1
|
Pei P, Xiong K, Wang X, Sun B, Zhao Z, Zhang X, Yu J. Predictive growth kinetic parameters and modelled probabilities of deoxynivalenol production by Fusarium graminearum on wheat during simulated storing conditions. J Appl Microbiol 2022; 133:349-361. [PMID: 35365897 DOI: 10.1111/jam.15557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Revised: 03/17/2022] [Accepted: 03/30/2022] [Indexed: 11/28/2022]
Abstract
AIMS Mathematical models were employed to predict the growth kinetic parameters of F. graminearum and the accumulation of deoxynivalenol (DON) during wheat storage as a function of different moisture contents (MCs) and temperatures. METHODS AND RESULTS The colony counting method was used to quantify F. graminearum growth under different environmental conditions, and kinetic and probability models were developed to describe the effect of different MCs and temperatures on fungal growth and DON production during wheat storage. Among the employed secondary models (Arrhenius-Davey, Gibson, and Cardinal), the general polynomial best predicted the fungal growth rate under varying temperature and MC during wheat storage. According to the logistic model, DON contamination was correctly predicted in 96.5% of cases. CONCLUSIONS The maximum growth rate of fungi was 0.4889±0.092 Log CFU g-1 d-1 at 25°C and 30% moisture according to the polynomial model. At below 17°C and ≤15% moisture, no fungal growth was observed. The probability model of toxin production showed no toxin production at less than 15% moisture (aw ≤ 0.76) and below 15°C. SIGNIFICANCE AND IMPACT OF THE STUDY This is the first application of a probability model of DON production during wheat storage, providing a reference for preventing fungal growth and mycotoxin accumulation by F. graminearum during wheat storage and guaranteeing food product safety.
Collapse
Affiliation(s)
- Penggang Pei
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU),, Beijing, China.,Beijing Innovation Centre of Food Nutrition and Human, Beijing Technology & Business University (BTBU), Beijing, China
| | - Ke Xiong
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU),, Beijing, China.,Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing, China
| | - Xiaoyi Wang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU),, Beijing, China.,College of Artificial Intelligence, Beijing Technology and Business University (BTBU), Beijing, China
| | - Baoguo Sun
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU),, Beijing, China.,Beijing Innovation Centre of Food Nutrition and Human, Beijing Technology & Business University (BTBU), Beijing, China
| | - Zhiyao Zhao
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU),, Beijing, China.,College of Artificial Intelligence, Beijing Technology and Business University (BTBU), Beijing, China
| | - Xin Zhang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU),, Beijing, China.,College of Artificial Intelligence, Beijing Technology and Business University (BTBU), Beijing, China
| | - Jiabin Yu
- Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing, China.,College of Artificial Intelligence, Beijing Technology and Business University (BTBU), Beijing, China
| |
Collapse
|
2
|
HU D, XUE Y, KOU X, SHAN C, JIANG C, TANG F, JI H. Growth modeling kinetics of Alternaria alternata in dried jujube at different temperatures. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.125621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Die HU
- Shihezi University, China
| | | | | | | | | | | | - Hua JI
- Shihezi University, China
| |
Collapse
|
3
|
Soares Mateus AR, Barros S, Pena A, Sanches Silva A. Mycotoxins in Pistachios ( Pistacia vera L.): Methods for Determination, Occurrence, Decontamination. Toxins (Basel) 2021; 13:682. [PMID: 34678975 PMCID: PMC8538126 DOI: 10.3390/toxins13100682] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 09/15/2021] [Accepted: 09/17/2021] [Indexed: 12/28/2022] Open
Abstract
The consumption of pistachios (Pistacia vera L.) has been increasing, given their important benefit to human health. In addition to being an excellent nutritional source, they have been associated with chemical hazards, such as mycotoxins, resulting in fungal contamination and its secondary metabolism. Aflatoxins (AFs) are the most common mycotoxins in pistachio and the most toxic to humans, with hepatotoxic effects. More mycotoxins such as ochratoxin A (OTA), fumonisins (FBs), zearalenone (ZEA) and trichothecenes (T2, HT2 and DON) and emerging mycotoxins have been involved in nuts. Because of the low levels of concentration and the complexity of the matrix, the determination techniques must be very sensitive. The present paper carries out an extensive review of the state of the art of the determination of mycotoxins in pistachios, concerning the trends in analytical methodologies for their determination and the levels detected as a result of its contamination. Screening methods based on immunoassays are useful due to their simplicity and rapid response. Liquid chromatography (LC) is the gold standard with new improvements to enhance accuracy, precision and sensitivity and a lower detection limit. The reduction of Aspergillus' and aflatoxins' contamination is important to minimize the public health risks. While prevention, mostly in pre-harvest, is the most effective and preferable measure to avoid mycotoxin contamination, there is an increased number of decontamination processes which will also be addressed in this review.
Collapse
Affiliation(s)
- Ana Rita Soares Mateus
- Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal; (A.R.S.M.); (A.S.S.)
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, 4485-655 Vila do Conde, Portugal;
| | - Sílvia Barros
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, 4485-655 Vila do Conde, Portugal;
| | - Angelina Pena
- Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal; (A.R.S.M.); (A.S.S.)
- LAQV, REQUIMTE, Laboratory of Bromatology and Pharmacognosy, Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal
| | - Ana Sanches Silva
- Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal; (A.R.S.M.); (A.S.S.)
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, 4485-655 Vila do Conde, Portugal;
- Center for Study in Animal Science (CECA), ICETA, University of Oporto, 55142 Oporto, Portugal
| |
Collapse
|
4
|
Rezaie MR, Zareie N. Impact of granite irradiation on aflatoxin reduction in pistachio. Toxicon 2021; 199:7-11. [PMID: 34051219 DOI: 10.1016/j.toxicon.2021.05.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 05/10/2021] [Accepted: 05/18/2021] [Indexed: 10/21/2022]
Abstract
In this research with the effect of radioactive granite gamma radiation, the reduction of aflatoxin B1 in pistachios was examined in three steps. In the first step, the aflatoxin reduction in small packets by granite bed was tested. In this step, the aflatoxin level of 300 g pistachios packets was reduced up to 81.3 ± 1.5 percent by 4 kg granite bed after 4 days. After observation of aflatoxin reduction by granite bed, the second step was done with increasing the granite and pistachio mass and irradiation time. In this step, the aflatoxin level of 1 kg pistachios was reduced up to 4949 ± 2.6 percent by 6 kg granite after 9 days. According to the results, the aflatoxin reduction of 1 kg pistachios by 1 kg granite after 1 days (as aflatoxin Reduction Coefficient (ARC)) was calculated as ARC = 0.0090 ± 0.0025 (kg. day)-1. The aflatoxin types of detected in this research were B1 and B2 types that AFB2 level was much less than one. Therefore the effect of granite irradiation on AFB2 reduction wasn't considered. The final step was designed for testing the aflatoxin Reduction Coefficient (ARC). This step was shown that the confidence level between practical result and aflatoxin Reduction Coefficient (ARC) result is about 97 percent. The results indicated that the level of fat and protein of pistachios by granite gamma radiation did not change after 9 days. Therefore the granite irradiation can be used for aflatoxin reduction of pistachios.
Collapse
Affiliation(s)
- Mohammad Raza Rezaie
- Department of Nuclear Engineering, Faculty of Sciences and Modern Technologies, Graduate University of Advanced Technology, Kerman, Iran.
| | - Neda Zareie
- Department of Nuclear Engineering, Faculty of Sciences and Modern Technologies, Graduate University of Advanced Technology, Kerman, Iran
| |
Collapse
|
5
|
Baazeem A, Garcia-Cela E, Medina A, Magan N. Interacting Abiotic Factors Affect Growth and Aflatoxin B 1 Production Profiles of Aspergillus flavus Strains on Pistachio-Based Matrices and Pistachio Nuts. Front Microbiol 2021; 11:624007. [PMID: 33552034 PMCID: PMC7855869 DOI: 10.3389/fmicb.2020.624007] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Accepted: 12/17/2020] [Indexed: 11/13/2022] Open
Abstract
Pistachio nuts are an economically important commodity produced by many countries. They can be colonized by mycotoxigenic fungi, especially Aspergillus flavus, resulting in contamination with aflatoxins (AFs), especially aflatoxin B1 (AFB1), a Class 1a carcinogen. The objectives were to examine the effect of interactions between the two key abiotic factors, temperature and water activity (a w ) on (a) in vitro growth and AFB1 production by four strains of A. flavus isolated from pistachio nuts, on a milled pistachio nut medium modified ionically (NaCl) and non-ionically (glycerol) in the range 20-35°C and 0.995-0.85 a w , (b) colonization of layers of raw pistachio nuts stored at different interacting temperature x a w conditions and on relative AFB1 production and (c) develop models to produce contour maps of the optimal and marginal boundary conditions for growth and AFB1 production by up to 4 strains of this species. On pistachio nut-based media, optimum growth of four strains of A. flavus was at 0.98-0.95 a w and 30-35°C. Optimum AFB1 production was at 30-35°C and 0.98 a w . No significant differences in growth was found on ionic and non-ionically modified media. Colonization of layers of raw pistachio nuts was slower and contamination with AFB1 significantly less than in in vitro studies. Contour maps based on the pooled data for up to four strains (in vitro, in situ) showed the optimum and marginal conditions for growth and AFB1 production. These data can be used to identify those conditions which represent a high, intermediate or low risk of colonization and AFB1 contamination in the pistachio nut processing chain. These results are discussed in the context of the development of appropriate intervention strategies to minimize AFB1 contamination of this economically important commodity.
Collapse
Affiliation(s)
- Alaa Baazeem
- Department of Biology, College of Science, Taif University, Taif, Saudi Arabia
| | - Esther Garcia-Cela
- Applied Mycology Group, Environment and AgriFood Theme, Cranfield University, Cranfield, United Kingdom
| | - Angel Medina
- Applied Mycology Group, Environment and AgriFood Theme, Cranfield University, Cranfield, United Kingdom
| | - Naresh Magan
- Applied Mycology Group, Environment and AgriFood Theme, Cranfield University, Cranfield, United Kingdom
| |
Collapse
|
6
|
Santos JL, Chaves RD, Sant’Ana AS. Modeling the impact of water activity, pH, and calcium propionate on the germination of single spores of Penicillium paneum. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
7
|
Valente S, Meloni GR, Prencipe S, Spigolon N, Somenzi M, Fontana M, Gullino ML, Spadaro D. Effect of Drying Temperatures and Exposure Times on Aspergillus flavus Growth and Aflatoxin Production on Artificially Inoculated Hazelnuts. J Food Prot 2020; 83:1241-1247. [PMID: 32221534 DOI: 10.4315/jfp-20-061] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Accepted: 03/17/2020] [Indexed: 01/26/2023]
Abstract
ABSTRACT Aspergillus flavus may colonize hazelnuts and produce aflatoxins in the field and during storage. The main purpose of this study was to investigate the influence of drying temperature and exposure times on the viability of A. flavus and its ability to produce aflatoxins during the drying process and storage. Hazelnuts were inoculated with A. flavus and dried at different temperatures to reach 6% moisture content and a water activity (aw) of 0.71, a commercial requirement to avoid fungal development and aflatoxin contamination. Hazelnuts were dried at 30, 35, 40, 45, and 50°C and subsequently stored at 25°C for 14 days. After drying at 30, 35, and 40°C, increased amounts of A. flavus were evident, with the highest concentration occurring after drying at 35°C ([6.1 ± 2.4] × 106A. flavus CFU/g). At these temperatures, aflatoxins were detected only at 30 and 35°C. Aflatoxins, however, were present at higher levels after drying at 30°C, with concentrations of 1.93 ± 0.77 μg/g for aflatoxin B1 (AFB1) and 0.11 ± 0.04 μg/g for aflatoxin B2 (AFB2). After 14 days of storage, the highest A. flavus concentration and the highest levels of mycotoxins were detected in samples treated at 35°C ([8.2 ± 2.1] × 107A. flavus CFU/g and 9.30 ± 1.58 μg/g and 0.89 ± 0.08 μg/g for AFB1 and AFB2, respectively). In hazelnuts dried at 45 or 50°C, no aflatoxins were found either after drying or storage, and a reduction of A. flavus viable conidia was observed, suggesting that a shorter and warmer drying is essential to guarantee nut safety. The lowest temperature that guarantees the lack of aflatoxins should be selected to maintain the organoleptic quality of hazelnuts. Therefore, 45°C should be the recommended drying temperature to limit A. flavus growth and aflatoxin contamination on hazelnuts. HIGHLIGHTS
Collapse
Affiliation(s)
- Silvia Valente
- AGROINNOVA-Centre of Competence for the Innovation in the Agroenvironmental Sector, Largo Paolo Braccini 2, 10095 Grugliasco, Italy (ORCID: https://orcid.org/0000-0001-5207-9345 [D.S.]).,Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Giovanna Roberta Meloni
- AGROINNOVA-Centre of Competence for the Innovation in the Agroenvironmental Sector, Largo Paolo Braccini 2, 10095 Grugliasco, Italy (ORCID: https://orcid.org/0000-0001-5207-9345 [D.S.]).,Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Simona Prencipe
- Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Nicola Spigolon
- Soremartec Italia S.r.l., Piazzale Ferrero 1, 12051 Alba, Cuneo, Italy
| | - Marco Somenzi
- Soremartec Italia S.r.l., Piazzale Ferrero 1, 12051 Alba, Cuneo, Italy
| | - Mauro Fontana
- Soremartec Italia S.r.l., Piazzale Ferrero 1, 12051 Alba, Cuneo, Italy
| | - Maria Lodovica Gullino
- AGROINNOVA-Centre of Competence for the Innovation in the Agroenvironmental Sector, Largo Paolo Braccini 2, 10095 Grugliasco, Italy (ORCID: https://orcid.org/0000-0001-5207-9345 [D.S.]).,Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Davide Spadaro
- AGROINNOVA-Centre of Competence for the Innovation in the Agroenvironmental Sector, Largo Paolo Braccini 2, 10095 Grugliasco, Italy (ORCID: https://orcid.org/0000-0001-5207-9345 [D.S.]).,Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| |
Collapse
|
8
|
Pigłowski M. Comparative analysis of notifications regarding mycotoxins in the Rapid Alert System for Food and Feed (RASFF). QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1398] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M. Pigłowski
- Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland
| |
Collapse
|
9
|
Abdolshahi A, Tabatabaie yazdi F, Shabani AA, Mortazavi SA, Marvdashti LM. Aflatoxin binding efficiency of Saccharomyces cerevisiae mannoprotein in contaminated pistachio nuts. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.12.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
10
|
Aldars-García L, Marín S, Sanchis V, Magan N, Medina A. Assessment of intraspecies variability in fungal growth initiation of Aspergillus flavus and aflatoxin B 1 production under static and changing temperature levels using different initial conidial inoculum levels. Int J Food Microbiol 2018; 272:1-11. [PMID: 29482078 DOI: 10.1016/j.ijfoodmicro.2018.02.016] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2017] [Revised: 01/06/2018] [Accepted: 02/11/2018] [Indexed: 11/24/2022]
Abstract
Intraspecies variability in fungal growth and mycotoxin production has important implications for food safety. Using the Bioscreen C we have examined spectrophotometrically intraspecies variability of A. flavus using 10 isolates under different environments, including temperature shifts, in terms of growth and aflatoxin B1 (AFB1) production. Five high and five low AFB1 producers were examined. The study was conducted at 5 isothermal conditions (from 15 to 37 °C) and 4 dynamic scenarios (between 15 and 30 °C). The experiments were carried out in a semisolid YES medium at 0.92 aw and two inoculum levels, 102 and 103 spores/mL. The Time to Detection (TTD) of growth initiation was determined and modelled as a function of temperature through a polynomial equation and the model was used to predict TTD under temperature upshifts conditions using a novel approach. The results obtained in this study have shown that a model can be developed to describe the effect of temperature upshifts on the TTD for all the studied isolates and inoculum levels. Isolate variability increased as the growth conditions became more stressful and with a lower inoculum level. Inoculum level affected the intraspecies variability but not the repeatability of the experiments. In dynamic conditions, isolate responses depended both on the temperature shift and, predominantly, the final temperature level. AFB1 production was highly variable among the isolates and greatly depended on temperature (optimum temperature at 30-35 °C) and inoculum levels, with often higher production with lower inoculum. This suggests that, from an ecological point of view, the potential isolate variability and interaction with dynamic conditions should be taken into account in developing strategies to control growth and predicting mycotoxin risks by mycotoxigenic fungi.
Collapse
Affiliation(s)
- Laila Aldars-García
- Food Technology Dept, XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain.
| | - Sonia Marín
- Food Technology Dept, XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain.
| | - Vicente Sanchis
- Food Technology Dept, XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain.
| | - Naresh Magan
- Applied Mycology Group, Environment and AgriFood Theme, Cranfield University, Cranfield, Bedford MK43 0AL, UK.
| | - Angel Medina
- Applied Mycology Group, Environment and AgriFood Theme, Cranfield University, Cranfield, Bedford MK43 0AL, UK.
| |
Collapse
|
11
|
Aldars-García L, Berman M, Ortiz J, Ramos AJ, Marín S. Probability models for growth and aflatoxin B 1 production as affected by intraspecies variability in Aspergillus flavus. Food Microbiol 2017; 72:166-175. [PMID: 29407394 DOI: 10.1016/j.fm.2017.11.015] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2017] [Revised: 11/24/2017] [Accepted: 11/27/2017] [Indexed: 10/18/2022]
Abstract
The probability of growth and aflatoxin B1 (AFB1) production of 20 isolates of Aspergillus flavus were studied using a full factorial design with eight water activity levels (0.84-0.98 aw) and six temperature levels (15-40 °C). Binary data obtained from growth studies were modelled using linear logistic regression analysis as a function of temperature, water activity and time for each isolate. In parallel, AFB1 was extracted at different times from newly formed colonies (up to 20 mm in diameter). Although a total of 950 AFB1 values over time for all conditions studied were recorded, they were not considered to be enough to build probability models over time, and therefore, only models at 30 days were built. The confidence intervals of the regression coefficients of the probability of growth models showed some differences among the 20 growth models. Further, to assess the growth/no growth and AFB1/no- AFB1 production boundaries, 0.05 and 0.5 probabilities were plotted at 30 days for all of the isolates. The boundaries for growth and AFB1 showed that, in general, the conditions for growth were wider than those for AFB1 production. The probability of growth and AFB1 production seemed to be less variable among isolates than AFB1 accumulation. Apart from the AFB1 production probability models, using growth probability models for AFB1 probability predictions could be, although conservative, a suitable alternative. Predictive mycology should include a number of isolates to generate data to build predictive models and take into account the genetic diversity of the species and thus make predictions as similar as possible to real fungal food contamination.
Collapse
Affiliation(s)
- Laila Aldars-García
- Food Technology Dept., XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain.
| | - María Berman
- Food Technology Dept., XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain.
| | - Jordi Ortiz
- Food Technology Dept., XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain.
| | - Antonio J Ramos
- Food Technology Dept., XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain.
| | - Sonia Marín
- Food Technology Dept., XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain.
| |
Collapse
|
12
|
Abhari N, Madadlou A, Dini A. Structure of starch aerogel as affected by crosslinking and feasibility assessment of the aerogel for an anti-fungal volatile release. Food Chem 2017; 221:147-152. [DOI: 10.1016/j.foodchem.2016.10.072] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2016] [Revised: 09/28/2016] [Accepted: 10/17/2016] [Indexed: 10/20/2022]
|
13
|
Aldars-García L, Sanchis V, Ramos AJ, Marín S. Single vs multiple-spore inoculum effect on growth kinetic parameters and modeled probabilities of growth and aflatoxin B1 production of Aspergillus flavus on pistachio extract agar. Int J Food Microbiol 2017; 243:28-35. [PMID: 27940413 DOI: 10.1016/j.ijfoodmicro.2016.11.026] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 11/11/2016] [Accepted: 11/28/2016] [Indexed: 10/20/2022]
Abstract
The objective of the present study was to assess the differences in modeled growth/AFB1 production probability and kinetic growth parameters for Aspergillus flavus inoculated as single spores or in a concentrated inoculation point (~500 spores). The experiment was carried out at 25°C and at two water activities (0.85 and 0.87) on pistachio extract agar (3%). Binary data obtained from growth and AFB1 studies were modeled using linear logistic regression analysis. The radial growth curve for each colony was fitted to a linear model for the estimation of the lag phase for growth and the mycelial growth rate. In general, radial growth rate and lag phase for growth were not normally distributed and both of them were affected by the inoculation type, with the lag phase for growth being more affected. Changing from the multiple spore to the single spore inoculation led to a delay of approximately 3-5days on the lag phase and higher growth rates for the multiple spore experiment were found. The same trend was observed on the probability models, with lower predicted probabilities when colonies came up from single spores, for both growth and AFB1 production probabilities. Comparing both types of models, it was concluded that a clear overestimation of the lag phase for growth occurred using the linear model, but only in the multiple spore experiment. Multiple spore inoculum gave very similar estimated time to reach some set probabilities (t10, t50 and t100) for growth or AFB1 production due to the abruptness of the logistic curve developed. The observed differences suggest that inoculum concentration greatly affects the outcome of the predictive models, the estimated times to growth/AFB1 production being much earlier for the concentrated inoculum than for a single spore colony (up to 9days). Thus the number of spores used to generate data in predictive mycology experiments should be carefully controlled in order to predict as accurately as possible the fungal behavior in a foodstuff.
Collapse
Affiliation(s)
- Laila Aldars-García
- Food Technology Dept., XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain.
| | - Vicente Sanchis
- Food Technology Dept., XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain.
| | - Antonio J Ramos
- Food Technology Dept., XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain.
| | - Sonia Marín
- Food Technology Dept., XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain.
| |
Collapse
|
14
|
Aldars-García L, Sanchis V, Ramos AJ, Marín S. Time-course of germination, initiation of mycelium proliferation and probability of visible growth and detectable AFB1 production of an isolate of Aspergillus flavus on pistachio extract agar. Food Microbiol 2016; 64:104-111. [PMID: 28213013 DOI: 10.1016/j.fm.2016.12.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2016] [Revised: 12/16/2016] [Accepted: 12/20/2016] [Indexed: 12/20/2022]
Abstract
The aim of this work was to assess the temporal relationship among quantified germination, mycelial growth and aflatoxin B1 (AFB1) production from colonies coming from single spores, in order to find the best way to predict as accurately as possible the presence of AFB1 at the early stages of contamination. Germination, mycelial growth, probability of growth and probability of AFB1 production of an isolate of Aspergillus flavus were determined at 25 °C and two water activities (0.85 and 0.87) on 3% Pistachio Extract Agar (PEA). The percentage of germinated spores versus time was fitted to the modified Gompertz equation for the estimation of the germination parameters (geometrical germination time and germination rate). The radial growth curve for each colony was fitted to a linear model for the estimation of the apparent lag time for growth and the growth rate, and besides the time to visible growth was estimated. Binary data obtained from growth and AFB1 studies were modeled using logistic regression analysis. Both water activities led to a similar fungal growth and AFB1 production. In this study, given the suboptimal set conditions, it has been observed that germination is a stage far from the AFB1 production process. Once the probability of growth started to increase it took 6 days to produce AFB1, and when probability of growth was 100%, only a 40-57% probability of detection of AFB1 production was predicted. Moreover, colony sizes with a radius of 1-2 mm could be a helpful indicator of the possible AFB1 contamination in the commodity. Despite growth models may overestimate the presence of AFB1, their use would be a helpful tool for producers and manufacturers; from our data 5% probability of AFB1 production (initiation of production) would occur when a minimum of 60% probability of growth is observed. Legal restrictions are quite severe for these toxins, thus their control from the early stages of contamination throughout the food chain is of paramount importance.
Collapse
Affiliation(s)
- Laila Aldars-García
- Food Technology Dept, XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain.
| | - Vicente Sanchis
- Food Technology Dept, XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain.
| | - Antonio J Ramos
- Food Technology Dept, XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain.
| | - Sonia Marín
- Food Technology Dept, XaRTA-UTPV, Agrotecnio Center, University of Lleida, Spain.
| |
Collapse
|
15
|
Aldars-García L, Ramos AJ, Sanchis V, Marín S. Modeling postharvest mycotoxins in foods: recent research. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.09.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
16
|
|
17
|
Russo P, Capozzi V, Spano G, Corbo MR, Sinigaglia M, Bevilacqua A. Metabolites of Microbial Origin with an Impact on Health: Ochratoxin A and Biogenic Amines. Front Microbiol 2016; 7:482. [PMID: 27092133 PMCID: PMC4824791 DOI: 10.3389/fmicb.2016.00482] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Accepted: 03/22/2016] [Indexed: 11/13/2022] Open
Abstract
Safety and quality are significant challenges for food; namely, safety represents a big threat all over the world and is one of the most important goal to be achieved in both Western Society and Developing Countries. Wine safety mainly relies upon some metabolites and many of them are of microbial origin. The main goal of this review is a focus on two kinds of compounds (biogenic amines and mycotoxins, mainly Ochratoxin A) for their deleterious effects on health. For each class of compounds, we will focus on two different traits: (a) synthesis of the compounds in wine, with a brief description of the most important microorganisms and factors leading this phenomenon; (b) prevention and/or correction strategies and new trends. In addition, there is a focus on a recent predictive tool able to predict toxin contamination of grape, in order to perform some prevention approaches and achieve safe wine.
Collapse
Affiliation(s)
| | | | | | | | | | - Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
| |
Collapse
|