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First report on mould and mycotoxin contamination of pistachios sampled in Algeria

F Fernane1, V Sanchis, S Marín

  • 1Applied Mycology Unit, Department of Food Technology, XaRTA-UTPV, University of Lleida, Av. Rovira Roure 191, 25198, Lleida, Spain.

Mycopathologia
|June 18, 2010
PubMed

Insights

This study investigated fungal contamination and mycotoxins in Algerian pistachios. While many samples contained toxin-producing fungi, actual contamination levels for aflatoxins (AF) and ochratoxin A (OTA) were low.

Area of Science:

  • Food Science
  • Mycology
  • Food Safety

Background:

  • Mycotoxin contamination in pistachios poses a significant food safety risk.
  • Aflatoxins (AF) and Ochratoxin A (OTA) are common mycotoxins of concern in food products.

Purpose of the Study:

  • To assess fungal contamination and the occurrence of AF and OTA in Algerian pistachios.
  • To investigate the mycotoxigenic potential of isolated fungi from pistachios.

Main Methods:

  • 31 pistachio samples were collected from Algerian retail markets.
  • Fungal contamination was identified, and the mycotoxigenic capacity of isolates (Aspergillus flavus, Aspergillus section Nigri) for AF and OTA production was evaluated.

Main Results:

  • Penicillium spp. (38%), Aspergillus section Nigri (30%), and A. flavus (22%) were the predominant fungi.
  • 56.5% of A. flavus isolates produced AFB(1) and AFB(2).
  • 33.3% of biseriate A. section Nigri isolates showed OTA production capacity.
  • AFs were detected in 2 samples (below EU limits), and OTA in 1 sample.

Conclusions:

  • This is the first report on toxigenic fungi and mycotoxins in Algerian pistachios.
  • Despite the presence of mycotoxin-producing fungi, actual mycotoxin contamination in the analyzed pistachio samples was minimal.
  • Further monitoring is recommended to ensure food safety in the Algerian market.

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