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Abstract
Twenty eight samples of six different products (A, B, C, D, E and F) of babies processed cereal-based foods were collected from different markets in Egypt for studying fungal and mycotoxins contamination. Ten fungal species were isolated from baby food samples included aspergillus flavus (43.7%), A. niger (14.6%), cladosporium cladosporioides (14.6%), A. clavatus (10.4%), A. fumigatus (4.2%), A. luchuensis (4.2%), A. sydowii (2.1%), A. ochraceus (2.1%), spicaria silvatica (2.1%) and penicillium cyaneum (2.1%). All isolated fungal species (except C. cladosporioides and S. silvatica) were analyzed for their capacity to produce five types of mycotoxins; aflatoxin B₁ (AFB₁), ochratoxin A (OTA), patulin (PAT), kojic acid (KA) and penicillic acid (PA) using thin-layer chromatography plates (TLC). It was found that 56.25% of A. flavus isolates produced only AFB₁ at levels of 0.080±0.02 to 3.133±0.49 mg ml-1, 6.25% of A. flavus isolates produced only KA at a level of 4.13±0.30 mg ml-1, and 6.25% of A. flavus produced both KA and AFB1 at levels of 0.150±0.03 and 2.77±0.45 mg ml⁻¹, respectively. Also, 100% of A. fumigatus isolates had the capacity to produce both KA at levels of 1.50±0.20 to 1.70±0.36 mg ml⁻¹ and PAT at levels of 13.80±0.5 to 17.57±1.27 mg ml⁻¹, 60% of A. clavatus isolates produced only PAT at levels of 7.00±0.80 to 14.07±0.55 mg ml⁻¹. In addition, 100% of A. ochraceus isolates produced KA at a level of 4.80±0.36 mg ml⁻¹ and 57.1% of A. niger isolates produced KA at levels of 4.00±0.26 to 5.13±0.35 mg ml⁻¹. However, other fungal species could not produce any type of the previously mentioned mycotoxins. Three fungal isolates A. flavus D20, A. fumigatus E24 and A. niger A3 had the highest producing ability to the mycotoxins AFB₁, PAT and KA, respectively and classified as the most potent mycotoxigenic fungi