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