Staff Members - Benha University
Incidence of lipolytic and proteolytic fungi in some chicken meat products and their public health
1st Scientific conference of food safety and Technology .2014, pp. 79-89 • 2014
Publication Information
Authors
Shaltout, F. A.; El-diasty, E.M. and Mohamed, M. S.
Keywords
Not Available
Journal
1st Scientific conference of food safety and Technology .2014, pp. 79-89
Publisher
Not Available
Volume
Not Available
Issue
Not Available
Pages
79-89
publication.type
International
Paper Link
Not Available
Supplementary Materials
Fahim Aziz El-Dein Mohamed Shaltout_bhth mhmd samy11.pdf
Abstract
A total of 100 random samples of chicken meat products; 25 of chicken fillet, chicken luncheon, chicken pane and chicken minced meat; were collected and subjected to mycological evaluation. The mean total mould counts were
1.9x102±8.2x101, 3.3 x102± 2.0 x 102, 2.8x102 ±1.4 x 102 and 1.9 x102 ± 3.4x101 CFU / g for chicken fillet, chicken luncheon, chicken pane and chicken minced meat respectively. Respective yeast counts were 5.7x102±3.7x102, 3.3 x102± 2.0 x102, 2.1 x102± 1.1 x102 and 4.3 x103 ± 9.8 x102CUF/ g. The predominant mould genera isolated from chicken fillet, chicken luncheon, chicken pane and chicken minced meat were Aspergillus followed by Penicillium then Geotrichum, Fusarium; Cladosporium; Mucor; Eupencillium; Scopulariopsis and Acremonium. The predominant species of yeasts isolated from chicken fillet, chicken luncheon, chicken pane and chicken minced meat were Candida spp. (32.5%) followed by Rhodotorula spp. (22.1%), Saccharomyces spp. (18.2%), Torulopsis spp. (15.5%) and Cryptococcus spp. (11.7%). The isolated moulds and yeasts were evaluated for proteolytic and lipolytic activities on skim milk agar and Tributyrin agar. The economic and public health significance of isolated moulds and yeasts as well as the sanitary precautions were discussed.
1.9x102±8.2x101, 3.3 x102± 2.0 x 102, 2.8x102 ±1.4 x 102 and 1.9 x102 ± 3.4x101 CFU / g for chicken fillet, chicken luncheon, chicken pane and chicken minced meat respectively. Respective yeast counts were 5.7x102±3.7x102, 3.3 x102± 2.0 x102, 2.1 x102± 1.1 x102 and 4.3 x103 ± 9.8 x102CUF/ g. The predominant mould genera isolated from chicken fillet, chicken luncheon, chicken pane and chicken minced meat were Aspergillus followed by Penicillium then Geotrichum, Fusarium; Cladosporium; Mucor; Eupencillium; Scopulariopsis and Acremonium. The predominant species of yeasts isolated from chicken fillet, chicken luncheon, chicken pane and chicken minced meat were Candida spp. (32.5%) followed by Rhodotorula spp. (22.1%), Saccharomyces spp. (18.2%), Torulopsis spp. (15.5%) and Cryptococcus spp. (11.7%). The isolated moulds and yeasts were evaluated for proteolytic and lipolytic activities on skim milk agar and Tributyrin agar. The economic and public health significance of isolated moulds and yeasts as well as the sanitary precautions were discussed.