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The study by Grillo et al. (2025) investigates aflatoxigenic fungal contamination in various wheat flour brands and cakes, highlighting the public health risks posed by aflatoxins. Out of 24 samples, the highest fungal population was found in brand BDMI1, while 95.8% of cakes showed no fungal growth, indicating a significant contamination issue in some flour brands. The predominant fungi identified were Aspergillus fumigatus and A. flavus, with several strains producing aflatoxins, underscoring the potentia
- Author
- anikeade663
- Language
- EN