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

MOM, MARÍA PÍA; ROMERO, STELLA MARIS; LARUMBE, ADA GABRIELA; IANNONE, LEOPOLDO; COMERIO, RICARDO; SMERSU, CAMILA SOLEDAD SANTANA; SIMÓN, MARIANO; VAAMONDE, GRACIELA

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

ELSEVIER SCIENCE BV

Año: 2020 vol. 326

0168-1605

Carob flour is obtained from pods of some species of Prosopis, leguminous trees that abound in many deserthabitats worldwide. Currently, this product is available in healthy food stores in several countries, includingArgentina, 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 qualityof carob flour on basis of the presence of deteriorative and pathogenic microorganisms. Fungal diversity of themycobiota was also studied with a special interest in toxigenic fungi. Eighteen samples of carob flour (Prosopisflexuosa) were analysed. Standard plate count of aerobic mesophilic bacteria showed levels of contaminationranging from