Biodiversity of Aspergillus section Flavi in Europe in relation to the management of aflatoxin risk

Perrone, Giancarlo; Gallo, Antonia; Logrieco, A.

doi:10.3389/fmicb.2014.00377

Cited by 57 publications

(53 citation statements)

References 56 publications

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“…In general, AFM 1 levels in dairy milk in Europe are low: only around 0.06% of about 12000 samples were above the EU limit of 0.05 μg/kg milk (EFSA ). However, when incidents occur, this may lead to widespread AFM 1 contamination in milk as was the case in Italy in 2003 (Perrone and others ). It is expected that the tight restrictions on controlling AFB 1 in feed intended for dairy cattle may not be applied in the same way for feedstuffs intended for other animals, such as goats and sheep.…”

Section: Resultsmentioning

confidence: 99%

Overview of Food Safety Hazards in the European Dairy Supply Chain

Asselt

Fels‐Klerx

Marvin

et al. 2016

Comp Rev Food Sci Food Safe

136

127

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Monitoring of dairy products should preferably focus on the most relevant food safety hazards in the dairy supply chain. For this purpose, the possible presence of microbiological, chemical, and physical hazards as well as trends in the dairy supply chain that may affect their presence were assessed. A literature review was combined with available data from EFSA, RASFF, and the Dutch monitoring program on chemical hazards as well as expert information. This study revealed that microbiological hazards are encountered more frequently in dairy products than chemical and physical hazards. Listeria monocytogenes, Staphylococcus aureus, Salmonella, and human pathogenic Escherichia coli were identified as the most important microbiological hazards in dairy products. Soft and semisoft cheeses are most frequently associated with L. monocytogenes and S. aureus enterotoxins, whereas raw milk is most frequently associated with human pathogenic E. coli and Campylobacter spp., Cronobacter spp., and Salmonella spp. are the microbiological hazards of most concern in powdered infant formula. Based on literature, monitoring, and RASFF data, the most relevant chemical hazards in dairy products are aflatoxin M 1 , dioxins, and dioxin-like compounds and residues of veterinary drugs. Chemical hazards primarily occur at the dairy farm and may accumulate during further processing. The most relevant physical hazards are metal, glass, and plastic particles introduced during processing. Analysis of trends in the near future revealed that increased milk production is seen as most relevant in relation to food safety. Other trends affecting food safety are climate change and changes at the farm level, which aim to improve animal welfare and environmental sustainability.

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Section: Resultsmentioning

confidence: 99%

Overview of Food Safety Hazards in the European Dairy Supply Chain

Asselt

Fels‐Klerx

Marvin

et al. 2016

Comp Rev Food Sci Food Safe

136

127

View full text Add to dashboard Cite

show abstract

“…Worryingly, surveys demonstrated that higher levels of aflatoxins in agricultural commodities were linked to upraising climatic conditions (Streit et al, 2013). Indeed, AFB1's contamination was recently reported on crops from other temperate regions of Europe, demonstrating an increased distribution of this mycotoxin potentially related to global climate changes (Battilani et al, 2016;Perrone et al, 2014). Even if several approaches have been developed to limit AFB1's contamination (Wild et al 2015;Jalili, 2015), they remain insufficient to completely avoid mycotoxin contamination thus emphasizing the need to develop new strategies to guarantee food safety.…”

Section: Introductionmentioning

confidence: 99%

Piperine inhibits aflatoxin B1 production in Aspergillus flavus by modulating fungal oxidative stress response

Caceres

Khoury

Bailly

et al. 2017

Fungal Genetics and Biology

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Aspergillus flavus, a soil-borne pathogen, represents a danger for humans and animals since it produces the carcinogenic mycotoxin Aflatoxin B1 (AFB1). Approaches aiming the reduction of this fungal contaminant mainly involve chemicals that may also be toxic. Therefore, identification and characterization of natural antiaflatoxigenic products represents a sustainable alternative strategy. Piperine, a major component of black and long peppers, has been previously demonstrated as an AFB1-inhibitor; nevertheless its mechanism of action was yet to be elucidated. The aim of the present study was to evaluate piperine's molecular mechanism of action in A. flavus with a special focus on oxidative stress response. For that, the entire AFB1 gene cluster as well as a targeted gene-network coding for fungal stress response factors and cellular receptors were analyzed. In addition to this, fungal enzymatic activities were also characterized. We demonstrated that piperine inhibits aflatoxin production and fungal growth in a dose-dependent manner. Analysis of the gene cluster demonstrated that almost all genes participating in aflatoxin's biosynthetic pathway were down regulated. Exposure to piperine also resulted in decreased transcript levels of the global regulator veA together with an over-expression of genes coding for several basic leucine zipper (bZIP) transcription factors such as atfA, atfB and ap-1 and genes belonging to superoxide dismutase and catalase's families.Furthermore, this gene response was accompanied by a significant enhancement of Version postprintComment citer ce document :

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“…Aflatoxin, a fungal secondary metabolite is mainly produced by toxigenic strains of Aspergillus species, especially A. flavus and A. parasiticus (Klich, Tang, & Denning, 2009). In addition, A. flavi has also been reported as the prime fungal colonizers of peanut seeds (Perrone, Gallo, & Logrieco, 2014;Sultan & Magan, 2010). In general, moderate temperature (27-38 C) and high humidity are inductive for the growth of Aspergillus and can lead to aflatoxin contamination at both pre and postharvest levels (Fernández-Cruz, Mansilla, & Tadeo, 2010;Kimatu, McConchie, Xie, & Nguluu, 2012).…”

Section: Introductionmentioning

confidence: 99%

Prevalence and identification of Aspergillus and Penicillium species isolated from peanut kernels in central Myanmar

Chein

Sadiq

Datta

et al. 2019

Journal of Food Safety

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The objective of the present study was to conduct a survey to evaluate the postharvest handling of peanuts at farm level and to screen and identify the strains of Aspergillus and Penicillium species from peanut kernels in central Myanmar. A total of 640 samples from the stores of farmers, collectors, and wholesalers were collected and seeded for growth, isolation, and characterization of fungi. Out of 85 isolates, Aspergillus flavus (38), A. niger (20), A. terreus (15), and Penicillium citrinum (12) were identified and confirmed by molecular techniques including DNA sequencing using internal transcribed spacer (ITS5/4) and beta‐tubulin (Bt2a/2b) primer sets. The study indicates different factors associated with fungal contamination at farm level peanut storage and warrants an immediate attention of food safety regulatory authorities to design and implement strategies for postharvest handling and storage practice in developing countries to minimize fungal contamination. Practical applications In developing countries like Myanmar, there are lack of food safety practices and policies regarding the food storage, handling, and farmer education. The current study indicates the different storage methods for peanut kernels at farm level and their influence on prevalence of fungi. The study will give a deep insight to the policy makers to design food safety practices at farm level and educate the farmers to adopt the better practices to assure the consumer health and satisfaction in developing countries.

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Biodiversity of Aspergillus section Flavi in Europe in relation to the management of aflatoxin risk

Cited by 57 publications

References 56 publications

Overview of Food Safety Hazards in the European Dairy Supply Chain

Overview of Food Safety Hazards in the European Dairy Supply Chain

Piperine inhibits aflatoxin B1 production in Aspergillus flavus by modulating fungal oxidative stress response

Prevalence and identification of Aspergillus and Penicillium species isolated from peanut kernels in central Myanmar

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