Microscopic fungi, a source for qualitative impairment of meat products

Marioara Nicoleta Filimon, Aurica Borozan, Despina Bordean, Popescu Roxana, Adrian Sinitean, Corina Misca

Volume 16, Issue 3;
Pages: 390-393;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 – 9551
Since mycotoxins usually appear in various food products, this represents a serious problem of food security. There is a convincing evidence as concerning the association between aflatoxin and primary liver cancer. It also causes major damage in animal husbandry. Authors further developed existing data on the qualitative impairment of meat products, studing the fungi. Measures should be taken to prevent fungus growth and to avoid decomposition of toxins. Preventing only one of these two elements is not always effective. Meat products subject to mycological analysis were purchased from a hypermarket in Timisoara. Together with the evolution of existing fungi in meat products, genders has been determined that were favored by inadequate storage conditions. The results obtained after 7 days of incubation in a usual and also a special habitat, at 20º C, demonstrated that yeasts have exceeded the limits for permitted quality. This fact has been also established in filamentous fungi and the Penicillium sp.
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