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ISHS Acta Horticulturae 963: I International Symposium on Mycotoxins in Nuts and Dried Fruits

STUDIES ON CONTAMINATION LEVEL OF OCHRATOXIN A IN DRIED FRUITS AND NUTS

Authors:   S.S. Hosseini, R. Bagheri
Keywords:   mycotoxin, metabolite, detoxification, fungi, substrate
DOI:   10.17660/ActaHortic.2012.963.42
Abstract:
Ochratoxin A (OTA) is a toxic metabolite of mycotoxin, produced by three main species of mould, Aspergillus ochraceus, Penicillium verrucosum and Aspergillus section Nigri especially Aspergillus carbonarius. The main species involved in OTA contamination is Aspergillus carbonarius and a low percentage of isolates of the closely related species in A. niger aggregate. These mycotoxins can be found in several foodstuffs from vegetal origin such as cereals and cereal products, coffee, beer, grape juice, dried fruits, dry vine fruits and wine, cacao products, nuts, as well as spices. These mould species are capable of growing on several substrates under different conditions. In tropical and subtropical climates the main OTA producers are species of Aspergillus, whereas in temperate climate the main producer is P. verrucosum. The aim of this study is to develop suitable validated models to predict the OTA production by the critical factors that affect fungal growth during farming, harvesting and storage of OTA concerned commodities are temperature and moisture content.

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