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.

摘要

A total of 32 samples of fresh meat, frozen meat, luncheon and beef burger were randomly collected from different localities of Alexandria City, Egypt. The collected samples were subjected aflatoxin B1 and zearalenone residue examinations. Aflatoxin B1 and zearalenone residues were detected using high performance liquid chromatography (HPLC). The highest level of aflatoxin B1 was 0.87 micro g/kg in frozen meat and the lowest level was 0.41 micro g/kg in luncheon meat. The highest and lowest levels of zearalenone were 2.96 and 2.15 micro g/kg in lucheon meat and beef burger, respectively. The effect of different food processing on stability of zearalenone in meat samples (fresh beef ~200 gm) were examined by the inclusion of 15 micro g zearalenone prior to freezing at -20 degrees C and extracted. The residues were examined using HPLC after day 1, 4, 7, 14, 21, 30 and after two months for presence of mycotoxin zearalenone. The effect of heat treatment on the concentration of the zearalenone was determined by boiling (at 100 degrees C for 45 minutes) and roasting (on direct flame for 11 minutes)the meat samples. Results showed that different food processing method had no significant effect on the reduction of zearalenone toxin. The public health significance of the mycotoxins as well as the suggested measures for improving the quality of the products are discussed.