Prevalence of Fungal Flours in Zahedan-Iran Bakeries
International Journal of Nutrition and Food Sciences
Volume 3, Issue 3, May 2014, Pages: 180-182
Received: Mar. 25, 2014; Accepted: Apr. 15, 2014; Published: May 20, 2014
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Authors
Ebrahimzadeh Adel, Department of Medical Parasitology and Mycology and Membership of Reseach Center of Infectious Disease and Tropical Medicine, Zahedan University of Medical Sciences, Zahedan, Iran
Mohammadzadeh Farzaneh, Department of Medical Microbiology, Zahedan University of Medical Sciences, Zahedan, Iran
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Abstract
Fungi widely distributed in nature and the study of fungal toxins is important among the research topics. Many of these toxins enter into the body through foods such as flour, bread and other foods. These toxins could lead to complication such as syndromes and cancer in humans. Due to importance of flour over the diet of Iranian people, the incidence of fungal contamination of flour was done in Zahedan bakeries. In this descriptive study, 113 bakeries were randomly selected from different regions in Zahedan. The samples of flour have cultured in order to identify fungal species with specific medium. 34 out of 113 samples had fungal contamination. The most common mycotoxins – producing fungi were Acromonium sp and Aspergillus fumigatus respectively. According to the results of this study and since the bread is the staple of the Iranian people health regulation and monitoring their implementation at all stages of production, distribution and storage of wheat and flour is recommended to the authorities in order to eliminate the fungal contamination and seems to be imperative.
Keywords
Flour, Fungal Contamination, Mycotoxins, Bakeries, Zahedan-Iran
To cite this article
Ebrahimzadeh Adel, Mohammadzadeh Farzaneh, Prevalence of Fungal Flours in Zahedan-Iran Bakeries, International Journal of Nutrition and Food Sciences. Vol. 3, No. 3, 2014, pp. 180-182. doi: 10.11648/j.ijnfs.20140303.17
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