Mycotoxin Producing Potential of Fungi Associated with Dry Shrimps

Abstract

Among 114 fungi isolated from 20 dry shrimp samples, 27 isolates were capable of producing mycotoxins. Aspergillus and Penicillium were‐the‐predominant fungi. Two of 3 Aspergillus flavus could produce aflatoxin B1 and G1 on yeast extract sucrose medium and on surface sterilized dry shrimps. For other toxigenic species, toxicity was found mostly in the chloroform extracts of cultures. Visibly mouldy dry shrimps had significantly higher moisture content than the non‐mouldy ones. Most of the fungi were isolated from mouldy samples.

Fungi associated with dried fish in Sri Lanka

“…The inability of shrimp to support the growth of fungi is probably associated with the hard exoskeleton, which may not be penetrated by the [6,9,10]. However, dried-fish containing other species of fungi, of the Genera Aspergillus, Penicillium and Eurotium have been reported to be toxic to chickembryos [10] implicating possible mycotoxic problems.…”

“…However, dried-fish containing other species of fungi, of the Genera Aspergillus, Penicillium and Eurotium have been reported to be toxic to chickembryos [10] implicating possible mycotoxic problems. It is therefore best that the dried-fish are preserved and stored under conditions which would prevent the growth of fungi.…”

Mycotoxigenic and proteolytic potential of moulds associated with smoked shark fish (<i>Chlamydoselachus anguincus</i>)

“…The mycotoxigenicity of the mould metabolite was assayed using the chicken embryo toxicity test (Horwitz et al 1975, Wu and Salunkhe 1978, Essien 2000. The air sacs of groups of ten fertile Hubbard Golden Comet (Niger chicks) eggs were loaded with 0.02ml of the culture and chloroform extracts before incubation.…”

“…From the processing centres to the market centres smoked fishes are often contaminated with microorganisms including moulds (Okafor andNzeako 1985, Wu andSalunkhe 1978). Information on the effect of wood smoke on the properties of food and microflora associated with foods is gradually being generated (Wu andSahunkhe 1978, Okafor andNzeaka 1985, andEssien et al;1999). But reports on the role of moulds in the spoilage of smoked foods and their mycotoxigenicity is scanty.…”

Mycological Evaluation of Smoked-dried Fish Sold at Maiduguri Metropolis, Nigeria: Preliminary Findings and Potential Health Implications

“…From the processing units to market centres, smokeddried fish are often contaminated with microorganisms such as bacteria, yeasts and moulds [3,4,5]. Numerous pathogenic agents isolated from different types of fish are able to grow and produce their toxic secondary metabolites, which are retained in fish flesh even after salting and storage periods.…”