ABSTRACT
The objective of the present work was to analyse nuts, peanuts, almonds and hazelnuts samples to detect the presence of aflatoxins B1 B2 G1 and G2. We also studied the fungic contamination of the above mentioned foodstuffs because fungi the produce the aflatoxins are frequent environmental contaminants the may grow in a wide variety of substrates and under various conditions of humidity, temperature and pH. Therefore, these foodstuffs may suffer a fungic invasion during their production, processing, transportation or storing. Isolated fungi were also studied to find out their capacity for producing toxins in an adequate medium. Out of a total of 100 samples, in two of them, corresponding to peanuts, the presence of Aflatoxin B1 was detected in a concentration of 21 mg/kg and 39 mg/kg respectively. 31 strains of Aspergillus were isolated. 26 isolations correspond to Aspergillus flavus, while 5, to Aspergillus parasiticus. Out of the said 31 strains, 6 were found to produce aflatoxin B in an appropriate culture medium. This allows us to handle more information about the presence of mycotoxins in foodstuffs, to prevent fungic contamination in early stages and alert the public to fungi toxicity.