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Original Article

AJVS. 2021; 68(1): 40-53


Occurrence of Aflatoxigenic Fungi in Meat, Poultry Meat and Some of Their Products and Organs and Their Control by Some Plant Extracts in Vitro

Miral G. AbdEl-Wahab, Sobhy A. El Sohaimy, Hossam A. Ibrahim, Ashraf M. Nazem.

Abstract
The current research was focused on the isolation and identification of aflatoxigenic fungi associated with meat, poultry meat and their products and organs as well as their control using some plant extracts as Flower of Anise (Pimpinella anisum), Seeds of Cumin (Cuminum cyminum) and Leaves of Oregano (Origanum vulgare). Randomly 327 samples from 15 meat, poultry samples and meat and poultry products (25 for each except poultry samples 13 for each) were collected from different governorates and companies and were subjected to mycological examination. Data indicated that, Basterma samples had the highest mean fungal count with mean values of (9.2x108 and 9.8x108 (cfu/g) on PDA and SDA media), respectively, within the examined 25 basterma samples. Results indicated that seven fungal species were identified and recorded in the examined meat products with all the seven genera in Beef burger samples. These are Aspergillus flavus, Aspergillus Niger, Aspergillus parasiticus, Fusarium oxysporum, Penicillium spp., Aspergillus carbonarius, and Aspergillus ochraceus. Results also cleared that, all tested aqueous plant extracts were found to significantly possess antifungal effect against aflatoxigenic fungi at all different concentrations along with their elevated antioxidant and antimicrobial effect. The most effective plant extract against tested fungi was Anise (Pimpinella anisum) extract.

Key words: Aflatoxigenic fungi, Antifungal, Antioxidant, Meat Products



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