Production of Cyclopiazonic Acid by Penicillium commune Isolated from Dry-Cured Ham on a Meat Extract–Based Substrate

Sosa, María J.; Córdoba, Juan J.; Díaz, Carmen; Rodrı́guez, Mar; Bermúdez, Elena; Asensio, Miguel A.; Núñez, Félix

doi:10.4315/0362-028x-65.6.988

Cited by 65 publications

(34 citation statements)

References 23 publications

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“…All the patulin producing mould strains used were confirmed by MECE and/or HPLC-MS (Table 1). Both methods have been reported as sensitive to detect the production of patulin (Al-Hazmi, 2010;Gaspar & Lucena, 2009;Jalali, Khorasgani, Goudarzi, & Khoslesan, 2010;Murillo-Arbizu, González-Peñas, & Amézqueta, 2010;Sosa et al, 2002). All the strains generating patulin were considered as patulin producing strains to test the developed PCR method.…”

Section: Discussionmentioning

confidence: 99%

“…In this work, as mentioned above, patulin production was tested in all the mould strains. Because of this, patulin production was analyzed by micellar electrokinetic capillary electrophoresis (MECE), based on the absorbance spectrum ranging between 190 and 600 nm (Martín et al, 2004), whereas the analysis also included high-pressure liquid chromatography-mass spectrometry (HPLC-MS), with the achievement of full MS spectra after atmospheric pressure chemical ionization (Sosa et al, 2002).…”

Section: Examination Of Patulin Productionmentioning

confidence: 99%

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Development of a PCR protocol to detect patulin producing moulds in food products

Luque¹,

Rodríguez²,

Andrade³

et al. 2011

Food Control

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a b s t r a c tPatulin is a secondary toxic metabolite with important health effects. Several mould species of Penicillium and Aspergillus genera associated with patulin production have been detected in food products. Thus, specific and sensitive methods to detect patulin producing moulds are needed. The aim of this work was to develop a polymerase chain reaction (PCR) method to detect patulin producing moulds in food. 34 patulin producing and 30 non-producing strains belonging to the main species usually reported in food products were used. Patulin production was firstly evaluated by mycellar electrokinetic capillary electrophoresis and high-pressure liquid chromatography-mass spectrometry in all tested strains. Biosynthesis was also used to develop PCR primers derived from the genes involved in patulin. By means of a primer pair based on the isoepoxydon dehydrogenase (idh) gene, a 496-bp amplicon was specifically detected in all the mould strains previously confirmed as patulin producing, regardless of their genus and species. With the developed method it was possible to detect down to 0.5 ng of pure DNA from producing strains and from 1.8 Â 10 2 to 2.7 Â 10 3 conidia g À1 in artificially inoculated foods. No relevant PCR inhibition due to food matrices was observed. The PCR protocol developed could be considered as an appropriate tool to detect patulin producing moulds in food products.

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Section: Discussionmentioning

confidence: 99%

Section: Examination Of Patulin Productionmentioning

confidence: 99%

Development of a PCR protocol to detect patulin producing moulds in food products

Luque¹,

Rodríguez²,

Andrade³

et al. 2011

Food Control

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“…The bacterial pathogen commonly regarded as having the highest tolerance to reduced a w or increased salt concentration is Staphylococcus aureus (13). Mycotoxigenic or antibiotic-producing mold species can grow on meat products (1,5,14,15,17) and at lower a w values than are tolerated by S. aureus. Thus, these molds are a possible food safety hazard for RTE meat products.…”

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confidence: 99%

Fate of Staphylococcus aureus on Vacuum-Packaged Ready-to-Eat Meat Products Stored at 21°C

Ingham

Engel

Fanslau

et al. 2005

Journal of Food Protection

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The U.S. Department of Agriculture has established standards for the composition and shelf stability of various readyto-eat meat products. These standards may include product pH, moisture:protein ratio, and water activity (a w ) values. It is unclear how closely these standards are based on the potential for pathogen growth or toxin production. Because the vacuum packaging used on most ready-to-eat meat products inhibits mold, Staphylococcus aureus is the pathogen most likely to grow on products with reduced a w and increased percentage of water-phase salt. In this study, 34 samples of various ready-to-eat meat products were inoculated with a three-strain mixture of S. aureus, vacuum packaged, and stored at 21ЊC for 4 weeks. S. aureus numbers decreased by 1.1 to 5.6 log CFU on fermented products (pH Յ 5.1) with a wide range of salt concentrations and moisture content. Similarly, S. aureus numbers decreased by 3.2 to 4.5 log CFU on dried nonacidified jerky (a w Յ 0.82; moisture:protein ratio of Յ0.8). Products that were not fermented or dried clearly supported S. aureus growth and cannot be considered shelf stable. The product pH and moisture:protein ratio were the two compositional factors most highly correlated (R 2 ϭ 0.84) with S. aureus survival and growth for the types of products tested, but pH and a w or pH and percentage of water-phase salt also may provide useful predictive guidance (R 2 ϭ 0.81 and 0.77, respectively).Several federal standards exist for the composition of ready-to-eat (RTE) meat products. The standards are used to define both product characteristics and shelf stability. The compositional factors commonly used by regulators in establishing compositional and shelf-stability standards are moisture:protein ratio (MPR), water activity (a w ), and pH. For example, nonrefrigerated semidry shelf-stable sausage must (i) have an MPR of Յ3.1 and a pH value of Յ5.0, (ii) have an MPR of Յ1.9 at any pH, or (iii) have a pH of Յ4.5 (or 4.6 with an a w of Յ0.91) and an internal brine concentration of Ն5% and must be intact (or vacuum packaged if sliced), cured, and smoked (19). With experience, processors can establish the relationship between MPR and product ''shrink'' or yield, which is relatively easy to determine. Similarly, a pH meter is relatively affordable for processors and can easily be used to determine product pH. Small-scale processors may be less likely to measure a w , however, because of the relatively high price of an a w meter. Food microbiologists, when evaluating the potential for pathogenic bacterial growth on meat products, commonly consider pH and either a w or percentage of water-phase salt (%WPS). Small-scale processors could build up a database relating product formulation and yield to %WPS, but this approach would require expenditures for analyses of water and salt percentages by a commercial laboratory. Because

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“…Production of OTA of these two strains was confirmed by micellar electrokinetic capillary electrophoresis (MECE) (Martín, Jurado, Rodríguez, Núñez, & Córdoba, 2004), and also by highpressure liquid chromatography-mass spectrometry (HPLC-MS) (Sosa et al, 2002) after growing the mold strains in potato dextrose agar (Sharlau Chemie S.A., Barcelona, Spain) for 15 days at 25 C.…”

Section: Fungal Strains and Ota Productionmentioning

confidence: 99%

A comparative study of DNA extraction methods to be used in real-time PCR based quantification of ochratoxin A-producing molds in food products

et al. 2012

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Production of Cyclopiazonic Acid by Penicillium commune Isolated from Dry-Cured Ham on a Meat Extract–Based Substrate

Cited by 65 publications

References 23 publications

Development of a PCR protocol to detect patulin producing moulds in food products

Development of a PCR protocol to detect patulin producing moulds in food products

Fate of Staphylococcus aureus on Vacuum-Packaged Ready-to-Eat Meat Products Stored at 21°C

A comparative study of DNA extraction methods to be used in real-time PCR based quantification of ochratoxin A-producing molds in food products

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