Fruits are a vital source of nutrients for human health, containing carbohydrates, minerals, vitamins, and amino acids. However, their nutritional value also makes them favorable for the growth of microorganisms. Dried fruits, can be susceptible to fungal contamination, which can pose significant health risks. In a study conducted in Jeddah, Saudi Arabia, a total of 180 imported and local dried fruit samples, including raisins, dates, and apricot, were purchased from local markets. The study involved fungal isolation, where each fruit was cut into small segments (5x5 mm) and cultured on potato dextrose agar. The samples were then incubated at 25º C for 7-14 days to identify phenotypic fungal characteristics. Also, molecular analysis of the fungal isolates was performed by sequencing the internal transcribed spacer (ITS) region of the rRNA gene. The morphological and molecular combination results of the study revealed the presence of 17 different fungal species belonging to 13 genera, including Alternaria, Aspergillus, Cladosporium, Curvularia, Eurotium, Lecythophora, Mucor, Paecilomyces, Penicillium, Rhizopus, Talaromyces, Ulocladium, and Zygosaccharomyces. Among the dried fruits, the most dominant genera isolated from raisins and dates were Aspergillus sp. (367 CFU), Penicillium sp. (74 CFU), and Rhizopus sp. (27 CFU). In dried apricots, Zygosaccharomyces sp. (2932 CFU) was the only detected isolated fungus. Additionally, a very toxic effect of the selected fungal extracts on brine shrimp larvae was noted. In conclusion, it is crucial to implement good manufacturing practices (GMPs) to ensure the production of healthy dried fruits and minimize contamination risks during and after harvest.
