Detection of the amount of contamination of some foods manufactured with deadly fungal toxins
  • Article Type: Research Article
  • Eurasian Journal of Biosciences, 2020 - Volume 14 Issue 2, pp. 4145-4148
  • Published Online: 17 Oct 2020
  • Open Access Full Text (PDF)

Abstract

About 40 isolates backed to 17 species of fungus belonging to 11 genera as well as sterile fungus were isolated from five types of processed foods (corn chips, tomato paste, pasta, milk powder, canned Peas) Of these, Most of the isolates isolated during the study were deficient fungi (Deuteromycotina) and fungus fungi (Zygomycotina). Aspergillus fungal species recorded a clear appearance and achieved the highest frequency ratios. 13 were due to the fungus that has the ability to produce toxins, the most famous is the fungus Aspergillus flavas, which has the ability to produce dangerous aflatoxin toxicity and revealed its ability to produce toxins through the use of coconut agar. The results of the statistical analysis using the square (X2) showed that the total number of fungal isolates produced by aflatoxin (P <0.05) was significantly different depending on the type of food.

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