Fungos contaminantes em amendoim processado

Abstract

Peanut (Arachis hypogaea L) is a plant cultivated in many parts of the world and is considered a significant food crop, containing in its grains many minerals and vitamins, as well as fats and proteins that are important for human health. In underdeveloped or developing countries, peanuts represent an important source of income for many families and can be used by oil and animal feed industries. Despite being a low-cost food source, peanuts can pose risks to human health as they are susceptible to contamination by fungi producing mycotoxins. Mycotoxins are heat-resistant compounds that are not completely eliminated after thermal treatment, meaning that even when subjected to roasting or cooking, peanut grains can cause health issues for consumers. Cases involving allergies, organ necrosis such as kidneys and liver, and even carcinogenesis caused by mycotoxins are widely documented in medical

literature. This research aimed to assess the occurrence and diversity of mycotoxin- producing fungi in peanuts sold in sealed packaging in the city of Inhumas. The BDA

(potato dextrose agar) medium was used for fungal isolation. The sampling included 200 grains from five different brands. Half of the samples underwent disinfection with 1% sodium hypochlorite. Morphological characteristics (macroscopic and microscopic) of the colonies were used in identifying the genera to which the isolated fungi belong. The results revealed a high rate of fungal contamination in peanut grains, with 98% of the total samples showing predominance of Fusarium sp. Fungi from the genera Rhizopus and Aspergillus were also identified in the samples. It is expected that the obtained results will contribute to increasing information about the presence of toxigenic fungi in peanut grains, aiding regulatory bodies and consumers in decision- making regarding this important food source.