Publication:
Aspergillus steynii and Aspergillus westerdijkiae as potential risk of OTA contamination in food products in warm climates

Research Projects
Organizational Units
Journal Issue
Abstract
Aspergillus steynii and Aspergillus westerdijkiae are the main ochratoxin A (OTA) producing species of Aspergillus section Circumdati. Due to its recent description, few data are available about the influence of cophysiological factors on their growth and OTA production profiles. In this work, the effect of temperature (20, 24 and 28ºC) and water activity (aw) (0.928, 0.964 and 0.995) on rowth, sporulation and OTA production by these fungi was examined in CYA and media prepared from paprika, green coffee, anise, grapes, maize and barley. Growth was positively affected by the highest temperature and aw values indicating that both species might be expected in warm climates or storage conditions. However, optimal growth conditions showed differences depending on the medium. OTA production was markedly affected by substrate and showed qualitative and quantitative differences. Both species, especially A. steynii, represent a great potential risk of OTA contamination due to their high production in a variety of conditions and substrates, in particular in barley and paprika-based media. Additionally, neither growth nor sporulation did result good indicators of OTA production by A. steynii or A. westerdijkiae;therefore, specific and highly-sensitive detection methods become essential tools for control strategies to reduce OTA risk by these species.
Description
Unesco subjects
Keywords
Citation
Abdel-Hadi, A., Magan, N.,2009. Influence of hysiological factors on growth, sporulation and ochratoxin A/B production of the new Aspergillus ochraceus grouping. World Mycotoxin J. 1, 333e340. Batista, L.R., Chalfoun, S.M., Prado, G., Schwan, R.F., Wheals, A.E., 2003. Toxigenicfungi associated with processed (green) coffee beans (Coffea arabica L.). Int. J.Food Microbiol. 85, 293-300. Bluhm, B., Woloshuk, C., 2005.Starch influences fumonisin production by Fusarium verticilliodes during colonization of maize kernels. Phytopathology 95,1333e1339. Bragulat, M.R., Abarca, M.L., Cabañes, F.J., 2001. An easy screening method for fungi producing ochratoxin A in pure culture. Int. J. Food Microbiol. 71, 139e144. Brodhagen, M., Keller, N.P., 2006. Signalling pathways connecting mycotoxin production and sporulation. Mol. Plant Pathol. 7, 285e301. Buchanan, R.L., Tice, G., Marino, D., 1982. Caffeine inhibition of ochratoxin A production. J. Food Sci. 47, 319e321. Dallyn, H., Fox, A., 1980. Spoilage of material of reduced water activity by xerophilic fungi. In: Gould, G.H., Corry, J.E.L. (Eds.), Microbial Growth and Survival in Extremes of Environment. Academic Press, London, pp. 129e139. Dharmadhikari, M., 1994. Composition of grapes. Vineyard & Vintage View 9, 3-8. Díaz, G.A., Torres, R., Vega, M., Latorre, B.A., 2009. Ochratoxigenic Aspergillus species on grapes from Chilean vineyards and Aspergillus threshold levels on grapes. Int.J. Food Microbiol. 133, 195-199. D'Mello, J.P.C., MacDonald, A.M.C., 1997. Mycotoxins. Anim. Feed Sci. Technol. 69,155-166. Duarte, S.C., Pena, A., Lino, C.M., 2010. A review on ochratoxin A occurrence and effects of processing of cereal and cereal derived food products. Food Microbiol. 27, 187-198. European Commission, 2006. Commission Regulation EC No 1881/2006 setting maximum levels for certain contaminants in foodstuffs. Off. J. Eur. Union 364,5-24. European Commission, 2010. Commission Regulation EC No 105/2010 amending Regulation (EC) No 1881/2006 setting maximum levels for certain contaminants in foodstuffs as regards ochratoxin A. Off. J. Eur. Union 35, 7-8. Frisvad, J.C., Frank, J.M., Houbraken, J.A.M.P., Kuijpers, A.F.A., Samson, R.A., 2004.New ochratoxin A producing species of Aspergillus section Circumdati. Stud.Mycol. 50, 23-43. Gil-Serna, J., Vázquez, C., Sardinas, N., González-Jaen, M.T., Patiño, B., 2009. Discrimination of the main ochratoxin A-producing species in Aspergillus section Circumdati by specific PCR assays. Int. J. Food Microbiol. 136, 83-87. Gil-Serna, J., Vázquez, C., Sardiñas, N., González-Jaen, M.T., Pati~no, B., 2011. Revision of ochratoxin A production capacity by the main species of Aspergillus section Circumdati. Aspergillus steynii revealed as the main risk of OTA contamination. Food Control 22, 343-345. IARC, 1993. Ochratoxin A. IARC Monogr. Eval. Carcinog. Risks Hum. 56, 489-521. Kapetanakou, A.E., Panagou, E., Gialitaki, M., Drosinos, E.H., Skandamis, P.N., 2009.Evaluating the combined effect of water activity, pH and temperature on chratoxin A production by Aspergillus ochraceus and A. carbonarius on culture medium and Corinth raisins. Food Control 20, 725-732. Khalesi, M., Khatib, N., 2011. The effects of different ecophysiological factors on ochratoxin A production. Environ. Toxicol. Pharmacol. 32, 113-121. Lai, M., Semeniuk, G., Hesseltine, C.W., 1970. Conditions for production of ochratoxin A by Aspergillus species in a synthetic medium. Appl. Microbiol. 19,542-544. Leong, S.L., Hien, L.T., An, N.T., Trang, N.T., Hocking, A.D., Scott, E.S., 2007. Ochratoxin A-producing Aspergilli in Vietnamese green coffee beans. Lett. Appl. Microbiol.45, 301-306. Mantle, P.G., Chow, A.M., 2000. Ochratoxin formation in Aspergillus ochraceus with particular reference to spoilage of coffee. Int. J. Food Microbiol. 56, 105-109. Mateo, E.M., Gil-Serna, J., Patiño, B., Jiménez, M., 2011. Aflatoxins and ochratoxin A in stored barley grain in Spain and impact of PCR-based strategies to assess the occurrence of aflatoxigenic and ochratoxigenic Aspergillus spp. Int. J. Food Microbiol. 149, 118-126. Medina, A., Mateo, E.M., Valle-Algarra, F.M., Mateo, F., Mateo, R., Jiménez, M., 2008.Influence of nitrogen and carbon sources on the production of ochratoxin A by ochratoxigenic strains of Aspergillus spp. isolated from grapes. Int. J. Food Microbiol. 122, 93-99. Mühlencoert, E., Mayer, I., Zapf, M.W., Vogel, R.F., Niessen, L., 2004. Production of ochratoxin A by Aspergillus ochraceus. Eur. J. Plant Pathol. 110,651-659. Noonim, P., Mahakarnchanakul, W., Nielsen, K.F., Frisvad, J.C., Samson, R.A., 2008.Isolation, identification and toxigenic potential of ochratoxin A-producing Aspergillus species from coffee beans grown in two regions of Thailand. Int. J. Food Microbiol. 128, 197-202. Pardo, E., Marín, S., Sanchis, V., Ramos, A.J., 2004. Prediction of fungal growth and ochratoxin A production by Aspergillus ochraceus on irradiated barley grain as influenced by temperature and water activity. Int. J. Food Microbiol. 95, 79-88. Pardo, E., Ramos, A.J., Sanchis, V., Marín, S., 2005. Modelling of effects of water activity and temperature on germination and growth of ochratoxigenic isolates of Aspergillus ochraceus on a green coffee-based medium. Int. J. Food Microbiol.98, 1-9. Pardo, E., Marín, S., Ramos, A.J., Sanchis, V., 2006a. Ecophysiology of ochratoxigenic Aspergillus ochraceus and Penicillium verrucosum isolates. Predictive models for fungal spoilage prevention e a review. Food Addit. Contam. 23, 398-410. Pardo, E., Sanchis, V., Ramos, A.J., Marín, S., 2006b. Non-specificity of nutritional substrate for ochratoxin A production by isolates of Aspergillus ochraceus. Food Microbiol. 23, 351-358. Pfohl-Leszkowicz, A., Manderville, R.A., 2007. Ochratoxin A: an overview on toxicity and carcinogenicity in animals and humans. Mol. Nutr. Food Res. 51, 61-99. Pietri, A., Rastelli, S., Bertuzzi, T., 2010. Ochratoxin A and aflatoxins in liquorice products. Toxins 2,758-770. Prabha, T.N., Neelwarne, B., Tharanathan, R.N., 1998. Carbohydrate changes in ripening Capsicum annuum in relation to textural degradation. Z. Leb. eForsch.A 206, 121-125. Ramos, A.J., Labernia, N., Marín, S., Sanchis, V., Magan, N., 1998. Effect of water activity and temperature on growth and ochratoxin production by three strains of Aspergillus ochraceus on a barley extract medium and on barley grains. Int. J.Food Microbiol. 44, 133-140. RASFF, 2012. Annual Report 2011. Publications Office of the European Union, Luxemburg.Romani, S., Sacchetti, G., Chaves López, C., Pinnavaia, G.G., Dalla Rosa, M., 2000. Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types. J. Agric. Food Chem. 48, 3616-3619. Roussos, S., Zaouia, N., Salih, G., Tantaoui-Elaraki, A., Lamrani, K., Cheheb, M., Hassouni, H., Verhé, F.,Ferraud-Gaime, I., Augur, C., Ismaili-Alaoui, M., 2006. Characterization of filamentous fungi isolated from Moroccan olive and olivecake: Toxinogenic potential of Aspergillus strains. Mol. Nutr. Food Res. 50,500-506. Santos, L., Marín, S., Mateo, E.M., Gil-Serna, J., Valle-Algarra, F.M., Patiño, B.,Ramos, A.J., 2011. Mycobiota and co-occurrence of mycotoxins in Capsicum powder. Int. J. Food Microbiol. 151, 270-276. Serra, J., 2004. Occurrence of ochratoxin A in cocoa products and chocolate. J. Agric.Food Chem. 52, 6347-6352. Suárez-Quiroz, M.L., González-Rios, O., Guyot, B., Schorr-Galindo, S., Guiraud, J.P., 2004. Effect of chemical and environmental factors on Aspergillus ochraceus growth and toxigenesis in green coffee. Food Microbiol. 21, 629-634. Taniwaki, M.H., Pitt, J.I., Teixeira, A.A., Iamanaka, B.T., 2003. The source of Ochratoxin A in Brazilian coffee and its formation in relation to processing methods.Int. J. Food Microbiol. 82, 173-179. Urbano, G.R., Taniwaki, M.H., Leit~ao, M.F.F., Vicentini, M.C., 2001. Occurrence of ochratoxin Aeproducing fungi in raw Brazilian coffee. J. Food Prot. 64, 1226-1230. Varga, J., Kozakiewicz, Z., 2006. Ochratoxin A in grapes and grape-derived products.Trends Food Sci. Technol. 17, 72-81. Wawrzyniak, J., Ryniecki, A., Gawrysiak-Witulska, M., 2013. Kinetics of mould growth in the stored barley ecosystem contaminated with Aspergillus westerdijkiae, Penicillium viridicatum and Fusarium poae at 23-30 ºC. J. Sci. Food Agric. 93, 895-901. Zaied, C., Abid, S., Bouaziz, C., Chouchane, S., Jomaa, M., Bacha, H., 2010. Ochratoxin A levels in spices and dried nuts consumed in Tunisia. Food Addit. Contam. B 3, 52-57.
Collections