Purpose: The purpose of this study was to quantify and identify fungi present in commercial sea salts and to assess how community composition varies among salts of different origins.
Methods: Filamentous fungi present in seven commercially available sea salts were isolated using filtration, cultured, and quantified. The isolates were identified by DNA sequencing of a barcode region. Using ordination analysis, the composition of fungal communities among salts was assessed relative to salt origins.
Results: Every sea salt contained viable fungi, ranging from 0.07 to 1.71 CFU/g salt, with significant variation among salts (P=0.021). Aspergillus, Cladosporium, and Penicillium were the most abundant genera isolated. Ordination analysis indicated fungal community compositions in salt were not significantly different between salts originating from the Atlantic and Pacific oceans (ANOSIM R=-0.012, P=0.46).
Significance: Many species found have been previously isolated from solar salterns, and our data suggest these fungi may survive and remain viable in salt destined for the consumer. Thus sea salt may be a previously unrecognized source of, for e.g., Cladosporium and Penicillium spoilage of cured meat products. The fungi present, including mycotoxigenic molds, are concerning and pose a spoilage risk to certain foods made with sea salt.