Fungi and ochratoxin A: Frequency in food and raw materials for their production in Serbia

Skrinjar, M Marija; Mašić, Žoran; Kocic-Tanackov, D Suncica

doi:10.2298/zmspn0508009s

Cited by 6 publications

(4 citation statements)

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“…Cerelac and milk powder replaced the second position in contamination with A. niger and Penicillium , respectively (Table ). These results previously obtained by Skrinjar et al reported that the most frequent fungi contaminating cornflakes were A. flavus , Eurotium herbarioum and Penicllium aurantiogriseum . Ismail et al found that A. flavus was highly isolated from cerelac and from baby foods on P‐PCNB medium.…”

Section: Resultssupporting

confidence: 76%

Biocontrol of toxigenic Aspergillus strains isolated from baby foods by essential oils

Yassein

El‐Said

El‐Dawy

2019

Flavour & Fragrance J

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Essential oils are natural antimicrobial agents that can be used to control fungal and mycotoxin contamination. Although there are numerous reports discussing the fungal and mycotoxin contamination of foods, there are few researches on baby food contamination so this work aimed to determine the fungal and mycotoxin contamination in cerelac, cornflakes and milk powder and tried to control the mycotoxigenic strain growth and their production of mycotoxins by using essential oils. Cornflakes were heavily contaminated (24 species including 9 genera), while cerelac and milk powder were less contaminated. Aspergillus and Penicillium were the prevalent genera. The produced aflatoxins and ochratoxins from the tested strains of Aspergillus flavus and A. niger were extracted and estimated by fluorometric method. We used the 18S rRNA sequence technique to identify the genotypes of the three isolates. Two isolates were identified as Aspergillus niger and the third isolate as A. flavus. Omt‐A gene was detected in the A. flavus, while Aopks gene was detected in A. niger isolates. Amongst the five used essential oils, only cumin and peppermint oil depressed the mycotoxigenic strain growth and peppermint oil had the highest result. Its inhibitory effect on aflatoxin and ochratoxin production was evaluated. Aflatoxin production was highly reduced by 52.1%, but ochratoxin inhibition was very low, 4.88% and 3.17% by A. niger obtained from cornflakes and milk powder, respectively. The three tested samples were contaminated by ochratoxins, but cerelac and milk powder samples were free of aflatoxins. Cornflakes sample recorded the highest reading for both toxins.

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Section: Resultssupporting

confidence: 76%

Biocontrol of toxigenic Aspergillus strains isolated from baby foods by essential oils

Yassein

El‐Said

El‐Dawy

2019

Flavour & Fragrance J

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“…OTA in wines according to various authors(33)(34)(35)(36)(37)(38)(39) OTA was detected in vinegars, too. Majerus et al(30) pointed out the presence of this toxin in 50% of the wine vinegar samples analysed.…”

mentioning

confidence: 85%

“…Some researchers (33,34) found that the production of OTA may take place in the vineyard, where several factors affect fungal development and OTA accumulation. These factors include: a) climatic conditions and latitude, b) contact between barriers and relevant mycotoxigenic fungi, c) wounds or injuries that allow the fungus penetration into the fruit and predispose it to infec-UDC: 615.9:632.25:634/.635 DOI: 10.2298/APT1344103S BIBLID: 1450-7188 (2013) 44, 103-113 Review 109 tion, d) grape cultivation practices, including the use of fungicidal treatments and phytosanitation, and e) the wine-making techniques, including the type of maceration and conditions of fermentation (34,35,36,37,38,39). Some data on the presence of OTA in wines are given in Table 9.…”

Section: Occurrence Of Ota In Winesmentioning

confidence: 99%

Review of the occurrence of ochratoxigenic fungal species and ochratoxin A in some agricultural products

et al. 2013

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Ochratoxin A (OTA) is one of the most important and widespread fungal toxic metabolites, which has been detected in our country for years in feed and food, mostly originated from plants. It is a very important contaminant of the plant food commodities in nephropathic areas of the Balkan and Mediterranean countries, but also in other countries in Europe and worldwide. This paper reviews the occurrence of OTA-producing fungi and OTA in some agricultural products (fresh fruits, dried fruits, fruit juices and other fruit products, vegetable products, wine, vinegar, cereals, mill products, etc.)

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“…Ochratoxin A was detected in 20.2% of the samples of melted cheese collected from Serbian markets and 60% of the samples of healthy food: corn, wheat, oats, rice and dry grapes (Table 3) [56]. The concentration of ochratoxin in food products defined by the legislation is 10 μg/kg [2].…”

Section: Mycotoxin Contaminationmentioning

confidence: 99%

A review of the presence of some food contaminants on the territory of the Republic of Serbia

Danilović¹,

Potić²,

Stamenković³

et al. 2017

Adv Techol

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Food contamination is one of the major problems in food distribution. Microorganisms and their metabolites are the most common food contaminants. This review consolidates the reported food contamination cases in the Republic of Serbia. Mycotoxins were stated as the most common contaminants in various foods. Among them mycotoxins like zearalenone, aflatoxins, fumonisins, and deoxynivalenol were the most frequently detected. Also, the contamination caused by the presence of various microorganisms like L. monocytogenes, E. coli, Salmonella spp. and S. aureus was reported in high frequency. The microbial contamination was usually detected in meat and dairy products. Although heavy metals were detected in some products, in most cases their concentrations were in accordance with the legislation. A higher level of Pb and Hg was stated only in a few samples of tea, milk and fish. The constant analysis, control and prevention are needed at all levels of the production in order to compile the safety requirements and international legislation.

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Fungi and ochratoxin A: Frequency in food and raw materials for their production in Serbia

Cited by 6 publications

References 0 publications

Biocontrol of toxigenic Aspergillus strains isolated from baby foods by essential oils

Biocontrol of toxigenic Aspergillus strains isolated from baby foods by essential oils

Review of the occurrence of ochratoxigenic fungal species and ochratoxin A in some agricultural products

A review of the presence of some food contaminants on the territory of the Republic of Serbia

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