The Prevalence of Aflatoxinogenic<i>Aspergillus parasiticus</i>in Jordan

Al-Hmoud, Nisreen; Ibrahim, Mohammed; Al-Rousan, Hiyam; Alseyah, Abbas

doi:10.1155/2012/675361

Cited by 9 publications

(6 citation statements)

References 18 publications

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“…According to Abbas (2005), high amount of moisture allows the growth of fungal species. Al-Hmoud et al (2012) demonstrated the incidence of fungi in the food and feed samples and showed a wide variation that was in the range of 0.2x10 2 − 2.4x10 4 cfu/g. Similarly, Egbuta et al (2015) reported a range of filamentous fungi including Aspergillus, Penicillium, Fusarium, etc., contaminating the food commodities.…”

Section: Discussionmentioning

confidence: 99%

“…It was reported that A. niger produces Ochratoxin A, but not aflatoxins (Schuster et al, 2002). Al-Hmoud et al (2012) has demonstrated the prevalence of aflatoxinogenic A. parasiticus through PCR in food and feed samples in Jordan. In addition, real-time PCR (RT-PCR) method directed against the nor-1 gene of the aflatoxin biosynthetic pathway as target sequence was also used to scan Aspergillus flavus population in peanuts (Passone et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

“…FH44 strain of A. parasiticus produced the highest AFs amount in comparison to other strains. Several studies have reported that A. flavus usually produces AFB1 and AFB2 while A. parasiticus produces AFB1 and AFB2 as well as AFG1 and AFG2 (Al-Hmoud et al, 2012;Mishra and Das, 2003;Criseo et al, 2001;Ghadeer and Al-Delamiy, 2012). However, in this study, aflatoxigenic strains of A. parasiticus were not shown to produce AFG1 and AFG2.…”

Section: Discussionmentioning

confidence: 99%

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Prevalence of Aflatoxigenic Aspergillus in Food and Feed Samples from Karachi, Pakistan

Ibrahim¹,

Jalal²,

Khan³

et al. 2016

J. Inf. Mol. Biol.

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of food products spoilage and grains deterioration during storage, rendering them unfit for human consumption. Some of these contaminants, for instance, few species of Aspergillus and Fusarium produce mycotoxins in many food products. The quality of food and related products, such as seeds/grains, vegetables, fruits and processed products, are significantly deteriorated by these toxigenic strains (Lee et al., 2007). Different types of fungal toxins have been discovered so far, presenting different structural diversity, chemical composition and physicochemical properties. Among all of these, aflatoxins (AFs) are the most commonly occurring and extensively studied mycotoxin in food and feed commodities. They are produced as secondary metabolites and 4 types i.e., aflatoxin B 1 (AFB 1), B 2 (AFB 2), G 1 (AFG 1) and G 2 (AFG 2) are the most important with reference to mutagenic, teratogenic, and immunosuppressive capabilities (Lereau et al., 2012). They are classified in group I as first class carcinogens, mutagens and immunosuppressive

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Prevalence of Aflatoxigenic Aspergillus in Food and Feed Samples from Karachi, Pakistan

Ibrahim¹,

Jalal²,

Khan³

et al. 2016

J. Inf. Mol. Biol.

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“…A. parasiticus , on the other hand, is more host‐specific with a high affinity for peanuts (Kumar et al., 2017). Almost all known strains of A. parasicticus are toxigenic and produce other metabolites, including kojic acid and aspergillic acid (Al‐Hmoud et al., 2012). It produces both B‐ and G‐series of aflatoxin (Martins et al., 2017).…”

Section: Fungal Producers Of Aflatoxinmentioning

confidence: 99%

Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control

Jallow

Xie

Tang

et al. 2021

Comp Rev Food Sci Food Safe

183

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Aflatoxins represent a global public health and economic concern as they are responsible for significant adverse health and economic issues affecting consumers and farmers worldwide. Produced by fungal species from the Aspergillus genus, aflatoxins are a toxic, mutagenic, and carcinogenic group of fungal metabolites that routinely contaminate food and agricultural products. Climate and diet are essential factors in the aflatoxin contamination of food and subsequent human exposure process. Countries with warmer climates and staple foods that are aflatoxin‐susceptible shoulder a substantial portion of the global aflatoxins burden. Enactment of regulations, prevention of pre‐ and postharvest contamination, decontamination, and detoxification have been used to prevent human dietary exposure to aflatoxin. Exploiting their chemical and structural properties, means are devised to detect and quantify aflatoxin presence in foods. Herein, recent developments in several important aspects impacting aflatoxin contamination of the food supply, including: fungal producers of the toxin, occurrence in food, worldwide regulations, detection methods, preventive strategies, and removal and degradation methods were reviewed and presented. In conclusion, aflatoxin continues to be a major food safety problem, especially in developing countries where regulatory limits do not exist or are not adequately enforced. Finally, knowledge gaps and current challenges in each discussed aspect were identified, and new solutions were proposed.

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“…Chemical methods like chromatographic methodsare used for detection of aflatoxin B1 in contaminated food and feed. However, these methods cannot detect aflatoxinogenic fungi in contaminated samples which contain undetectable amounts of aflatoxins [7]. Therefore we can use an excellent and direct methods like reverse transcription -polymerase chain reaction (RT-PCR) which has been devised as a method of RNA amplification and quantification after its conversion to cDNA.…”

Section: Introductionmentioning

confidence: 99%

Detection the Ability of Aspergillus flavus Isolated from Wheat Grains for Aflatoxin B1 Production using RT- PCR

Ismail¹

2015

JoBRC

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Aspergillus flavus is aflatoxinogenic and potential aflatoxins producers in agriculturalcommodities. The present study was conducted determine the ability of eleven strains of A. flavusisolated from Iraqi wheat grains Triticum aestivum. The isolates have been detected by molecularmethods using Reverse Transcriptase RTPCR. In this study, RNA was extracted from A. flavus,cDNA synthesis and rapid assessment of eleven isolates of A. flavus was accomplished usingprimer pair for the aflatoxin regulatory gene aflR Reverse transcription-Polymerase chainreaction (RT–PCR).Positive amplification was achieved for all the isolates with a molecularweight 798 to aflR1 and 400bp to aflR2. Also the result of the amplification showed there are nodifferences with the two molecular weight between the 11 isolated strains of A. flavus in theiraflatoxin B1 production, but the first strain differed in their banding florescence as comparedwith others strains this reflect the genetic differences in aflatoxin B1 production between them.

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The Prevalence of AflatoxinogenicAspergillus parasiticusin Jordan

Cited by 9 publications

References 18 publications

Prevalence of Aflatoxigenic Aspergillus in Food and Feed Samples from Karachi, Pakistan

Prevalence of Aflatoxigenic Aspergillus in Food and Feed Samples from Karachi, Pakistan

Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control

Detection the Ability of Aspergillus flavus Isolated from Wheat Grains for Aflatoxin B1 Production using RT- PCR

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