SURVEY OF PEANUT FUNGAL CONTAMINATION AND ITS RELATIONSHIP WITH AMBIENT CONDITIONS IN THE Bazar OF ZANJAN

Different food products such as corn, wheat and peanut have shown high potential to be contaminated in suitable environmental conditions, such as temperature and humidity. Some fungi can produce toxins, like Aflatoxin, and some of them are carcinogen. The purpose of this research was to study fungal contamination in peanuts being sold in the Bazar of the city of Zanjan. 20 samples of 50g roasted and salted peanuts and 16 samples of 50g unsalted peanuts (pure) were collected from Zanjan Bazar. Ambient conditions such as light intensity, temperature and air flow of the Bazar and also the relative humidity of peanuts were measured. Samples were analyzed for fungal colony and were identified using slide culture technique. Results showed that Mold fungi were dominant among the colonies as. Aspergillus flavus (39.1%), Penicillium (9.2%), Rhizopus (7.2%), Mucor (2.5%), Alternaria (1.03%) and Nigrospora (0.5%). Temperature and the samples relative humidity were higher than the standard range. The results indicated a significant relation between relative humidity, light intensity, temperature and peanuts’ type (pure or salted) with level of fungal contamination. Also, roasting and processing reduced the relative humidity of peanuts and the level of contamination. Hence roasting, salting and provision of appropriate ambient conditions can be useful to peanut storage.