الفهرس 
الملخص العربى
Fungal ContaminationOnly 14 pages are availabe for public view
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Abstract
SUMMARY
The present investigation was designed to study the prevalence and population density of fungi in 200 samples of meat (50 each of fresh and frozen meat) and meat products (25 each of minced meat, luncheon, beefburger and bastenna) collected from butcher’s shops, supennarkets and groceries in Assiut City. Also, the ability of some fungal isolates to produce L. asparginase, protease and lipase enzymes as well as the effect of some food additives on the growth rate and enzymatic activity of the test fimgi were screened.
The mold count varied according to the type of meat and meat products examined as well as the incubation temperature. However, the mean mold count of the examined fresh meat, frozen meat, minced meat, luncheon, beefburger and bastenna at 5°C were 4.48 ± 1.33,2.42 ± 0.58, 2.36 ± 0.36,0.88 ± 0.14,5.46 ± 0.89 and 10.45 ± 2.8 x 103/g, respectively whereas the conesponding values at 28°C were 25.72 ± 3.28, 24.46 ± 3.03, 27.44 ± 3.99, 11.0 ± 0.62, 9.83 ± 0.89 and 51.22 ± 6.36 x 103/g, respectively. At 45°C, the mean mold count of the above mentioned samples were 17.08 ± 1.97, 12.91 ± 2.01,1.75 ± 0.22,1.79 ± 0.31, 2.47 ± 0.42 and 17.2 ± 2.8 x 103/g, respectively. Analysis of variance of the mold count showed variable differences between the different meat products at the different temperatures .
. Many fungal genera and species were recovered from the examined samples at different temperatures. The most common f1mgal isolates obtained from fresh meat at 5°C were Cladosporium cladosporoides Penicillium and Fusarium oxysporium while that of frozen meat were Penicillium, Aspergillus and Cladosporium cladosporoides. As for meat products, Penicillium and Cladosporium cladosporoides; Aspergillus and Cladosporium cladosporoides; Penicillium, Aspergillus, Cladosporium cladosporoides and Fusarium oxysporum; and Cladosporium cladosporoides, Penicillium, Fusarium oxysporum and Aspergillus were the most predominant species isolated from minced meat, luncheon, beefburger and bastenna respectively.
At 28°C, Aspergillus spp. was the most common isolate recovered from all the examined samples except in bastenna it ranked the second after Fusarium oxysporum. Cladosporium cladospo ro ides, Penicillium, Phoma glomerata and Humicola grisea were the main other molds isolated from the examined meat and meat products. On the other hand, genus Aspergillus could be detected in most of the examined meat and meat products at 45°C and the most predominant species was A. fumigatus.
Variable degrees of enzymatic activity of the test fungi could be observed at different temperatures. For L. asparginase activity at 5°C, a very high degree of activity was noticed in case of Aspergillus fumigatus (beefburger), A. sydowii (luncheon), Cladosporium cladosporoides(fresh meat), Penicillium expansium (frozen meat) and P. viridictum (minced meat, beefburger and bastenna). At 28°C, A. flavus (minced meat), A. fumigatus (all meat and meat products except luncheon), A. sydowii (beefburger), Cladosporium cladosporoides (minced meat and basterma), Penicillium chrysogenum (fresh meat and minced meat) and P. jensii (frozen meat) showed very high degree of activity. On the other hand, mold isolates recovered at 45°C represented by A. flavus (frozen meat)
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