Incidence of aflatoxin B1 in the Egyptian cured meat basterma and control by gamma-irradiation.

In the present studies trials have been carried out to investigate the occurrence of aflatoxin B1 in the Egyptian cured meat basterma and to control such contamination by gamma-rays. Basterma was prepared from fresh salted meat coated with spice paste and stored at room temperature. The total mould counts of basterma samples varied from 10(3) to 10(6) cfu/g in summer months and from 10(2) to 10(5) cfu/g in winter months. Aspergillus, Penicillium, Mucor, Rhizopus, Fusarium and Cladosporium were the most common fungal genera isolated from basterma samples and its components. Basterma samples contained total aflatoxins at levels from 2.8 to 47 microg x kg(-1). Aflatoxins were determined in the spice paste at levels from 9.6 to 120 microg x kg(-1) and in pepper (285.6 microg x kg(-1)), garlic (224.4 microg x kg(-1)), fenugreek (194.2 microg x kg(-1)), coriander (16 and capsicum (42.4 microg x kg(-1)). At an irradiation dose level of 3 kGy, only one sample each of pepper, fenugreek, and spice paste were contaminated with aflatoxins and all basterma samples and its components were free from aflatoxins at an irradiation dose level of 5 kGy.