Prevalence of Fungal Contamination of Flours in Zahedan Bakeries in 2013

Ebrahimzadeh, Adel and Mohammadzadeh Rostami, Farzaneh and Salimi, Alireza (2014) Prevalence of Fungal Contamination of Flours in Zahedan Bakeries in 2013. medical journal of mashhad university of medical sciences, 57 (5). pp. 705-710.

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Introduction: Fungi widely distributed in nature and the study of fungal toxins is important among the research topics. Due to importance of flour over the diet of Iranian people, the incidence of fungal contamination of flour was studied in Zahedan bakeries. Methods: In this descriptive study, 113 bakeries were randomly selected from different regions in Zahedan. The samples of flour were cultured in order to identify fungal species with specific medium. Results: Overall, 34 out of 113 samples had fungal contamination. The most common mycotoxins � producing fungi were Acremonium and Aspergillus fumigatus with 17.64 and 14.7 respectively. Conclusion: 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 this seems to be imperative.

Item Type: Article
Subjects: WA Public Health
Divisions: Journals > Medical J Mashhad University of Medical Sciences
Depositing User: mjmums mjmums
Date Deposited: 02 Oct 2017 14:58
Last Modified: 02 Oct 2017 14:58

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