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Prof. Fahim Aziz Eldin Mohamed Shaltout :: Publications:

Title:
Detection of aflatoxins in some meat products
Authors: Shaltout, F.A.; amin, R. A. ; and abdelwahab , S.
Year: 2014
Keywords: meat products, aflatoxins, HPLC
Journal: Benha veterinary medical journal
Volume: 27
Issue: 2
Pages: 368-374
Publisher: faculty of vet med benha university
Local/International: International
Paper Link:
Full paper Fahim Aziz El-Dein Mohamed Shaltout_36.pdf
Supplementary materials Not Available
Abstract:

This study was conducted to detection of aflatoxins in some meat product, and its hazards on public health. Hundred samples of different meat products represented by (kofta, sausage, luncheon and basterma) were collected randomly from different supermarkets in kaliobia governorates and examined for detection of aflatoxins concentration by using high performance liquid chromatography (HPLC). The average concentration of aflatoxin B1 (µg/kg) in kofta, sausage, luncheon and basterma were 13.38± 1.52, 9.03± 1.17, 8.8±0.95 and 4.53±0. 61 respectively. The average concentration of B2(µg/kg) in kofta , sausage, luncheon and basterma were 8.50 ± 0.7 , 5.20±0.69 ,5.57±0.72and 2.33±0.15 respectively, the average concentration of aflatoxin G1(µg/ kg in kofta, sausage, luncheon and basterma were 4.76±0.83 ,3.35±0.49 ,3.84±0.58 and1.85 ± 0. 22 respectively. The average concentration of aflatoxin G2 (µg/kg) in kofta, sausage, luncheon and basterma were 3.18±0.52, 2.33± 0.29 and2.50± 0.03 respectively. The public health importance of the aflatoxins and the recommended points were discussed.This study was conducted to detection of aflatoxins in some meat product, and its hazards on public health. Hundred samples of different meat products represented by (kofta, sausage, luncheon and basterma) were collected randomly from different supermarkets in kaliobia governorates and examined for detection of aflatoxins concentration by using high performance liquid chromatography (HPLC). The average concentration of aflatoxin B1 (µg/kg) in kofta, sausage, luncheon and basterma were 13.38± 1.52, 9.03± 1.17, 8.8±0.95 and 4.53±0. 61 respectively. The average concentration of B2(µg/kg) in kofta , sausage, luncheon and basterma were 8.50 ± 0.7 , 5.20±0.69 ,5.57±0.72and 2.33±0.15 respectively, the average concentration of aflatoxin G1(µg/ kg in kofta, sausage, luncheon and basterma were 4.76±0.83 ,3.35±0.49 ,3.84±0.58 and1.85 ± 0. 22 respectively. The average concentration of aflatoxin G2 (µg/kg) in kofta, sausage, luncheon and basterma were 3.18±0.52, 2.33± 0.29 and2.50± 0.03 respectively. The public health importance of the aflatoxins and the recommended points were discussed.This study was conducted to detection of aflatoxins in some meat product, and its hazards on public health. Hundred samples of different meat products represented by (kofta, sausage, luncheon and basterma) were collected randomly from different supermarkets in kaliobia governorates and examined for detection of aflatoxins concentration by using high performance liquid chromatography (HPLC). The average concentration of aflatoxin B1 (µg/kg) in kofta, sausage, luncheon and basterma were 13.38± 1.52, 9.03± 1.17, 8.8±0.95 and 4.53±0. 61 respectively. The average concentration of B2(µg/kg) in kofta , sausage, luncheon and basterma were 8.50 ± 0.7 , 5.20±0.69 ,5.57±0.72and 2.33±0.15 respectively, the average concentration of aflatoxin G1(µg/ kg in kofta, sausage, luncheon and basterma were 4.76±0.83 ,3.35±0.49 ,3.84±0.58 and1.85 ± 0. 22 respectively. The average concentration of aflatoxin G2 (µg/kg) in kofta, sausage, luncheon and basterma were 3.18±0.52, 2.33± 0.29 and2.50± 0.03 respectively. The public health importance of the aflatoxins and the recommended points were discussed.

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