Aflatoxigenic fungi and aflatoxin B1 in commercial pet food in Brazil

2009 ◽  
Vol 2 (1) ◽  
pp. 85-90 ◽  
Author(s):  
S. Campos ◽  
L. Keller ◽  
L. Cavaglieri ◽  
C. Krüger ◽  
M. Fernández Juri ◽  
...  
Keyword(s):  
Aspergillus Flavus ◽  
Aspergillus Parasiticus ◽  
Storage Conditions ◽  
Pet Food ◽  
Dog Food ◽  
Aflatoxigenic Fungi ◽  
Toxigenic Strains ◽  
Aflatoxin B ◽  
Prevalent Species ◽  
Recommended Level

The aims of this study were to determine the aflatoxigenic mycoflora and the incidence of aflatoxin B1 in commercial samples of ready dog food. This in turn demonstrated the ability of the Aspergillus flavus and Aspergillus parasiticus strains to produce aflatoxin B1. 180 samples (standard, premium and super premium) were collected. Aspergillus was the prevalent genera followed by Penicillium and Fusarium. A. flavus and A. parasiticus were the prevalent species. All A. flavus and A. parasiticus strains from super premium samples were able to produce aflatoxin B1, whereas toxigenic strains isolated from standard and premium samples varied from 80 to 100%. A high percentage of ready pet food contaminated by toxigenic species from section Flavi was found and aflatoxin B1 levels were detected. The fungal counts from the three kinds of feed did not exceed the proposed value (1×104 cfu/g) and none of the samples exceeded the aflatoxin B1 recommended level (20 ng/g). The presence of A. flavus and A. parasiticus with aflatoxigenic ability could be a potential risk for production of AFB1 in feedstuffs when environmental storage conditions are not adequate.

Incidence of Aspergillus flavus, Aspergillus parasiticus and aflatoxins in Brazil nuts in the Amazon forest environment

2014 ◽  
Vol 7 (2) ◽  
pp. 199-205 ◽  
Author(s):  
F.M.N. Leite ◽  
Leite de Souza ◽  
J.M.L. de Souza ◽  
C.B. da C. Cartaxo ◽  
V. de S. Álvares ◽  
...  
Keyword(s):  
Water Activity ◽  
Aspergillus Flavus ◽  
Aspergillus Parasiticus ◽  
Amazon Forest ◽  
Forest Environment ◽  
Mean Values ◽  
Brazil Nuts ◽  
Colony Forming Units ◽  
Aflatoxigenic Fungi ◽  
Aflatoxin B

This work aimed to evaluate, in the Amazon Forest environment, the effect of time on contamination of Brazil nuts with Aspergillus flavus, Aspergillus parasiticus and aflatoxins after falling of the pods. Samples were collected at three different times and analysed for water activity, potentially aflatoxigenic fungi A. flavus and A. parasiticus, other fungi and aflatoxins. The mean values for the parameters tested were: water activity 0.98; A. flavus and A. parasiticus 1.3×101 colony forming units (cfu)/g; other fungi 3.2×103 cfu/g; aflatoxin B1 0.073 μg/kg, aflatoxin B2 0.009 μg/kg, aflatoxin G1 0.034 μg/kg and aflatoxin G2 0.007 μg/kg. The incidence of A. flavus and A. parasiticus was not significantly affected by the time, during which the pods were on the forest soil. Moreover, aflatoxins levels were low during the whole study period, suggesting that adverse forest conditions were not the main factor that stimulate the production of aflatoxins.

Intrafungal distribution of aflatoxins among conidia and sclerotia of Aspergillus flavus and Aspergillus parasiticus

1983 ◽  
Vol 29 (1) ◽  
pp. 1-5 ◽  
Author(s):  
D. T. Wicklow ◽  
O. L. Shotwell
Keyword(s):  
At Risk ◽  
Chemical Defense ◽  
Aspergillus Flavus ◽  
Evolutionary Theory ◽  
Aspergillus Parasiticus ◽  
Total Aflatoxin ◽  
Defense Systems ◽  
Large Numbers ◽  
Toxigenic Strains ◽  
Aflatoxin B

This research examines the distribution of aflatoxins among conidia and sclerotia of toxigenic strains of Aspergillus flavus Link and Aspergillus parasiticus Speare cultured on Czapek agar (21 days, 28 °C). Total aflatoxin levels in conidia and sclerotia varied considerably both within (intrafungal) and among strains. Aspergillus flavus NRRL 6554 accumulated the highest levels of aflatoxin (conidia: B1 84 000 ppb; G1; 566 000 ppb; sclerotia: B1, 135 000 ppb; G1, 968 000 ppb). Substantial aflatoxin levels in conidia could place at risk those agricultural workers exposed to dust containing large numbers of A. flavus conidia. Cellular ratios of aflatoxin B1 to aflatoxin G1 were nearly identical in conidia and sclerotia even though levels of total aflatoxins in these propagule types may have differed greatly. Aflatoxin G1 was detected in sclerotia of all A. flavus strains but in the conidia of only one strain. Each of the A. parasiticus strains examined accumulated aflatoxin G1 in both sclerotia and conidia. These results are examined in the context of current evolutionary theory predicting an increase in the chemical defense systems of fungal sclerotia, propagules critical to the survival of these organisms.

Nannocystis exedens: A Potential Biocompetitive Agent against Aspergillus flavus and Aspergillus parasiticus

2001 ◽  
Vol 64 (7) ◽  
pp. 1030-1034 ◽  
Author(s):  
WILLIE J. TAYLOR ◽  
FRANCES A. DRAUGHON
Keyword(s):  
Aspergillus Flavus ◽  
Yeast Extract ◽  
Biocontrol Agent ◽  
Aspergillus Parasiticus ◽  
Extract Agar ◽  
Potential Biocontrol Agent ◽  
Aflatoxigenic Fungi ◽  
Close Proximity ◽  
Zones Of Inhibition ◽  
Yeast Extract Agar

This study examined the potential for controlling toxigenic Aspergillus flavus and Aspergillus parasiticus by biological means using a myxobacterium commonly found in soil. The ability of Nannocystis exedens to antagonize A. flavus ATCC 16875, A. flavus ATCC 26946, and A. parasiticus NRRL 3145 was discovered. Cultures of aflatoxigenic fungi were grown on 0.3% Trypticase peptone yeast extract agar for 14 days at 28°C. When N. exedens was grown in close proximity with an aflatoxigenic mold, zones of inhibition (10 to 20 mm) developed between the bacterium and mold colony. A flattening of the mold colony on the sides nearest N. exedens and general stunting of growth of the mold colony were also observed. When N. exedens was added to the center of the cross-streak of a mold colony, lysis of the colony by the bacterium was observed after 24 h. Microscopic observations revealed that N. exedens grew on spores, germinating spores, hyphae, and sclerotia of the molds. These results indicate that N. exedens may be a potential biocontrol agent against A. flavus and A. parasiticus.

scholarly journals Does manufacturers' size affect the prevalence of mycobiota and occurrence of mycotoxins in spices and spice-based products?

2020 ◽  
Vol 13 (1) ◽  
pp. 83-95 ◽  
Author(s):  
A.I. Ahmad-Zaidi ◽  
M.A.A. Ghazali ◽  
N.A. Nik-Muhammad ◽  
N.S. Sazali ◽  
N. Mahror ◽  
...  
Keyword(s):  
Food Safety ◽  
Correlation Analysis ◽  
Ochratoxin A ◽  
Aspergillus Flavus ◽  
Large Scale ◽  
Aspergillus Parasiticus ◽  
Small Scale ◽  
Quality Level ◽  
Aflatoxin B ◽  
Food Safety And Quality

The present work aimed to establish the prevalence of mycobiota and occurrence of mycotoxins (aflatoxins and ochratoxin A) in spices and spice-based products, and correlate these to their manufacturers’ sizes. A total of 90 spice, sauce and paste samples were purchased; 3 manufacturer sizes (small, medium, large) × 3 types of samples (spices, sauces, pastes) × 5 brands × 2 replicates. The prevalence of mycobiota was assessed with dichloran rose bengal chloramphenicol (DRBC) and Aspergillus flavus and Aspergillus parasiticus (AFPA) medium, while the occurrence of mycotoxins was quantified with HPLC-FLD. Large-scale manufacturers were found to adopt a greater number of safety and quality certifications. Small-scale manufacturers significantly yielded the highest total fungal loads on DRBC (log 5.084±0.417 cfu/g paste, log 6.253±0.407 cfu/g sauce, log 6.662±0.222 cfu/g spice) and AFPA (log 4.461±0.451 cfu/g paste, log 5.661±0.395 cfu/g sauce, and log 6.269±0.432 cfu/g spice). Correlation analysis (Pearson’s r) revealed that manufacturers’ sizes positively influenced (DRBC r=0.781; AFPA r=0.702) the prevalence of mycobiota. Aflatoxin B1 was present in 6/30 (20%) paste samples, 1/30 sauce samples (3.33%) and 12/30 spice samples (40%). Aflatoxin B2 was only present in 2/30 sauce samples (6.67%). Aflatoxin G1 and G2 were absent from all samples. Ochratoxin A was present in 11/30 (36.67%) paste samples, 5/30 sauce samples (16.67%) and 21/30 spice samples (70%). It was found that, to a certain extent, the size of and certification adopted by manufacturers affected the prevalence of mycobiota and the occurrence of mycotoxins in spices and spice-based products analysed in the present work. Nevertheless, it is henceforth recommended that a surveillance study of this nature be extended and widened in terms of number of samples as well as type of spices, sauces and pastes to obtain a more thorough and significant profile of the products’ food safety and quality level.

Sporicidal Action of Hydrogen Peroxide on Conidia From Toxigenic Strains of Aspergillus flavus and Aspergillus parasiticus

1977 ◽  
Vol 40 (10) ◽  
pp. 698-703 ◽  
Author(s):  
SHELLEY Y. BUCHEN ◽  
E. H. MARTH
Keyword(s):  
Hydrogen Peroxide ◽  
Sodium Chloride ◽  
Aspergillus Flavus ◽  
Aspergillus Parasiticus ◽  
Similar Response ◽  
Initial Value ◽  
Effects Of Ph ◽  
Spore Population ◽  
Toxigenic Strains ◽  
Strain Dependent

Effects of pH, sucrose, glucose, and sodium chloride on resistance of 14-day-old conidiospores of Aspergillus parasiticus NRRL 2999 and 3315, and Aspergillus flavus NRRL 3353 to a solution of 6% hydrogen peroxide at 20 C were determined. An increase in time necessary to attain 99.9% destruction of spores resulted when the pH of hydrogen peroxide was adjusted from an initial value of 3.79 to 6.40 and 8.30. However, the amount of the increase was strain-dependent and was directly related to resistance of spores to peroxide. Addition of 10 to 40% sucrose or 3 to 10% sodium chloride to the menstruum caused either an increase or decrease in the time needed to destroy 99.9% of the spore population, depending on the amount of additive that was used. Spores were more difficult to inactivate by peroxide in the presence rather than absence of sucrose or salt, but protection afforded by the additives diminished when their concentration was great. Addition of 10 to 30% glucose elicited a similar response only from spores produced by the most resistant of the three strains tested, whereas resistance of spores from the other strains was not markedly affected.

scholarly journals A comparative analysis of mycotoxin contamination of supermarket and premium brand pelleted dog food in Durban, South Africa

2017 ◽  
Vol 88 ◽  
Author(s):  
Sanil D. Singh ◽  
Anil A. Chuturgoon
Keyword(s):  
South Africa ◽  
Comparative Analysis ◽  
Aspergillus Fumigatus ◽  
South African ◽  
Ochratoxin A ◽  
Aspergillus Flavus ◽  
Aspergillus Parasiticus ◽  
Marketing Channel ◽  
Dog Food ◽  
Low Concentrations

Dry pelleted dog food in the South African market is available via supermarkets, pet stores (standard brands [SBs]) and veterinary channels (premium brands [PBs]). For the purpose of this study, the supermarket channel included the cheaper quality foods and PBs were sold via the veterinary channel (n = 20). These feeds were analysed for four main mycotoxins (aflatoxins [AF], fumonisin [FB], ochratoxin A [OTA] and zearalenone [ZEA]) using standard welldescribed extraction, characterisation and quantitation processes. Irrespective of the brand or marketing channel, all foods were contaminated with fungi (mainly Aspergillus flavus, Aspergillus fumigatus and Aspergillus parasiticus) and mycotoxins (most prevalent being aflatoxins and fumonisins). This was observed in all 20 samples irrespective of the marketing channel or perceived quality. Also, many samples within each marketing channel failed the 10 ppb limit for aflatoxin set by regulations in South Africa. Although fumonisin was detected in all samples, a single sample failed the Food and Drug Administration (FDA) limit of 100 ppb. Both OTA and ZEA were found at low concentrations and were absent in some samples. This study suggested that higher priced dog food does not ensure superior quality or that it is free from contamination with fungi or mycotoxins. However, analysis of the more expensive PBs did reveal contamination concentrations lower than those of the SBs.

scholarly journals Surveillance of Aflatoxin and Microbiota Related to Brewer's Grain Destined for Swine Feed in Argentina

2011 ◽  
Vol 2011 ◽  
pp. 1-7 ◽  
Author(s):  
Gisela A. Gerbaldo ◽  
Carina M. Pereyra ◽  
Lilia R. Cavaglieri ◽  
Francisco Ruiz ◽  
Liliana Pascual ◽  
...  
Keyword(s):  
Storage Conditions ◽  
Fungal Species ◽  
Aflatoxin Contamination ◽  
Swine Production ◽  
Natural Contamination ◽  
Contamination Levels ◽  
Aflatoxin B ◽  
Prevalent Species ◽  
Regular Practice

Córdoba province in the center of Argentina is an important area of swine production. The use of industry by-product (brewer's grain) as feedstuff for swine is a regular practice and increases animal performance on these animals production. The occurrence of aflatoxin contamination is global, causing severe problems especially in developing countries. No reports on aflatoxin B1production, micoflora, and potential aflatoxin B1producing microorganism from brewer's grain are available. The aims of this study were (1) to isolate the microbiota species from brewer's grain, (2) to determine aflatoxin B1natural contamination levels, and (3) to determine the ability ofAspergillussectionFlaviisolates to produce aflatoxinsin vitro. Physical properties, total fungal counts, lactic acid bacteria, and fungal genera distribution were determined on this substrate. In 65% of the samples, fungal counts were higher than recommended by GMP, and lactic bacterium counts ranged from1.9×105to4.4×109 CFUg−1.Aspergillusspp. prevailed over other fungal genera.Aspergillus flavuswas the prevalent species followed byA. fumigatus. Aflatoxin B1levels in the samples were higher than the recommended limits (20 ng g−1) for complementary feedstuffs. SeveralAspergillussectionFlavistrains were able to produce aflatoxin B1  in vitro. Inadequate storage conditions promote the proliferation of mycotoxin-producing fungal species. Regular monitoring of feeds is required in order to prevent chronic and acute toxic syndromes related to this kind of contamination.

Aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on deoiled ground nyjer seeds

2021 ◽  
Vol 14 (2) ◽  
pp. 213-220
Author(s):  
D. Gizachew ◽  
C.-H. Chang ◽  
B. Szonyi ◽  
W.E. Ting
Keyword(s):  
Water Activity ◽  
Aspergillus Flavus ◽  
Aspergillus Parasiticus ◽  
Animal Feed ◽  
Fungal Growth ◽  
Aflatoxin Production ◽  
Growth Conditions ◽  
Growth Patterns ◽  
Aflatoxin B ◽  
Similar Growth

Nyjer seeds are oil rich (35-40% oil content) seeds of the plant Guizotia abyssinica, which is closely related to sunflower. They are pressed mechanically for cooking oil in Ethiopia and elsewhere. The remaining deoiled cake, which contains approximately 10% oil is commonly used as animal feed. This study investigated the effect of water activity and temperature on the growth and aflatoxin production of the four main forms of aflatoxin (B1, B2, G1 and G2) by Aspergillus flavus and Aspergillus parasiticus on ground nyjer seed with 10% oil. The ground nyjer seeds were adjusted to different water activity aw levels (0.82, 0.86, 0.90, 0.94 and 0.98 aw) and incubated at 20, 27 and 35 °C, up to 30 days. Our results show that A. flavus and A. parasiticus had similar growth patterns in which the slowest fungal growth occurred on ground seeds with 0.86 aw at 20 °C. There was no fungal growth for either A. flavus or A. parasiticus at 0.82 aw. The most rapid growth conditions for A. flavus and A. parasiticus were 0.94 aw at 35 °C, and 0.94 aw at 20 °C, respectively. Aspergillus flavus produced aflatoxins (13 μg/kg aflatoxin B1) only on seeds with 0.94 aw at 27 °C, while A. parasiticus produced high levels of aflatoxins under several conditions; the highest concentrations of aflatoxin B1 (175 μg/kg) and AFG1 (153 μg/kg) were produced on deoiled ground seeds with 0.94 aw at 27 °C. It is likely that storing ground deoiled nyjer seeds with a water activity up to 0.82 aw at 20 °C will reduce fungal growth aflatoxin production.

scholarly journals Anti-Toxigenic Effect of Lactic Acid Bacteria Against Aspergillus spp Isolated from Wheat Grains

2020 ◽  
Vol 14 (1) ◽  
pp. 252-259
Author(s):  
Mohamed T. Fouad ◽  
Tarek A. El-Desouky
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Aspergillus Flavus ◽  
Dairy Products ◽  
Aspergillus Parasiticus ◽  
Lactobacillus Rhamnosus ◽  
Storage Conditions ◽  
Wheat Grain ◽  
Wheat Grains ◽  
Lactobacillus Gasseri

Introduction: Many fungi infect the wheat grains. Under field and or storage conditions from temperature and humidity, some fungi can produce aflatoxins (AFs), which may cause acute or chronic diseases. Therefore, there is a necessary and urgent need to find an effective and safe way to reduce or remove AFs. Objective: The objective of this study was the evaluation of Lactobacillus rhamnosus, Lactobacillus gasseri, and Lactobacillus plantarum for their ability to reduce and or remove AFs produced by Aspergillus flavus and Aspergillus parasiticus, which were isolated from wheat grains, as well as control of AFs produced on affected wheat grain by A.parasiticus spores only. Methods: LAB, isolated from some local dairy products, were cultured in MRS for the evaluation of their ability to remove AFs, produced by A. flavus and A. parasiticus on (YES) media, in addition to the treatment of wheat grains by LAB cells to prevent AFs produced by A. parasiticus. Results: The L. rhamnosus strain gave the highest reduction rates of AFs produced by A. parasiticus that were 62.6, 44.4, 43.3, and 52.2% for AFG1, AFB1, AFG2, and AFB2, respectively. While in the case of A. flavus, the reduction was 50.4, 42.7, 40.6, and 36.8% in the same order of toxins. When applied, these strains with wheat grains were affected by A. parasiticus, the inhibition rates of AFs were ranged between 61.4 and 75.8% with L. rhamnosus strain and 43.7 to 52.1% with L. gasseri, while L. plantarum strain ranged from 55.5 to 66.9%. Conclusion: According to this study, L. rhamnosus is considered one of the best strains in this field. Therefore, the present study suggests applied use of LAB as a treatment to prevent AFs production in wheat grains.

scholarly journals Fungal Biodeterioration, Aflatoxin Contamination, and Nutrient Value of “Suya Spices”

Scientifica ◽  
2016 ◽  
Vol 2016 ◽  
pp. 1-6 ◽  
Author(s):  
Segun Gbolagade Jonathan ◽  
Mary Adejoke Adeniyi ◽  
Michael Dare Asemoloye
Keyword(s):  
Aspergillus Niger ◽  
Aspergillus Flavus ◽  
Aspergillus Parasiticus ◽  
Aflatoxin Contamination ◽  
Aspergillus Ochraceus ◽  
Rhizopus Stolonifer ◽  
Aflatoxin Content ◽  
Trichoderma Koningii ◽  
Nutrient Value ◽  
Aflatoxin B

This work aimed to analyze the nutrient values, examine the biodeteriorating fungi biota, and analyze the mycotoxin contents of “Suya spices.” Fungi with highest percentage occurrence on all the samples areAspergillus niger,Aspergillus flavus,Aspergillus parasiticus,Aspergillus ochraceus,Fusariumsp.,Rhizopus stolonifer, yeast, andTrichoderma koningii. Nutrient composition of the samples is significantly different statistically (P<0.05) with high protein (9.53% to 13.17%), fiber (9.27 to 13.17%), carbohydrate (46.27% to 50.90%), and ash (8.47% to 9.70%) contents but low moisture (9.03% to 9.47%) and fat (9.77% to 13.53%) contents. Aflatoxin analysis of the samples revealed that they all contain aflatoxin in varying amount but no detectible aflatoxin content in the control. 59.54% of the detected aflatoxin is aflatoxin B1with highest recorded in Agbowo, Mokola, and Sango samples (i.e., 28.03, 22.44, and 13.8 μg/kg, resp.). 4.78% of the aflatoxin is aflatoxin B2which is only found in Sango and Mokola samples (3.59 and 2.6 μg/kg, resp.). 32.76% of aflatoxin is aflatoxin G1with the highest found in Agbowo and Mokola samples (i.e., 18.63 and 10.41 μg/kg, resp.). 2.93% of the aflatoxin is aflatoxin G2which is only detected in Sango and Agbowo samples (i.e., 1.19 and 2.65 μg/kg, resp.).

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