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Table 4 Prevalence of aflatoxin-B1 and ochratoxin A in the examined meat product samples (μg/kg)

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

Meat Products Aflatoxin B1 Ochratoxin A
No. of + ve samples % Range (μg/kg) Mean ± SD P value No of + ve samples % Range (μg/kg) Mean ± SD P value
Basterma
N = 40
6 15 16.5–26.6 21.80 ± 3.823 *P < 0.0001 0 0 0 0.0 ± 0.0 *P = 0.0044
Sausage
N = 40
0 0 0 0.0 ± 0.0 4 10 3.8–17 10 ± 2.9
Minced meat
N = 40
0 0 0 0.0 ± 0.0 0 0   0.0 ± 0.0
  1. *Significant, (P < 0.05)