Document Type : Original Article
Authors
1
Food Hygiene and Control Department, Faculty of Veterinary Medicine, Aswan University, Aswan 81528, Egypt
2
Food Hygiene, Safety and Technology Department, Faculty of Veterinary Medicine, Assuit University
3
Professor of food hygiene, Fac. Vet. Med., Zagazig Univ., Egypt
4
Biology Department, Collage of Science, Jazan University, P.O. Box 114, Jazan 45142, Kingdom of Saudi Arabia
5
Food Technology Department, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-CITY), New Borg El-Arab City 21934, Egypt
6
Microbiologist, El Fayoum Laboratory for Microbiology and Immunology Analysis, El Fayoum 63511, Egypt
7
Food Hygiene and Control Department, Faculty of Veterinary Medicine, South Valley University, Qena, 83522, Egypt
Abstract
Probiotic consumption is recognized as being generally safe and correlates with multiple and valuable health benefits. Food exposure to mycotoxins is a major concern for public health officials and regulatory authorities globally. Aflatoxins (AFLs) and ochratoxin A (OTA) contamination of meat products can happen anywhere along the production process, from farm to fork. The purpose of this study is to determine the concentration of AFLs and OTA residues in some beef products and evaluate the effects of different probiotics (Lactobacillus acidophilus, Bifidobacterium lactis and Saccharomyces cerevisiae) on AFLs and OTA in semi-dry fermented beef sausage that has been contaminated in an experiment stored for seven days. The study found that the AFLs were present in 86.7%, 60%, 80%, 70%, 76.7%, and 70% of the meat products under investigation, while the OTA residues were present in 83.3%, 56.7%, 80%, 73.3%, 63.3%, and 76.7% of the burger, minced beef, luncheon, basterma, kofta, and sausage, respectively. Burger (13.89 ± 2.62 ppb) and sausage (12.67 ± 2.37 ppb) had the greatest AFLs residues (ppb), followed by kofta (11.38 ± 2.15 ppb) and luncheon (11.26 ± 2.72 ppb). Basterma (3.31 ± 1.85 ppb) and minced meat (5.47 ± 1.55 ppb) had the lowest values. Luncheon had the greatest OTA residues (2.76 ± 0.43 ppb), followed by burger (2.64 ± 0.14 ppb), sausage (2.32 ± 0.57 ppb), and kofta (1.78 ± 0.74 ppb), while basterma (1.23 ± 0.65 ppb) and minced beef (1.56 ± 0.12 ppb) had the lowest concentrations. The findings reveal that the levels of AFLs in some examined samples exceeded the legal limits (˂ 20 ppb), while the levels of OTA were within the acceptable range (˂ 5 ppb). The data shows a positive association between the use of probiotics and the reduction of AFLs and OTA in all samples studied. The results indicate that probiotics such as Lactobacillus acidophilus, Bifidobacterium lactis and Saccharomyces cerevisiae can potentially serve as decontaminants in the food industry as well as can replace chemical preservatives in producing organic foods and reduce the levels of mycotoxins in beef products intended for human consumption.
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