Currently in testing mode

  • Authors Sardinas, N; Gil-Serna, J; Santos, L; Ramos, AJ; Gonzalez-Jaen, MT; Patino, B; Vazquez, C
  • Author Full Name Sardinas, Noelia; Gil-Serna, Jessica; Santos, Liliana; Ramos, Antonio J.; Teresa Gonzalez-Jaen, Maria; Patino, Belen; Vazquez, Covadonga
  • Title Detection of potentially mycotoxigenic Aspergillus species in Capsicum powder by a highly sensitive PCR-based detection method
  • Nationality nacional
  • Source FOOD CONTROL
  • Language English
  • Document Type Article
  • Author Keywords Aspergillus; Paprika; Chilli; PCR detection; Ochratoxin A; Aflatoxins
  • Keywords Plus OCHRATOXIN-A; FUSARIUM-CULMORUM; DETECTION ASSAYS; SECTION NIGRI; WHEAT-FLOUR; RED PAPRIKA; AFLATOXINS; CONTAMINATION; PRODUCTS; GROWTH
  • Abstract The objective of this study was to gain information about the toxigenic Aspergillus species present in a wide survey of retail samples of paprika and chilli collected in Spain. Detection of these mycotoxigenic species was performed with an optimized protocol for paprika and chilli which includes a set of species-specific PCR assays. Occurrence of toxigenic Aspergillus species was higher in paprika than in chilli samples (83.9% and 64.5%, respectively). Paprika showed also the highest percentage of co-occurrence of two or more different species (43.6%) in comparison with chilli (35.5%). The most common aspergilli were Aspergillus niger aggregate (67.7%), followed by Aspergillus flavus (49.5%). Aspergillus carbonarius, Aspergillus parasiticus and Aspergillus steynii were detected at lower frequency (1.1%). The high co-occurrence of Aspergillus species able to produce ochratoxin A and aflatoxins, particularly in paprika, suggested the need of a more efficient control during processing and storage to reduce fungal contamination, and additional legislation to consider the simultaneous presence of both toxins in these matrices. (C) 2011 Elsevier Ltd. All rights reserved.
  • Author Address [Sardinas, Noelia; Gil-Serna, Jessica; Patino, Belen; Vazquez, Covadonga] Univ Complutense Madrid, Fac Biol, Dept Microbiol 3, E-28040 Madrid, Spain; [Santos, Liliana; Ramos, Antonio J.] Univ Lleida, Dept Food Technol, XaRTA UTPV, Lleida 25198, Spain; [Teresa Gonzalez-Jaen, Maria] Univ Complutense Madrid, Fac Biol, Dept Genet, E-28040 Madrid, Spain
  • Reprint Address Vazquez, C (reprint author), Univ Complutense Madrid, Fac Biol, Dept Microbiol 3, Jose Antonio Novais 2, E-28040 Madrid, Spain.
  • E-mail Address covi@bio.ucm.es
  • ResearcherID Number Santos, Liliana/G-6478-2013; Ramos, Antonio J./B-3934-2011; Patino, Belen/K-1825-2014; Gonzalez-Jaen, M. Teresa/K-2910-2014; Gil-Serna, Jessica/K-5189-2014; Vazquez, Covadonga/K-2933-2014
  • ORCID Number Santos, Liliana/0000-0002-4453-5766; Ramos, Antonio J./0000-0002-2830-8299; Patino, Belen/0000-0001-8568-9270; Gonzalez-Jaen, M. Teresa/0000-0001-8023-1260; Gil-Serna, Jessica/0000-0002-2113-1830; Vazquez, Covadonga/0000-0002-7519-9224
  • Funding Agency and Grant Number Spanish Ministry of Science and Innovation [AGL 2007-66416-C05-02, AGL 2007-66416-C05-03]; Catalonian Government (XaRTA - Reference Network on Food Technology); UCM-BSCH [GR58/08]
  • Funding Text This work was supported by the Spanish Ministry of Science and Innovation (AGL 2007-66416-C05-02 and -03), the Catalonian Government (XaRTA - Reference Network on Food Technology) and by the UCM-BSCH (GR58/08). J. Gil-Serna and N. Sardinas were supported by FPU fellowships by the Spanish Ministry of Science and Innovation.
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  • Cited Reference Count 37
  • Times Cited 6
  • Total Times Cited Count (WoS, BCI, and CSCD) 6
  • Publisher ELSEVIER SCI LTD
  • Publisher City OXFORD
  • Publisher Address THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND
  • ISSN 0956-7135
  • Character Source Abbreviation FOOD CONTROL
  • ISO Source Abbreviation Food Control
  • Publication Date AUG
  • Year Published 2011
  • Volume 22
  • Issue 8
  • Beginning Page 1363
  • Ending Page 1366
  • Digital Object Identifier (DOI) 10.1016/j.foodcont.2011.02.013
  • Page Count 4
  • Web of Science Category Food Science & Technology
  • Subject Category Food Science & Technology
  • Document Delivery Number 762UA
  • Unique Article Identifier WOS:000290505700034
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