Advances in Animal and Veterinary Sciences

Research Article
Adv. Anim. Vet. Sci. 7(s2): 79-85
Http://dx.doi.org/10.17582/journal.aavs/2019/7.s2.79.85
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Amina H.A. Habashy1*, Wageh S. Darwish2, Mohamed A. Hussein2, Waiel M.Salah El-Dien1

1Food Control Department, Animal Health Research Institute, Zagazig Branch, Egypt; 2Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Egypt.

Abstract | This study aimed to observe the hygienic status of raw meat, fresh minced meat, luncheon, beef burger and sausage (40 each) retailed in Zagazig city, Sharkia Governorate, Egypt. Total mould count, prevalence of mould species as well as the ability of the most fungal isolates to produce lipase and protease enzymes had been conducted. The antifungal potential of clove, thyme, garlic (0.5%, 1%) essential oils and potassium sorbate 0.3% had been evaluated. The highest mean (log10 cfu/g) total mould count (2.85 ± 0.12) was recorded in sausage. The most prevalent species recovered from the examined meat and meat product samples were Aspergillus, Penicillium and Cladosporium while Alternaria, Fusarium, Mucor, Rhizopus, Sporotricum, Thamnidium and Curvularia species were recovered at low percentages. A. niger was the most predominant Aspergillus spp isolated from sausage, luncheon, raw meat, fresh minced meat and beef burger with prevalences of 50%, 45.5%, 44.4%, 41.4% and 33.3% respectively. Among 262 tested isolates, 216 (82.4%) could produce protease, 233 (88.9%) produce lipase. Essential oils caused significant inhibition on fungal growth. Clove (Syzygium Aromaticum) oils 1% and thyme (Thymus Vulgaris) oils 1% were found to be more effective than the others, although Clove 1% gave the best result in inhibition of A. flavus growth, but the odour of thyme is more palatable than that of clove. In conclusion, the obtained results revealed inadequate hygienic measures during transportation, processing, storage and distribution of meat and meat products. Therfore, strict hygienic practices should be followed. Moreover, clove, thyme and garlic (Allium Sativum) have the potential to be used as flavoring and natural preservatives in food.

Keywords | Mould, Essential oils, Antifungal effect, Meat products, Lipase, Protease