[Occurrence of moulds and some mycotoxins in raw materials used in confectionery industry]

Skrinjar, M.; Kolarevic, I.; Dimic, G.; Jovanovic, O.

[Occurrence of moulds and some mycotoxins in raw materials used in confectionery industry]

2000

Skrinjar, M. (Tehnoloski fakultet, Novi Sad (Yugoslavia)) | Kolarevic, I. | Dimic, G. | Jovanovic, O.

Contamination of some raw materials (cake crambs, flour, white sugar, pulverised sugar, milk powder, dried eggs, fat-reduced cocoa powder, ground hazelnut, invert syrup, margarine, quince marmelade, sour cherry marmelade, water) with moulds, aflatoxin B1, ochratoxin A and zearalenone was investigated. It was found that of 19 total samples, 12 (63%) were contaminated with moulds. Their number arranged from 5.0 to 8.3 x 10**2/g. Isolated moulds were classified into 9 genera (Absidia, Aspergillus, Cladosporium, Eurotium, Fusarium, Moniliella, Penicillium, Rhizopus and Scopulariopsis) and 25 species. Genera Aspergillus and Penicillium were presented with the largest number of various species. Flour, ground hazelnut and dried eggs were contaminated at the highest degree. The majority of isolated species (92%) are known as producers of various toxic metabolites.

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