HOME  »  Membros  »  Integrados  »  Pós-Docs
title Detection of potentially mycotoxigenic Aspergillus species in Capsicum powder by a highly sensitive PCR-based detection method
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
language English
document type Article
author keywords Aspergillus; Paprika; Chilli; PCR detection; Ochratoxin A; Aflatoxins
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.
cited references ABARCA ML, 1994, APPL ENVIRON MICROB, V60, P2650; Almela L, 2007, FOOD MICROBIOL, V24, P319, DOI 10.1016/j.fm.2006.08.001; Araguas C, 2005, FOOD CHEM, V92, P459, DOI 10.1016/j.foodchem.2004.08.012; Cichewicz RH, 1996, J ETHNOPHARMACOL, V52, P61, DOI 10.1016/0378-8741(96)01384-0; Fazekas B, 2005, FOOD ADDIT CONTAM, V22, P856, DOI 10.1080/02652030500198027; Frisvad JC, 2007, J AGR FOOD CHEM, V55, P9727, DOI 10.1021/jf0718906; Gil-Serna J, 2011, FOOD CONTROL, V22, P343, DOI 10.1016/j.foodcont.2010.06.018; Gil-Serna J, 2009, INT J FOOD MICROBIOL, V136, P83, DOI 10.1016/j.ijfoodmicro.2009.09.018; Gonzalez-Salgado A, 2005, FEMS MICROBIOL LETT, V245, P353, DOI 10.1016/j.femsle.2005.03.023; Gonzalez-Salgado A, 2008, FOOD ADDIT CONTAM A, V25, P758, DOI 10.1080/02652030701765715; GONZALEZJAEN MT, 2008, INNOVACION TECNOLOGI, V3, P37; Hernandez Hierro JM, 2008, J AGR FOOD CHEM, V56, P751, DOI 10.1021/jf073002c; Hocking AD, 2007, INT J FOOD MICROBIOL, V119, P84, DOI 10.1016/j.ijfoodmicro.2007.07.031; Hope R, 2005, LETT APPL MICROBIOL, V40, P295, DOI 10.1111/j.1472-765X.2005.01674.x; Iqbal Shahzad Z, 2010, Mycotoxin Res, V26, P205, DOI 10.1007/s12550-010-0055-6; JECFA, 2001, 56 M JOINT FAO WHO E; Jurado M, 2005, SYST APPL MICROBIOL, V28, P562, DOI 10.1016/j.syapm.2005.02.003; Kabak B, 2006, CRIT REV FOOD SCI, V46, P593, DOI 10.1080/10408390500436185; Klieber A, 2001, FOOD AUST, V53, P90; Marin P, 2010, FEMS MICROBIOL ECOL, V73, P303, DOI 10.1111/j.1574-6941.2010.00894.x; Medina A, 2005, APPL ENVIRON MICROB, V71, P4696, DOI 10.1128/AEM.71.8.4696-4702.2005; Nielsen KF, 2009, ANAL BIOANAL CHEM, V395, P1225, DOI 10.1007/s00216-009-3081-5; Patino B, 2005, INT J FOOD MICROBIOL, V104, P207, DOI 10.1016/j.ijfoodmicro.2005.02.011; Pitt J. I., 1997, FUNGI FOOD SPOILAGE; Reddy SV, 2001, FOOD ADDIT CONTAM, V18, P553, DOI 10.1080/02652030010025383; Santos L, 2008, FOOD SCI TECHNOL INT, V14, P5, DOI 10.1177/1082013208090175; Santos L, 2010, FOOD MICROBIOL, V27, P1064, DOI 10.1016/j.fm.2010.07.010; Santos L, 2010, INT J FOOD MICROBIOL, V142, P354, DOI 10.1016/j.ijfoodmicro.2010.07.018; Santos L, 2010, FOOD CHEM, V122, P826, DOI 10.1016/j.foodchem.2010.03.070; SARDINAS N, 2011, BIOMICROWORD 2009 C, P436; Sardinas N, 2010, FOOD ADDIT CONTAM A, V27, P853, DOI 10.1080/19440041003645779; Shapira R, 1996, APPL ENVIRON MICROB, V62, P3270; Shundo L, 2009, FOOD CONTROL, V20, P1099, DOI 10.1016/j.foodcont.2009.02.008; Speijers GJA, 2004, TOXICOL LETT, V153, P91, DOI 10.1016/j.toxlet.2004.04.046; Zinedine A, 2006, FOOD CONTROL, V17, P868, DOI 10.1016/j.foodcont.2005.06.001; [Anonymous], 2006, OFFICIAL J EUROPEAN; [Anonymous], 2010, OFFICIAL J EUROPEAN
cited reference count 37
times cited 6
total times cited count (wos, bci, and cscd) 6
publisher city OXFORD
issn 0956-7135
29-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
autores membros do CESAM