Phenotypic variation in parasite genus Coccidioides

Abstract

e32215th ICID Abstracts / International Journal of Infectious Diseases 16S (2012) e317-e473 in distilled water and followed to dry. Each sample was grinded into powder by vortex and then 1g was poured into 100ml of sterile distilled water and stirred. Following, 1 mL of supernatant was inoculated into petri dishes containing Sabouraud dextrose agar then incubated at 25 • C for five days. The grown fungi were identified by standard mycological techniques based macroscopic and microscopic morphology.Results: A total of 132 peanut (n = 81) and pistachio (n = 51) samples, fungi were detected in almost 72% of the samples. The Aspergillus flavus was the most predominant isolate from peanut (19%) and pistachio (22%) samples. There was a significant relationship between A. flavus contaminations in the peanuts and pistachio with high humidity.Conclusion: Because of the isolation of high percentage of A. flavus as the main aflatoxins producer in nature we recommend also the need of good storage practices in order to prevent the occurrence of aflatoxins in peanuts and pistachio.