Incidence of Aspergillus flavus, Aspergillus parasiticus and aflatoxins in Brazil nuts in the Amazon forest environment

Leite, F. M. N.; Souza, Leite De; Souza, J. M. L. de; Cartaxo, C. B. da C.; Alvares, V. de S.; Cunha, Clarissa Reschke da

doi:10.3920/wmj2012.1488

Cited by 4 publications

(5 citation statements)

References 18 publications

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“…With regards to contamination by aflatoxins, Xavier and Scussel (2008) found contamination levels ranging between 1.2 µg kg -1 and 11.5 µg kg -1 for total aflatoxin, which is higher than that observed in this study. Moreover, Leite et al (2014) presented lower contamination levels for Brazil nuts collected at different times in Brasiléia City, Acre State, Brazil, of 0.073, 0.009, 0.034 and 0.007 µg kg -1 for aflatoxins B1, B2, G1 and G2, respectively. Pacheco and Scussel (2007) detected total aflatoxin levels from 1.2 to 11.5 µg kg -1 in in-shell Brazil nuts from the Amazon basin.…”

Section: Treatmentsmentioning

confidence: 83%

“…Calderari et al (2013) found infections by fungi with the potential to produce aflatoxin in these samples as STDF (2008). Moreover, Leite et al (2014) detected aflatoxin in Brazil nut samples without detecting any aflatoxigenic fungal growth. According to Pacheco (2007), intermediate fungi, including A. flavus and A. parasiticus, grow at water activities from 0.80 to 0.86.…”

Section: Treatmentsmentioning

confidence: 96%

“…Whereas aflatoxins are thermostable (NUNES et al, 2003), it is possible that some of the potential AFPA detected were from non-aflatoxigenic strains, or that some field conditions may or may not have enabled the production of these toxins. According to Arrus et al (2005) and Leite et al (2014), although the fungi of the genus Aspergillus are toxin producers, they are not always related to the presence of aflatoxins. Nunes et al (2003) added that the fungus can be inactivated or eliminated during processing, and may not be present in the manufactured product, although any mycotoxins produced will remain.…”

Section: Treatmentsmentioning

confidence: 99%

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Quality of in-shell Brazil nuts after drying using a pilot natural convection oven in the state of Acre, Brazil

Costa

Alvares

Kusdra

et al. 2017

Braz. J. Food Technol.

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The natural drying of in-shell Brazil nuts carried out by the extractivists is not effective in reducing contamination by aflatoxin-producing fungi. Thus the use of an artificial heater could prove to be a favourable method to bring about a rapid reduction in the moisture content of the nuts and thereby prevent fungal growth. Hence the objective of this study was to evaluate the efficiency of a natural convection-type drier with respect to the physical, physicochemical and microbiological quality of nuts after drying for 6 hours at 45 °C. A random block experimental design with two treatments (nuts before and after drying) was used, using 10 replications of 3 kg. The nuts were analysed for their moisture, ash, protein, dietary fibre, total carbohydrates and lipid contents, water activity, total count of filamentous, potentially aflatoxin-producing fungi, and also the quantification of aflatoxins B1, B2, G1, G2 and the total aflatoxins. There was no effect of drying on the Aspergillus flavus and Aspergillus parasiticus counts or on the physicochemical composition of the nuts, except for the ash content. However the moisture content of the nuts was reduced by 39.7% and there was a decrease in the contamination by pre-existing total filamentous fungi. The dryer was effective in reducing the average time taken for drying as compared to the traditional method used by extractivists.

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Section: Treatmentsmentioning

confidence: 83%

Section: Treatmentsmentioning

confidence: 96%

Section: Treatmentsmentioning

confidence: 99%

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Quality of in-shell Brazil nuts after drying using a pilot natural convection oven in the state of Acre, Brazil

Costa

Alvares

Kusdra

et al. 2017

Braz. J. Food Technol.

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“…Other studies have evaluated the Aw content at time of harvest in the forest, though the drying conditions are artisanal and without temperature control. In data reported by Leite et al (2014), in which Brazil nut pod (fruit) samples were tested at the time when the pods were on the forest floor, AFL levels were low during the whole study period, which suggests that adverse forest conditions were not the main factor in stimulating the production of AFL. At the factory storage stage, silos and drying kilns have temperature and humidity measurement ISSN 2166-0379 2020 systems.…”

Section: Resultsmentioning

confidence: 87%

Drying in Brazil Nut Processing as Tool for Prevention of Contamination by Aflatoxins

Kluczkovski¹,

Silva²,

Barroncas³

et al. 2020

JAS

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Drying is fundamental in the processing of Brazil nuts to prevent contamination by aflatoxins which are produced by fungi, as well as to extend the shelf life of the product. The binomial time/temperature is applied to guarantee the efficiency of drying stages. In this context, the objective of this study was to evaluate the parameters of moisture content (mc) and water activity (Aw) in processed and unprocessed nuts obtained from a processing plant in the Amazonas state, Brazil, during the harvests of 2019 and 2020. Differences were observed regarding Aw between the harvests, and in processed and unprocessed samples. However, for mc, no differences between years or interaction between factors were observed. Processed samples from 2019 and 2020 showed a significant reduction in moisture content when compared to unprocessed samples and this may be because some modernization occurred in the drying process and raw material was stored under better conditions. We therefore conclude that the time/temperature binomial has a direct impact on product safety and should be applied from the moment of collection of raw material until the industrial process begins to guarantee economic maintenance of the production chain.

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“…A. flavus normally produces only the B type of aflatoxins while A. parasiticus produces both B and G type of aflatoxins (Klich, 2007). Surveys revealed the presence of aflatoxins in diverse food commodities such as maize (Amra, 2009;Oruc et al, 2006;Torres et al, 2015), cotton seed (Jaime-Garcia and Cotty, 2003), peanut (Gürse, 2006;Kamika and Takoy, 2011), pistachio nut (Chun et al, 2007;Set and Erkmen, 2010), nuts (Aycicek et al, 2005;Bacaloni et al, 2008;Bircan et al, 2008;Gürse, 2006), Brazil nuts (Leite et al, 2014), cereals (Ghali et al, 2009), spices (Bircan et al, 2008;Set and Erkmen, 2010), and dried fruits (Bircan et al, 2008;Heperkan et al, 2012;Iamanaka et al, 2007;Juan et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Aflatoxin, cyclopiazonic acid and β-nitropropionic acid production byAspergillussectionFlavifrom dried figs grown in Turkey

Basegmez

Heperkan

2015

Quality Assurance and Safety of Crops & Foods

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Aspergillus section Flavi isolates from dried figs were screened for aflatoxins, cyclopiazonic acid (CPA) and β-nitropropionic acid (BNP) production on yeast extract sucrose, czapek yeast extract and potato dextrose agar media. According to molecular identification, Aspergillus flavus (n=51) was dominant followed by Aspergillus parasiticus (n=5) and Aspergillus tamarii (n=1). All isolates were toxigenic producing at least one of the mycotoxins. 98% of the A. flavus strains produced aflatoxins (0.3-1,620 ng/g) and CPA (0.07-398.2 µg/g), with 31% of them also producing BNP (7.9-1,571.2 ng/g). All isolates of A. parasiticus were aflatoxins producers (106.4-1,255 ng/g), while 2 of them (40%) also produced CPA at a very low level (0.05-0.06 µg/g). Regarding toxigenic profiles of A. flavus and A. parasiticus, 6 and 3 chemotypes were classified, respectively. A. flavus isolates producing both B type of aflatoxins and CPA, comprised the most represented chemotype followed by the chemotype consisting of aflatoxin B 1 , CPA and BNP producers. Regarding A. parasiticus chemotypes, two can be considered atypical being producer of only the B type of aflatoxins and being producer of the B, G type of aflatoxins along with CPA. To the best of our knowledge, an A. flavus isolate producing CPA and BNP but not aflatoxin has been found for the first time.

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Incidence of Aspergillus flavus, Aspergillus parasiticus and aflatoxins in Brazil nuts in the Amazon forest environment

Cited by 4 publications

References 18 publications

Quality of in-shell Brazil nuts after drying using a pilot natural convection oven in the state of Acre, Brazil

Quality of in-shell Brazil nuts after drying using a pilot natural convection oven in the state of Acre, Brazil

Drying in Brazil Nut Processing as Tool for Prevention of Contamination by Aflatoxins

Aflatoxin, cyclopiazonic acid and β-nitropropionic acid production byAspergillussectionFlavifrom dried figs grown in Turkey

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