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Related Experiment Videos

Toxic aspergilli from pistachio nuts.

H Mojtahedi, C J Rabie, A Lübben

    Mycopathologia
    |May 31, 1979
    PubMed
    Summary
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    Fungal contamination in Iranian pistachios primarily occurs late in development, with Aspergillus and Penicillium species being most common. Some fungal isolates showed toxicity and produced mycotoxins like aflatoxin B1 and sterigmatocystin.

    Area of Science:

    • Agricultural Science
    • Mycology
    • Food Safety

    Background:

    • Fungal contamination of nuts poses a significant food safety risk.
    • Pistachios are susceptible to fungal infections during development.

    Purpose of the Study:

    • To identify fungi contaminating pistachios during development in Iran.
    • To assess the toxicity and mycotoxin production of isolated fungi.

    Main Methods:

    • Pistachio nut samples were collected at various developmental stages.
    • Fungal isolates were identified to the species level.
    • Toxicity was assessed using duckling bioassays.
    • Mycotoxin analysis (aflatoxin B1, sterigmatocystin, ochratoxins) was performed.

    Main Results:

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    • Fungal contamination was highest in later stages of pistachio development.
    • Aspergillus and Penicillium were the most frequent genera.
    • Key Aspergillus species identified included A. niger, A. flavus, and A. fischeri var. spinosus.
    • Toxicity was confirmed in isolates of A. flavus, A. niger, A. parasiticus, A. ochraceus, A. versicolor, A. nidulans, and A. terreus.
    • A. flavus and A. parasiticus produced aflatoxin B1; A. versicolor and A. nidulans produced sterigmatocystin.

    Conclusions:

    • Fungal contamination, particularly by Aspergillus species, is a concern in Iranian pistachios.
    • Some fungal species, including A. fischeri var. spinosus, exhibit toxicity.
    • The presence of mycotoxin-producing fungi highlights the need for quality control in pistachio production.