Abstract:
Aspergillus flavus is an important fungal species which may occur in foods and feed, producing a number of toxins including aflatoxins. There are several diseases that affect poultry and cause severe losses; among which is mycotoxicosis caused by strains of Aspergillus-flavus; consequently the research objective concerned the isolation and identify of Aspergillus flavusin poultry feed. Detection of Aflatoxin-producing strains of Aspergillus flavus and these toxins that affect poultry, animal and human. Poultry farms are suitable environments for growth of fungi. Most poultry feeds are prone to fungal growth during different stages of the manufacturing process, production, transportation and storage. This study was carried in Khartoum State, from different localities to identify Aspergillus-flavus from food poultry Peanuts (cakes) IdentificationoftheAspergillus-flavus was based on the morphological and characteristics of the colonies and microscopic examinations. Thirty samples (Cake) were collected from different places in Khartoum State(Omdurman, Bahri and Sharg-elnile). They were preparing samples and culture media. Samples cultured in Sabouraud’s Dextrose Agar (SDA) for isolation of the fungal sub culture in potato dextrose agar (PDA).The morphological characteristics under microscopic with wet smear slide of lactophinol cotton blue.Thin Layer Chromotography used to detection the aflatoxin in samples which are positive Aspergillus-flavus..Polymerase chain reaction (PCR) was used to identify Aspergillus-flavus. Out of 30 samples 7 were found positive for Aspergillus-flavus . Aflatoxin showed that all the positive sample of Aspergillus flavus were found positive for aflatoxin B1 (2.5 – 10mg/kg) with different concentrations. One sample is positive for aflatoxin B2 (2.5mg/kg).But PCR tested all recovered samples were not amplified by PCR. Poultry food was found contaminated with Aspergillus flavus and aflatoxins B1and B2 but no G1and G2. These results obtained support the idea that of the used of peanuts was the main factor of aflatoxin contamination. Aspergillus flavus contaminated food is a serious risk for public health having long-term health effects in Human, Animals and poultry because it produces aflatoxin.
