نوع مقاله : مقاله پژوهشی
3 فوق لیسانس تغذیه
4 کارشناس دانشکده بهداشت و تغذیه
5 مربی دانشکده بهداشت و تغذیه
6 استادیار دانشکده پزشکی
عنوان مقاله [English]
ntroduction: Contamination of food with mycotoxin producer fungi is common problem in production and maintenance of food and can lead to primary and secondary mycotoxicosis. Information on the fungal contamination of bakeries flours is limited and this kind of contamination is important for food and therefore this survey was undertaken to determine the fungal contamination of flour in bakeries of Tabriz city.
Materials and Methods: A total of 89 samples were obtained using standard 20 cm collection tube from bakeries located in different part of Tabriz city and examined according to Iranian 997 and 2393 food standards. Samples were diluted serially (10-2, 10-3, 10-4, 10-5, 10-6) prior cultured in YCGA medium and incubated at 25ºC for maximum 21 days and a screening survey for positive samples was carried out.
Results: Of total 89 samples 61 (68.5%) were fungi free and 28 (31/5%) had fungal contamination of more than 104 colony forming units/gram (cfu/g). Aspergillus and Acremonium Spp. were the most frequently detected microorganisms throughout the survey. The average of humidity of 12/8 ± 0.76 in examined samples that was at standard frame (less than 14%).
Conclusion: The results of this survey were similar to the results of other surveys in Iran and other countries. As the fungal contamination has a strong influence on the ultimate quality of flour end products and food safety as the major food of Iranian people, more attention to the quality of flours is necessary for minimizing of fungi the contamination.