Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa)

M.P. MOM; S. M. ROMERO; A.G. LARUMBE; L. IANNONE; R. M. COMERIO; C.S. SANTANA SMERSU ; M. SIMÓN; G. VAAMONDE

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2020 vol. 326

0168-1605

Carob flour is obtained from pods of some species of Prosopis, leguminous trees that abound in many desert habitats worldwide. Currently, this product is available in healthy food stores in several countries, including Argentina, as a nontraditional meal of growing interest with multiple applications for the preparation of puddings, biscuits and snacks, among others. The objective of the present study was to evaluate the microbial quality of carob flour on basis of the presence of deteriorative and pathogenic microorganisms. Fungal diversity of the mycobiota was also studied with a special interest in toxigenic fungi. Eighteen samples of carob flour (Prosopis flexuosa) were analysed. Standard plate count of aerobic mesophilic bacteria showed levels of contamination ranging from