This study was conducted to detection of aflatoxins in some meat product, and its hazards on public health. Hundered samples of different meat products represented by(kofta,sausage.,luncheon and basterma) were collected randomly from different supermorkets in kaliobia governorates and examined for detection of aflatoxins concentration by using high performance liquid chromatography
( HPLC)
The average concentration of aflatoxinB1(µg/kg) in kofta ,sausage,luncheon and basterma were 13.38± 1.52, 9.03± 1.17, 8.8±0.95 and 4.53±0. 61 respectively
While the average concentration of B2 (µg/kg) in kofta ,sausage,luncheon and basterma were 8.50 ± 0.7 , 5.20±0.69 ,5.57±0.72and 2.33±0.15 respectively the average concentration of aflatoxin G1(µg/ kg in kofta ,sausage,luncheon and basterma were 4.76±0.83 ,3.35±0.49 ,3.84±0.58 and1.85 ± 0. 22 respectively. the average concentration of aflatoxin G2 (µg/kg) in kofta ,sausage,luncheon and basterma were 3.18±0.52 , 2.33± 0.29 and2.50± 0.03 respectively The public health importance of the aflatoxins and the recommended points were discussed.
Keywords : meat products, aflatoxins , HPLC
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