A differential plating medium was developed to detect decarboxylating lactobacilli in cheese. With this medium, 15 cheeses made from raw milk were investigated for the presence of these bacteria. Five histidine-decarboxylating strains and one tyrosine-decarboxylating strain were isolated. The isolates were identified with the API 50L system. Accordingly, each of the five histidine-decarboxylating strains was identified as Lactobacillus buchneri, whereas the tyrosine-decarboxylating strain is a representative of Lactobacillus brevis. Cheesemaking experiments using a low inoculum concentration of the histidinedecarboxylating L. buchneri strain St2A (0.2 CFU/ml of milk) showed that, under conditions of accelerated proteolysis, histamine may accumulate rapidly; after 3 months of ripening, 410 mg/kg was found. An inoculum concentration of 5 CFU/ml gave rise to the formation of 1,060 mg/kg.

Organic products were analysed for the presence of contaminants, microorganisms and antibiotic resistance, and compared with those from conventional products. No differences were observed in the Fusarium toxins deoxynivalenol and zearalenone in organic and conventional wheat, both during a dry period and a very wet period which promoted the http://mc.manuscriptcentral.com/tfac Email:

Environmental conditions influence mold growth and mycotoxin production. Such things as water activity (aw), temperature, pH and atmosphere can strongly affect and profoundly alter patterns of growth and mycotoxin production. Generally, maintenance of low temperatures will prevent aflatoxin production in stored products, whereas other toxins such as penicillic acid, patulin, zearolenone and T-2 toxin may be produced at low temperatures. Toxic Penicillium and Fusarium species are generally more capable of growth at low temperatures than are toxic species of Aspergillus. Temperature interacts with aw to influence mold growth and mycotoxin production. Aflatoxin B1 can be produced at conditions of aw and temperature which are close to the minimum aw and temperature for growth. On the other hand, patulin, penicillic acid and ochratoxin A are produced within a narrower range of aw and temperature, compared with those for growth. In fact, production of patulin and penicillic acid by Penicillium species appears to be confined to high aw values only. In optimal substrates, the minima of aw and temperature for growth and toxin production may be lower than in other substrates. It appears that pH and substrate composition have no great effect on growth of toxic molds, but may have a great influence on toxin production. Presence of CO2 and O2 influences mold growth and mycotoxin production. A 20% level of CO2 in air depresses aflatoxin production and markedly depresses mold growth. Decreasing the O2 concentration of air to 10% depresses aflatoxin production, but only at O2 levels of less than 1% are growth and aflatoxin production completely inhibited. With patulin- and sterigmatocystin-producing molds, concentrations of 40% CO2 depress growth and toxin production, but a level of 90% CO2 is needed to completely inhibit production of these toxins. Decreasing O2 concentration to 2% depresses production of patulin and sterigmatocystin but does not affect fungal growth. Only at levels down to 0.2% are growth and toxin production completely inhibited. Controlled atmospheres with increased CO2 (above 10%) and decreased O2 (2%) can be used to retard mold growth. Exclusion of O2 by vacuum packaging in materials with low O2 permeability will depress or even prevent aflatoxin production. Presence of other microorganisms may also restrict fungal growth and mycotoxin production. Aflatoxin production by Aspergillus flavus in mixed cultures with Aspergillus niger is less than in pure culture. Mixtures of fungi growing in grains and nuts in competition with A. flavus seem to prevent aflatoxin production. Other organisms including Rhizopus nigricans, Saccharomyces cerevisiae, Brevibacterium linens and some lactic acid bacteria have been shown to reduce growth and aflatoxin production by Aspergillus parasiticus. In general, mold growth and mycotoxin production can be prevented by employing various measures based on knowledge of the factors involved. Choice of the measures depends upon the type of product, storage period and available techniques.

The effects of water activity (aw) and temperature on growth of and ochratoxin A (OA) production by strains of Aspergillus ochraceus, Penicillium cyclopium, and Penicillium viridicatum were investigated. On agar media in which the aw had been adjusted by addition of sucrose or glycerol, the minimum aw values for OA production by A. ochraceus, P. cyclopium and P. viridicatum lay between 0.83–0.87, 0.87–0.90, and 0.83–0.86, respectively. At 24 C, optimum aw values for OA production by A. ochraceus and P. cyclopium were 0.99 and 0.95–0.99, respectively, whereas that of P. viridicatum varied and was 0.95 and 0.99 for the two strains tested. At optimum aw, the temperature range for OA production by A. ochraceus was 12–37 C, whereas that of P. cyclopium and P. viridicatum was 4–31 C. Optimum temperature for OA production by A. ochraceus was 31 C, whereas that of P. cyclopium and P. viridicatum was 24 C. On Edam cheese of 0.95 aw the minimum temperature for OA production by P. cyclopium was 20 C. On barley meal, P. viridicatum produced maximal quantities of OA at 0.97 aw and could produce OA at temperatures as low as 12 C.