Fungal Contamination and Aflatoxin Production in Storage Insects and Stored Food

Background: Stored food products are highly susceptible to fungal contamination, posing significant risks to food safety and public health. Insects that infest stored food act as carriers of mycotoxigenic fungi, further exacerbating contamination. Knowledge Gap: While fungal contamination in stored food is well-documented, the role of storage insects in fungal transmission and aflatoxin production remains underexplored. Aims: This study aimed to isolate and identify fungi associated with storage insects and assess their potential for aflatoxin production. Methods: A total of 750 fungal isolates were obtained from four insect species collected from stored food across Basra Governorate. Fungal identification was conducted based on morphological and chemical characteristics, and aflatoxin production was analyzed using ELISA. Results: The dominant fungal genera included Aspergillus, Cladosporium, Penicillium, Rhizopus, and Yeast spp., with Aspergillus niger being the most prevalent (44.66%). All tested Aspergillus species, Cladosporium sp., and Penicillium sp. exhibited aflatoxin production, with the highest concentration (0.075 ppb) observed in Penicillium sp. Novelty: This study highlights the significant role of storage insects in fungal transmission and aflatoxin contamination, emphasizing A. niger's adaptation to storage conditions. Implications: These findings underscore the need for improved storage management and mycotoxin control strategies to mitigate health risks associated with contaminated food. Highlights: Storage insects contribute to fungal contamination and aflatoxin production. Aspergillus niger dominates; multiple fungi produce aflatoxins in stored food. Strengthen storage management to reduce mycotoxin-related health risks. Keywords: Aspergillus, Penicillium, Cladosporium Storage insects, Aflatoxin, ELISA.