Natural contamination of some Egyptian fruit juices and beverages by mycoflora and mycotoxins

Citation
Ma. Abdel-sater et al., Natural contamination of some Egyptian fruit juices and beverages by mycoflora and mycotoxins, J FD SCI M, 38(4), 2001, pp. 407-411
Citations number
29
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
4
Year of publication
2001
Pages
407 - 411
Database
ISI
SICI code
0022-1155(200107/08)38:4<407:NCOSEF>2.0.ZU;2-#
Abstract
The mycoflora analysis of some canned fruit juices and beverages showed a w ide range of colony forming units (cfu) and species. Forty-four apecies and 2 varieties belonging to 15 genera were collected during the current Study from mango, guava juices and grape, peach and apple beverages on Dicloran Rose-Bengal agar and 20% sucrose-Czapek's agar at 28 degreesC. The total co unts of fungi widely fluctuated between 187-518 and 83-535 colonies/50 ml j uice or beverages on the two isolation media. The highest contaminated prod uct was guava juice and the lowest one was the natural grape beverages. The most prevalent fungi in all types of juices and beverages were members of Aspergillus and Penicillium. The thin layer chromatographic analysis of the chloroform extracts of the five different fruit juice and beverages (five each) revealed that all the five apple beverages tested were contaminated w ith aflatoxin B-1 and G(1) with concentrations ranging from 20-30 mug/L, wh ile two out of the five guava juice samples tested were naturally contamina ted with aflatoxin B-1 at 12 mug/L. All the samples of mango juice, grape a nd peach beverages were free from naturally occurring mycotoxins.