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QUANTITATIVE, QUALITATIVE AND TOXIGENIC EVALUATIONS OF XEROPHILIC MOLD IN TRADITIONAL EGYPTIAN SALTED FISH, MOLOUHA
Author(s) -
AHMED ALI MEAWAD,
ISMAIL SOAD AHMED,
ABDELRAHMAN HOSNY ABDELLATIEF
Publication year - 2005
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.0149-6085.2005.25546.x
Subject(s) - mold , sterigmatocystin , aspergillus versicolor , biology , mycotoxin , fish <actinopterygii> , food science , aspergillus , aflatoxin , fishery , microbiology and biotechnology , botany
Sixty samples of salted fish (Molouha) were randomly collected from Ismailia City, Egypt to evaluate the quantitative, qualitative and toxigenicity of xerophilic mold. The results revealed that 50 (83.3%) out of 60 salted fish analyzed were contaminated by xerophilic mold, while 16.7% were negative. The mean value of total xerophilic mold was 2.45 ± 0.95 log 10 cfu/g. Aspergillus spp. was the most predominant xerophilic mold (58.2%) in the fish followed by Penicillium spp. (32.7%). Aspergillus niger and P. verrecosum var. verrecosum were the most predominant mold strains in investigated samples. Thirty‐one (18.8%) toxigenic xerophilic mold strains out of 165 isolated xerophilic mold species found to be Sterigmatocystin and Aflatoxin B 2 , G 1 mycotoxin producers. Salted fish processing should be controlled by the authority in concern to solve the poor mycological quality of retail salted fish in Ismailia city. Measures must be developed to control the growth and activity of xerophilic mold in salted fish.