DETECTION OF MUTAGENICITY IN SOME CURED MEAT PRODUCTS USING AMES TEST

Document Type : Original Article

Authors

1 Food Sci. Dept., Fac. of Agric., Ain Shams Univ., P.O. Box 68, Hadayek Shobra 11241, Cairo, Egypt

2 Genetics Dept., Fac. of Agric., Ain Shams Univ., P.O. Box 68, Hadayek Shobra 11241, Cairo, Egypt

Abstract

The use of food additives must be under control  specially with the improvement of many diseases such as cancer disease which became the most threaten disease all over the world, although there had become more health aware and medical culture, many unhealthy food products are  being consumed increasely, so it became very important to study some food product’s mutagenicity. Detecting mutagenicity with short term assay with high percentage sensitivity are specifications available at Ames test with the mutated Salmonella typhimiurium strains and the reverse growth of the mutated bacteria was an indicator to the sample tested mutagenicity .The aim of this study is to evaluate the effect of adding sodium nitrite salt with various levels on mutagenicity in two of processed meat products (pastirma and luncheon) using Ames test. The results gave  in the tested samples  sign of mutagenicity at low concentrations and high reverse growth at higher concentrations , sodium nitrite extract gave highest mutagenicity at 10% (1.5 ml dose ) concentration , pastirma extract gave highest mutagenicity at 10% concentration (2 ml dose ) and luncheon extract gave highest mutagenicity at 100% concentration.

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