Salted fish is an important source of protein and income in Bandung City, Indonesia. Meanwhile, salted fish products that are contaminated with aflatoxin-producing molds can pose a considerable hazard to consumers’ health. This study aims to determine the presence of aflatoxigenic Aspergillus sp. that contaminates salted fish products. A total of 8 samples of dried salted anchovy and 7 samples of dried salted cotton fish from 8 retailers in traditional market were analyzed for fungal contamination, sample physicochemical factors, and prevalence of aflatoxigenic Aspergillus sp.. This research was divided into 4 stages, namely, total mold calculation, identification of molds through morphological observations, isolation, screening, and molecular identification of aflatoxin-producing molds. Using internal transcribed spacer (ITS), Nor-1, and Ord1 primers, 8 out of 66 mold isolates from salted fish samples were isolated and identified.The results showed that the dominant genera in dried salted anchovy and cotton fish are Aspergillus sp. (36.8% and 53.6%), followed by other genera (36.8% and 28.6%) and Penicillium sp. (26.3% and 17.9%). The total fungal counts in the dried salted anchovies and cotton fish ranged from 2.50 × 102 to 4.00 × 102 cfu/g, and 5.00 × 100 to 1.40 × 102 cfu/g. The prevalence of dried salted anchovy samples was 13.16% (3 of 28) and in the dried salted cotton fish sample was 12.12% (5/38). In general, the characteristics of positive aflatoxigenic samples have a temperature of 26.3 to 38.0°C, relative humidity of 44% to 59%, salt content of 3.06% to 16.06%, aw 0.71 to 0.79, and pH 6.13 to 8.75. The presence of aflatoxigenic Aspergillus sp. in salted fish sold in the Bandung market poses a potential hazard to consumer health.
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