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Fungal community and toxigenic taxa in chestnut fruits in postharvest conditioning process and storage.
J Sci Food Agric
November 2024
Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy.
Background: Chestnut fruit quality is affected by fungal contamination. The study of the patterns of contamination in the postharvest is crucial to individuate the critical phases and propose solutions. To understand how fungal colonization varies on fruits, the composition of mycobiota was investigated in postharvest handling and in between tissues (shell and kernel).
View Article and Find Full Text PDFMarketed Quinoa ( Willd.) Seeds: A Mycotoxin-Free Matrix Contaminated by Mycotoxigenic Fungi.
Pathogens
March 2023
Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy.
A total of 25 marketed quinoa seed samples different for origin, farming system and packaging were analyzed for the presence of mycotoxigenic fungi (by isolation both on Potato Dextrose Agar and with the deep-freezing blotter method) and relative contamination by mycotoxins (by LC-MS/MS analysis). Fungal microorganisms, but not mycotoxins, were detected in all the samples, and 25 isolates representative of the mycobiota were obtained. Morphological and molecular characterization and, for some isolates, the in vitro mycotoxigenic profile, allowed the identification of 19 fungal species within five different genera: , , , and Among the identified species, , , , , , , , , , , and were first reported on quinoa, and and were first reported on quinoa seeds.
View Article and Find Full Text PDFPresence of aflatoxins and ochratoxin A in samarella (tsamarella), a traditional dried-cured meat of Cyprus.
J Food Sci Technol
August 2022
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Near East University, Nicosia, Cyprus.
Dietary exposure to mycotoxins is a matter of great concern in terms of public health and regulatory bodies worldwide. Contamination of meat products with mycotoxigenic fungi and production of aflatoxins (AFs), ochratoxin A (OTA) and other mycotoxins can occur at different points of the manufacturing steps, from farm to fork. Among all microorganisms, moulds (mycobiota) are groups of microorganisms that can contaminate dry-cured meats, so they may carry the risk of mycotoxicosis.
View Article and Find Full Text PDFThis study updates the mycobiota resident in groundnut seeds, their phenology during storage with the view to ascertain their occurrence, potential toxigenic species, and pathologically important species in the stored samples. The moisture content of the seeds ranged from 5.7% to 6.
View Article and Find Full Text PDFMycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage .
Toxins (Basel)
November 2021
Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia.
The aim of this study was to identify and compare surface mycobiota of traditional and industrial Croatian dry-fermented sausage , especially toxicogenic species, and to detect contamination with mycotoxins recognized as the most important for meat products. Identification of mould species was performed by sequence analysis of beta- tubulin and calmodulin gene, while the determination of mycotoxins aflatoxin B (AFB), ochratoxin A (OTA), and cyclopiazonic acid (CPA) was carried out using the LC-MS/MS (liquid chromatography-tandem mass spectrometry) method. The results showed a significantly higher number of mould isolates and greater species (including of those mycotoxigenic) diversity in traditional samples in comparison with the industrial ones.
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