@article{article_293100, title={The Preliminary Study on The Contamination of Warehouse-Stored Pistachios with Aflatoxinogenic Fungi in Kermanshah, Iran: The Tip of The Iceberg}, journal={KSÜ Doğa Bilimleri Dergisi}, volume={13}, pages={4–7}, year={2010}, author={Mıkaeılı, Ali and Karımı, Isaac and Bakhtıar, Tanaz}, keywords={Aspergillus species,Penicillium species,pistachio,Iran}, abstract={<p> <br> </p> <table class="NormalTable"> <tbody> <tr> <td width="550"> <span class="fontstyle0">The aim of this study was to determine the amount and type of aflatoxinogenic fungi on samples of </span> </td> </tr> <tr> <td width="550"> <span class="fontstyle0">pistachios collected from warehouses in Kermanshah, Iran. Overall, a total of 632 samples were randomly collected </span> </td> </tr> <tr> <td width="550"> <span class="fontstyle0">and based on their physical properties the samples were categorized into following groups: (i) raw pistachio with </span> </td> </tr> <tr> <td width="550"> <span class="fontstyle0">intact shells, (ii) raw pistachio with broken and damaged shells, (iii) salted pistachio with intact shell, and (iv) salted </span> </td> </tr> <tr> <td width="550"> <span class="fontstyle0">pistachio with broken and damaged shell. Then 158 subsamples were chosen from each category. The overall </span> </td> </tr> <tr> <td width="550"> <span class="fontstyle0">contamination rate was 66%. The fungus contamination rates were significantly lower in salted in compared to raw </span> </td> </tr> <tr> <td width="550"> <span class="fontstyle0">samples (p<0.05). The percent contaminated samples recorded 45.6% and 33.3% in salted pistachio with intact shell </span> </td> </tr> <tr> <td width="550"> <span class="fontstyle0">and salted pistachio with damaged shell, respectively. The most fungal contamination rate was recorded for </span> </td> </tr> <tr> <td width="550"> <span class="fontstyle2">Aspergillus niger </span> <span class="fontstyle0">followed by </span> <span class="fontstyle2">Aspergillus flavus </span> <span class="fontstyle0">and </span> <span class="fontstyle2">Aspergillus terreus </span> <span class="fontstyle0">in all categories. The percent </span> </td> </tr> <tr> <td width="550"> <span class="fontstyle0">contamination of samples by </span> <span class="fontstyle2">Aspergillus niger </span> <span class="fontstyle0">was significantly higher in raw samples in comparison to salted </span> </td> </tr> <tr> <td width="550"> <span class="fontstyle0">samples. The salted pistachio with damaged shell was significantly lesser contaminated to </span> <span class="fontstyle2">Aspergillus niger </span> <span class="fontstyle0">when </span> </td> </tr> <tr> <td width="550"> <span class="fontstyle0">compared with the salted pistachio with intact shell (p<0.05). The </span> <span class="fontstyle2">Penicilium </span> <span class="fontstyle0">spp. contamination rates were </span> </td> </tr> <tr> <td width="550"> <span class="fontstyle0">significantly higher in damaged shell samples compared to intact shell samples and apparently this type of </span> </td> </tr> <tr> <td width="550"> <span class="fontstyle0">contamination did not decrease in salt-treated samples while, the salted, intact shell samples have shown </span> </td> </tr> <tr> <td width="550"> <span class="fontstyle0">significantly more </span> <span class="fontstyle2">Aspergillus flavus </span> <span class="fontstyle0">contamination rates than salted, damaged shell (p<0.05). The </span> <span class="fontstyle2">Aspergillus </span> </td> </tr> <tr> <td width="550"> <span class="fontstyle2">terreus </span> <span class="fontstyle0">contamination rates were significantly higher in intact shell samples compared to damaged shell samples. </span> </td> </tr> <tr> <td width="550"> <span class="fontstyle0">These toxigenic fungi isolated raises concerns on the potential of pistachio products as a natural substrate prone to </span> </td> </tr> <tr> <td width="307"> <span class="fontstyle0">the mycotoxin formation </span> <span class="fontstyle3">. </span> </td> </tr> </tbody> </table> <p> <br> <br style=" font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; "> <br> </p>}, number={2}, publisher={Kahramanmaraş Sütçü İmam Üniversitesi}