Microbiomic Profiling of Food Processing Environments and Foods for Food Safety and Quality

Brehm-Stecher, Byron F.; Siragusa, Gregory R.

doi:10.1016/b978-0-12-822521-9.00237-9

Cited by 1 publication

(1 citation statement)

References 39 publications

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“…Sphingomonas are bacteria found in different environments; however, their presence in Oil_A (HA) can be problematic since these bacteria are used precisely in bioremediation because of their ability to degrade oils. Associated with this, the presence of this bacteria, as well as the presence of fungi ( Aspergillus, Fusarium , and Penicillium ) in the samples, can greatly contribute to the degradation of this oily matrix, generating a product with unpleasant sensory and physical-chemical qualities ( 20 – 22 ). In addition, some species of this genus, such as Sphingomonas paucimobilis , an emerging opportunistic bacterium with a particular tropism for bone and soft tissue ( 23 ); nosocomial diseases ( 24 , 25 ); meningitis ( 26 ); endocarditis ( 27 ); and some cases of pneumonitis caused by Sphingomonas ginsenosidimutans ( 28 ).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the safety and quality of Brazil nuts (Bertholletia excelsa) using the tools of dna sequencing technology and aflatoxin profile

Esperança,

Moreira,

Chávez

et al. 2024

Front. Nutr.

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IntroductionBrazil nuts (BNs) result from sustainable extraction and are widely exploited in the Amazon region. Due to the production characteristics in the forest and the nutritional characteristics of these nuts, the occurrence of fungal contamination and the presence of aflatoxins are extensively discussed in the literature as a great aspect of interest and concern. This study aims to evaluate the microbial profile through DNA sequencing and amplification of 16S and ITS genes for bacterial and fungal analysis, respectively, and the presence of mycotoxins using high-performance liquid chromatography with fluorescence detection (HPLC-FD) from different fractions of the nuts processed.MethodsThe BN samples, harvest A (HA) and harvest B (HB), from two different harvests were collected in an extractive cooperative in the Amazon region for microbiological analysis (from DNA extraction and amplification of 16S genes, bacteria analysis, and ITS for fungi) and mycotoxins (aflatoxins AFB1, AFB2, AFG1, and AFG2) using HPLC-FD/KobraCell®.Results and discussionThe samples showed a very different microbiome and aflatoxin profile. Genera such as Rothia (HA) and Cronobacter (HB) were abundant during the analysis of bacteria; as for fungi, the genera Aspergillus, Fusarium, Penicillium, and Alternaria were also considered prevalent in these samples. Soil microorganisms, including those pathogenic and related to inadequate hygienic-sanitary production practices, as well as aflatoxins, were found in the samples. However, they were within the established limits permitted by Brazilian legislation. Nuts have a diverse microbiota and are not restricted to fungi of the genus Aspergillus. The microbiological and toxicological profile can vary significantly within the same nut in the same extraction region and can be exacerbated by global climate changes. Therefore, it is necessary to advance sanitary educational actions by applying good production practices and inspection programs to ensure the sustainability and quality of the BN production chain.

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