Advances in Animal and Veterinary Sciences

Research Article
Adv. Anim. Vet. Sci. 8(2): 124-129
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Ashraf A. Abd El-Tawab1, Eman M. El-Diasty2, Dalia F. Khater3, Yahya M. Al-baaly3*

1Department of Bacteriology, Immunology and Mycology, Faculty of Veterinary Medicine, Benha University, Egypt; 2Department of Mycology, Animal Health Research Institute (AHRI), Ministry of Agriculture, Dokki, Giza, Egypt; 3Tanta lab branch, Animal Health Research Institute (AHRI), Ministry of Agriculture.

Abstract | This study was done to determine the fungal quality of meats products (luncheon, basterma, kofta and burger) and spices (used in meat processing) marketed in some groceries and supermarkets in Gharbia Governorate under various trade names and molecular (ITS) characterization for some Penicillium species. In 120 tested meat products and 33 spices samples, 9 mould genera were detected. The identified mould genera were Aspergillus, Penicillium, Acremonium, Cladosporium, Geotrichum, Mucor, Claveolaria, Emericella Nudulans and Scorulopsis. The main identified Penicillium species were; P. citrinum, P. aurantigreum P. chrysogenum were the most predominant species isolated from burger samples, while from kofta samples, P. Paxilli and P. restrictum were the most predominant isolated species. P. citreognigrum and P. carneum only detected in luncheon and basterma samples. In spices the main identified Penicillium species were; P. aurantigreum, P. carneum, P. chrysogenum, P. citreognigrum, P. citrinum, P. crustosum, P. Paxilli, P. restrictum, P. implicatum and P.simplicissimum. Three Penicillium isolates (P. chrysogenum, P. carneum and P. restrictum) from meat products and one Penicillium isolate (P. crustosum) from spices were subjected to PCR identification, and were sequenced in both directions. The obtained sequences were deposited under (Gene bank accession number: MK643347 P. restrictum isolate AYMA4, MK643348 P. chrysogenum isolate AYMA5, MK643349 P. carneum isolate AYMA6 and MK643350 P. crustosum isolate AYMA7. Sequences of Penicillium isolates were analysed with phylogenetic tree and percent identity. Phylogenetic analysis of Penicillium isolates using ITS sequence data grouped them into four clusters. PCR and gene sequence are easy and fast diagnostic methods. As conclusion meat products and spices highly contaminated with mould especially Aspergillus spp and Penicillium spp which may gain access during the manufacturing process leading to high economic losses and have a public health hazard due to the production of mycotoxins.

Keywords | Meat products, Spices, Moulds, Penicillium, PCR