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Monitoring of aflatoxins residues in edible by-products of cattle [electronic resource].

By:

Shabana, E. S. E

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Language: English Description: P.223-234Uniform titles:

Veterinary medical journal, 2003 v.51 (2) [electronic resource].

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Full Text Article.

In: Veterinary Medical Journal 2003.v.51(2)Summary: A total of 80 random samples of cattle edible by-products represented by 20 each of tongue. lung. liver and small intestine half of them were fresh and the other half were cooked. were collected from different butcher shops. vendors and shops of ready to eat edible animal by- products (Masmat) in Giza governorate. The samples were analyzed for presence of anatoxins residues. The obtained results indicated that 4(40%): 2(20%): 3 (30%) and 4(40%) of fresh samples and 5(50%): 3(30%): 1 (10%) and 2(20%) of cooked samples of tongue. lung. liver. and small intestine respectively. were contaminated with aflatoxins.

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A total of 80 random samples of cattle edible by-products represented by 20 each of tongue. lung. liver and small intestine half of them were fresh and the other half were cooked. were collected from different butcher shops. vendors and shops of ready to eat edible animal by- products (Masmat) in Giza governorate. The samples were analyzed for presence of anatoxins residues. The obtained results indicated that 4(40%): 2(20%): 3 (30%) and 4(40%) of fresh samples and 5(50%): 3(30%): 1 (10%) and 2(20%) of cooked samples of tongue. lung. liver. and small intestine respectively. were contaminated with aflatoxins.

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