COMPARATIVE STUDY OF FUNGI ISOLATED AND IDENTIFIED ON GINO AND SONIA CANNED TOMATOES

Tomato (Lycopersicum esculentum) is an important vegetable cultivated and consumed worldwide due to its nutritional value and culinary versatility. However, despite processing and preservation, canned tomato products remain prone to microbial contamination, particularly by fungi, which can adversely affect food safety, shelf life, and consumer health.This study aimed to isolate and identify fungal species present in two commercial brands of canned tomatoes (Gino and Sonia) and to compare the types of fungi detected in each brand to evaluate their potential health and safety implications. Standard microbiological techniques were used for fungal isolation and identification. Samples from both brands were cultured on Potato Dextrose Agar (PDA) and incubated at 37°C for 48 hours. Fungal colonies were examined for their macroscopic and microscopic features, and identification was performed using established morphological criteria. Two fungal species were isolated and identified. Aspergillus flavus was observed in the Gino sample, characterized by greenish colonies with unbranched conidiophores, while Rhizopus stolonifer was identified in the Sonia sample, showing white colonies that turned grey with broad, non-septate hyphae. The detection of A. flavus, known for its production of aflatoxins, indicates potential health risks to consumers, while R. stolonifer contributes to product spoilage and quality degradation. The presence of A. flavus and R. stolonifer in canned tomatoes demonstrates that fungal contamination can persist despite industrial canning processes, possibly due to post-processing exposure or inadequate storage conditions. Such contamination compromises food quality and safety, underscoring the need for stringent quality control measures, effective sterilization, and proper storage practices. Ensuring the microbiological safety of canned tomato products aligns with sustainable food production goals and global efforts to reduce foodborne risks in line with the United Nations Sustainable Development Goals (SDG 2 and SDG 12).