Levels of filamentous fungi and selected mycotoxins in leafy and fruit vegetables and analysis of their potential health risk for consumers

Abstract

Levels of filamentous fungi and selected mycotoxins in leafy and fruit vegetables and analysis of their potential health risk for consumers. Ann Agric Environ Med.

Mycobiota and mycotoxins in various kinds of vegetables and fruits as potential health risk factors for consumers – summary of a multiyear study

“…Although the levels of the total aflatoxins recorded in this study can be generally classified as moderate, in 8 samples of lettuce and spinach the maximal allowable concentration of 4.0 µg kg -1 , proposed by the European Union (EU) [20] for dried fruits, was exceeded. The prevalence of very hazardous aflatoxin B1 was high in leafy vegetables (58.9%), but in this case a maximal concentration proposed by the EU (2.0 µg kg -1 ) was not exceeded [6]. The prevalence of the trichothecene toxin DON in leafy and fruit vegetables, as well as in strawberries, was low or none.…”

“…In contrast, both the average prevalence and concentration of this mycotoxin in berry fruits was relatively high, and significantly greater compared to leafy and fruit vegetables. However, these results were due to a high prevalence and concentration of DON in raspberry fruits (58.5% and <LOD-1060.0 µg kg -1 , respectively), while in strawberry fruits this mycotoxin was not detected [7].…”

“…2). The vast majority of identified species (59 out of 67; 88.1%) has already been described as potentially pathogenic [5,6,7]. Of these 59 species, 17 have been described as producers of mycotoxins that may cause a disorder described as 'mycotoxicosis', 13 as causative agents of infections, mostly opportunistic mycoses, 9 as causing mycotoxicoses and infection, 7 as causing mycotoxicoses and allergy, 6 as causing mycotoxicoses, infection and allergy, 5 as causing allergy only, and 2 as causing infection and allergy.…”

“…The exact description of the samples and methods used has been published in earlier publications [5,6,7]. Briefly, a total of 418 samples of the fresh, symptomless vegetables and fruits were collected during 6 years (2015-2020) on farms located in the Lublin Province of eastern Poland.…”

“…This could be due mostly to mycotoxins, toxic secondary metabolites produced by many species of fungi, less often to allergic reactions or opportunistic infections [3,4]. Considering these facts, a multiyear study was performed between 2015-2020 on the levels and diversity of filamentous fungi, and the levels of selected mycotoxins in various kinds of vegetables and fruits, consecutively: root (carrot and red beetroot) [5], leafy (lettuce and spinach) and fruit (tomato and red pepper) vegetables [6], and berry fruits (strawberry and raspberry) [7].…”