Contamination of pasta and the raw materials for its production with moulds of the genera Aspergillus
M. Halt, D. Kovačević, H. Pavlović, J. Jukićhttps://doi.org/10.17221/3408-CJFSCitation:Halt M., Kovačević D., Pavlović H., Jukić J. (2004): Contamination of pasta and the raw materials for its production with moulds of the genera Aspergillus. Czech J. Food Sci., 22: 67-72.
The degree of contamination of pasta (132 samples), flour (86 samples), and egg powder (44 samples) with moulds, with emphasis on the species of genus Aspergillus was investigated . The most frequently isolated genera in the mould samples analysed were those of Aspergillus (70.88%) and Penicillium (21.22%), followed by Mucor, Cladosporium, Rhizopus, Fusarium, Alternaria, Absidia and others. The following species of the Aspergillus genera were prevalent: A. albus (65.66%) and A. flavus (22.01%), followed by A. clavatus, A. amstelodami, A. versicolor, A. ochraceus, A. niger, and others.Keywords:
pasta; flour; egg powder; moulds; mycotoxins