Xerotolerant mycopopulations and mycotoxins in muesli components

Abstract

The presence of fungi was investigated in 22 samples of different dried plant origin products used for the preparation of muesli (grain products, dried fruit, nuts, oilseeds), using three media. The determined contamination levels were between 0,6% (grain products) and 46,4% (raisins). The xerotolerant Aspergillus, Penicillium and Eurotium species, mostly toxigenic and fungi from Rhizopus genera, were the most frequent in the investigated samples. Aflatoxin B1 (AB1) was not detected in any sample, while aflatoxin G1 (AG1) was found in one almond sample (0,14 μg/kg). Two almond samples were contaminated with ochratoxin A (OA), 8,00 and 16,00 μg/kg, and one sunflowerseed sample had it in traces. Zearalenone was found in two sunflowerseed samples (120,00 and 200,00 _g/kg)

Aflatoxigenic and ochratoxigenic moulds and their toxins in tree nuts on Serbian market

“…In Serbia, mould contamination of tree nuts was also reported previously. Dimić et al (2005) reported that 17% of analyzed almond samples were contaminated with moulds, while contamination of hazelnuts was negligible. In almond and hazelnut samples were identified Aspergillus, Penicillium and Eurotium species as well as Paecilomyces variotii.…”

Occurrence of microfungi on several dried fruits

“…Both species are common contaminant of agricultural products and contamination can occur during pre-harvest, processing and handling (Perrone et al, 2007). Aspergillus niger and A. flavus were also among the most common species isolated from muesli component (Dimic et al, 2005), some dried fruits in Yemen (Alghalibi and Shater, 2004), and dried figs in Iran (Javanmard, 2010). Similar with Aspergillus, two species of Penicillium were also isolated from dates, kiwi and raisins.…”

“…Marin et al (2002) reported that P. corylophilum was one of fungal spoilage of bakery products. Penicillium glabrum is also often encountered in food and indoor environment, and has been recovered from fruits, nuts, frozen cakes (Samson et al, 2010) as well as from muesli components (Dimic et al, 2005).…”

How much we know about properties and the presence of mycotoxins in the food?

“…Vrste rodova Penicillium, Aspergillus i Eurotium su takozvane "skladišne gljive" koje se razvijaju na začinima [11], sušenom voću i povrću [23] i sličnim proizvodima (pr. kafa, kakao, seme susama i suncokreta, musli) [24][25][26][27][28].…”