Related Experiment Video
Updated: Nov 13, 2025
Author Spotlight: Quantification of Aflatoxins and Phytoalexins in Peanut Seeds to Identify Genetic Resistance Against Aspergillus
Published on: April 19, 2024
Molecular and HPLC-based approaches for detection of aflatoxin B1 and ochratoxin A released from toxigenic
Abdelazeem M Algammal1, Mahmoud E Elsayed2, Hany R Hashem3
1Department of Bacteriology, Immunology and Mycology, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, 41522, Egypt. abdelazeem.algammal@vet.suez.edu.eg.
Background:
Meat-products are considered an enriched media for mycotoxins. This study aimed to investigate the prevalence of toxigenic Aspergillus species in processed meat samples, HPLC-quantitative measurement of aflatoxin B1 and ochratoxin A residues, and molecular sequencing of aflR1 and pks genes. One hundred and twenty processed beef meat specimens (basterma, sausage, and minced meat; n = 40 for each) were collected from Ismailia Province, Egypt. Samples were prepared for total mold count, isolation, and identification of Aspergillus species. All samples were analyzed for the production of both Aflatoxin B1 and Ochratoxin A mycotoxins by HPLC. Molecular identification of Aspergillus flavus and Aspergillus ochraceus was performed using PCR amplification of the internal transcribed spacer (ITS) region; furthermore, the aflR1 and pks genes were sequenced.
Results:
The total mold count obtained from sausage samples was the highest one, followed by minced meat samples. The prevalence of A. flavus was (15%), (7.5%), and (10%), while the prevalence of A. ochraceus was (2.5%), (10%), and (0%) in the examined basterma, sausage, and minced meat samples, respectively. Using PCR, the ITS region was successfully amplified in all the tested A. flavus and A. ochraceus strains. Aflatoxin B1 was detected in six basterma samples (15%). Moreover, the ochratoxin A was detected only in four sausage samples (10%). The aflR1 and pks genes were amplified and sequenced successfully and deposited in the GenBank with accession numbers MF694264 and MF694264, respectively.
Conclusions:
To the best of our knowledge, this is the first report concerning the HPLC-Molecular-based approaches for the detection of aflatoxin B1 and ochratoxin A in processed beef meat in Egypt. The production of aflatoxin B1 and ochratoxin A in processed meat constitutes a public health threat. Aflatoxin B1 is commonly associated with basterma samples. Moreover, ochratoxin A was detected frequently in sausage samples. The routine inspection of mycotoxins in processed meat products is essential to protect human consumers.
Insights
Toxigenic Aspergillus species and mycotoxins, including aflatoxin B1 and ochratoxin A, were found in processed meats in Egypt. Routine inspection is crucial for public health protection against these foodborne contaminants.
Area of Science:
- Food Science
- Microbiology
- Toxicology
Background:
- Meat products serve as a rich medium for mycotoxin development.
- Toxigenic Aspergillus species and their associated mycotoxins pose a significant risk in processed foods.
Purpose of the Study:
- To determine the prevalence of toxigenic Aspergillus species in processed beef meat.
- To quantify aflatoxin B1 and ochratoxin A residues using HPLC.
- To perform molecular sequencing of aflR1 and pks genes for accurate identification.
Main Methods:
- Analysis of 120 processed beef meat samples (basterma, sausage, minced meat) from Egypt.
- Total mold count, isolation, and identification of Aspergillus species.
- High-performance liquid chromatography (HPLC) for mycotoxin quantification.
- Polymerase chain reaction (PCR) for molecular identification and gene sequencing.
Main Results:
- Sausage samples exhibited the highest total mold count.
- Prevalence of Aspergillus flavus and Aspergillus ochraceus varied across sample types.
- Aflatoxin B1 detected in 15% of basterma samples; Ochratoxin A found in 10% of sausage samples.
- Successful amplification and sequencing of ITS, aflR1, and pks genes.
Conclusions:
- This study is the first to employ HPLC-molecular approaches for detecting aflatoxin B1 and ochratoxin A in Egyptian processed beef meat.
- The presence of these mycotoxins represents a public health concern.
- Aflatoxin B1 was more common in basterma, while ochratoxin A was frequently found in sausage.
- Regular mycotoxin monitoring in processed meats is vital for consumer safety.
More Related Videos
12:11ELIME Enzyme Linked Immuno Magnetic Electrochemical Method for Mycotoxin Detection
Published on: October 23, 2009
09:44RNAi-mediated Control of Aflatoxins in Peanut: Method to Analyze Mycotoxin Production and Transgene Expression in the Peanut/Aspergillus Pathosystem
Published on: December 21, 2015
