Toxigenic potential of Aspergillus flavus tested in different culture conditions

Ritter, Ana Carolina; Hoeltz, Michele; Noll, Isa Beatriz

doi:10.1590/s0101-20612011000300011

Cited by 16 publications

(13 citation statements)

References 16 publications

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“…Mycotoxins are secondary metabolites produced by certain filamentous fungi [ 6 , 7 ]. Aflatoxins are considered one of the main types of mycotoxins produced by fungi of the genus Aspergillus, especially Aspergillus flavus and Aspergillus parasiticus.…”

Section: Introductionmentioning

confidence: 99%

Microbiological Quality and Risk Assessment for Aflatoxins in Groundnuts and Roasted Cashew Nuts Meant for Human Consumption

Adetunji

Alika

Awa

et al. 2018

Journal of Toxicology

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Nuts are one of the commonly consumed snacks but poor handling and storage practices can make them prone to foodborne infections. The study aimed at assessing the microbiological quality and risk assessment for aflatoxins in groundnuts and cashew nuts consumed in selected locations in Nigeria. The moisture content, colony counts, incidence of pathogenic bacteria, aflatoxin contamination, and risk assessment for aflatoxins were evaluated using standard methods. The moisture content and total viable count ranged from 5.00–8.60% and 5.5–89 × 103 cfug−1, respectively, while the fungal count was between 4–24 × 103 and 1.0–4.5 × 102 cfug−1, respectively. Eleven fungal species belonging to 5 genera were isolated from the nuts, with Aspergillus flavus, Rhizopus oryzae, and Fusarium oxysporum having the highest percentage occurrence of 50%. In addition, the aflatoxin concentration ranged 0.1–6.8 and 29–33.78 ng kg−1 for cashew nuts and groundnuts, respectively. The margin of exposure (MOE) to aflatoxin contamination was 6.10 for groundnuts and 1000 for cashew nuts and the nuts consumers were at a risk of exposure to foodborne diseases and aflatoxin contamination with mean exposure values of 27.96 and 0.17 ng kg−1bwday−1, respectively. The risk of primary liver cancer for groundnuts and cashew nuts consumers was also estimated to be 1.38 and 0.01 canceryear−1100,000−1person, respectively. This calls for mitigation measures from appropriate governmental organizations.

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Section: Introductionmentioning

confidence: 99%

Microbiological Quality and Risk Assessment for Aflatoxins in Groundnuts and Roasted Cashew Nuts Meant for Human Consumption

Adetunji

Alika

Awa

et al. 2018

Journal of Toxicology

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“…Different reports on the potential of media in supporting toxin production are available. Ritter et al (2011) from others, but not aflatoxin producing and nonproducing strains of the same species (Geisen, 1996). In another study, Rashid et al (2008) categorized A. flavus and A. parasiticus isolates of stored wheat into aflatoxigenics and non-aflatoxigenics using multiplex PCR based assay.…”

Section: Cultural Methodsmentioning

confidence: 99%

Detection of aflatoxigenic Aspergillus strains by cultural and molecular methods: A critical review

Sudini¹,

Srilakshmi²,

Kumar³

et al. 2015

Afr. J. Microbiol. Res.

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“…armazenamento (FRISVAD et al, 2005;FERREIRA et al, 2006;LIU et al, 2006;KLICH, 2007;RITTER et al, 2011). As aflatoxinas podem ser produzidas principalmente pelas espécies:…”

Section: Aflatoxinas (Afl)unclassified

“…O monitoramento da contaminação fúngica dos cereais é imprescindível para assegurar a qualidade e segurança desses alimentos (GUIMARÃES et al,2010 (TANAKA et al, 2007). (PINTO et al, 2007;RODRIGUES et al, 2009;RITTER et al, 2011).…”

Section: Introductionunclassified

Fungos e aflatoxinas em cereais: Uma revisão

Filho

Caldas

Muratori

2016

Rev. Ci. Vet. Saúde Pub.

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A contaminação fúngica de cereais tem sido tratada com maior atenção devido ao impacto negativo na economia, principalmente nos países em desenvolvimento. Entre os fungos capazes de produzir micotoxinas em alimentos destacam-se espécies dos gêneros Aspergillus, Penicillium e Fusarium, que exigem condições específicas para o seu desenvolvimento e produção de micotoxinas. A ingestão de micotoxinas em alimentos podem levar aos consumidores alterações tóxicas, mutagênicas, teratogênicas ou carcinogênicas em animais e humanos, diante do exposto apresentamos neste artigo de revisão os principais aspectos referentes à atividade biológica e toxicológica dos fungos em cereais.

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Toxigenic potential of Aspergillus flavus tested in different culture conditions

Cited by 16 publications

References 16 publications

Microbiological Quality and Risk Assessment for Aflatoxins in Groundnuts and Roasted Cashew Nuts Meant for Human Consumption

Microbiological Quality and Risk Assessment for Aflatoxins in Groundnuts and Roasted Cashew Nuts Meant for Human Consumption

Detection of aflatoxigenic Aspergillus strains by cultural and molecular methods: A critical review

Fungos e aflatoxinas em cereais: Uma revisão

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