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OCCURRENCE OF TOXIGENIC FUNGI IN BAKERY AND CEREALS -HEALTH ASPECTS
Authors: Vytřasová Jarmila | Brožková Iveta | Červenka Libor | Kudrnová Linda | Přibáňová Petra | Svobodová Lucie
Year: 2005
Type of publication: ostatní - přednáška nebo poster
Name of source: Vitamins 2005-targeted nutritional therapy, Abstract Book
Publisher name: Univerzita Pardubice
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Language Name Abstract Keywords
cze Výskyt toxinogenních plísní v pečivu a cereáliích určeno pro seznam publikací Aspergillus; Penicillium; Acremonium; xerofilní plísně
eng OCCURRENCE OF TOXIGENIC FUNGI IN BAKERY AND CEREALS -HEALTH ASPECTS The occurrence of fungi spores, especially those of potential toxigenic ones was monitored in different cereals and bakery products. Consumption of such a food could affect the human health due to presumptive mycotoxin production. The air is significant reservoir of fungal spores and may be responsible for their transmission to foods being contaminated during the processing, transporting and storing. Although cleaning procedure with addition of common disinfectant could successfully avoid bacterial contamination, fungal spores resisted. Hence food products are supplemented with chemical substances which could suppress the growth of fungi. The objective of this study was to isolate and identify fungi from bakery products and cereals. When potential toxigenic fungi belonging to the genus of Aspergillus and Fusarium were found, PCR technique was optimized and applied to detect their genes coding aflatoxin B1 and trichothecens productions. Primers specifically targeted to apa-2, ver-1 (Aspergillus sp.) and Tri-5 (Fusarium sp.) were used. Different chemical substances were also evaluated for their fungicidal properties. Cladosporium sp. and Aspergillus niger were the most frequently isolated species following by members of genera Penicillium and Acremonia. A. flavus and variety of xerophilic fungi (especially Eurotium sp.) were also isolated. From all conservation substances tested, both propionic acid and potassium sorbate found to be the most effective against the growth of isolated fungi. The pH dependence of antifungal properties was observed. Results indicate that occurrence of potential toxigenic fungi in bakery products represents an issue which should be minutely observed. Aspergillus; Penicillium; Acremonium; xerofilic fungi

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