Survey of Aspergillus section Flavi and aflatoxin B1 in brewer’s grain used as pig feedstuff in Córdoba, Argentina

Abstract

Brewing industry by-products are important animal feedstuff alternatives for local swine producers in Córdoba, Argentina. The high content of nutrients makes these by-products vulnerable to bacterial and fungal contamination. The objectives of the present study were (1) to determine the presence of Aspergillus section Flavi in brewer's grain used to feed pigs and (2) to evaluate the incidence of aflatoxin B(1) in the substrate. Total fungal count of most samples exceeded the levels proposed as feed quality limits, and most Aspergillus section Flavi strains found were able to produce high amounts of AFB(1) in vitro. However, the incidence of AFB(1) was low. The presence of contamination by aflatoxicogenic species in feedstuff might affect the productivity of swine producers and indirectly represents a public health issue.

Biocontrol of Listeria monocytogenes by lactic acid bacteria isolated from brewer's grains used as feedstuff in Argentina

“…Previous studies carried out by our research group demonstrated the humid and acidic conditions of this alternative feedstuff for swine production (Asurmendi et al, 2013(Asurmendi et al, , 2014. Such conditions could allow the development of L. monocytogenes since this microorganism is well known for its resistance to different environmental conditions, including acid pH, high NaCl concentration, microaerophilia and refrigeration temperatures (Dimitrijevic et al, 2006;Ivy et al, 2012;Jeyaletchumi et al, 2010).…”

Occupational Exposure to Aflatoxin B1in Swine Production and Possible Contamination Sources

“…High contamination of swine feed has been well documented (Kabak et al, 2007;Simas et al, 2007;Pereyra et al, 2011;Gerbaldo et al, 2011;Gowda et al, 2013;Asurmendi et al, 2013). This may result in direct exposure of workers when they handle the feed that is given to the animals.…”

Dual Transcriptional Profile of Aspergillus flavus during Co-Culture with Listeria monocytogenes and Aflatoxin B1 Production: A Pathogen–Pathogen Interaction

“…Bacteria are capable of producing compounds that could either repress pathogenesis by inhibiting filamentation or enhance fungal virulence determinants [5]. Co-existence of two major pathogens, such as Aspergillus flavus and Listeria monocytogenes, has been reported in food systems such as dairy products, eggs, meats, and brewer's grain [6][7][8][9][10]. The interactions between those two pathogens are critical in shaping the food microbial communities and exert a significant impact on the colonization, survival and even pathogenesis of these microorganisms.…”