An approach upon the quality of some vegetal alimentary products from the area of Cluj appreciated by integrated methods (quality and mycobacteriological methods)

Publication Type

Contribution to conference

Authors

Morar, M.V., Dancea, Z., Catoi, C., Macri, A., Bursasiu, A.R., Drochner, W.

Year of publication

2008

Published in

Conference Abstracts

Editor

Gesellschaft für Mykotoxinforschung e.V.

Series/labeling

Mycotoxin-Workshop

Page (from - to)

89

Conference location

Utrecht (Niederlande)

Conference date

28.04.2008

Keywords

mycotoxins

introduction: The paper presents the results of our research, which is framed into a continuing program devoted to the factors affecting the quality and modifications of the food and feed.Observations were made in commercial units concerning the presentation, package and labelling of different products commercialised in large quantities, which are consumed especially by young people (most of whom are of child age). The macroscopic evaluations were guiding the selection of products sampled.Materials and Methods: Twelve samples were analysed: raw peanuts without shells (2), peanuts with shells and salt (1), peanuts with shells, salt and flour (1), roasted and salted sunflower seeds (5), pumpkin seed (2), and walnut kernels (1). These selected products were controlled for mistakes on the labels, concerning the validity (considered by us too long) or macroscopic alterations such as crushed products, moulded, or with rancid taste. In all the samples the chemical composition (with the conventional Weender analysis) and the bacteriological quality (TGN/g) by cultivation on usual solid medium, as well as mycological analysis (CFU/G) by cultivation on solid Sabouraud medium was analysed. In order to identify the dominant -fungi, cultural characteristics were examined macroscopically and with the stereomicroscope. Concomitantly microscopical slides coloured with bleu cotton were examined.Results: The organoleptic analysis ascertained that the peanuts and especially the walnut kernel had rancid taste. At the sampling moment of the walnut kernels, the mentioned shelf life on the label was still more than one year. Even if the water content of the products were generally between the normal limits (1,43 and 7,23 %) the majority of the samples showed an intense mycotic contamination. In the sunflower seeds, roasted and salted, yeasts, mycets from the genus Rhizopus (in one of the samples exceeding 6 millions of CFU/g) and, in some Gases Penicillium spp. were found. In the peanut samples, yeasts and species of the genus Aspergillus and Penicillium Gould be recognized. In the culture of walnut kernels, the dominant fungal species was Penicillium crustosum.Discusslon and Conclusions: In the food products from commercial units of the Cluj area, important qualitative alterations making these products unacceptable for human consumption were found. The mycetes developed in sunflower seeds and walnut kernels possess a mycotoxic potential. The fact that such products are still commercialised demonstrates the necessity to implement precautionary measures to avoid the contamination with fungal species, and to reduce the risk for mycotoxin formation in these foods