Resumo

MARLENY COROMOTO, Chavarri; MAZZANI CARDINALIS, Claudio Bruno; LUZON, Odalís  e  GARRIDO, Mario José. Detection of toxigenic fungi in pre-cooked corn flour distributed at Aragua State, Venezuela. Rev. Soc. Ven. Microbiol. [online]. 2012, vol.32, n.2, pp.126-130. ISSN 1315-2556.

With the purpose of detecting presence of fungi and aflatoxins in pre-cooked corn flour in Aragua State, Venezuela, we sampled four commercial presentations during five weeks. Quantification of fungi was done by the plate incorporation counting method, using malt extract agar and incubation during 8 days at 27 ± 3^oC. Aflatoxin determination was done by the ELISA test. The assay was conducted under a completely random design and all results were submitted to the Kruskal-Wallis non parametric statistical test, as well as to non parametric means tests. Fungi counts varied between 1.79 and 4.7 x 10 CFU of fungi/g of sample, indicating that they were under the level established by the COVENIN Guideline 1337-90 of 10⁴ CFU/g of flour. The fungal species identified were Aspergillus spp., A. flavus, A. niger, A. terreus, and Penicillium spp. The aflatoxin content complied with the tolerance level allowed for corn (20 ng/g).

Palavras-chave : fungi; corn flour; mycotoxins; aflatoxins.

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