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Mold Spectra of Various Foods in Relation to Plating Medium

M Weidenbörner1, C Wieczorek2, B Kunz1

  • 1Institut für Lebensmitteltechnologie, Universität Bonn, 53117 Bonn, Germany.

Journal of Food Protection
|May 30, 2019
PubMed

Insights

This study assessed the fungal contamination in freeze-dried fruits and nuts. Almonds had slightly higher fungal counts, while other products showed minor contamination, dominated by Aspergillus, Penicillium, and Mucoraceae.

Area of Science:

  • Food microbiology
  • Mycology
  • Food safety

Background:

  • Dried fruits and nuts are susceptible to fungal contamination.
  • Fungal presence can impact food quality and safety.
  • Understanding mycoflora is crucial for risk assessment.

Purpose of the Study:

  • To investigate the mycoflora of freeze-dried strawberries, pears, raisins, almonds, and hazelnuts.
  • To compare the effectiveness of four different culture media for fungal enumeration.
  • To identify dominant fungal genera in the analyzed foodstuffs.

Main Methods:

  • Qualitative and quantitative analysis of mycoflora.
  • Use of four distinct culture media: DRBC, PDA, DG-18, and 7.5% MSA.
  • Investigation of freeze-dried strawberries, pears, raisins, almonds, and hazelnuts.

Main Results:

  • Foodstuffs exhibited low overall fungal infestation rates.
  • Almonds showed slightly higher fungal counts compared to strawberries, hazelnuts, raisins, and pears.
  • The mycoflora was primarily composed of Aspergillus, Penicillium, and Mucoraceae fungi.
  • DRBC medium was most effective for isolating the broadest spectrum of fungi, followed by PDA and DG-18.

Conclusions:

  • Freeze-dried fruits and nuts generally have low fungal contamination.
  • DRBC is the most effective medium for comprehensive fungal isolation from these products.
  • Monitoring mycoflora in dried foods is essential for ensuring consumer safety.
Keywords:
Moldsfruitsnutsplating media

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