Occurrence of aflatoxins and aflatoxin‐producing moulds in fresh and processed meat in Egypt

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Abstract
A survey was carried out to detect aflatoxins and isolate aflatoxigenic moulds contaminating fresh and processed meat products. The fungal contamination was examined in 215 samples of fresh and processed meat products and 130 samples of spices used in the meat industry collected from different local companies in Cairo, Egypt. Processed meat products such as beefburger, hot‐dog, kubeba, sausage, luncheon meat had the highest count of moulds as compared with fresh and canned meat. Out of 150 samples of meat products and 100 samples of spices, aflatoxin B1 was detected in five samples of beefburger, (8 μg/kg), four samples of black pepper (35 fig/kg), and four samples of white pepper (22 μg/kg). Aflatoxins B1 and B2 were detected in one sample of kubeba (150 μgB1/kg and 25 μgB2/kg); hot‐dog (5 μgB1/kg and 2 μgB2/kg) sausage (7 μgB1/kg and 3 μgB2/kg) and luncheon meat (4 μgB1/kg and 2 μgB2/kg). Also, aflatoxins B1 and G1 were detected in two samples of turmeric (12 μgB1/kg and 8 μgG1/kg) and coriander (8 μgB1/kg and 2 μgG1/kg). Aspergillus flavus (24 isolates), and Aspergillus parasiticus (16 isolates) were the predominant aflatoxin‐producing moulds isolated from both processed meat products and spices. Aflatoxins were absent in fresh meat, canned meat, salami, beefsteak and minced meat. The contamination of processed meat with aflatoxin was shown to correlate with the addition of spices to fresh meat.