Toxigenic fungi isolated from dried vine fruits in Argentina

Romero, Stella Maris; Comerio, Ricardo Mario; Larumbe, G.; Ritieni, Alberto; Vaamonde, Graciela; Pinto, Virginia Fernández

doi:10.1016/j.ijfoodmicro.2005.04.001

Cited by 95 publications

(64 citation statements)

References 15 publications

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“…Other OTA-producing fungi which have been isolated from grapes or dried vine fruit and are probable contributors to its presence in dried vine fruits include A. niger var. niger (Abarca et al 2003;Magnoli et al 2004;Romero et al 2005) and A. tubingensis (Medina et al 2005;. In Greece, the highest frequency of OTA in currants and sultanas occurred in samples from sea level and the lowest occurred in samples from the highest altitudes (600-1000 m) (Pateraki et al 2005).…”

Section: Mycotoxins In Dried Vine Fruitmentioning

confidence: 99%

Mycotoxins in botanicals and dried fruits: A review

Trucksess

Scott

2008

Food Additives & Contaminants: Part A

181

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Botanicals are used in many countries for medicinal and general health-promoting purposes. Numerous natural occurrences of mycotoxins in botanicals and dried fruits have been reported. Aflatoxins or ochratoxin A (OTA) have been found in botanicals such as ginseng, ginger, liquorice, turmeric, and kava-kava in the USA, Spain, Argentina, India, and some other countries, while fumonisins have been found in medicinal wild plants in South Africa and in herbal tea and medicinal plants in Turkey. Zearalenone was identified in ginseng root. Dried fruits can be contaminated with aflatoxins, OTA, kojic acid, and, occasionally, with patulin or zearalenone. One main area of concern is aflatoxins in dried figs; bright greenish yellow fluorescence under ultraviolet light is associated with aflatoxin contamination. OTA in dried vine fruits (raisins, sultanas, and currants) is another concern. There are also reports of aflatoxins in raisins and OTA in dried figs, apricots, dried plums (prunes), dates, and quince. Maximum permitted levels in the European Union include 4 mg kg À1 for total aflatoxins in dried fruit intended for direct consumption and 10 mg kg À1 for OTA in dried vine fruit. This review discusses the occurrence of mycotoxins in botanicals and dried fruits and analytical issues such as sampling, sample preparation, and methods for analysis. Fungal contamination of these products, the influence of sorting, storage, and processing, and prevention are also considered.

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Section: Mycotoxins In Dried Vine Fruitmentioning

confidence: 99%

Mycotoxins in botanicals and dried fruits: A review

Trucksess

Scott

2008

Food Additives & Contaminants: Part A

181

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“…OTA has been widely detected in cereals (barley, wheat, maize, oat) (Speijers & Van Egmond, 1993;Trucksess et al, 1999), green coffee (Leoni et al, 2000), grape juice (Zimmerli & Dick, 1995), and wine (Blesa et al, 2004a;Miraglia & Brera, 2002). OTA contamination of dried fruits was found to be due to the action of black aspergilli in Europe including Spain (Abarca et al, 2003), France (Sage et al, 2004), the Czech Republic (Ostry et al, 2002) and in other parts of the world such as Argentina (Romero et al, 2005) and Australia (Leong et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Incidence of ochratoxin A in rice and dried fruits from Rabat and Salé area, Morocco

Zinedine

Castillo

Juan

et al. 2007

Food Additives and Contaminants

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“…Surface sterilization method generally will reduce the number of fungi isolated as this method will removes most of the surface contaminants of the samples (Pitt and Hocking, 2009). The fungal isolates successfully isolated from surface sterilization method were considered as internal fungi which invade the dried fruits and grow inside the samples (Romero et al, 2005).…”

Section: Resultsmentioning

confidence: 99%

Occurrence of microfungi on several dried fruits

Zakaria¹,

Lim²,

Yee³

2015

MJM

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Aims: Dried fruits may harbour a variety of fungi especially those that can grow in low water activity conditions. Knowledge on the occurrence of fungi on dried fruits is an important step to predict the possibility of mycotoxin contamination, thus the present study was conducted to determine the occurrence of fungi on dates, figs, kiwi and raisins. Methodology and results: Based on morphological characteristics, six genera of fungi comprising eight species, Aspergillus niger, A. flavus, Penicillium corylophilum, P. glabrum, Chaetomium globosum, Fusarium sacchari, Acremonium strictum and Mycelia sterilia were identified. Three most commonly species isolated were A. niger (19 isolates), P. corylophilum (seven isolates) and A. flavus (five isolates). The less common species were C. globosum (three isolates), Mycelia sterilia (three isolates), A. strictum (one isolate) and P. glabrum (one isolate). Conclusion, significance and impact of study: Common mycotoxin producer are the fungi from the genera Aspergillus, Penicillium and Fusarium. The occurrence of toxigenic fungi on dates, figs, kiwi and raisins suggested that some of these fungi may be an important source of mycotoxin contamination. .

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Toxigenic fungi isolated from dried vine fruits in Argentina

Cited by 95 publications

References 15 publications

Mycotoxins in botanicals and dried fruits: A review

Mycotoxins in botanicals and dried fruits: A review

Incidence of ochratoxin A in rice and dried fruits from Rabat and Salé area, Morocco

Occurrence of microfungi on several dried fruits

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