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     Research Journal of Environmental and Earth Sciences


Evaluation of Fungal Flora and Mycotoxin in Some Important Nut Products in Erbil Local Markets

Nareen Q. Faqi Abdulla
Department of Biology/College of Science/University of Salahaddin-Erbil, Iraq
Research Journal of Environmental and Earth Sciences  2013  6:330-336
http://dx.doi.org/10.19026/rjees.5.5707  |  © The Author(s) 2013
Received: January 22, 2013  |  Accepted: March 21, 2013  |  Published: June 20, 2013

Abstract

In this study a wide range of moulds representing several genera and species was recorded. Ten samples of each pure and salted (almond, cashewnut, hazelnut, Peanut and pistachio) were collected from different markets (Shekhalla, Tayrawa and Qaysari) in Erbil city, Iraq. High infection of fungal genera was found in pure samples, while low infection was found in salted nut products samples, application of nuts with salts was found to increase the resistance of nuts to invasion and colonization by the fungi during storage. The total counts of fungi were 138×103 cfu/g. Samples by dilution method and represented twelve genera and twenty species of fungi by all method. Detection of Mycotoxin on Dichloran Rose Bengal Chloramphincol Agar (DRBC) for fungal isolation from nut samples showed, A. flavus, A. fumigatus, A. niger and A. ochraceous, positive results on the culture for mycotoxin production, change in colony diameter and color change in compare with control Czapek Dox Agar (CDA). Estimation of natural occurrence of Aflatoxin (AT) and Ochratoxin (OT) in nut product samples by using ELISA method, the results show low AF and OT content in most samples which is lower than the normal rang for human consumption. The high results of aflatoxin and ochratoxin show in peanut while the low results show in cashewnut.

Keywords:

Almond, Aspergillus, cashew nut, ELIZA, mycotoxins, peanut, Penicillium,


References


Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.

ISSN (Online):  2041-0492
ISSN (Print):   2041-0484
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