Click for new scientific resources and news about Corona[COVID-19]

Paper Information

Journal:   TOLOO-E-BEHDASHT   JUNE-JULY 2016 , Volume 15 , Number 2 (56) ; Page(s) 194 To 203.
 
Paper: 

ASSESSMENT OF FUNGAL CONTAMINATION IN THE DISTRIBUTED FLOURS IIN YAZD BAKERIES

 
 
Author(s):  JAFARI A.A.*, GHANEIAN M.T., EHRAMPOUSH M.H., MOMENI M., JAMSHIDY S., MOZAFARI S.
 
* DEPT. OF MEDICAL PARASITOLOGY AND MYCOLOGY, SHAHID SADOUGHI UNIVERSITY OF MEDICAL SCIENCES, YAZD, IRAN
 
Abstract: 

Introduction: Wheat is the most important crops and bread made from in Iranian diet, which contamination of wheat and flour storage in adverse environmental conditions can lead to contamination with toxic fungi particularly aflatoxin producing fungi. The aim of current study was to determine the frequency and type of fungal contaminants in the distributed flours in Yazd bakeries.
Methods: In this cross-sectional study, 80 bakeries' flour samples and 20 flour samples of flour producer factories were collected. After measuring their moisture, dilutions from 10-2 to 10-6 of flour samples were cultivated on Saboraud dextrose agar plates and by enumeration of isolated colonies, their genus and species were identified based on macroscopic and microscopic characteristics. Data was analyzed by SPSS software using descriptive statistics such as average and Chi square test. Differences were considered statistically significant when P<0.05.
Results: A total of 2223 fungal colonies from 11 different genus and species were isolated and identified from samples of flour that only 7% showed fungal contaminations more than allowable cut off points. Penicillium, Cladosporium, Fusarium, Aspergillus flavus, and Aspergillus niger were the most prevalent and Alternaria, Vertisillium, Rhizopus and Fouma showed minimum contamination in studied flour samples in present study.
Conclusion: Results of present study compared with other similar studies indicating a fairly favorable situation in terms of fungal contaminations in the distributed flour in Yazd bakeries.

 
Keyword(s): CONTAMINATION, FUNGI, FLOUR, BAKERIES, YAZD
 
 
References: 
  • Not Registered.
  •  
  •  
 
Citations: 
  • Not Registered.
 
+ Click to Cite.
APA: Copy

JAFARI, A., & GHANEIAN, M., & EHRAMPOUSH, M., & MOMENI, M., & JAMSHIDY, S., & MOZAFARI, S. (2016). ASSESSMENT OF FUNGAL CONTAMINATION IN THE DISTRIBUTED FLOURS IIN YAZD BAKERIES. TOLOO-E-BEHDASHT, 15(2 (56) ), 194-203. https://www.sid.ir/en/journal/ViewPaper.aspx?id=572195



Vancouver: Copy

JAFARI A.A., GHANEIAN M.T., EHRAMPOUSH M.H., MOMENI M., JAMSHIDY S., MOZAFARI S.. ASSESSMENT OF FUNGAL CONTAMINATION IN THE DISTRIBUTED FLOURS IIN YAZD BAKERIES. TOLOO-E-BEHDASHT. 2016 [cited 2021July28];15(2 (56) ):194-203. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=572195



IEEE: Copy

JAFARI, A., GHANEIAN, M., EHRAMPOUSH, M., MOMENI, M., JAMSHIDY, S., MOZAFARI, S., 2016. ASSESSMENT OF FUNGAL CONTAMINATION IN THE DISTRIBUTED FLOURS IIN YAZD BAKERIES. TOLOO-E-BEHDASHT, [online] 15(2 (56) ), pp.194-203. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=572195.



 
 
Persian Abstract Yearly Visit 36
 
 
Latest on Blog
Enter SID Blog