Title of article :
Mold Contamination of Untreated and Roasted With Salt Nuts (Walnuts, Peanuts and Pistachios) Sold at Markets of Tabriz, Iran
Author/Authors :
Kazemi، Abdolhassan نويسنده , , Ostadrahimi، Alireza نويسنده Nutrition Research Center, Department of Nutrition, Faculty of Health and Nutrition, Tabriz University of Medical Sciences , , Ashrafnejad، Fereshteh نويسنده Liver and Gastrointestinal Diseases Center, Tabriz University of Medical Sciences, Tabriz, IR Iran , , Sargheini، Nafiseh نويسنده Department of Biochemistry and Nutrition, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, IR Iran , , Mahdavi، Reza نويسنده Liver and Gastrointestinal Diseases Center, Tabriz University of Medical Sciences, Tabriz, IR Iran , , Farshchian، Mohammadreza نويسنده Department of Health of Environment, Tabriz University of Medical Sciences, Tabriz, IR Iran , , Mahluji، Sepideh نويسنده Department of Biochemistry and Nutrition, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, IR Iran ,
Abstract :
Background:: Nuts are one of the main consumed snacks worldwide and a significant component of Iranian’s diet. Natural contamination of nuts with fungus is unavoidable and is a major challenge to nuts safety and quality.
Objectives:: The purpose of this research was to study fungal contamination in commercially available nuts (pistachios, walnuts and peanuts) in the markets of Tabriz, Iran.
Materials and Methods:: 100 samples of 50 gr roasted with salt peanuts and pistachios and 300 samples of 50 gr pure pistachios, walnuts and peanuts were collected from different areas of the local markets. After initial preparation, the samples were cultured on Sabouraud’s dextrose agar (SDA). 19 fungal isolates were identified.
Results:: The results show that Aspergillus niger was the predominant mold among pure (44%) and roasted with salt (14%) nuts (P < 0/001). In addition, percentage of mycotoxigenic fungal contamination was 18% for roasted with salt nuts and 11% for pure samples.
Conclusions:: The overall results of the analysed samples showed that the rate of fungal contamination in pure samples was higher than roasted with salt ones (P < 0.005). Results of the current survey could be useful for minimizing fungal contamination and can educate people about the dangers of mold in nuts.
