flour, maintenance and distribution results nonpolluting or reduction of fungal contamination. Contents lists available at ScienceDirect. Article history: Received ...
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Asian Pac J Trop Dis 2014; 4(Suppl 2): S836-S839
Contents lists available at ScienceDirect
Asian Pacific Journal of Tropical Disease journal homepage: www.elsevier.com/locate/apjtd
Document heading
doi: 10.1016/S2222-1808(14)60738-6
襃 2014
by the Asian Pacific Journal of Tropical Disease. All rights reserved.
Fungal
contamination of produced wheat flour in West Azerbaijan, northwest of Iran 1
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Jafar Asadzadeh , Ramin Teymori , Naser Ghazanfarirad , Maryam Fakhernia , Nasrin Haghighat-Afshar , Maryam Blouki , 1 1 1,2 Aghakhan Kheiri , Hassan Hassanzadazar , Mahmoud Bahmani * Deputy for Food and Drug, Urmia University of Medical Sciences, Urmia, Iran
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Food and Beverages Safety Research Center, Urmia University of Medical Sciences, Urmia, Iran
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ARTICLE INFO
ABSTRACT
Article history: Received 24 Feb 2014 Received in revised form 30 Apr 2014 Accepted 2 Jun 2014 Available online 29 Aug 2014
Objective: To investigate fungal contamination of produced wheat flours in West Azarbaijan Province, located in the North West of Iran as wheat flour is one of the most important food and nutrient in the Iranians diet. Methods: This descriptive study was performed during March 2011 to April 2013 in flour mills of West Azerbaijan province. A total of 17 samples of produced wheat flour in Azerbaijan Province of Iran were tested for mold contamination based on Iran National Standard Method No. 2393. Results: Presence of molds in all collected 151 samples from flour factories of Azerbaijan Province were at the limit based on Iranian national standard. Conclusions: The obtained results showed that the process of flour production was hygienic quietly. Bread is staple ingredient of Iranian diet, and strict control on its processing of wheat flour, maintenance and distribution results nonpolluting or reduction of fungal contamination.
Keywords: Wheat Flour Mold Fungal contamination West Azerbaijan Iran
1. Introduction I n recent years, the use of proteins with plant
sources is recommended more than previously in diet. C onsumption of these proteinsis cheaper than animal source. Reduction in saturated fats intake can prevent chronic diseases, particularly cardiovascular disease, diabetes, renal failure, hyperlipidemia, cancer and osteoporosis[1]. W heat is a strategic and important crop in human life. As *Corresponding author: Dr. Mahmoud Bahmani, Food and Beverages Safety Research Center, Urmia University of Medical Sciences, Urmia, Iran. Tel: 0989 186157084 Email: mahmood.bahmani@gmail.com Foundation Project: Supported by Food and Drug Deputy of Urmia University of Medical Sciences (Grant No. 23454/004/4).
one of the most consuming agriculture crops, it can play an important role in endangering human health if contaminate with pollutants. Wheat flour is commonly used for baking bread that almost is used in all meals of I ranian food culture. Prepared foods of cereals such as breads are inexpensive with high nutritional value in diet[2]. T he use of bread made from whole wheat flour or high extracted rate flouris recommended due to higher levels of fiber, minerals and vitamins[3]. Advancement of world health culture, F ood science and technology and food hygiene caused declining of microbial and chemical food infection or toxicosis with exception of fungal contamination of foods. The aim of this study was investigation of fungal contamination of wheat flours
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Jafar Asadzadeh et al./Asian Pac J Trop Dis 2014; 4(Suppl 2): S836-S839
produced in West Azarbaijan province of Iran.
5×10
12
5×10
11
2. Methods and materials
13 14 15
2.1. Sampling
16 17
A descriptive study was done since M arch 2011 to
April 2013 in flour mills in West Azerbaijan province of
I ran. R andomly, 151 samples of produced wheat flour
from 17 plants were collected and sent to laboratory. Microbial total count and molds were counted, according to Iran national standard No. 2393 for assessment flours microbial count[4].
18 19 20 21 22 23 24 25 26 27 28 29 30 31
2.2. Methods
32 33
At first 5 g of flour samples were mixed in 45 mL Ringer
solution (0.1) and serial dilution prepared (10-1 to 10-5).
34 35 36 37 38 39
2.3. Total count
40
A total of 1 mL of desired dilution (10
to 10 ) pour plated in sterile plate count agar culture mediums and incubated at 30 °C for 24-48 h. -1
-5
41 42 43 44 45 46 47 48
2.4. Mold count
49 50
A total of 1 m L of the desired dilution ( 10
or 10 ) distributed on the plate count agar medium and incubated at 25 °C for 5-3 d. -1
-2
51 52 53 54 55 56 57 58 59
3. Results
60 61
All samples were clean with no microbial and fungal
contamination. Obtained results were showed in Table 1.
Table 1 Number, permissible levels mold (Standard No. 2393), test results and acceptable or unacceptable for samples. Number 1 2 3 4 5 6 7 8 9
Permissible levelsmold (Standard No. 2393) 3
5×10
3
5×10
3
5×10
3
5×10
3
5×10
3
5×10
3
5×10
3
5×10
3
5×10
Test
results
