Open AccessFungal contamination of produced wheat flour in West Azerbaijan, northwest of Iran
Author(s) -
Jafar Asadzadeh,
Ramin Teymori,
Naser Ghazanfarirad,
Maryam Fakhernia,
Nasrin Haghighat-Afshar,
Maryam Blouki,
Aghakhan Kheiri,
Hassan Hassanzadazar,
Mahmoud Bahmani
Publication year - 2014
Publication title -
asian pacific journal of tropical disease
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.208
H-Index - 33
ISSN - 2222-1808
DOI - 10.1016/s2222-1808(14)60738-6
Subject(s) - wheat flour , contamination , national standard , geography , food science , ingredient , toxicology , biology , ecology
Objective: To investigate fungal contamination of produced wheat flours in West Azarbaijan\udProvince, located in the North West of Iran as wheat flour is one of the most important food and\udnutrient in the Iranians diet.\udMethods: This descriptive study was performed during March 2011 to April 2013 in flour mills of\udWest Azerbaijan province. A total of 17 samples of produced wheat flour in Azerbaijan Province of\udIran were tested for mold contamination based on Iran National Standard Method No. 2393.\udResults: Presence of molds in all collected 151 samples from flour factories of Azerbaijan\udProvince were at the limit based on Iranian national standard.\udConclusions: The obtained results showed that the process of flour production was hygienic\udquietly. Bread is staple ingredient of Iranian diet, and strict control on its processing of wheat\udflour, maintenance and distribution results nonpolluting or reduction of fungal contamination.\ud\ud\ud\ud\ud\ud\ud\ud\ud\ud\ud\ud\ud\ud\ud\ud\udObjective: To investigate fungal contamination of produced wheat flours in West Azarbaijan\udProvince, located in the North West of Iran as wheat flour is one of the most important food and\udnutrient in the Iranians diet.\udMethods: This descriptive study was performed during March 2011 to April 2013 in flour mills of\udWest Azerbaijan province. A total of 17 samples of produced wheat flour in Azerbaijan Province of\udIran were tested for mold contamination based on Iran National Standard Method No. 2393.\udResults: Presence of molds in all collected 151 samples from flour factories of Azerbaijan\udProvince were at the limit based on Iranian national standard.\udConclusions: The obtained results showed that the process of flour production was hygienic\udquietly. Bread is staple ingredient of Iranian diet, and strict control on its processing of wheat\udflour, maintenance and distribution results nonpolluting or reduction of fungal contamination.\ud\ud\ud\ud\ud\ud\ud\ud\u