Modulation of water activity on fungicide effect on Aspergillus niger growth in Sabouraud dextrose agar medium*

Ni, Xinzhi; Streett, Douglas A.

doi:10.1111/j.1472-765x.2005.01761.x

Cited by 19 publications

(11 citation statements)

References 20 publications

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“…Thus, frequently changing of the traps (e.g., possibly every 3 d) would be necessary to avoid mold growth in the traps. Alternatively, the addition of antimicrobial agents [e.g., 1 pM of amphotericin B or itraconazole, diluted antifreeze solution, and/or 15% glycerol to lower water activity (a)] could be useful to suppress mold growth (Ni and Streett 2005) in the nutrient solutions. Although we did not examine specifically for the number of moths escaped from the trap, the possibility existed.…”

Section: Resultsmentioning

confidence: 99%

Using Nutrient Solutions to Trap the Almond Moth (Lepidoptera: Pyralidae) in a Peanut Shelling and Storage Facility

Ni¹,

Holbrook²

2006

Journal of Entomological Science

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The almond moth, Ephestia (Cadra) cautella (Walker) (Lepidoptera: Pyralidae), is an important insect pest in agricultural product processing and storage facilities worldwide, including peanut (Arachis hypogaea L.) shelling and storage facilities. We compared the efficacy of nutrient-based solutions as attractants with commercially-available synthetic pheromone traps in controlling almond moth. The treatments were water, 10% honey, 10% beer, and 10% sucrose solutions, pheromone trap in a 3.8-L container, pheromone trap in an empty 3.8-L container, an empty 3.8-L container, and a suspended pheromone trap. The honey solution and pheromone trap in the container trapped the greatest number of moths among the 8 treatments. The pheromone trap in the container trapped significantly more moths than the suspended pheromone trap. We demonstrated that E. cautella adults preferred a 10% honey solution over water, 10% beer, or 10% sucrose solutions as attractants. Although the 10% honey solution and the pheromone trap in the container trapped the same number of moths, 70.5% of the moths captured by the honey solution were females and only 21.7% of the moths captured by the pheromone trap in the container were females. A diluted (10%) honey solution could be used in effective and economical traps for E. cautella control in storage facilities because it attracts a high percentage of females.

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Section: Resultsmentioning

confidence: 99%

Using Nutrient Solutions to Trap the Almond Moth (Lepidoptera: Pyralidae) in a Peanut Shelling and Storage Facility

Ni¹,

Holbrook²

2006

Journal of Entomological Science

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“…Physical approaches enlist as sorting, washing and crushing combined with de-hulling of maize grains, were effective in removal of Aflatoxin and Fumonisin in Benin (Fandohan et al, 2005). Chemical approaches are the activities incorporating application of fungicides such as prochloraz, propiconazole, epoxyconazole, tebuconazole, cyproconazole, Oltipraz, chlorophylin and azoxystrobin for reduction of Fumonisin and Aflatoxin contamination (Haidukowski et al, 2005;Ni and Streett, 2005;Hayes et al, 1998). Biological approaches depend on the development of atoxigenic fungi that compete with toxigenic fungi in the environment.…”

Section: Control Of Mycotoxins Problemsmentioning

confidence: 99%

Occurrence, importance and control of mycotoxins: A review

Tola¹,

Kebede

2016

Cogent Food & Agriculture

195

144

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Mycotoxins are poisonous chemical compounds produced by certain fungi. There are five mycotoxins or groups of mycotoxins that occur quite often in food: deoxynivalenol/Nivalenol, zearalenone, ochratoxin, fumonisins and aflatoxins. The fungi that produce mycotoxins in food fall broadly into two groups: those that invade before harvest, commonly called field fungi, and those that occur only after harvest, called storage fungi. There are three types of toxicogenic field fungi: plant pathogens such as Fusarium graminearum (deoxynivalenol, nivalenol); fungi that grow on senescent or stressed plants, such as Fusarium moniliforme (fumonisin) andsometimes Aspergillus flavus (aflatoxin); and fungi that initially colonise the plant before harvest and predispose the commodity to mycotoxin contamination after harvest, such as Penicillium verrucosum (ochratoxin) and Aspergillus flavus (aflatoxin). The favourable conditions for mycotoxins production are instigated with poor hygienic conditions at the time of transportation and storage, high temperature and moisture content and heavy rains. Mycotoxins are distributed in different items such as animal feeds, cereal crops, leguminous plants and animal products.Concentrated animal feed stuffs harbor highest level of mycotoxins. Noug cake and sorghum was warranted as the main source of aflatoxin contaminant among those concentrated animal feeds.Health effects occur in companion animals, livestock, poultry and humans because aflatoxins are potent hepatotoxins, immunosuppressant, and mutagens and carcinogens. Factors that affect mycotoxins production and contamination can be categorized as physical, chemical and biological. Therefore, African countries particularly Ethiopian governmental jurisdictions should implement and regulate level of mycotoxins in animal feed stuffs and human foods.

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“…FUMs contamination could be reduced by application of fungicides that have been used in control of Fusarium head blight, such as prochloraz, propiconazole, epoxyconazole, tebuconazole cyproconazole and azoxystrobin [27]. On the other hand, application of fungicides has been shown to effectively control the AF-producing Aspergillus species [58]. Chemical reduction of FUM toxicity can be achieved through the use of allyl, benzyl and phenyl isothiocyanate in model solution and in food products [3].…”

Section: Control Of Mycotoxin Problems In Africamentioning

confidence: 99%

An Overview on Mycotoxin Contamination of Foods in Africa

et al. 2014

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Mycotoxins are fungal secondary metabolites that contaminate various feedstuffs and agricultural crops. The contamination of food by mycotoxins can occur before production, during storage, processing, transportation or marketing of the food products. High temperature, moisture content and water activity are among the predisposing factors that facilitate the production of mycotoxins in food. Aflatoxins, ochratoxins, fumonisins, deoxynivalenol and zearalenone are all considered the major mycotoxins produced in food and feedstuffs. In Africa, mycotoxin contamination is considered to be a major problem with implications that affect human and animal health and economy. Aflatoxin-related hepatic diseases are reported in many African countries. Ochratoxin and fumonisin toxicity in humans and animals is widespread in Africa. The available, updated information on the incidence of mycotoxin contamination, decontamination and its public health importance in Africa is lacking. The aim of this review is to highlight, update and discuss the available information on the incidence of mycotoxins in African countries. The public health implications and the recommended strategies for control of mycotoxins in food and agricultural crops are also discussed.

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Modulation of water activity on fungicide effect on Aspergillus niger growth in Sabouraud dextrose agar medium*

Cited by 19 publications

References 20 publications

Using Nutrient Solutions to Trap the Almond Moth (Lepidoptera: Pyralidae) in a Peanut Shelling and Storage Facility

Using Nutrient Solutions to Trap the Almond Moth (Lepidoptera: Pyralidae) in a Peanut Shelling and Storage Facility

Occurrence, importance and control of mycotoxins: A review

An Overview on Mycotoxin Contamination of Foods in Africa

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