Mycotoxins are the toxic secondary metabolites produced by fungi including mushrooms, molds, and yeasts. They are found in many food and food-products, dry-fruits and nuts. These are responsible for infection in animals, plants and human beings (mycotoxicoses). The present study is focused on the detection and management of toxigenic fungi isolated from different dry fruits and nuts. Predominant genera were Aspergillus niger (50.8%), A. flavus (19.5%) and Penicillium digitatum (10.4%). The mycotoxin produced from Aspergillus spp. Isolated from different dried fruits using ELISA were identified as B1, B2, G1, G2, Fumagilin and Maltoryzine. A. flavus was efficient than A. niger in producing G1, G2, B1 and B2. On the other hand, there were non-significant differences between A. flavus and A. niger in producing fumgallin and Maltoryzine.
Toxigenic fungi, Dry fruit, Aspergillus species, HPLC
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