Identification of Fungal Flora in a Food Processing Company in the State of Carabobo

Abstract

Fungi are found spread throughout the environment and are frequent contaminants of food, since this is the fastest and easiest means for transport. Their injurious effects depend on the external conditions provided so that they can produce toxins affecting the health of the consumer and deterioration of the end products. The objective of this study was to identify the fungal flora that could be present in a food processing company. The sample consisted of areas and surfaces of interest to the company: packing areas, drying rollers, floor 1, floor 2, floor 3 and the roof, located in the state of Carabobo, Venezuela. A total of 19 swabs were taken, which were sown in Sabouraud agar and 49 plates, using the sedimentation technique with the same agar; later, the UFC/mm3 were counted. For identification of the microorganisms by genre and species, different methods and techniques were used, such as: transparent sticky tape, germinating tubes, microcultures and API 20C tests. Results indicated that the greatest number of UFC/mm3 isolates corresponded to Cladiosporum oxysporum, Aspergillus níger, Rhizopus Spp and Cándida albicans.

Keywords

• flora fúngica
• empresa procesadora
• materia prima