Aspergillus flavus Infection and Aflatoxin Production in Fig Fruits

Buchanan, Jack R.; Sommer, N. F.; Fortlage, Robert J.

doi:10.1128/aem.30.2.238-241.1975

Cited by 41 publications

(10 citation statements)

References 1 publication

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“…On the contrary, toxigenic strains of A. parasiticus and A. nomius, despite being morphologically very similar to A. flavus, produce all four major aflatoxins (B 1 , B 2 , G 1 and G 2 ). Previous studies confirmed that dried figs are suitable media and support the aflatoxigenic strains of A. flavus and A. parasiticus (Buchanan et al, 1975;Boudra et al, 1994;Iamanaka et al, 2007).…”

Section: Dried Figsmentioning

confidence: 75%

Aflatoxin levels in dried figs, nuts and paprika for export from Turkey

Bircan

Barringer

Ulken³

et al. 2008

Int J of Food Sci Tech

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Summary Three hundred and thirteen of 2643 dried fig, two of eighty hazelnut, sixteen of twenty‐eight pistachio, five of ten peanut and nineteen of twenty‐three paprika samples for export from Turkey were contaminated with total aflatoxins in the range of 0.2–162.76, 5.46–6.55, 2.31–63.11, 0.75–26.36 and 1.79–6.55 μg kg−1, respectively. Samples were collected from January to August 2007 and tested for aflatoxins (B1, B2, G1 and G2) by immunoaffinity column extraction using RP‐HPLC. Fifty‐six of the 313 dried fig, all of the contaminated hazelnut and pistachio, two of the sixteen peanut and three of the nineteen paprika samples exceeded the regulatory limits of the European Union. The ratio of the different types of aflatoxin present in each sample exhibited great variability. For example, of 313 contaminated fig samples, 159 contained only aflatoxin B1, eighty‐five contained B1 (49.7%) + G1 (50.3%), twenty‐two contained only G1, twenty contained B1 (89.4%) + B2 (10.6%), thirteen contained B1 (73.7%) + B2 (10.8%) + G1 (15.5%) and fourteen contained all four types, B1 (26%) + B2 (2.5%) + G1 (66.5%) + G2 (5%).

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Section: Dried Figsmentioning

confidence: 75%

Aflatoxin levels in dried figs, nuts and paprika for export from Turkey

Bircan

Barringer

Ulken³

et al. 2008

Int J of Food Sci Tech

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“…Aflatoxin is a metabolite of the fungus Aspergillus flavus Lk., a cosmopolitan saprophyte and weak pathogen of seeds (5,11) and ripe fruits (2). Its presence in imported pistachios and other nuts suggests that aflatoxin might pose a threat to domestic production also.…”

mentioning

confidence: 99%

“…MATERIALS AND METHODS Fungi. The isolate of A. flavus used has been described (2). Spores for inoculations were produced by growing colonies on 75 ml of Raper and Fennell (8) sporulation medium in 300-ml Erlenmeyer flasks incubated for 2 to 3 weeks in an airconditioned laboratory (22 to 24°C).…”

mentioning

confidence: 99%

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Aflatoxin and sterigmatocystin contamination of pistachio nuts in orchards

Sommer¹,

Buchanan²,

Fortlage³

1976

Appl Environ Microbiol

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Aspergillus flavus and A. versicolor were both shown to be weak pathogens of developing pistachio fruits, producing aflatoxin and sterigmatocystin, respectively. Aflatoxin concentrations approached those reported in cereal and legume seeds. Fungus lesions on the fruit hulls were followed by invasion of seeds despite the sclerified shell. Infections and mycotoxins present before harvest would presumably lead to further build-up after harvest if drying was slow or storage was under high humidity.

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“…Aflatoxin was first reported in 1961 in peanuts. Aflatoxin has been commonly associated with peanuts, cereal grains, cotton seed meal, and milk from animals that have consumed such seeds (Buchanan et al 1975). Dried figs exported from Turkey are sometimes rejected because of aflatoxin contamination.…”

Section: Introductionmentioning

confidence: 99%

Development of a UV-based Imaging system for real-time detection and separation of dried figs contaminated with aflatoxins

Özlüoymak¹

2014

Tarım Bilimleri Dergisi

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The risks of diseases and economical losses resulting from aflatoxin contamination to the agricultural products are a significant problem. In this study, a prototype system for real-time detection and separation of dried figs contaminated with aflatoxins was developed and tested. The main components of the system are 365 nm wavelength UV light sources, CCD cameras, optical sensors, image processing and automation software, belt conveyors that carry dried figs, and automatic separation units in a dark room. Four UV black-light lamps were installed on the aluminum roof of both the belt conveyor systems, to enhance the effectiveness of reflective illumination of the dried figs in the detection leg of the process. The monitoring set up consisted of two cameras with high resolution and low distortion 9 mm lenses, and two CCD color sensors. The imaging system, which had an exposure time of 8.12 ms, could capture images of dried fig samples moving on the belt at speeds of 0.18 m s-1 and 0.06 m s-1 for belt 1 and belt 2, respectively. The system uses two cameras, as both sides of the dried figs were required to be scanned. Figs contaminated with aflatoxins can be separated pneumatically, by an automatic separation system. The prototype system was tested by using 400 dried figs. The prototype system achieved a 98% success rate in the detection and separation of the dried figs contaminated with aflatoxins. Turnover efficiency and hourly machine capacity of the system were calculated as 82% and 34.56 kg/h, respectively. Additionally, total system efficiency was calculated as 80.36%. Thus, the system was found effective and convenient for real-time detection and separation of the dried figs contaminated with aflatoxins.

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Aspergillus flavus Infection and Aflatoxin Production in Fig Fruits

Cited by 41 publications

References 1 publication

Aflatoxin levels in dried figs, nuts and paprika for export from Turkey

Aflatoxin levels in dried figs, nuts and paprika for export from Turkey

Aflatoxin and sterigmatocystin contamination of pistachio nuts in orchards

Development of a UV-based Imaging system for real-time detection and separation of dried figs contaminated with aflatoxins

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