Publication: Métodos alternativos al control químico de hongos toxígenos y micotoxinas en alimentos
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2014
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Instituto Danone
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Las micotoxinas son un grave riesgo para la seguridad alimentaria y es imprescindible controlar su presencia en alimentos. Tradicionalmente, se han aplicado compuestos químicos para evitar el desarrollo de los hongos productores aunque, en los últimos años, se ha restringido mucho su uso debido a los problemas que ocasionan para la salud y el medio ambiente y a la restrictiva legislación Europea. En este trabajo, se ha evaluado la efectividad in vitro de métodos alternativos (antioxidantes, aceites esenciales y control biológico con microorganismos antagónicos) para controlar el crecimiento y la producción de micotoxinas de importantes especies del género Aspergillus. Los extractos de salvia española y espliego, así como el agente biológico Debaryomyces hansenii CYC 1244 han demostrado ser prometedores candidatos para la reducción de la contaminación por micotoxinas en alimentos al ser capaces de reducir significativamente el desarrollo y la producción de micotoxinas en varias de especies toxígenas.
Mycotoxins are a major hazard to food safety and it is essential to control their presence in food products. Traditionally, chemical fungicides have been applied 3 to prevent fungal development although their use is now restricted due to the problems caused to health and environment as well as the restrictive European legislation. In this work, we have evaluated the in vitro effectiveness of several alternative methods antioxidants, essential oils and biological control with antagonistic microorganisms) to control growth and mycotoxin production by important species included in the Aspergillus genus. The extracts of Spanish sage and lavender, as well as the biological agent Debaryomyces hansenii CYC 1244 are promising candidates to prevent mycotoxin contamination in foodstuffs since they are able to reduce fungal growth rate and mycotoxin production by several toxigenic species.
Mycotoxins are a major hazard to food safety and it is essential to control their presence in food products. Traditionally, chemical fungicides have been applied 3 to prevent fungal development although their use is now restricted due to the problems caused to health and environment as well as the restrictive European legislation. In this work, we have evaluated the in vitro effectiveness of several alternative methods antioxidants, essential oils and biological control with antagonistic microorganisms) to control growth and mycotoxin production by important species included in the Aspergillus genus. The extracts of Spanish sage and lavender, as well as the biological agent Debaryomyces hansenii CYC 1244 are promising candidates to prevent mycotoxin contamination in foodstuffs since they are able to reduce fungal growth rate and mycotoxin production by several toxigenic species.
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