Hegazy,, E., Abdel-Galil, M. (2003). MYCOTOXINS AND MYCOTOXIGENIC FUNGI IN IMPORTED PISTACHIO NUTS IN EGYPT. Journal of Food and Dairy Sciences, 28(12), 8165-8176. doi: 10.21608/jfds.2003.246670
Eman M. Hegazy,; Mona M. Abdel-Galil. "MYCOTOXINS AND MYCOTOXIGENIC FUNGI IN IMPORTED PISTACHIO NUTS IN EGYPT". Journal of Food and Dairy Sciences, 28, 12, 2003, 8165-8176. doi: 10.21608/jfds.2003.246670
Hegazy,, E., Abdel-Galil, M. (2003). 'MYCOTOXINS AND MYCOTOXIGENIC FUNGI IN IMPORTED PISTACHIO NUTS IN EGYPT', Journal of Food and Dairy Sciences, 28(12), pp. 8165-8176. doi: 10.21608/jfds.2003.246670
Hegazy,, E., Abdel-Galil, M. MYCOTOXINS AND MYCOTOXIGENIC FUNGI IN IMPORTED PISTACHIO NUTS IN EGYPT. Journal of Food and Dairy Sciences, 2003; 28(12): 8165-8176. doi: 10.21608/jfds.2003.246670
MYCOTOXINS AND MYCOTOXIGENIC FUNGI IN IMPORTED PISTACHIO NUTS IN EGYPT
Food Toxicology and Contaminants Dept., National Resear~h Center, Ookkj, Cairo, Egypt.
Abstract
A survey was carried out to obtain data on the occurrence of mycotOltlns and t\"le mycotoxtn-produclnq potential of fungi isolated from 48 samples of imported pislacHio nuts (24 sterilized salted and another 24 unsalted pistachio nuts) imported in Egypt (collected from Cairo retail markets). Four genera, i.e., Aspergillus. Penicilliu , Fusarium and Alternaria spp < /em>. were isolated. The most frequently isolated fungi were Aspergillus species. The predominant fungi present in samples was Aspergillus niger, followd by Aspergillus nevus, Aspergillus ocnmceus, Penicillium Spp .• Fusarium Spp < /em>. and Alternaria spt: Aflatoxins were determined in 24 salted and 24 unsalted kernels. The highest lellel or aHatoxins found was 81 al range of 14.25 - 30.451Jg/Kg In relation of (~) 0.75 - 0.80 and 12.05 - 28.82 Vg/Kg with \w) 0.6' - 0.65, respectillely. Ochratoxin A and Zearalenone were found only in one sample of sailed karnel at concentration of 34.21 IJg/Kg and 51.02 IJg/Kg in this respective order. Whereas, Zearalenone was found in 3 samples or unsalted Ir.ernel at range of 42,18 • 74.82 IJglKg. The effect of processing on Ihe aflatoxins present naturally in pistachio kernels was studied by preparation pnostocia " an orient favorable sweet ", It was Iound that direct heating for 30 min destroyed most if I'IOt all of aflalcxim;.
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