This study was conducted to detection of aflatoxins in some meat product, and its hazards on public
health. Hundred samples of different meat products represented by (kofta, sausage, luncheon and
basterma) were collected randomly from different supermarkets in kaliobia governorates and examined for
detection of aflatoxins concentration by using high performance liquid chromatography (HPLC). The
average concentration of aflatoxin B1 (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. 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. |
