INCIDENCE OF MOLD AND AFLATOXIN IN POULTRY MEAT PRODUCTS AND THE ROLE OF ORGANIC ACIDS AND PROBIOTICS IN THEIR CONTROL

The present study aimed to assess mold contamination and aflatoxin levels in some local chicken meat products, as well as evaluate the impact of organic acids and probiotics on reducing these contaminants. In this context, a total of 120 samples of chicken meat products (fillet, sausage, burger, nuggets, and luncheon) were collected from various markets in the Sharkia governorate, Egypt. The samples were subjected to mold contamination assessment using culture techniques and aflatoxin levels measurement using competitive direct ELISA. Treatments with organic acids and probiotics were applied as well. Aspergillus species were the most common mold detected, with Aspergillus flavus being dominant in 73.5% of the samples. Aflatoxin was found in 58.3% of chicken sausage and burger samples and in 41.7% of chicken nugget samples, however, none exceeded the permissible limits except five luncheon samples. Applying organic acids to chicken fillet samples significantly reduced the mold count to 47% and 49% for the concentration of 2% of citric acid and acetic acid, respectively. Concurrently, probiotics in minced meat achieved a reduction in aflatoxin levels up to 75% and 84% for Lactobacillus acidophilus and Bifidobacterium lactis, respectively, after 6 days. The findings recommend using organic acids and probiotics as effective interventions for reducing mold contamination and aflatoxin levels in poultry products for enhancing food safety in Egypt.