Mycotoxins from food-borne fungi

1968 ◽  
Vol 14 (2) ◽  
pp. 131-137 ◽  
Author(s):  
W. van Walbeek ◽  
P. M. Scott ◽  
F. S. Thatcher
Keyword(s):  
Ochratoxin A ◽  
Aspergillus Flavus ◽  
Food Samples ◽  
Aspergillus Ochraceus ◽  
Complex Media ◽  
Food Borne ◽  
Wide Range ◽  
Processing Plants ◽  
Rhizopus Sp ◽  
Aflatoxin B

1.A wide range of fungi have been isolated from foodstuffs, and their ability to produce aflatoxins and, in some instances, ochratoxin A, was determined. Specimens were obtained from households (including samples associated with illness), from retail stores, and from processing plants. Of 128 fungi, isolated from 74 food samples, and cultured on complex media and on shredded wheat, 16 were found to produce toxins. Alfatoxins were produced not only by Aspergillus flavus isolates but also by a Rhizopus sp. and an Aspergillus ochraceus. Six strains identified as Aspergillus flavus var. columnaris formed aflatoxin B2 only. Ochratoxin A was produced by a Penicillium sp. as well as by A. ochraceus isolates.

scholarly journals Does manufacturers' size affect the prevalence of mycobiota and occurrence of mycotoxins in spices and spice-based products?

2020 ◽  
Vol 13 (1) ◽  
pp. 83-95 ◽  
Author(s):  
A.I. Ahmad-Zaidi ◽  
M.A.A. Ghazali ◽  
N.A. Nik-Muhammad ◽  
N.S. Sazali ◽  
N. Mahror ◽  
...  
Keyword(s):  
Food Safety ◽  
Correlation Analysis ◽  
Ochratoxin A ◽  
Aspergillus Flavus ◽  
Large Scale ◽  
Aspergillus Parasiticus ◽  
Small Scale ◽  
Quality Level ◽  
Aflatoxin B ◽  
Food Safety And Quality

The present work aimed to establish the prevalence of mycobiota and occurrence of mycotoxins (aflatoxins and ochratoxin A) in spices and spice-based products, and correlate these to their manufacturers’ sizes. A total of 90 spice, sauce and paste samples were purchased; 3 manufacturer sizes (small, medium, large) × 3 types of samples (spices, sauces, pastes) × 5 brands × 2 replicates. The prevalence of mycobiota was assessed with dichloran rose bengal chloramphenicol (DRBC) and Aspergillus flavus and Aspergillus parasiticus (AFPA) medium, while the occurrence of mycotoxins was quantified with HPLC-FLD. Large-scale manufacturers were found to adopt a greater number of safety and quality certifications. Small-scale manufacturers significantly yielded the highest total fungal loads on DRBC (log 5.084±0.417 cfu/g paste, log 6.253±0.407 cfu/g sauce, log 6.662±0.222 cfu/g spice) and AFPA (log 4.461±0.451 cfu/g paste, log 5.661±0.395 cfu/g sauce, and log 6.269±0.432 cfu/g spice). Correlation analysis (Pearson’s r) revealed that manufacturers’ sizes positively influenced (DRBC r=0.781; AFPA r=0.702) the prevalence of mycobiota. Aflatoxin B1 was present in 6/30 (20%) paste samples, 1/30 sauce samples (3.33%) and 12/30 spice samples (40%). Aflatoxin B2 was only present in 2/30 sauce samples (6.67%). Aflatoxin G1 and G2 were absent from all samples. Ochratoxin A was present in 11/30 (36.67%) paste samples, 5/30 sauce samples (16.67%) and 21/30 spice samples (70%). It was found that, to a certain extent, the size of and certification adopted by manufacturers affected the prevalence of mycobiota and the occurrence of mycotoxins in spices and spice-based products analysed in the present work. Nevertheless, it is henceforth recommended that a surveillance study of this nature be extended and widened in terms of number of samples as well as type of spices, sauces and pastes to obtain a more thorough and significant profile of the products’ food safety and quality level.

scholarly journals Mycobiota and Natural Incidence of Aflatoxins, Ochratoxin A, and Citrinin in Indian Spices Confirmed by LC-MS/MS

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Punam Jeswal ◽  
Dhiraj Kumar
Keyword(s):  
Ochratoxin A ◽  
Aspergillus Flavus ◽  
Black Pepper ◽  
Penicillium Citrinum ◽  
Aspergillus Ochraceus ◽  
Quantitative Detection ◽  
Natural Occurrence ◽  
Qualitative Detection ◽  
Mycotoxigenic Fungi ◽  
Natural Incidence

Nine different Indian spices (red chilli, black pepper, turmeric, coriander, cumin, fennel, caraway, fenugreek, and dry ginger) commonly cultivated and highly used in India were analysed for natural occurrence of toxigenic mycoflora and aflatoxins (AFs), ochratoxin A (OTA), and citrinin (CTN) contamination.Aspergillus flavusandAspergillus nigerwere the most dominant species isolated from all types of spices. Red chilli samples were highly contaminated with aflatoxins (85.4%) followed by dry ginger (77.7%). 56%Aspergillus flavusfrom red chilli and 45%Aspergillus ochraceusfrom black pepper were toxigenic and produced aflatoxins and ochratoxin A, respectively. Qualitative detection and quantitative detection of mycotoxins in spices were analyzed by ELISA and further confirmed by LC-MS/MS.Penicillium citrinumproduced citrinin in red chilli, black pepper, coriander, cumin, fenugreek, and dry ginger samples. The highest amount of AFs was found in red chilli (219.6 ng/g), OTA was in black pepper (154.1 ng/g), and CTN was in dry ginger samples (85.1 ng/g). The results of this study suggest that the spices are susceptible substrate for growth of mycotoxigenic fungi and further mycotoxin production. This is the first report of natural occurrence of citrinin in black pepper and dry ginger from India.

Inhibition of Production of Cyclopiazonic Acid and Ochratoxin A by the Fungicide Iprodione‡

1997 ◽  
Vol 60 (7) ◽  
pp. 849-852 ◽  
Author(s):  
CÉLESTIN MUNIMBAZI ◽  
JYOTI SAXENA ◽  
WEI-YUN J. TSAI ◽  
LLOYD B. BULLERMAN
Keyword(s):  
Ochratoxin A ◽  
Incubation Period ◽  
Aspergillus Flavus ◽  
Growth Medium ◽  
Yeast Extract ◽  
Active Ingredient ◽  
Cyclopiazonic Acid ◽  
Aspergillus Ochraceus ◽  
Growth Media ◽  
Yeast Extract Sucrose

Aspergillus flavus NRRL 1290 and Aspergillus ochraceus NRRL 3174 were grown on a glucose-salts medium and yeast extract-sucrose broth containing the fungicide iprodione at concentrations of 0, 1,3,5, 10, 15, and 20 μg of active ingredient per ml of growth medium. Cultures were analyzed for cyclopiazonic acid, ochratoxin A, and mycelium production after 4,7, 10, 14, and 21 days of incubation at 25°C. Increasing concentrations of iprodione in the growth media resulted in greater reduction of cyclopiazonic acid, ochratoxin A, and mycelium production at the end of each incubation period. More than 50% reduction of cyclopiazonic acid, ochratoxin A, and mycelium production was observed when iprodione was added to growth media at a concentration of 5 μg/ml of medium. Higher concentrations of iprodione (10 to 20 μg/ml of growth medium) inhibited the production of cyclopiazonic acid and mycelium by A. flavus NRRL 1290 almost completely, but not the production of ochratoxin A and mycelium by A. ochraceus NRRL 3174.

scholarly journals Detection of Aspergillus flavus using PCR method from fungus infested food grains collected from local market

2018 ◽  
Vol 7 (2) ◽  
pp. 2073 ◽  
Author(s):  
Renu Khare ◽  
Agarwal M.K. ◽  
Sameer S. Bhagayavant ◽  
Poonam Verma ◽  
Nagar D.P.
Keyword(s):  
Aspergillus Flavus ◽  
Health And Safety ◽  
Epidemiological Data ◽  
Economic Loss ◽  
Food Samples ◽  
Molecular Techniques ◽  
Local Market ◽  
Food Grains ◽  
Food Borne Pathogens ◽  
Food Borne

India is an agrarian country two-thirds of its population is engaged directly or indirectly in agricultural activities. In recent years many food borne pathogens have become major threat to public health and safety.  The consumption of contaminated food grains or products has been considered to be the leading source of human food borne infections. Surveillance studies have provided data and a better understanding into the existence and spread of food borne pathogens. Aflatoxins produced by Aspergillus species are important toxic secondary metabolites known for their impacts on animal and human health, and their effects on the economic loss of key grain and nut crops. Several molecular techniques (including multilocus sequence typing, pulsed field gel electrophoresis, DNA sequencing, multiplex PCR, RAPD, and many more) are available for detection and characterisation of pathogenic microorganisms from food samples, which provide reliable epidemiological data for tracing the source of infections. Present study highlights the possible use of PCR technique, in surveillance and detection of A. flavus in fungal infested food grains. The current study was carried out to elucidate the infestation of aflatoxin producing fungus on both kharif (groundnut, rice and maize) and Rabi crops (wheat, gram and soybean). Total 15 samples were collected randomly from local market of Gwalior (M.P). Out of fifteen only nine (60%) samples were found to be Aspergillus positive. Seven samples were infested by Aspergillus flavus and two by A. niger. The selected fungal isolates were identified by amplifying aflR gene of A. flavus in Thermo Cycler.

scholarly journals Fungi and Mycotoxins from Pre- and Poststorage Brewer's Grain Intended for Bovine Intensive Rearing

2012 ◽  
Vol 2012 ◽  
pp. 1-6 ◽  
Author(s):  
L. A. M. Keller ◽  
C. M. Pereyra ◽  
L. R. Cavaglieri ◽  
A. M. Dalcero ◽  
C. A. R. Rosa
Keyword(s):  
Ochratoxin A ◽  
Aspergillus Flavus ◽  
High Frequencies ◽  
Regular Monitoring ◽  
Colony Forming Units ◽  
Intensive Rearing ◽  
Natural Contamination ◽  
Contamination Levels ◽  
Aflatoxin B ◽  
Isolated Species

The aim of the study was to determine the mycobiota and natural levels of mycotoxins such as aflatoxin B1 (AFB1), ochratoxin A (OTA), fumonisin B1 (FB1), and deoxynivalenol (DON) present in brewers grains pre- and poststored intended for bovine intensive rearing. Poststored (80%) samples had counts higher than 1×104 colony-forming units (CFU/g). Cladosporium spp. and Aspergillus spp. were isolated at high frequencies. Aspergillus flavus was the prevalent isolated species. Prestored (70%) and poststored (100%) samples showed AFB1 levels over the recommended limits (20 μg/Kg), and OTA levels were below the recommended limits (50 μg/Kg) while pre- and poststored samples did not show FB1 and DON natural contamination levels. The presence of mycotoxins in this substrate indicates the existence of contamination. Regular monitoring of feeds is required in order to prevent chronic and acute toxic syndromes related to this kind of contamination.

Antifungal Activities of Boswellia carterii Resin on Fungal Strains Producing of Mycotoxins Isolated from Semolina Samples and Their Derivatives by Thin Layer Chromatography Method and Elisa Technique

2021 ◽  
Author(s):  
A. Slimani ◽  
B.N. Nahal ◽  
D. Seddiki ◽  
M.S. Belghit
Keyword(s):  
Thin Layer ◽  
Aspergillus Flavus ◽  
Aspergillus Ochraceus ◽  
Penicillium Expansum ◽  
Chromatography Method ◽  
Fungal Strains ◽  
Boswellia Carterii ◽  
Tlc Analysis ◽  
Aflatoxin B ◽  
High Degree

Mold growth is among the major causes of health impairment of cereals, in particular durum wheat (Triticum durum) for the synthesis of mycotoxins such as aflatoxins B1 and ochratoxin A (OTA), originally from poisoning in the consumer. In this context, the objectives of this work is the search and characterization of fungal strains Producers mycotoxins such as Aspergillus, Penicillium in semolina and their derivatives (traditional and industrial couscous) and detect and quantify total aflatoxins, aflatoxins B1 and ochratoxin mycotoxicologique to assess the risk associated with the consumption of these foods. In this regard, our work focuses on mycological and mycotoxicologique study of semolina and couscous deemed most commercialized in the town of Bechar-Algeria after a socio-economic survey. The mycological study testifies the high degree of pollution of our samples by Aspergillus, Penicillium. The expertise of genera reveals the high degree of invasion of our samples by Aspergillus, Penicillium. The examination of fungal procession characterizing our samples shows a very high index of distribution, or of fidelity of Penicillium 43.75% of our sample and 28.38% Aspergillus. The presence of these species is evidence that our samples have been abused, but especially poorly stored; should be noted the involvement of the genera Alternaria 7.10%, Fusarium 13.70%. Thin-layer chromatographic (TLC) analysis revealed that 50% of Aspergillus flavus-parasiticus strains were aflatoxin G-producing and aflatoxin B-free in our samples. Of the Aspergillus ochraceus strains 50% were OTA producers. The presumption of toxicity of the various samples appeared positive on TLC. The test of Elisa has confirmed the presence of the OTA in our samples, the analysis of its results shows that the majority of the rates of OTA taken on our analyzed samples follow the European standard, these rates are between 1.01 and 1.9, except for one sample (couscous) which has shown a rate much higher than the standard recommended by the regulation (> 100 ppb), the samples of semolina had a rate of OTA lower than the beginning of the detection (1 ppb). The results of the presence of AFB spread out between 4.93 ppb and > 40 ppb. The antifungal activity of the resin of Boswellia carterii was tested on the following strains: Aspergillus niger, Aspergillus flavus, Penicillium expansum. And kneaded according to the technique of diagonal growth on intermediate solid medium (PDA). The results showed that the yield of the aqueous extract varied between 96.2 and 99.8%. The results of the extracts also showed activity against the fungi studied 48.6% and 96.2%.

scholarly journals Fungal Biodeterioration, Aflatoxin Contamination, and Nutrient Value of “Suya Spices”

Scientifica ◽  
2016 ◽  
Vol 2016 ◽  
pp. 1-6 ◽  
Author(s):  
Segun Gbolagade Jonathan ◽  
Mary Adejoke Adeniyi ◽  
Michael Dare Asemoloye
Keyword(s):  
Aspergillus Niger ◽  
Aspergillus Flavus ◽  
Aspergillus Parasiticus ◽  
Aflatoxin Contamination ◽  
Aspergillus Ochraceus ◽  
Rhizopus Stolonifer ◽  
Aflatoxin Content ◽  
Trichoderma Koningii ◽  
Nutrient Value ◽  
Aflatoxin B

This work aimed to analyze the nutrient values, examine the biodeteriorating fungi biota, and analyze the mycotoxin contents of “Suya spices.” Fungi with highest percentage occurrence on all the samples areAspergillus niger,Aspergillus flavus,Aspergillus parasiticus,Aspergillus ochraceus,Fusariumsp.,Rhizopus stolonifer, yeast, andTrichoderma koningii. Nutrient composition of the samples is significantly different statistically (P<0.05) with high protein (9.53% to 13.17%), fiber (9.27 to 13.17%), carbohydrate (46.27% to 50.90%), and ash (8.47% to 9.70%) contents but low moisture (9.03% to 9.47%) and fat (9.77% to 13.53%) contents. Aflatoxin analysis of the samples revealed that they all contain aflatoxin in varying amount but no detectible aflatoxin content in the control. 59.54% of the detected aflatoxin is aflatoxin B1with highest recorded in Agbowo, Mokola, and Sango samples (i.e., 28.03, 22.44, and 13.8 μg/kg, resp.). 4.78% of the aflatoxin is aflatoxin B2which is only found in Sango and Mokola samples (3.59 and 2.6 μg/kg, resp.). 32.76% of aflatoxin is aflatoxin G1with the highest found in Agbowo and Mokola samples (i.e., 18.63 and 10.41 μg/kg, resp.). 2.93% of the aflatoxin is aflatoxin G2which is only detected in Sango and Agbowo samples (i.e., 1.19 and 2.65 μg/kg, resp.).

Antifungal activity mode of Aspergillus ochraceus by bacillomycin D and its inhibition of ochratoxin A (OTA) production in food samples

Food Control ◽  
2016 ◽  
Vol 60 ◽  
pp. 281-288 ◽  
Author(s):  
Shiquan Qian ◽  
Hedong Lu ◽  
Jing Sun ◽  
Chong Zhang ◽  
Haizhen Zhao ◽  
...  
Keyword(s):  
Antifungal Activity ◽  
Ochratoxin A ◽  
Food Samples ◽  
Aspergillus Ochraceus ◽  
Activity Mode ◽  
Bacillomycin D

scholarly journals Isolation and Characterization of Bacteriophage ZCSE6 against Salmonella spp.: Phage Application in Milk

Biologics ◽  
2021 ◽  
Vol 1 (2) ◽  
pp. 164-176
Author(s):  
Abdallah S. Abdelsattar ◽  
Anan Safwat ◽  
Rana Nofal ◽  
Amera Elsayed ◽  
Salsabil Makky ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Raw Milk ◽  
Salmonella Spp ◽  
Isolation And Characterization ◽  
Food Borne ◽  
Wide Range ◽  
Almost All ◽  
And Control ◽  
Milk And Dairy Products

Food safety is very important in the food industry as most pathogenic bacteria can cause food-borne diseases and negatively affect public health. In the milk industry, contamination with Salmonella has always been a challenge, but the risks have dramatically increased as almost all bacteria now show resistance to a wide range of commercial antibiotics. This study aimed to isolate a bacteriophage to be used as a bactericidal agent against Salmonella in milk and dairy products. Here, phage ZCSE6 has been isolated from raw milk sample sand molecularly and chemically characterized. At different multiplicities of infection (MOIs) of 0.1, 0.01, and 0.001, the phage–Salmonella interaction was studied for 6 h at 37 °C and 24 h at 8 °C. In addition, ZCSE6 was tested against Salmonella contamination in milk to examine its lytic activity for 3 h at 37 °C. The results showed that ZCSE6 has a small genome size (<48.5 kbp) and belongs to the Siphovirus family. Phage ZCSE6 revealed a high thermal and pH stability at various conditions that mimic milk manufacturing and supply chain conditions. It also demonstrated a significant reduction in Salmonella concentration in media at various MOIs, with higher bacterial eradication at higher MOI. Moreover, it significantly reduced Salmonella growth (MOI 1) in milk, manifesting a 1000-fold decrease in bacteria concentration following 3 h incubation at 37 °C. The results highlighted the strong ability of ZCSE6 to kill Salmonella and control its growth in milk. Thus, ZCSE6 is recommended as a biocontrol agent in milk to limit bacterial growth and increase the milk shelf-life.

Bioproduction of ochratoxin A and penicillic acid by members of the Aspergillus ochraceus group

1972 ◽  
Vol 18 (5) ◽  
pp. 631-636 ◽  
Author(s):  
Alex Ciegler
Keyword(s):  
Quantitative Analysis ◽  
Low Temperature ◽  
Ochratoxin A ◽  
Acid Synthesis ◽  
Aspergillus Ochraceus ◽  
Cereal Grains ◽  
Liquid Media ◽  
Penicillic Acid ◽  
Group A ◽  
Fluorescent Derivatives

Various strains of species belonging to the Aspergillus ochraceus group (A. ochraceus, A. sclerotiorum, A. alliaceus, A. ostianus, A. melleus, and A. sulphureus) can produce two mycotoxins, ochratoxin A and penicillic acid, on liquid media and in cereal grains. The quantity of each toxin produced is influenced by temperature; low temperature (10 and 20C) favor penicillic acid synthesis and higher (28C), ochratoxin A production. Generally penicillic acid is produced in yields about one to three magnitudes greater than ochratoxin A. A simple fluorodensitometric method for concomitant quantitative analysis of the two toxins has been developed based on conversion of penicillic acid and ochratoxin A to fluorescent derivatives by treatment with ammonia fumes.

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