage samples) and aflatoxins associated these samples, study the effect of three ethanolic plant extracts as Euphorbia cotinifolia L., E. tirucalli L. and Rhus coriaria L., against the major aflatoxigenic fungi (Aspergillus flavus and A. parasiticus) and to evaluate the protective effects of the ethanolic extract of these plants against aflatoxins toxicity in rats. Randomly 48 samples of processed meat samples were analyzed for mycological examination and aflatoxins association. Data presented that, Basterma samples had the highest mean total fungal count, which recorded 674 fungal colonies /10g of the examined 12 samples, followed by luncheon meat samples which recorded 302 fungal colonies /10g. The mean total fungal count of sausage samples was 111 fungal colonies /10g. Beef burger samples had the least mean fungal count, which recorded 39 fungal colonies /10g. Nine fungal genera were isolated and identified as Alternaria, Aspergillus, Cladosporium, Epicoccum, Geotrichum, Paecilomyces, Penicillium, Phoma and Trichoderma (9 genera including 11 species in case of PDA medium and 8 genera including 12 species in case of SDA medium). Higher aflatoxins contamination was found in basterma companies than other samples. Aflatoxins were produced by aflatoxigenic fungi isolated from seven basterma companies No. 1, 4, 5,7,8,9 and 10 followed by each of beef burger and sausage samples in which aflatoxins were produced by aflatoxigenic fungi isolated from six companies No.1, 5, 7, 8, 11 and 12 of beef burger samples and from six companies No. 2, 3, 6, 8, 9 and 12 of sausage samples. Less aflatoxins contamination was recorded in luncheon meat companies, in which aflatoxins were produced by aflatoxigenic fungi isolated from four companies of luncheon meat samples No. 2, 5, 8 and 11. On the other hand, data presented that, all tested ethanolic plant extracts were found to decrease significantly (P < 0.05) the mycelium dry weight (g) and spore germination of A. flavus and A. parasiticus at all different concentrations compared with untreated control. Rhus coriaria L. extract was enhanced for inhibition of the spore germination and dry weight. Also, results indicated that animals treated with aflatoxin alone showed significant changes in body weight, serum biochemical parameters and histological picture of the liver and kidney typical to those reported in the literature, while animals which fed on AFs contaminated diet and orally received Euphorbia cotinifolia L., E.tirucalli L. or Rhus coriaria L. extracts were found to be enhanced significantly (P < 0.05) in the body weight, serum biochemical parameters and histological pictures of the liver and kidney tissues compared with the aflatoxins groups. It could be concluded that, plant extract induce its protective effect via increase the antioxidant capacity and inhibition of lipid peroxidation.
2019
Ph.d
Ain Shams
microbiology