Table 2.

Frequency of fungal isolates from different food storage refrigerators’ air

Genera	Moulds species	Meat	Vegetable	Mixed	Dessert	Total (%) (n=172)
Acremonium	Acremonium spp.	2				2 (1.2%)
	A. charticola		2	2		4 (2.3%)
	A. strictum	2				2 (1.2%)
	A. butyric			2		2 (1.2%)
Aspergillus	A. candidus		2	2	2	6 (3.4%)
	A. flavus	2				2 (1.2%)
	A. melleus			2		2 (1.2%)
	A. niger			2		2 (1.2%)
	A. tamari			2		2 (1.2%)
	A. terreus			2		2 (1.2%)
	A. ochraceus			4		4 (2.3%)
Botrytis	B. aclada	2				2 (1.2%)
	B. cinerea		2	8		10 (5.8%)
Cladosporium	Cladosporium spp.	4		2	2	8 (4.7%)
	C. herbarum	4				4 (2.3%)
	C. macrocarpum			2		2 (1.2%)
Mucor	M. racemosus			10		10 (5.8%)
	M. plumbeus			6		6 (3.4%)
Penicillium	Penicillium spp.	2	2	4	2	10 (5.8%)
	P. digitatum			4		4 (2.3%)
	P. expansum	2		4		6 (3.4%)
	P. italicum	4		18		22 (12.6%)
	P. rugulosum			2		2 (1.2%)
	P. verruculosum	2		2	2	6 (3.4%)
	Alternaria alternate		4	4		8 (4.7%)
	Byssochlamys nivea		2			2 (1.2%)
	Epicoccum nigrum	2		2		4 (2.3%)
	Eurotium herbariorum			2		2 (1.2%)
	Geotrichum candidum			2		2 (1.2%)
	Moniliella acetoabutens			2		2 (1.2%)
	Paecilomyces niveus			2		2 (1.2%)
	Rhizopus oryzae		6	4		10 (5.8%)
	Scopulariopsis candida	2		6		8 (4.7%)
Others	Syncephalastrum racemosum	4				4 (2.3%)
	Trichothecium rasemosum			2	2	4 (2.3%)
	Trichothecium roseum			2		2 (1.2%)
Total number of mould isolates		34	20	108	10	172
(%)		(19.8%)	(11.6%)	(62.8%)	(5.8%)
Yeast	Candida crusei	2		2		4