Recent progress of the effect of environmental factors on Aspergillus flavus growth and aflatoxins production on foods

Tai, Bowen; Chang, Jinghua; Liu, Yang; Xing, Fuguo

doi:10.1093/fqsafe/fyz040

Cited by 27 publications

(23 citation statements)

References 56 publications

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“…As reviewed and outlined by Tai et al. (2020), the role of environmental factors on crop susceptibility to aflatoxin contamination is adequately understood. However, it is essential to note that these factors do not work in isolation; they interact with plant intrinsic features to enable fungal invasion and toxin production.…”

Section: Agricultural Products and Foods Contaminated By Aflatoxinsmentioning

confidence: 99%

Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control

Jallow

Xie

Tang

et al. 2021

Comp Rev Food Sci Food Safe

160

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Aflatoxins represent a global public health and economic concern as they are responsible for significant adverse health and economic issues affecting consumers and farmers worldwide. Produced by fungal species from the Aspergillus genus, aflatoxins are a toxic, mutagenic, and carcinogenic group of fungal metabolites that routinely contaminate food and agricultural products. Climate and diet are essential factors in the aflatoxin contamination of food and subsequent human exposure process. Countries with warmer climates and staple foods that are aflatoxin‐susceptible shoulder a substantial portion of the global aflatoxins burden. Enactment of regulations, prevention of pre‐ and postharvest contamination, decontamination, and detoxification have been used to prevent human dietary exposure to aflatoxin. Exploiting their chemical and structural properties, means are devised to detect and quantify aflatoxin presence in foods. Herein, recent developments in several important aspects impacting aflatoxin contamination of the food supply, including: fungal producers of the toxin, occurrence in food, worldwide regulations, detection methods, preventive strategies, and removal and degradation methods were reviewed and presented. In conclusion, aflatoxin continues to be a major food safety problem, especially in developing countries where regulatory limits do not exist or are not adequately enforced. Finally, knowledge gaps and current challenges in each discussed aspect were identified, and new solutions were proposed.

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Section: Agricultural Products and Foods Contaminated By Aflatoxinsmentioning

confidence: 99%

Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control

Jallow

Xie

Tang

et al. 2021

Comp Rev Food Sci Food Safe

160

View full text Add to dashboard Cite

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“…More importantly, a w was regarded as a central environmental factor, and could co-modulate the fungal development and toxin production of Aspergillus spp. with other environmental factors [ 5 , 6 , 7 ]. Previous studies reported that the proper a w conditions for AF biosynthesis were dependent on the other environmental factors, for example, temperature, pH, light, and especially culture substrates [ 5 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

“…with other environmental factors [ 5 , 6 , 7 ]. Previous studies reported that the proper a w conditions for AF biosynthesis were dependent on the other environmental factors, for example, temperature, pH, light, and especially culture substrates [ 5 , 8 , 9 ]. However, few researchers focused on the effect of peanut substrates with different a w on A. flavus development and AF production.…”

Section: Introductionmentioning

confidence: 99%

The Regulatory Mechanism of Water Activities on Aflatoxins Biosynthesis and Conidia Development, and Transcription Factor AtfB Is Involved in This Regulation

et al. 2021

Toxins

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Peanuts are frequently infected by Aspergillus strains and then contaminated by aflatoxins (AF), which brings out economic losses and health risks. AF production is affected by diverse environmental factors, especially water activity (aw). In this study, A. flavus was inoculated into peanuts with different aw (0.90, 0.95, and 0.99). Both AFB1 yield and conidia production showed the highest level in aw 0.90 treatment. Transcriptional level analyses indicated that AF biosynthesis genes, especially the middle- and later-stage genes, were significantly up-regulated in aw 0.90 than aw 0.95 and 0.99. AtfB could be the pivotal regulator response to aw variations, and could further regulate downstream genes, especially AF biosynthesis genes. The expressions of conidia genes and relevant regulators were also more up-regulated at aw 0.90 than aw 0.95 and 0.99, suggesting that the relative lower aw could increase A. flavus conidia development. Furthermore, transcription factors involved in sexual development and nitrogen metabolism were also modulated by different aw. This research partly clarified the regulatory mechanism of aw on AF biosynthesis and A. flavus development and it would supply some advice for AF prevention in food storage.

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“…These two studies suggest that, despite the improvement in the factory of origin, dehydration is efficient in making the finished product safe until it reaches the consumers on other continents, though the conditions of transport and storage may offer conditions for new fungal contamination with the production of AFL. Tai et al (2020) suggest that integrating various post-harvest methods with synergistic functions may be more efficient for the control of A. flavus growth and AFL production, although individual environmental factors alone have an impact. After the dehydration steps, other strategies can be applied to maintain products at safe levels, such as CO2 (Mahbobinejhad et al, 2019) and ozone application (Oliveira et al, 2020).…”

Section: Journal Of Agricultural Studiesmentioning

confidence: 99%

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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Recent progress of the effect of environmental factors on Aspergillus flavus growth and aflatoxins production on foods

Cited by 27 publications

References 56 publications

Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control

Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control

The Regulatory Mechanism of Water Activities on Aflatoxins Biosynthesis and Conidia Development, and Transcription Factor AtfB Is Involved in This Regulation

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

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