Effect of interacting conditions of water activity, temperature and incubation time on Fusarium thapsinum and Fusarium andiyazi growth and toxin production on sorghum grains

The combined effects of water activity (aw), temperature, incubation time, and medium composition on cyclopiazonic acid (CPA) production by an isolate of Penicillium commune was studied using a full-factorial experimental design. An analysis of variance for the mycotoxin showed that there was a complex interaction between all these factors and that this affected the production of CPA. The minimum aw for CPA production (0.025 to 0.238 μg ml−1) in yeast extract agar was 0.90 whereas in Czapek yeast autolysate agar it was 0.85 (0.048 to 0.123 μg m1−1). The temperature range for CPA production was 20 to 30°C. The optimum temperature for CPA production was 25°C. CPA was maximally produced (3.199 to 3.993 μg ml−1) at an aw of 0.996 after 15 days of incubation.

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Influence of water activity, temperature and incubation time on the accumulation of aflatoxin B1 in soybeans

Food Microbiology ◽

10.1016/0740-0020(91)90050-c ◽

1991 ◽

Vol 8 (3) ◽

pp. 195-201 ◽

Cited By ~ 6

Author(s):

Virginia E. Ferna´ndez Pinto ◽

Graciela Vaamonde ◽

Mo´nica L. Montani

Keyword(s):

Water Activity ◽

Aflatoxin B1 ◽

Incubation Time ◽

Influence Of Water ◽

Activity Temperature

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Influence of water activity, temperature and incubation time on the simultaneous production of deoxynivalenol and zearalenone in corn (Zea mays) by Fusarium graminearum

Food Chemistry ◽

10.1016/s0308-8146(02)00147-4 ◽

2002 ◽

Vol 79 (3) ◽

pp. 315-318 ◽

Cited By ~ 34

Author(s):

M Lı́gia Martins ◽

H Marina Martins

Keyword(s):

Zea Mays ◽

Water Activity ◽

Fusarium Graminearum ◽

Incubation Time ◽

Simultaneous Production ◽

Influence Of Water ◽

Activity Temperature

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Influence of temperature, water activity and incubation time on fungal growth and production of ochratoxin A and zearalenone by toxigenic Aspergillus tubingensis and Fusarium incarnatum isolates in sorghum seeds

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2016.11.015 ◽

2017 ◽

Vol 242 ◽

pp. 53-60 ◽

Cited By ~ 12

Author(s):

Amani Lahouar ◽

Sonia Marin ◽

Ana Crespo-Sempere ◽

Salem Saïd ◽

Vicente Sanchis

Keyword(s):

Ochratoxin A ◽

Water Activity ◽

Incubation Time ◽

Fungal Growth ◽

Aspergillus Tubingensis ◽

Influence Of Temperature ◽

Temperature Water

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Effect of Salt Level and Nitrite on Toxin Production by Clostridium botulinum Type E Spores in Smoked Great Lakes Whitefish1

Journal of Food Protection ◽

10.4315/0362-028x-50.3.212 ◽

1987 ◽

Vol 50 (3) ◽

pp. 212-217 ◽

Cited By ~ 9

Author(s):

S. L. CUPPETT ◽

J. I. GRAY ◽

J. J. PESTKA ◽

A. M. BOOREN ◽

J. F. PRICE ◽

...

Keyword(s):

Great Lakes ◽

Water Activity ◽

Salt Concentration ◽

Clostridium Botulinum ◽

Toxin Production ◽

Water Phase ◽

Salt Level ◽

Botulinum Type ◽

Clostridium Botulinum Type E ◽

Average Water

The effect of salt level and nitrite on botulinal safety of smoked whitefish was investigated. An average water-phase (wp) salt concentration of 4.4% inhibited outgrowth of Clostridium botulinum type E spores (103 spores/g) for over 35 d in temperature-abused (27°C) smoked whitefish. Incorporation of nitrite (220 mg/kg) during brining to the smoked salted (4.4%, wp) whitefish inhibited toxin production for 56 d at 27°C. An average salt concentration of 6.2% (wp), with or without nitrite, totally inhibited toxin production for the duration of the study (83 d). The effect of pH and water activity in temperature-abused smoked whitefish as a means of controlling toxin production by C. botulinum type E spores was evaluated.

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Relationship Between Water Activity of Fresh Pasta and Toxin Production by Proteolytic Clostridium botulinum

Journal of Food Protection ◽

10.4315/0362-028x-54.3.162 ◽

1991 ◽

Vol 54 (3) ◽

pp. 162-165 ◽

Cited By ~ 17

Author(s):

KATHLEEN A. GLASS ◽

MICHAEL P. DOYLE

Keyword(s):

Water Activity ◽

Clostridium Botulinum ◽

Toxin Production ◽

Principal Factor ◽

Modified Atmosphere ◽

Fresh Pasta ◽

Sampling Times

Four types of fresh pasta (meat- or cheese-filled tortellini and flat noodle linguine or fettucine) were prepared with different water activities, inoculated with proteolytic Clostridium botulinum spores, packaged under a modified atmosphere, and stored at either 4 or 30°C for 8 to 10 weeks. Products were assayed for botulinal toxin at appropriate sampling times. No toxin was detected in any fresh pasta held at 4°C for up to 8 weeks. However, toxin was detected in meat tortellini with aw of 0.99 and 0.95 at 2 and 6 weeks, respectively, when held at 30°C. Toxin was not detected in tortellini with an aw of 0.94 or below held at 30°C for 10 weeks. Toxin was produced at 2 weeks in linguine at aw 0.96 and held at 30°C, whereas no linguine or fettucine at aw 0.93 or 0.95 and held at 30°C was toxic during 10 or 8 weeks, respectively. The aw of fresh pasta is a principal factor in preventing botulinal toxin production by proteolytic C. botulinum in temperature-abused products. A survey of commercially available fresh pasta revealed that most flat noodles were below the aw limit for botulinal toxin production, whereas most of the filled pasta had aw values which permitted toxin production if temperature abuse occurred.

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Modeling the Effect of Water Activity, pH, and Temperature on the Probability of Enterotoxin A Production by Staphylococcus aureus

Journal of Food Protection ◽

10.4315/0362-028x.jfp-15-161 ◽

2016 ◽

Vol 79 (1) ◽

pp. 148-152 ◽

Cited By ~ 5

Author(s):

TIAN DING ◽

YAN-YAN YU ◽

CHENG-AN HWANG ◽

QING-LI DONG ◽

SHI-GUO CHEN ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Water Activity ◽

Storage Temperature ◽

Probability Model ◽

Toxin Production ◽

Factors Affecting ◽

Model Predictions ◽

And Storage ◽

Storage Temperatures ◽

Good Agreement

ABSTRACT The objectives of this study were to develop a probability model of Staphylococcus aureus enterotoxin A (SEA) production as affected by water activity (aw), pH, and temperature in broth and assess its applicability for milk. The probability of SEA production was assessed in tryptic soy broth using 24 combinations of aw (0.86 to 0.99), pH (5.0 to 7.0), and storage temperature (10 to 30°C). The observed probabilities were fitted with a logistic regression to develop a probability model. The model had a concordant value of 97.5% and concordant index of 0.98, indicating that the model satisfactorily describes the probability of SEA production. The model showed that aw, pH, and temperature were significant factors affecting the probability of toxin production. The model predictions were in good agreement with the observed values obtained from milk. The model may help manufacturers in selecting product pH and aw and storage temperatures to prevent SEA production.

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