Prevalence of mycological contamination of fresh and chilled Rabbit's meat and Liver with special reference to Mycotoxigenic strains [electronic resource]

Includes bibliographic reference

At present, there is an increasing interest in public health
due to the consumption of healthy and nutritious food that
contains high protein, low cholesterol and fat. A total of 75
samples (50 carcasses of fresh rabbits with their livers and 25
carcasses of chilled rabbits) were purchased from various poultry
shops and supermarkets in Giza governorate. Samples were tested
for fungal contamination, detection of mycotoxin-producing strains,
aflatoxin residues and comparing the obtained results by using
both thin layer chromatography (TLC) and enzyme linked
immunosorbent assay (ELISA). Seven genera of moulds and three
genera of yeasts were isolated from the examined samples. The
most isolated mould species were Aspergillus followed by
Penicillium, Scopulariopsis, Mucor, Rhizopus, Cladosporium and
Geotrichum. On the other hand, the most isolated yeast species
were Candida followed by Rhodotorula and Saccharomycess. One
isolate of the tested Aspergillus flavus obtained from both fresh
rabbit carcass and its liver was an aflatoxin-producing strain. As
well as extracted chilled rabbit meats did not contain any aflatoxin
residues. The economic importance of the current findings and the
importance of public health, as well as the application of proposed
precautions to mitigate risks and reduce microbial contamination
and ensure food safety for human health were discussed.

Summary in Arabic