Molecular diversity of agriculturally important Aspergillus species

Cicoňová P., Laciaková A., Máté D. (2010): Prevention of ochratoxin A contamination of food and ochratoxin A detoxification by microorganisms -a review. Czech J. Food Sci., 28: 465-474.Ochratoxin A is a mycotoxin produced by several fungal species of the genera Aspergillus and Penicillium. This mycotoxin is nephrotoxic, immunosupressive, teratogeni, and carcinogenic to animals and has been classified as a possible human carcinogen. Human exposure to ochratoxin A is worldwide. Ochratoxin A occurs in a variety of foods. An ideal method for minimisation of the health risk that this mycotoxin poses is the prevention of food contamination. When the contamination occurs, the hazard associated with the mycotoxin presence in the food must be eliminated. Various microorganisms such as bacteria and microscopic fungi have been tested for their abilities to prevent ochratoxin A contamination or detoxify foods. Biological control by microorganisms is studied widely, therefore the objective of this article is to provide an overview of the recent development in the biological control of ochratoxin A contamination.

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“…are opportunistic pathogens and are responsible for several disorders in various plants (Varga et al 2004). In grapes, Aspergillus spp.…”

mentioning

confidence: 99%

Prevention of ochratoxin A contamination of foodand ochratoxin A detoxification by microorganisms - a review

Cicoňová¹,

Laciakova²,

Máté³

2010

Czech J. Food Sci.

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“…In fact, it is listed as a group I carcinogen by the International Agency for Research on Cancer because of its extreme toxicity, and the presence of even very low amounts of this compound is believed to pose a risk to human health (Varga, Juhász, Kevei, & Kozakiewicz, 2004). CPA is a toxic indole tetramic acid produced by some Aspergillus and Penicillium species.…”

Section: Discussionmentioning

confidence: 99%

Toxigenic microorganisms in medicinal plants used for ritual protection of infants

Delgado

Núñez

Sánchez

et al. 2011

Food Research International

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“…They usually cause spoilage, damage, and contamination on agricultural products at different stages of production: pre-and postharvest processing and handling. Moreover, their presence in food and sub-products is considered a real hazard due to their potential to produce OTA (Varga et al 2004). …”

Section: Introductionmentioning

confidence: 99%

Aspergillus and Ochratoxin A in Latin America

Chiotta

Ponsone

Combina

et al. 2016

Microbes in Food and Health

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Species within Aspergillus section Nigri and section Circundati are important sources of ochratoxin A (OTA) contamination in several foods and beverages such as cereals, grapes, spices, peanut, cocoa, wine, beer, and coffee worldwide. Few surveys showed the epidemiology, ecology, and distribution of black aspergilli occurring in crops from different Latin American regions. Within section Nigri, Aspergillus niger aggregate species are commonly the most prevalent, followed by A. carbonarius and Aspergillus uniseriate. Aspergillus ochraceus is the most important ochratoxigenic species included in the section Circundati. These species differ in their OTA-producing ability, since the percentage OTA-producer strains and the levels produced are variable. The OTA levels detected in grains and fruits also were variable, and it was shown that their damage affected the incidence of ochratoxigenic species and OTA contamination. Temperature and water activity were also key factors determining the Aspergillus section Nigri colonization and OTA accumulation in different commodities. The knowledge of the factors affecting preharvest and post-harvest contamination of foods by black aspergilla and OTA production is essential to improve the quality and safety of foods. Different strategies can be used to reduce the impact of Aspergillus and OTA accumulation. Alternative strategies to the chemical control can be biocontrol or the use of natural substances such as antioxidants and essential oils. The data presented in this review provide relevant information for using appropriate management strategies to reduce or prevent the development of ochratoxigenic species and OTA accumulation on different commodities relevant for Latin America.

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Molecular diversity of agriculturally important Aspergillus species

Cited by 29 publications

References 78 publications

Prevention of ochratoxin A contamination of foodand ochratoxin A detoxification by microorganisms - a review

Prevention of ochratoxin A contamination of foodand ochratoxin A detoxification by microorganisms - a review

Toxigenic microorganisms in medicinal plants used for ritual protection of infants

Aspergillus and Ochratoxin A in Latin America

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