Skip to main content

Table 3 The prevalence of A. flavus and A. ochraceus isolates in the examined meat product samples

From: Molecular and HPLC-based approaches for detection of aflatoxin B1 and ochratoxin A released from toxigenic Aspergillus species in processed meat

Isolated Aspergillus species Basterma (n = 40) Sausage (n = 40) Minced meat (n = 40)
Number of isolates % Number of isolates % Number of isolates %
A. flavus 6 15 3 7.5 4 10
A. ochraceus 1 2.5 4 10 0 0