|1041-1||Contamination of commercial peas (Pisum sativum L) with aflatoxigenic Aspergillus and yeast in Pernambuco, Brazil|
|Autores:||Johnson Silva (UFPE/ CAV - Universidade Federal de Pernambuco) ; Huana Silva (UFPE/ CAV - Universidade Federal de Pernambuco) ; Roberto Siqueira (UFPE/ CAV - Universidade Federal de Pernambuco) ; Elaine Silva (UFPE/ CAV - Universidade Federal de Pernambuco) ; Romero Moura (UFPE/ CAV - Universidade Federal de Pernambuco) ; Idjane Oliveira (UFPE/ CAV - Universidade Federal de Pernambuco) |
The grains are an important source of nutrients because they are rich in vitamins and minerals, and especially the chickpea, lentil and pea because they are widely recommended in diets. It is therefore necessary to know the health quality of grain sold and consumed by the population, especially the possibility of contamination with toxigenic fungi. The study aimed to analyze the contamination of peas, lentils and chickpeas, the contamination by aflatoxigenic fungi or not marketed in Vitoria de Santo Antao - PE, Brazil. We analyzed 50 grains of lentils, peas and chickpeas. These grains were surface sterilized with a solution of 0.4% NaClO for 1 min. Then 10 grains of each sample type were plated in culture media DRBC and AFPA. The samples were incubated for a period of five days at 25oC. It was observed that samples of only pea showed contamination with Aspergillus aflatoxigênico (10%) and the species the Aspergillus parasiticus occurring in the sample. However, in the middle 78% of DRBC pea samples were contaminated with Aspergillus sp. and yeast. Because the rate of only 10% of contamination in the grains in the medium AFPA with aflatoxigenic Aspergillus, it became evident that other species of not aflatoxigenic Aspergillus were present in the sample, for example A. carbonarius producers of ochratoxin. In the sample of lentils, 4% were contaminated with other fungi showing in DRBC medium grain contamination by Fusarium sp. and Penicillium sp. There was no presence of aflatoxigenic Aspergillus in samples of lentils and chickpeas, as evidenced by the absence of fungal growth in the medium AFPA. However, in the DRBC medium 18% of samples chickpea grew Aspergillus carbonarius., Fusarium sp., Rhizopus sp. and Penicillium sp. Positive samples in the AFPA medium pea were transferred to an agar medium coconut milk and grown at 25 ° C for 3 days. Was observed for all samples just yellowish green fluorescence, indicating the possible presence of aflatoxin group G. Thus, the peas was more contaminated with fungal aflatoxigenic or not, indicating the risk to human health because it is a commercial sample available to the consumer.
Palavras-chave: 1. aflatoxigenic fungi, 2. Contamination, 3. grains, 4. pea, 5. risk