This study aimed to evaluate the efficiency of some physical means in degrading Aflatoxin B1. Thirty five isolates of Aspergillus flavus were obtained from different dry fruits and their capacity to produce Aflatoxin B1 was determined by different methods such as Ultra Violet light at 365 ƞm, ammonia vapor and thin layer chromatography (TLC). Some physical methods were used to test their ability in degrading Aflatoxin B1 by some physical means such as regular cooking and cooking with vapor, use of ozone, UV light or microwave cooking. Concentration of aflatoxin B1 was determined by the enzyme linked immunosorbent assay (ELISA). Twenty four isolates showed blue fluorescence which represent 68% of total isolates, whereas 11 isolate did not show fluorescence after exposure to UV light. The same isolate showed positive response to ammonia vapor test as plates bottom color changed from white to red-purplish. Results of ELISA and TLC showed that A7ar2 isolate produced the highest concentration of B1 toxin which reached 138.28 mg/kg. It was also found that treatment with Ozone + water and Ozone alone were more effective in detoxification of B1 toxin compared with microwave and regular cooking methods.

This study was conducted in the plant protection dept., College of Agriculture, University of Basrah to investigate the food contaminated fungi in several food products involved potato chips, pasta, and popcorn to specify the potential aflatoxigenic species. Eight samples of food products were randomly collected from local market included two samples of pasta, 5 samples potato chips, and one sample of popcorn. The primary isolation was performed on potato dextrose agar (PDA) in 9 cm Petri dishes; the isolated fungi were purified then diagnosed morphologically. The isolation results revealed a presence of several species within three main fungal genera, which included, Penecillium sp., Alternaria alternata , Aspergillus flavus, A. niger, A. alliaceus, A. candidus, A. fumigatus and A. sclerotiorum in prevalence percentages 43.75 ,35.00 , 18.75, 27.50, 5.64, 3.75, 3.75, 3.75, 3.75 % respectively  and frequency percentage 7.15, 2.60, 9.07, 10.69, 0.46, 1.28, 0.46, 1.00% respectively. A. flavus was obtained to examine its ability to produce Aflatoxin using ammonia vapor test. The results revealed that nine isolates of A. flavus showed a possible ability to produce Aflatoxin B1.

There are many types of fungi that produce secondary metabolites called mycotoxins. These compounds are very dangerous to humans and animals, as exposure to them causes acute or chronic toxicity. Temperature, humidity and pH are important environmental factors in the production of mycotoxins. There are about 500 types of mycotoxins that are found in many agricultural products such as peanut, cereals, wines, fruit juice, dried fruits, feed, and other foodstuffs. Among the most important genera of fungi that produce mycotoxins are Aspergillus, Penicillium, Altenaria, Fusarium, and others. Some of them infect plants in the field and produce mycotoxin, while others infect agricultural crops, foodstuffs, and feed in the store and produce mycotoxin during storage conditions. Mycotoxins are divided into various groups according to the degree of their impact and danger, into highly toxic, low toxic, carcinogenic, and mutagenic. This is depends on the chemical composition of the different types of mycotoxins, which are an open hydrocarbon chain with low molecular weights ranging between 100 and 697 Da. The biological effects of mycotoxins include damage to living tissues, suppression of immunity, and neurological disorders. Aflatoxins are one of the most dangerous mycotoxins as they are the main cause of hepatocellular carcinoma and the fifth most common carcinogen in the world.