Qualitative and quantitative detection of aflatoxins produced by Aspergillus flavus isolated from clinical and food resources.

Abstract

This study was designed to characterize of Aspergillus flavus that  isolated from clinical, grains and cherries samples, in addition, to detect the ability of these isolates to produce aflatoxin (qualitative and quantitative) by using thin layer chromatography , ammonia vapor and ELISA tests, respectively .                    The isolation results  showed the contamination of collected samples with 10 fungal species isolated from clinical specimens , grains and cherries samples. A. niger was ( 23.5%), followed by  A. flavus (22.18%) , A. terrus (16.22), A. fumigatus (11.58),  penicillium digitatum (10.92%), Candida albicans  (3.97%), Fusarium solani (3.97%) , Cladosporium (2.98%), Mucor sp.(2.64%), and  Rizopus sp.(1.98%).   The results of  ELISA test  for 60 samples selected from grains and cherries showed 49 samples were contaminated with aflatoxin in a range (0.5-41.2)ppb .       Also the results showed the ability of  80% of A. flavus isolates to produce aflatoxin based on ammonia vapor exposure test on coconut media , while ELISA test showed the ability of all isolates to produce aflatoxin in a ratio of 100%.     The results of thin layer chromatography (TLC) test showed the ability of A.flavus to produce aflatoxin B1 and B2 in a various ratio.