Identification and Examination of Fungal species found in Fast Food samples collected from different restaurants in Erbil city, Iraq

Abstract

Background: Foodborne illnesses remain a major global health issue, typically linked to bacteria, viruses, or parasites, though fungi also significantly contaminate and spoil food, posing serious hazards. Contamination can occur during processing, storage, or handling, especially with poor hygiene or temperature control. Some fungi produce mycotoxins, highly toxic compounds causing acute poisoning, immune suppression, cancer, and chronic diseases. Aspergillus flavus, an aflatoxin producer, is considered one of the most potent natural carcinogens known.

Subjective: To recognize and record the fungal species and assess which species are most frequently found in these establishments.

Methodology: A total of 118 samples, including beef shawarma, chicken shawarma, falafel, potatoes, salad, and sauce, were obtained from five fast food restaurants between June and September 2025. The samples were cultured on PDA and SDA media for fungal isolation, and identification was performed through both macroscopic and microscopic examination using standard techniques.

Results: Twelve fungal genera were identified, including Absidia, Alternaria, Aspergillus, Bipolaris, Candida, Cunninghamella, Geotrichum, Penicillium, Rhizopus, Rhodotorula, Scytalidium, and sterile mycelium. The recorded fungal counts were 285 in July, 121 in August, and 89 in September, with greater growth observed on PDA culture medium. Aspergillus was the most isolated genus.

Conclusion: This study identified and mapped fungal species in fast food, creating a fungal calendar. The findings highlight major allergenic and pathogenic fungi, providing valuable information for consumers and supporting food safety assessments.