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Evaluation of fungal contaminations and humidity percent of consumed flour in the bakeries of Tabriz city

Arezoo Rezazadeh, Laleh Pirzeh, Maryam Hosseini, Seyyed Vali Razavieh




    Foods contaminations with Mycotoxin producing fungi is the common problem in production and maintenance of foods leads to production and presence of many types of Mycotoxins with extensive clinical effect on human called Mycotoxicosis. The aim of this study is to determine humidity percent and fungal contaminations of flour which is used in bakeries of Tabriz city. From 89 bakeries that were baking every kind of wheat bread, flour samples were collected .At first, humidity percent of samples was measured with standard method; Then experimented with standards of Iran(997 and 2393):10 gram flour sample were dissolved in 90cc of ¼ sterile Ringer solution; then10-2 ,10-3 ,10-4,10-5and10-6 dilutions were prepared. From each dilution, 1cc were spilled in different sterile plates; afterward, 15-20cc of  sterile YCGA culture medium were spilled on the plates and they were shacked slowly; hereafter, they were left until the culture mediums were coagulated. Thereupon, the plates were incubated in 25 ºc for 5 days. Finally, fungi colonies were identified and counted. From 89 samples, 28 samples (31,5%)contain fungi contaminations more than 104colonies/gram of flour(allowable limit) [p<0.05]. Results showed the most fungi were Aspergillus niger and Acromonium. Mean of humidity percent in samples was12.8±0.76 which was in standard level (≤14%) (p=0.000). Findings of this study are according to results of other studies. With respect to wheat is a staple food of Iranians, attention and follow up in all steps of production, distribution and maintenance of wheat and flour with the aim of minimizing fungi contaminations is necessary. 


Fungi; Flour; Contamination; Bakeries; Iran

DOI: https://doi.org/10.22037/jps.v4i4.4935


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