Studies On Fungi and Fungal Metabolites in Foods of Animal Origin

Abstract

Microbiological survey was conducted upon 40 basterma samples (20 each were examined in summer and 20 in winter). Analytical samples were taken from the coat, meat as well as coat and meat (the whole product). Moreover, 60 samples of different spices which are used in basterrna manufacture were tested in this study. The basterma were collected from different localities of Cairo and Giza governorates. Each sample was subjected to mycological examination and aflatoxin detection and determination. The results of mycological examination of basterma samples revealed that the coat of 90% of the samples was contaminated by moulds, the rate of contamination in meat was 67.5%, in coat & meat was 78.5%. The incidence of moulds in summer months in coat was (100%), in meat (85%) and in coat & meat (100%) with mean ± SE values of 4.2x10 ± 2.5x 10, 2.4x 10 ± 1.2x 10 and 2.5x 10' ± 1.1x10' mould colony/g., respectively. , In winter the incidence was (80%) in coat, (50%) in meat and (75%) in coat &meat with mean ± SE values of 2.5x 10' ± 1.3x 10, 2.6x 10± 1.2x 10' and 2.6x 10 ±8.7x 10 mould colony/g., respectively. Aspergillus spp., Penicillium spp., Mucor spp., Rhizopus spp., Fusarium spp., and Cladosporium spp. could be isolated from the examined bastenna samples with a varying percentages ranging from 5 % to 75 %. Foma was isolated only from coat & meat samples with percentage of 5 %.