Fungi in spices and mycotoxigenic potential of some Aspergilli isolated

Garcia, Marcelo Valle; Parussolo, Gilson; Moro, Camila Brombilla; Bernardi, Angélica Olivier; Copetti, Marina Venturini

doi:10.1016/j.fm.2018.01.013

Cited by 26 publications

(26 citation statements)

References 33 publications

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“…(For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.) (Decontardi et al, 2018;González et al, 2017;Garcia et al, 2018). As for the P. glabrum clade, our data corroborates Barreto et al (2011) and Houbraken et al (2014) that indicated high intra-specific β-tubulin variation for this group.…”

Section: Mycobiota Isolation and Identificationsupporting

confidence: 86%

“…Regarding Penicillium, species from this genus are usually isolated from chilli by-products such as paprika, red pepper flakes and crushed chilli (Santos et al, 2011;Heperkan andErmis, 2004, Tančinová et al, 2014;Gherbawy et al, 2015;Garcia et al, 2018). As far as we know, this is the first report of P. crustosum spoiling pepper fruits at the postharvest stage (SP II and III, Figs.…”

Section: Mycobiota Isolation and Identificationmentioning

confidence: 85%

“…4). This species is generally related to the deterioration of dry foods such as chilli powder (Garcia et al, 2018).…”

Section: Mycobiota Isolation and Identificationmentioning

confidence: 99%

“…Some, such as P. expansum and P. citrinum, which are important and widespread postharvest pathogens that are highly adaptable to diverse environments (Pitt and Hocking, 2009;Prusky et al, 2014;Casquete et al, 2017). Others, such as P. corylophilum, P. verrucosum and P. viridicatum do well in storage conditions and have already been reported in dry foods, including chilli products (Bokhari, 2007;Hammami et al, 2014;Gherbawy et al, 2015;Garcia et al, 2018;Heperkan and Ermis, 2004;Jeswal and Kumar, 2015). Conversely, P. adametzioides, P. bialowiezense, P. buchwaldii, P. glabrum, and P. discolor, were isolated at low frequencies exclusively from smoked chilli (SP III, Figs.…”

Section: Mycobiota Isolation and Identificationmentioning

confidence: 99%

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Mycobiota in Chilean chilli Capsicum annuum L. used for production of Merkén

Costa

Rodriguez

Santos

et al. 2020

International Journal of Food Microbiology

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This work aims to provide the first study on the mycobiota present in Chilean pepper Capsicum annuum L. cv. "Cacho de Cabra" throughout the early production stages. Two hundred and forty berry fruits were sampled: 1) at the ripe fruits harvest day; 2) during drying; and 3) smoking processes. A total of 192 strains, encompassing 11 genera and 44 species, were identified through analysis of β-tubulin (benA) gene and internal transcribed spacer of ribosomal DNA (ITS) region. All collection points showed samples with high fungal contamination, but the mycobiota composition varied as a result of different environmental conditions. Alternaria spp. and Fusarium spp. were predominantly isolated from fresh fruits of C. annuum. Penicillium spp. was the most frequent genus in all analysed points. Penicillium brevicompactum and P. crustosum were the most abundant species. Among Aspergillus, A. niger and A. flavus were dominant after the drying phase. In our study, none of the analysed strains of Penicillium (113) and Aspergillus (35) produced Ochratoxin A at detectable levels. The broad characterization of the fungal community of C. annuum carried out in this study, could be a guideline for future mycotoxin analyses performed directly on the pod. Understanding the role and dynamics of mycobiota and its relationship with the toxins present in this substrate, will be useful to establish and improve control measures considering the specificities of each point in the C. annuum production chain.

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Section: Mycobiota Isolation and Identificationsupporting

confidence: 86%

Section: Mycobiota Isolation and Identificationmentioning

confidence: 85%

“…4). This species is generally related to the deterioration of dry foods such as chilli powder (Garcia et al, 2018).…”

Section: Mycobiota Isolation and Identificationmentioning

confidence: 99%

Section: Mycobiota Isolation and Identificationmentioning

confidence: 99%

See 2 more Smart Citations

Mycobiota in Chilean chilli Capsicum annuum L. used for production of Merkén

Costa

Rodriguez

Santos

et al. 2020

International Journal of Food Microbiology

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“…Among microorganisms identified in this study, it is considered that Aspergillus, Penicillium and Fusarium are potential producers of mycotoxins, which can cause serious neurogenic, teratogenic, carcinogenic and immunosuppressive problems (Calvet et al, 2012;Sun et al, 2014;Kim et al, 2020). The Cladosporium, in turn, is generally considered a food contaminant, but some species are pathogenic to humans, related to skin infections, rhinosinusitis, brain abscess and septicemia (Menezes et al, 2017;Garcia et al, 2018;Ahn et al, 2019;Batra et al, 2019).…”

Section: Discussionmentioning

confidence: 94%

Counting and identification of molds and yeasts in dry salted shrimp commercialized in Rio Branco, Acre, Brazil

et al. 2021

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Aflatoxins in food: Prevalence, health effects, and emerging trends in its mitigation—An updated review

Balan,

Dhaulaniya,

Kumar

et al. 2024

Food Safety and Health

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Mycotoxins are secondary metabolites produced by a variety of fungal and mold species. One of the mycotoxin families that is often regarded as the most concerned one in human and animal feeds, is aflatoxin. Aflatoxins produced by Aspergillus species are very toxic and cause significant contamination of food supplies, resulting in serious health repercussions including carcinogenicity. To date, several regulations on aflatoxin permissible level limits have been established in a number of nations. Based on government guidelines and restrictions, consumers and food producers anticipate that aflatoxin contamination in food should not negatively impact human and animal health. Aflatoxin contamination of food commodities poses a consequential risk to humans and is also associated with substantial financial losses. Conventional mycotoxin reduction strategies involve both preventative and decontamination approaches. The present review gives an update on recent research on conventional approaches, including pre‐ and post‐harvest procedures that could potentially be used to decontaminate aflatoxin. Additionally, the current study delves into the source of contamination, global occurrence, impact on human health, and management strategies to assure food security and safety.

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Fungi in spices and mycotoxigenic potential of some Aspergilli isolated

Cited by 26 publications

References 33 publications

Mycobiota in Chilean chilli Capsicum annuum L. used for production of Merkén

Mycobiota in Chilean chilli Capsicum annuum L. used for production of Merkén

Counting and identification of molds and yeasts in dry salted shrimp commercialized in Rio Branco, Acre, Brazil

Aflatoxins in food: Prevalence, health effects, and emerging trends in its mitigation—An updated review

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