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Comparative Study to Compare the Prevalence of Aspergillus Flavus in Iraq and Some Neighboring Countries

Aspergillus is a fungus and toxins produced by fungi that negatively affect patients’ lives, and recent 
research has focused on the relationship between different diseases caused by inhaling portions of fungi 
or fungal spores. There are some complete reports that fully reveal the relationship of Aspergillus fungi by 
determining the percentage of toxins produced by this type of fungi or their frequency in feed, food, or even 
clinical specimens, as well as the effect of toxins secreted by fungi on people who have been exposed to 
these fungi. It was purified from clinical samples, which included sputum, edema, wiping, tissue parts of the 
lung and other samples such as serum. As an immunological study, in addition to samples of cereals, nuts and 
homemade cheeses, as well as some other foods and vegetables. In this review, research in scientific research 
engines was conducted through four science-based data bases using the following keywords (Aspergillus 
fungi and the toxins they produce) (diseases associated with Aspergillus fungi). Scientific criteria were 
adopted in this review, and 41 subjects were selected. The results were compared in these articles regarding 
the presence of mushrooms in Iraqi governorates such as Najaf, Dhi Qar and Basra, as well as the frequency 
of mushrooms in Iraq and some neighboring countries such as Turkey, Saudi Arabia and Egypt. 
And Syria during the period 2009-2018 these results were compared with the WHO reports and the permissible 
proportions in food and feed. It was found that the highest rate of fungi was in Iraq at approximately 89.5%, 
while in Syria the frequency of fungi was 86.6% isolated, and in Egypt and Jordan it was 70.67% 77.6%, 
respectively, while in Saudi Arabia the Arabian Peninsula was 50.56% less frequent. The high rate of fungi 
frequency in Iraq may be due to black storage of foodstuffs, which has led to a high rate of fungi frequency 
and an increase in the proportion of foodstuffs or in clinical samples, according to the materials under study