ABSTRACT
The purpose of this study was to evaluate the microbiological contamination and aflatoxin content in unpacked and packed nuts after storage for different times under different temperatures. The results could be summarized as fallow: 1. At zero time, aerobic bacterial count in unpacked and packed nut were : [3.0x102 , 2.5x102 ] c.f.u /g , [5.0x103 , 2.0x102 ] , [6.0x103, 1.0x102 ] , [2.0x103 , 1.0x102] in almonds , walnut , Hazelnut and peanut respectively. 2. All of investigated samples were free from anaerobic bacteria, fecal coliform, and Bacillus cerus. 3. Staph aureus and coliform were detected in all of unpacked nuts and absent in all of packed nuts. 4. Moulds and yeast count in unpacked and packed nuts were [3.0x103], [1.0x102], [6.0x103, 7.0xlO]. [8.0xl04, 1.0xl02l and [9.0x103, l.0x102] c.f.u lg in almonds, walnut] Hazelnut and peanut respectively. 5. There were a gradual increase in aerobic bacteria, Staph.aureus, mould and yeast counts after scorage for 45 and 90 days at room temperature but there were gradual decrease after storage at low temperature. 6. All of packed nuts were free from aflatoxin [ B] and total aflatoxin, while it was detected in unpacked nuts ranged from [ 0.05 to 0.17 microg / kg ·1] for aflatoxin [ B 1] and from [ 0.5 to 1.6 microg/kg ] at the end of storage for total aflatoxin. The authors' mentioned that, packaged of nuts and storage under l0 temperatures are important factor for quality control of nuts