BENHA 
VETERINARY 
MEDICAL 
JOURNAL, 
VOL. 
27, 
NO. 
2:368.374, 
DECEMBER 
2014 



Detection of aflatoxins in some meat products 

Fahim A. Shaltout1, Reham A. Amin1, Marionette Z. Nassif2, Shimaa A. Abd-Elwahab2 
1Department of food and Quality control, Faculty of Veterinary Medicine, Benha University. 2Animal 
Health Research Institute, Benha Branch. 

A BS T R AC T 


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 (.g/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(.g/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(.g/ 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 (.g/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. 

Keywords: meat products, aflatoxins, HPLC 

(http://www.bvmj.bu.edu.eg) 
(BVMJ.27(2):368.374 
, 
2014) 


1. INTRODUCTION 
R
R
ecent year the rapid expansion of 
meat products processing plants due 
to continuous increasing demand of 
meat product with low cast and high in 
nutritive value. 
Many strains of moulds are widely 
distributed in nature, and may affect our 
food supply as a result of its contamination 
due to lack of sanitation and handling 
procedures. Contaminated feed is the main 
source for mvcotoxin infection of farm 
animal (Sayedetal. 2000). Many strains of 

. 
mould affected meat especially with 
Aspergillus flavus, Aspergillus parasiticus 
and Penicillium. These moulds which have 
been implicated as causative agents in a 
number of disease syndromes 
"mycotoxicosis" because of the ability of 

their toxic strains in production of highly 
toxic chemical substances referred as 
mycotoxins, in many cases such as constitute 
potential and a real risk to public health due 
to the possibility of causing tumors or 
inducing organ damage clue to repeated 
ingestion of subacute levels of mycotoxins 
(Hoogetal. 1986, Varman and Evans 1991 , 
Varshneyetal. 1991 and Giradin1997). The 
presence of toxin producing moulds in 
meat does not necessarily mean that 
aflatoxins are present. Both combination of 
aflatoxins contamination and fungal growth 
can determine the colonization of She 
substrate and the type and amount of 
aflatoxins produced. Knowledge of 
contamination of meat with these types of 
moulds is of interest and can be significant 

368 



Shaltout et al. (2014) 

when making an assessment of potential: 
public health hazards associated with it 
(Girdain, 1997). Mycotoxins have direct 
potential health hazards to "human health 
and animals even with its low levels, and 
severe economic losses (Varman and 
Evans, 1991 EL-Shinawy et al. 1994 
and Ramasastry et al. 2000). These 
aflatoxins are considered the most 
important and prevalent mycotoxins in food 
leading to the possibility of 
hepatocarcinogens, teratogenic, mutagen 
effect and/or delayed organ damage in 
human being, due to repeated ingestion of 
subacute levels of mycotoxins (Ueno and 
Ueno 1978, Olufemi et al. 1983 and Mori et 
al. 1998). Aflatoxins are secondary 
metabolites regarded as a quadruple threat, 
highly mutagenic, teratogenic, carcinogenic 
and potent toxins (Hayes 1980 and 
Gourama and Bullerman 1995). Different 
type These aflatoxins are occur naturally as 
AFB1, AFB2, AFG1 and AFG2So we aimed 
to detect the safety of consuming of these 
product (kofta, sausage, luncheon and 
basterma) on public health. 


2. MATERIALS AND METHODS 
2.1. Samples: 
Hundred samples of meat product (kofta, 
sausages luncheon and basterma) 25 from 
each were randomly collected from 
different localities. 

2.2. Detection of aflatoxins 
Extraction of aflatoxin from meat samples 
were performed according to Roybulet al. 
(1988) and Ahmed (2004) then detection of 
shigh aflatoxin performance liquid 
chromatography (HPLC). 

3. RESULTS 
Table (1) shows the average concentration of 
aflatoxin B1 (.g/kg) in the examined 
samples of meat products (n =25) of each it 

was varied from 4.9 to 26.1 with an average 
of 13.38 ±1.52 for kofta, 2.3 to 21.7 with an 
average 9.03± 1.17 for sausage, 2.2 to 18.9 
with an average 8.8±0.95 for lunch eon and 

1.6 to 7.4 with an average 4.53±0. 61 for 
basterma respectively. The difference 
associated with the examined sample of meat 
products were highly significant (p< 0.1) as 
a result of average concentration of aflatoxin 
B1 (.g/ kg) as shown in table (2). Table (3) 
shows the average concentration of aflatoxin 
B2 (.g/ kg) in the examined sample of meat 
products( n =25) of each .It was varied from 
3.3 to 15.5 with an average 8.50 ± 0.7 for 
Kofta; 1.8 to 9.3 with an average 5.20±0.69 
for sausage , 1.9 to 11.8 with an average 
5.57±0.72 for luncheonand1.1to3.8with an 
average 2.33±.15for basterma respectively. 
The difference associated with the examined 
sample of meat product were highly 
significant (p< 0,01) as a result of average 
concentration of B2 (.g/ Kg) as shown in 
table (4). Table (5) shows the average 
concentration of aflatoxin G1(.g/ kg) in the 
examined sample of meat products( n = 25) 
of each it was varied from 1.5to 8.9 with 
average 4.76±0.83 for Kofta; 1.2 to 5.6 with 
an average 3,35±0,49 for sausage , 1.4 to 
7.5 with an average 3.84±0.58 for luncheon 
and 1.0 to 2.7 with an average 1.85 ± 0. 22 
for Basterma respectively. The difference 
associated with the examined sample of meat 
product were less significant (p<0.05) as a 
result of average concentration of G1 
(.g/kg) as shown in Table ( 6). 
Table (7) shows the average concentration of 
aflatoxin G2 (.g/kg) in the examined sample 
of meat products ( n = 25) of each. It was 
varied from 1.3 to 5.03 with an average 
3.18±0.52 for kofta, 1 to 3.5 with an 
average 2.33± 0.29 for sausage and 1.3 to 
4.1 with a an average 2.50± 0.03 fro 
luncheon respectively. The difference 
associated with the examined samples of 
Meat product were less significant ( p< 0,05) 
as a result of average concentration of G2 
(.g/ kg)as shown in Table (8). 
369 



Detection of aflatoxins in some meat products 

Table (1): Average concentrations of aflatoxin B1 (.g/kg) in the examined samples of meat products 
(n=25). 

Meat 
products 
Negative 
Samples 
No. % 
Positive 
samples 
No. % 
Min. Max. Mean ± S.E* 
Acceptable** 
sample 
Non acceptable** 
sample 
Kofta16 16 64 9 36 4.9 26.1 13.38± 1.52 25 0 
Sausage 
Luncheon 
19 
17 
76 
68 
6 
8 
24 
32 
2.3 
2.2 
21.7 
18.9 
9.03± 1.14 
8.80± 0.95 
25 
25 
0 
0 
Basterma 22 88 3 12 1.6 7.4 4.53± 0.61 25 0 

S.E* = standard error of mean, **Permissible limit according to WHO “15 ppb" (Jelinek et al., 1989) and FAD limit “20 ppb" FAO (2004). In 
food stuff 

Table (2): Analysis of variance (ANOVA) of aflatoxin B1 levels in the examined samples of meat 
products. 

Source of variance D.F S.S M.S F. value 

Total 99 17.2163 
Between Products (P) 3 7.7891 2.5939 26.44++ 
Error 96 9.4272 0.0982 

D.F = Degrees of freedom, M.S = Mean squares, S.S = Sum squares, ++= High significant differences (p<0.01) 
Table (3): Average concentrations of aflatoxin B2 (.g/kg) in the examined samples of meat products 
(n=25). 

Negative Positive Acceptable** Nonacceptable** 
Meat Samples samples Min. Max. Mean ± S.E* sample sample 
products No. % No. % 

Kofta 17 68 8 32 3.3 15.5 8.50± 1.07 25 0 
Sausage 20 80 5 20 1.8 9.3 5.20± 0.69 25 0 
Luncheon 18 72 7 28 1.9 11.8 5.57± 0.72 25 0 
Basterma 22 88 3 12 1.1 3.8 2.33± 0.15 25 0 

S.E* = standard error of mean, **Permissible limit according to WHO “15 ppb" (Jelinek et al., 1989) and FAD limit “20 ppb" FAO (2004). In 
food stuff 

Table (4): Analysis of variance (ANOVA) of aflatoxin B2 levels in the examined samples of meat 
products 

Source of variance D.F S.S M.S F. value 
Total 99 11.4606 
Between Products (P) 3 4.6159 1.5386 21.58++ 
Error 96 6.8447 0.0713 

D.F = Degrees of freedom, M.S = Mean squares, S.S = Sum squares, ++= High significant differences (p<0.01) 
370 



Shaltout et al. (2014) 

Table (5): Average concentrations of aflatoxin G1 (.g/kg) in the examined samples of meat products 
(n=25). 

Negative Positive 
Meat products 
Samples 
No. % 
samples 
No. % 
Min. Max. Mean ± S.E* Acceptable** 
sample 
Nonacceptable** 
sample 
Kofta 17 68 8 32 1.5 8.9 4.76± 0.83 25 0 
Sausage 21 84 4 16 1.2 5.6 3.35± 0.49 25 0 
Luncheon 20 80 5 20 1.4 7.5 3.84± 0.58 25 0 
Basterma 23 92 2 8 1.0 2.7 1.85± 0.22 25 0 

S.E* = standard error of mean, **Permissible limit according to WHO “15 ppb" (Jelinek et al., 1989) and FAD limit “20 ppb" FAO (2004). In 
food stuff 

Table (6): Analysis of variance (ANOVA) of aflatoxin G1 levels in the examined samples of meat 
products. 

Source of variance D.F S.S M.S F. value 

Total 99 3.9310 
Between Products (P) 3 0.5229 0.1743 4.91+ 
Error 96 3.4081 0.0355 

D.F = Degrees of freedom, M.S = Mean squares, S.S = Sum squares, ++= High significant differences (p<0.05). 
Table (7): Average concentrations of aflatoxin G2 (.g/kg) in the examined samples of meat products 
(n=25) 

Negative Positive 
Meat Samples samples Min. Max. Mean ± S.E* Acceptable** Nonacceptable** 
products No. % No. % sample sample 

Kofta 19 76 6 24 1.3 5.3 3.18± 0.52 25 0 
Sausage 22 88 3 12 1.0 3.5 2.23± 0.29 25 0 
Luncheon 21 84 4 16 1.3 4.1 2.50± 0.37 25 0 
Basterma 25 100 -----25 0 

S.E* = standard error of mean, **Permissible limit according to WHO “15 ppb" (Jelinek et al., 1989) and FAD limit “20 ppb" FAO (2004). In 
food stuff 

Table (8): Analysis of variance (ANOVA) of aflatoxin G2 levels in the examined samples of meat 
products 

Source of variance D.F S.S M.S F. value 
Total 99 3.0029 
Between Products (P) 3 0.4205 0.1402 5.21+ 
Error 96 2.5824 0.0269 

D.F = Degrees of freedom, M.S = Mean squares, S.S = Sum squares, ++= High significant differences (p<0.05). 
luncheon but were higher than reported that 

4. DISCUSSION 
by shabana et al (2008) who reported that 
AFB1was 6.70 ±0.89 in Kofta, Harzallah 

These result nearly similar to Ismail and 

(2009) who reported AFB1was 0. 15 to 6.36 

Zaki (1999) who reported that AFB1 in 

in beef product, Aziz and Youssef (1991) 

luncheon was 11.1 pp and Ismail et al (2013) 

who reported AFB1was 7 .g/ kg in sausage 

who reported AFB1was 10.4 ±5.1 in 

371 



Detection of aflatoxins in some meat products 


while result of sausage lower than Hamed et 
al (1994) 
AFB2 were higher than reported by Aziz and 
Youssef (1991) who found AFB2 (2.g/ kg) 
in luncheon and32.g/ kg in but were lower 
than Abd El – Motalab (2012) who detected 
higher concentration of AFB2 in frozen 
Meat. This result of AFG1were higher than, 
Shabana et al (2008) who reported lower 
concentration AFG1 4.76 in kofta and lower 
than Abd El- Motalab (2012) 
Aflatoxin may be introduced to the meat 
product through the use of contaminated 
additives and spices which used to the meat 
product quality (El-Bouhyetal. 1994) 
It is great magnitude to mention that 
aflatoxinB1 is the most potent carcinogenic 
even at very low concentration as compared 
with other types of aflatoxins (WHO2002). 
Human exposure to myccotoxins occurs 
frequently due to consumption of mould 
contaminated agriculture products or 
transmition from feed to meat (Wafia and 
Hassan, 2000) 
Food and drug administration (1999) Stated 
that aflatoxins especially B1, B2 and G1 
were the most common toxin found in 
human food stuffs its health effect include 
acute toxicity and impaired mental 
development. 
Conclusion: Meat products in this study 
were subjected to various degree of 
contamination through meat processing. 
Therefore, a concerted effort should be made 
to maintain sanitary condition in processing, 
preparation and handling. This can be 
controlled by applying Hygienic measures 
during slaughtering, struggling as well as 
efficient bleeding should be considered. All 
meat and establishments develop and 
implement a system of preventive control 
designed to improve the safety of their 
products, known as HACCP (Hazard 
Analysis and Critical Control Points. 
kofta showed the higher level 
(B1,B2,G1,G2)while basterma reveled the 
lowest level. 

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مجةلب..اهللعلمولاطةيبالرطيبة ة


عد د
374-368:(2)27 ر..مس..د2014 


2 

كلاا نع فشلأفلاسكوت يف نيم ضعباجتنوحللا تم. 

ع ميھفدلا زيز نيشلت تو1علادبع ماھير،زما زيني1 ،ميرا تنولغز لو فيصن2،شمي ءاداعلع دبباھولا1 مسقماربق ةالاغذ ةي-كيل ةلا بطلايبرط ى-اھنب ةعماج،2معحب دھو ةحص ثاويحلا نعممل ىعرف اھنب

 يبرعلا صخلملا

ت ربتعماجتن تحللاو مدصم رم نمصا ردنيتوربلا حلايونا ىلاوذ ةميقيحلايو ةاعلالي ةدصمو رطلاق ةحلائاوت ھلع ىبسن تمفةتوا 
نم نوھدلابااضلإ كلھتست اھنا ىلإ ةفكشبل ريبكوخ اصوصعلا دنبطقدلا ةدودحم تا لخيتن ةجخرلمث صھن اراقمنب ةموحللا. 
ول امھتناكذ ةاجتنملا تدق ىوتحت ىلعومسلا م ةيرطفلان ةجيتت ةيذغويحلاانا تلع ىا فلاعةثولم لاابفعا نةماسلا ا ىتلكمينھ اإ زارفمومس طفري ةكبم تايكب ةريم امھلعجي اتنت لقللانسا نع نطري قھذ هل امنتجا توتسبب التسم مبنوعي ةالحا دولامزم نطرسوانا توتشو ةالاجن ةوتكسي رف ىخلاي االانسج ةالمختلف ةوخاص ةالكب دوال ىلكامك تلق لنم ةعانم مسجلا مم ايج ةلععرض ة 
ةباصلالبدعلاي دم نضارملاا دقوتود ىحبي ةتاتوملل. لذ ااج تيرھذ هدلارا ةسفشكلل ع نسكوتلافلااي نف ىمجتنا تاللوح مادختسإب مزاھج لصفلا لاك)ىفارجتامورHPLC (ولھذ افق دت متجمي ععدد100 يع ةنم ناجتنم تا موحللھلثمم عل ىلانح ولاىلات25يعن ةم نك لمن)ةتفك-سج ق-شنلانو-مرطسب(ةت اعيمجعوشائ ايم ناماك نةفلتخم م نةظفاحم يبويلقلا ةيح ثرھظا تئاتنلا جا ندجاوت افسكوتلاي نب1 ىف)اةتفكلسلا،ج ق، نوشنلااو ةمرطسبلا( تناكو 36)9%،(24)6%،(12)3(%32)8%( 
ب تايمكك تنااھطسوتم13.38±1.52 ،9.03±1.14‘8.80 ±0.95 ،5.43±0.61 مكيجور مارج وليك لكل مارعا ىللاوتل ىوق ددل تالنتائ جعل ىانجاوت دلاالافت نيسكوب2 ف ىفكلا)ةت‘السجق‘شنلاا نووا ةمرطسبل( تناكو32)8%( ،20)5%( 
،12)3(%28)7%( كبم تايك تناوتمسطاھ8.50±1.07 ،5.20±0.69‘5.57 ±0.72 ،2.33±0.72 جوركيمر مالكل وليك 
مارج ىلعا ىلاوتل ىلعناجلا بخلاا روتجا دلاالافت نيسكوج1 ىف ا) لفكةت‘السج ق‘ نوشنلااوا ةمرطسبل( تناكو32)8%(
،16)4%( ،8)2(%20)5%( كبتايم تناكوتمسھطا4.76±0.83 ،3.35±0.49‘3.84 ±0.58 ،1.85±0.22 جوركيم مار 
لكلليك ومارج ىلع ىلاوتلابالإضاف ةال ىذل كتواج دالافلاتوكسي نج2 ىففكلا)ةت‘السج ق‘وشنلاا ن ةمرطسبلاو( تناكو24)6%،(12)3% ،(16)4%( بكيم تااكم تنوتسطھا8.50±1.07 ،8.13±0.52‘2.23 ±0.29 ،2.50±0.37مارجوركي م 
لكلليك ومارج ىلع ىلاوتلا دقوت مةسارد ةشقانمو ةيمھلأا ةيحصلافلاليسكوتلا نومصادت رلوثنمجت تاالحل موتلا يت مھصحف اابلإ ةفاضلا حارتقا يلإوتلا تايصلا هذھ ةدوجل ةمز تاجتنملاسواھتم لا. 

)مج ةلبن اهلعلل مولاط ةيبلايبطرةي: ددع2)27، (274-368: يد ربمس2014(

374