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.

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 Surveillance of Aflatoxin and Microbiota Related to Brewer's Grain Destined for Swine Feed in Argentina

2011 ◽  
Vol 2011 ◽  
pp. 1-7 ◽  
Author(s):  
Gisela A. Gerbaldo ◽  
Carina M. Pereyra ◽  
Lilia R. Cavaglieri ◽  
Francisco Ruiz ◽  
Liliana Pascual ◽  
...  
Keyword(s):  
Storage Conditions ◽  
Fungal Species ◽  
Aflatoxin Contamination ◽  
Swine Production ◽  
Natural Contamination ◽  
Contamination Levels ◽  
Aflatoxin B ◽  
Prevalent Species ◽  
Regular Practice

Córdoba province in the center of Argentina is an important area of swine production. The use of industry by-product (brewer's grain) as feedstuff for swine is a regular practice and increases animal performance on these animals production. The occurrence of aflatoxin contamination is global, causing severe problems especially in developing countries. No reports on aflatoxin B1production, micoflora, and potential aflatoxin B1producing microorganism from brewer's grain are available. The aims of this study were (1) to isolate the microbiota species from brewer's grain, (2) to determine aflatoxin B1natural contamination levels, and (3) to determine the ability ofAspergillussectionFlaviisolates to produce aflatoxinsin vitro. Physical properties, total fungal counts, lactic acid bacteria, and fungal genera distribution were determined on this substrate. In 65% of the samples, fungal counts were higher than recommended by GMP, and lactic bacterium counts ranged from1.9×105to4.4×109 CFUg−1.Aspergillusspp. prevailed over other fungal genera.Aspergillus flavuswas the prevalent species followed byA. fumigatus. Aflatoxin B1levels in the samples were higher than the recommended limits (20 ng g−1) for complementary feedstuffs. SeveralAspergillussectionFlavistrains were able to produce aflatoxin B1  in vitro. Inadequate storage conditions promote the proliferation of mycotoxin-producing fungal species. Regular monitoring of feeds is required in order to prevent chronic and acute toxic syndromes related to this kind of contamination.

Incidence of Aspergillus flavus, Aspergillus parasiticus and aflatoxins in Brazil nuts in the Amazon forest environment

2014 ◽  
Vol 7 (2) ◽  
pp. 199-205 ◽  
Author(s):  
F.M.N. Leite ◽  
Leite de Souza ◽  
J.M.L. de Souza ◽  
C.B. da C. Cartaxo ◽  
V. de S. Álvares ◽  
...  
Keyword(s):  
Water Activity ◽  
Aspergillus Flavus ◽  
Aspergillus Parasiticus ◽  
Amazon Forest ◽  
Forest Environment ◽  
Mean Values ◽  
Brazil Nuts ◽  
Colony Forming Units ◽  
Aflatoxigenic Fungi ◽  
Aflatoxin B

This work aimed to evaluate, in the Amazon Forest environment, the effect of time on contamination of Brazil nuts with Aspergillus flavus, Aspergillus parasiticus and aflatoxins after falling of the pods. Samples were collected at three different times and analysed for water activity, potentially aflatoxigenic fungi A. flavus and A. parasiticus, other fungi and aflatoxins. The mean values for the parameters tested were: water activity 0.98; A. flavus and A. parasiticus 1.3×101 colony forming units (cfu)/g; other fungi 3.2×103 cfu/g; aflatoxin B1 0.073 μg/kg, aflatoxin B2 0.009 μg/kg, aflatoxin G1 0.034 μg/kg and aflatoxin G2 0.007 μg/kg. The incidence of A. flavus and A. parasiticus was not significantly affected by the time, during which the pods were on the forest soil. Moreover, aflatoxins levels were low during the whole study period, suggesting that adverse forest conditions were not the main factor that stimulate the production of aflatoxins.

An exploratory investigation of several mycotoxins and their natural occurrence in flavour ingredients and spices, using a multi-mycotoxin LC-MS/MS method

2008 ◽  
Vol 1 (2) ◽  
pp. 167-174 ◽  
Author(s):  
G. Boonzaaijer ◽  
W. van Osenbruggen ◽  
A. Kleinnijenhuis ◽  
W. van Dongen
Keyword(s):  
Ochratoxin A ◽  
Black Pepper ◽  
Natural Occurrence ◽  
Chilli Pepper ◽  
Garlic Powder ◽  
Exploratory Investigation ◽  
Spectrometry Technique ◽  
Contamination Levels ◽  
The Moment ◽  
Aflatoxin B

An exploratory investigation was carried out of several flavour ingredients and spices for the occurrence of mycotoxins. For this purpose, a modern liquid chromatography-mass spectrometry technique was used, utilising a quadrupole mass spectrometer of the latest generation. The method includes the determination of the following mycotoxins: aflatoxin B1, aflatoxin B2, aflatoxin G1, aflatoxin G2, ochratoxin A, deoxynivalenol, nivalenol, T-2 toxin, HT-2 toxin, zearalenone and fumonisin B1. The method has been successfully validated in-house and was used to determine the occurrence of mycotoxins in approximately 60 samples of flavour ingredients and spices (samples of lime oil, orange oil, melon extract, grapefruit oil, paprika extract, tangerine oil, olive oil, chilli pepper oil, peppermint oil, galangal root powder, gentian root powder, chilli pepper, black pepper, white pepper, garlic powder, paprika powder, coriander seed, dill herb and onion). Ochratoxin A was found in paprika powder and paprika extract; low levels of aflatoxins were found in paprika powder and pepper. Fumonisin B1 was found in garlic powder and onion powder. The presence of fumonisin B1 in onion and garlic powder has not been described before. For the moment, we can conclude that the found contamination levels are no reason for concern.

scholarly journals Fungi and Mycotoxins in Feed Intended for Sows at Different Reproductive Stages in Argentina

2010 ◽  
Vol 2010 ◽  
pp. 1-7 ◽  
Author(s):  
Carina Maricel Pereyra ◽  
Lilia Renée Cavaglieri ◽  
Stella Maris Chiacchiera ◽  
Ana María Dalcero
Keyword(s):  
Ochratoxin A ◽  
Raw Materials ◽  
Economic Losses ◽  
Species Occurrence ◽  
Colony Forming Units ◽  
Periodic Monitoring ◽  
Contamination Levels ◽  
Total Fungi ◽  
Prevalent Species ◽  
Feed Samples

The aim of this study was to evaluate fungi and contamination levels of aflatoxinB1, ochratoxin A, fumonisinB1, and zearalenone in raw materials and finished feed intended for sows at different reproductive stages. Total fungi,Aspergillus,Penicillium, andFusariumspecies occurrence, were examined.Aspergillus flavus,A. niger aggregatespp., andF. verticillioideswere the prevalent species. Fungal counts exceeded the levels proposed as feed hygienic quality limits (1×104colony forming units) at all reproductive stages. AflatoxinB1, ochratoxin A, fumonisinB1, and zearalenone were detected by high-pressure liquid chromatography. Aflatoxin levels in 80% samples of finished sow feeds were over the permitted levels of 0.02 μgg-1(mean228.2±95 μgKg−1). FumonisinB1was detected in all tested raw materials at levels that varied from 50.3 to 1137.64 μgKg−1and finished feed samples at levels that ranged from 99.8 to 512.4 μgKg−1. AflatoxinB1, zearalenone, and ochratoxin A were not detected in raw materials. All finished feeds were negative for zearalenone contamination whereas all nonpregnant gilt samples were contaminated with low OTA levels (mean0.259±0.123). This fact requires periodic monitoring to prevent the occurrence of mycotoxicosis in animal production, to reduce the economic losses, and to minimize hazards to human health.

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.

Study on mycotoxin contamination in South African food spices

2018 ◽  
Vol 11 (3) ◽  
pp. 401-409 ◽  
Author(s):  
L. Motloung ◽  
S. De Saeger ◽  
M. De Boevre ◽  
C. Detavernier ◽  
K. Audenaert ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
South African ◽  
Ochratoxin A ◽  
Tandem Mass ◽  
Mycotoxin Contamination ◽  
Chromatography Tandem Mass Spectrometry ◽  
Liquid Chromatography Tandem Mass ◽  
Contamination Levels ◽  
Aflatoxin B ◽  
Roquefortine C

A validated QuEChERS-based method was used to investigate the occurrence of mycotoxins in 70 South African food spices [coarse chilli (n=14), ground chilli (n=4), paprika (n=7), ginger (n=5), chicken spices (n=8), onion spices (n=8), beef spices (n=5), Mexican chilli (n=9), vegetable spice (n=1), fruit chutney spices (n=4), and cheese spices (n=5)]. Mycotoxins were quantified using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Results revealed that 40% of the samples were contaminated with aflatoxin B1, aflatoxin G1, ochratoxin A, sterigmatocystin, 3-acetyldeoxynivalenol, fumonisin B1, fumonisin B2 and/or roquefortine C. The contamination levels for aflatoxin B1 ranged from 3-19 μg/kg; aflatoxin G1, 10-11 μg/kg; ochratoxin A, 4-20 μg/kg; fumonisin B1 104-591 μg/kg; fumonisin B2, 64-5,897 μg/kg; sterigmatocystin, 11-18 μg/kg; 3-acetyldeoxynivalenol, 42-46 μg/kg; and roquefortine C, 17-57 μg/kg. Mycotoxins co-occurred in 11% of the spice samples. Amongst the samples analysed in this study, paprika had the highest positives (100%) for the determined mycotoxins. Previous reports on mycotoxin contamination in spices, focused on the incidence of aflatoxins and ochratoxin A, but not on the multi-mycotoxin profile in South African spices. This study thus provides a comprehensive assessment of mycotoxin contamination of spices in South Africa.

scholarly journals Determination of aflatoxins and ochratoxin A in wheat from different regions of Turkey by HPLC with fluorescence detection

2020 ◽  
Vol 49 (1) ◽  
pp. 118-124
Author(s):  
S. Turksoy ◽  
B. Kabak
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Food Safety ◽  
Ochratoxin A ◽  
High Performance ◽  
Liquid Extraction ◽  
Immunoaffinity Column ◽  
Contamination Levels ◽  
Aflatoxin B

This study examines the occurrence of aflatoxins (AFS) and ochratoxin A (OTA) in bread and durum wheat samples. A total of 141 samples were collected from eleven different regions of Turkey. An analytical method based on liquid extraction, immunoaffinity column (IAC) clean-up followed by high performance liquid chromatography (HPLC) was used for the determination of AFs and OTA levels. As a result, AFs and OTA were detected in 2% and 9.2% of wheat samples at concentrations varying from 0.21 to 0.44 µg kg−1 and from 0.1 to 3.2 µg kg−1, respectively. Aflatoxin B1 (AFB1) and aflatoxin B2 (AFB2) were found positive in samples ranging between 0.21–0.35 µg kg−1 and 0.094 µg kg−1, respectively. However, none of the samples contained aflatoxin G1 (AFG1) and aflatoxin G2 (AFG2). The study also recommended that contamination levels in wheat and wheat-based products should be routinely monitored in greater sample numbers to insure food safety.

Occurrence of Ochratoxin A Contamination and Detection of Ochratoxigenic Aspergillus Species in Retail Samples of Dried Fruits and Nuts

2015 ◽  
Vol 78 (4) ◽  
pp. 836-842 ◽  
Author(s):  
JEFFREY D. PALUMBO ◽  
TERESA L. O'KEEFFE ◽  
YVONNE S. HO ◽  
CARLO J. SANTILLAN
Keyword(s):  
European Union ◽  
Ochratoxin A ◽  
The United States ◽  
Aspergillus Species ◽  
The European Union ◽  
Dried Fruits ◽  
Tree Nuts ◽  
Low Levels ◽  
Contamination Levels ◽  
Potential Contaminant

Ochratoxin A (OTA) is a mycotoxin produced by several species of Aspergillus and Penicillium and is a potential contaminant of a wide variety of food products. To determine the incidence of OTA contamination in dried fruits and tree nuts, retail packaged and bulk raisins, dates, figs, prunes, almonds, pistachios, and walnuts were collected from small and large supermarkets in seven areas of the United States between 2012 and 2014. Of the 665 samples analyzed, OTA was detected in 48 raisin samples, 4 fig samples, 4 pistachio samples, and 1 date sample. OTA contamination levels ranged from 0.28 to 15.34 ng/g in dried fruits and 1.87 to 890 ng/g in pistachios; two raisin samples and one pistachio sample exceeded the European Union regulatory limit of 10 ng/g. PCR detection of potential OTA-producing Aspergillus species revealed the presence of A. niger, A. welwitschiae, and A. carbonarius in 20, 7, and 7 of the 57 OTA-contaminated samples, respectively. However, OTA-producing A. carbonarius was isolated from only one raisin sample, and no other OTA-producing Aspergillus species were found. These results suggest that raisins are more frequently contaminated with low levels of OTA than are other dried fruits and nuts and that Aspergillus species are the likely source of that contamination.

Dietary exposure to aflatoxin B 1 , ochratoxin A and fuminisins of adults in Lao Cai province, Viet Nam: A total dietary study approach

2016 ◽  
Vol 98 ◽  
pp. 127-133 ◽  
Author(s):  
Bui Thi Mai Huong ◽  
Le Danh Tuyen ◽  
Do Huu Tuan ◽  
Leon Brimer ◽  
Anders Dalsgaard
Keyword(s):  
Ochratoxin A ◽  
Dietary Exposure ◽  
Viet Nam ◽  
Study Approach ◽  
Dietary Study ◽  
Lao Cai ◽  
Aflatoxin B
Sign in / Sign up

Export Citation Format

Share Document