Occurrence of some mycotoxins residues in meat and meat products with studying the effect of different food processing methods on mycotoxin stability in meat samples [electronic resource].

Includes references.

Thirty-two samples of fresh meat, frozen meat, luncheon as well as beef burger; eight samples of each were randomly collected from different localities of Alexandria city collected samples were subjected to detect type of aflatoxin B1 and zearalenone residues were mycotoxins examination. Aflatoxin B1 and zenralenone residues were detected by High Performance Liquid Chromatography (HPLC) with the highest detector average value ).μg/kg for aflatoxin BI was 0.81 (frozen meat) and the lowest was 0.41 (luncheon). the respective values for zearalenone were 2.96 (luncheon) and 2.15 (beef burger) ). μg/kg. In studying the effect of different food processing on stability of zearalenone in meat sample (a piece of fresh beef meat about 200 gm), the amount of zeamlenone added to meat sample was 15μg prior freezing at -20°C and extracted, examined by HPLC after one day, 4.7.14,21.30 days and after two months for presence of mycotoxin zeamlenone, which added to meat. In order to test the effect of heat treatment On the concentration of the zearalenone in meat were subjected to boiling (at 100°C for 45 minutes) and roasting (on direct flame for 11 minutes). Our results showed limited reduction in the percentage of zeamlenone toxin. which is a stable compound and not affected by different food processing methods. The public health significance of the mycotoxins as well as the suggested measures for improving the quality of produced products has been discussed.

Summary in Arabic.