Applied Sciences | Open Access | DOI: https://doi.org/10.37547/tajas/Volume05Issue05-01

ISOLATION AND CHARACTERIZATION OF FUNGAL SPECIES FROM SPOILT FRUITS IN INDIA: IMPLICATIONS FOR FOOD SAFETY AND MANAGEMENT

Amit Kumar , Associate Professor, Structural Biology, Parallel Computing, Md Simulations,Indian Institute Of Information Technology, Allahabad
Anand Mishra , Associate Professor, Synthetic Medicinal Chemistry, Natural Product Chemistry,Indian Institute Of Information Technology, Allahabad

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.

Keywords

fungal species, spoilt fruits, food safety

References

Adhikari, M., & Gupta-Bhattacharya, S. (2018). Fungal diversity and mycotoxin contamination in fresh and dried fruits from Eastern India. Journal of food science and technology, 55(2), 607-615.

Khot, S. D., Juvekar, A. R., & Kulkarni, S. S. (2015). Fungal spoilage of fruits and vegetables. Journal of Applied and Natural Science, 7(2), 1117-1125.

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Singh, S. K., & Rani, R. (2016). Microbial spoilage of fruits and vegetables: an overview. In Advances in postharvest management of horticultural produce (pp. 83-114). Springer, New Delhi.

Tournas, V. H. (2019). Spoilage of vegetable crops by bacteria and fungi and related health hazards. Critical Reviews in Microbiology, 45(5-6), 684-700.

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How to Cite

Amit Kumar, & Anand Mishra. (2023). ISOLATION AND CHARACTERIZATION OF FUNGAL SPECIES FROM SPOILT FRUITS IN INDIA: IMPLICATIONS FOR FOOD SAFETY AND MANAGEMENT. The American Journal of Applied Sciences, 5(05), 01–04. https://doi.org/10.37547/tajas/Volume05Issue05-01