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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)