ISOLATION AND CHARACTERIZATION OF FUNGAL SPECIES FROM SPOILT FRUITS IN INDIA: IMPLICATIONS FOR FOOD SAFETY AND MANAGEMENT
Keywords:
Abstract
This study aimed to isolate and characterize fungal species from spoilt fruits in India and evaluate their implications for food safety and management. A total of 100 spoilt fruit samples were collected from local markets and analyzed using standard microbiological methods. The results revealed the presence of various fungal species, including Aspergillus, Penicillium, Fusarium, and Alternaria. The study highlights the need for effective food safety measures to prevent the growth and spread of fungal species in fruits. Spoilage of fruits is a common problem in the food industry, causing economic losses and health hazards. In this study, we aimed to isolate and characterize the fungal species responsible for spoilage of fruits in India and assess their potential risk to human health. Fungal species were isolated from spoilt fruits collected from different markets in India and identified using standard molecular and biochemical techniques. Our results revealed a high diversity of fungal species, including Aspergillus, Penicillium, Fusarium, and Alternaria, among others. These species are known to produce mycotoxins, which can cause serious health problems in humans, such as liver damage, cancer, and death. Thus, it is crucial to implement effective food safety and management strategies to prevent and control fungal spoilage of fruits and minimize the risk to human health. The findings of this study provide important insights for developing such strategies and promoting food safety in India.
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