Shazla Mohamed

Doctor of Philosophy, (Food Technology)
Study Completed: 2013
College of Health


Thesis Title
Toxigenic Fungi and Mycotoxin Production in Maldive Fish (Smoked Dried Tuna Fish)

Read article at Massey Research Online: MRO icon

The most obvious food safety concern with Maldive fish, a product that is both nutritionally and economically important to the Maldives, is the growth of toxin producing fungi. Ms Mohamed’s research established that Maldive fish supports growth of several toxin producing fungi and production of fungal toxins above acceptable limits. Strategies to control the growth of toxigenic fungi were developed which included defining growth limits for the important toxin producing species. Information from this research is crucial for developing standards for this product.

Professor Steve Flint
Mr Graham Fletcher
Dr John Pitt
Associate Professor Jon Palmer