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Journal articles on the topic 'Food mold'
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1
NOTERMANS, S., C. J. HEUVELMAN, H. P. VAN EGMOND, W. E. PAULSCH, and J. R. BESLING. "Detection of Mold in Food by Enzyme-Linked Immunosorbent Assay." Journal of Food Protection 49, no. 10 (October 1, 1986): 786–91. http://dx.doi.org/10.4315/0362-028x-49.10.786.
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Evaluation of the enzyme-linked immunosorbent assay (ELISA) for detecting a mold-specific, heat-stable and water-soluble antigen demonstrated the potential of the method for detecting molds in food products. The mold antigen, as produced by Penicillium spp. and Aspergillus spp., was present in all food samples containing aflatoxin B1. The amount of mold antigen present in the test samples was related in each case to the aflatoxin B1 content. Experiments done with samples artificially inoculated with mycotoxin-producing molds revealed that mold contamination could be detected by ELISA at a very early stage. The minimum detectable amount of mold mycelium for three different species of Penicillium was 38 ng/g of sample.
2
MISLIVEC, PHILIP B., and VERNEAL R. BRUCE. "The Use of Sodium Chloride for Determining Viable Mold Counts and Mold Flora in Foods." Journal of Food Protection 51, no. 10 (October 1, 1988): 770–72. http://dx.doi.org/10.4315/0362-028x-51.10.770.
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The incorporation of 7.5% NaCl into potato dextrose agar (PDA), a medium routinely used for determining viable mold counts in foods, was effective in inhibiting fast-growing “spreader” molds. Viable mold counts using PDA with and without 7.5% NaCl were determined for 361 test samples of 12 food types, including dry, fleshy and frozen fleshy products. Only PDA plus 7.5% NaCl effectively inhibited the spreaders; food type did not influence its effectiveness. Average viable mold counts were usually higher for the 12 food types on PDA containing NaCl. With few exceptions, NaCl did not inhibit nonspreaders; in some cases it enhanced detection of more species, including several mycotoxin producers.
3
Knight, Michael T., Melissa C. Newman, M. Joseph Benzinger, Karen L. Neufang, James R. Agin, J. Sue McAllister, Mary Ramos, et al. "Comparison of the Petrifilm Dry Rehydratable Film and Conventional Culture Methods for Enumeration of Yeasts and Molds in Foods: Collaborative Study." Journal of AOAC INTERNATIONAL 80, no. 4 (July 1, 1997): 806–24. http://dx.doi.org/10.1093/jaoac/80.4.806.
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Abstract A collaborative study was performed involving 18 laboratories and 6 food types to compare 3M Petrifilm yeast and mold count plates with the method described in the U.S. Food and Drug Administration’s Bacteriological Analytical Manual. Four species of mold and 2 species of yeast were used to inoculate the following foods: hot dogs, corn meal, ketchup, orange juice, yogurt, and cake mix. Each collaborator received 15 samples of each food type: 5 low-level inoculations, 5 high- level inoculations, and 5 uninoculated samples. There was no significant difference between the means of the 2 methods for any product or inoculation level. The Petrifilm yeast and mold count plate method for enumeration of yeasts and molds in foods has been adopted first action by AOAC INTERNATIONAL.
4
MISLIVEC, PHILIP B., VERNEAL R. BRUCE, MICHAEL E. STACK, and RUTH BANDLER. "Molds and Tenuazonic Acid in Fresh Tomatoes Used for Catsup Production." Journal of Food Protection 50, no. 1 (January 1, 1987): 38–41. http://dx.doi.org/10.4315/0362-028x-50.1.38.
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The mold flora was determined for 146 samples of fresh but visibly moldy tomatoes collected from sorting belts in tomato catsup processing plants in California and in Midwestern and Eastern United States. Mold found in 141 of the samples included at least 22 genera, principally Alternaria, Aspergillus, Cladosporium, Fusarium and Penicillium, and 51 species. The California tomatoes were dominated by Geotrichum candidum and species of Aspergillus and Penicillium; Midwest and East tomatoes were dominated by Alternaria. This suggested that the predominant molds in tomatoes may differ, depending on geographical source. Tenuazonic acid (TA), a toxic metabolite of Alternaria spp., was found in 73 of the samples at a range of 0.4 to 69.7 (average 4.94) μg/g of moldy tissue; however, Alternaria spp. were not found in 35 of the 73 TA-positive samples. It is possible that other molds may produce TA or that the toxin-producing Alternaria died off before our sampling.
5
DAGNAS, STÉPHANE, and JEANNE-MARIE MEMBRÉ. "Predicting and Preventing Mold Spoilage of Food Products." Journal of Food Protection 76, no. 3 (March 1, 2013): 538–51. http://dx.doi.org/10.4315/0362-028x.jfp-12-349.
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This article is a review of how to quantify mold spoilage and consequently shelf life of a food product. Mold spoilage results from having a product contaminated with fungal spores that germinate and form a visible mycelium before the end of the shelf life. The spoilage can be then expressed as the combination of the probability of having a product contaminated and the probability of mold growth (germination and proliferation) up to a visible mycelium before the end of the shelf life. For products packed before being distributed to the retailers, the probability of having a product contaminated is a function of factors strictly linked to the factory design, process, and environment. The in-factory fungal contamination of a product might be controlled by good manufacturing hygiene practices and reduced by particular processing practices such as an adequate air-renewal system. To determine the probability of mold growth, both germination and mycelium proliferation can be mathematically described by primary models. When mold contamination on the product is scarce, the spores are spread on the product and more than a few spores are unlikely to be found at the same spot. In such a case, models applicable for a single spore should be used. Secondary models can be used to describe the effect of intrinsic and extrinsic factors on either the germination or proliferation of molds. Several polynomial models and gamma-type models quantifying the effect of water activity and temperature on mold growth are available. To a lesser extent, the effect of pH, ethanol, heat treatment, addition of preservatives, and modified atmospheres on mold growth also have been quantified. However, mold species variability has not yet been properly addressed, and only a few secondary models have been validated for food products. Once the probability of having mold spoilage is calculated for various shelf lives and product formulations, the model can be implemented as part of a risk management decision tool.
6
BEUCHAT, L. R., B. V. NAIL, R. E. BRACKETT, and T. L. FOX. "Comparison of the Petrifilm™ Yeast and Mold Culture Film Method to Conventional Methods for Enumerating Yeasts and Molds in Foods." Journal of Food Protection 54, no. 6 (June 1, 1991): 443–47. http://dx.doi.org/10.4315/0362-028x-54.6.443.
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Petrifilm™ Yeast and Mold (YM) plates were compared to acidified potato dextrose agar (APDA) and chloramphenicol-supplemented plate count agar (CPCA) for its suitability to enumerate yeasts and molds in 13 groups of food products. These products consisted of beans (dry and frozen, green), corn meal, flour (wheat), fruit (apple), a meat/vegetable entree (chicken pot pie), a precooked meat (beef), milk (dehydrated, nonfat), nuts (pecans), pasta, potatoes (dehydrated), precooked sausage, and a spice (black pepper). Correlation coefficients of Petrifilm™ YM plates versus APDA and CPCA pour plates for recovering total yeasts and molds from a composite of the thirteen test foods were, respectively, 0.961 and 0.974. Individually, Petrifilm™ YM plate counts were equivalent or higher than APDA and CPCA for some food groups and lower for other food groups. Because food particle interference can make enumeration of yeast and mold colonies on Petrifilm™ YM plates difficult for some food groups, potential food interference will need to be evaluated for each food group tested.
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CAKMAKCI, SONGUL, BULENT CETIN, MUSTAFA GURSES, ELIF DAGDEMIR, and ALI ADNAN HAYALOGLU. "Morphological, Molecular, and Mycotoxigenic Identification of Dominant Filamentous Fungi from Moldy Civil Cheese." Journal of Food Protection 75, no. 11 (November 1, 2012): 2045–49. http://dx.doi.org/10.4315/0362-028x.jfp-12-107.
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Moldy Civil is a mold-ripened variety of cheese produced mainly in eastern Turkey. This cheese is produced with Civil cheese and whey curd cheese (Lor). Civil cheese has had a geographical presence since 2009 and is manufactured with skim milk. In the production of Moldy Civil cheese, Civil cheese or a mixture of Civil and Lor cheese is pressed into goat skins or plastic bags and ripened for 3 months or longer. During the ripening period, natural contaminating molds grow on the surface of and inside the cheese. In this study, 186 mold strains were isolated from 41 samples of Moldy Civil cheese, and 165 of these strains were identified as Penicillium roqueforti. Identification and mycotoxicologic analyses were conducted using morphotypic and molecular methods. PCR amplicons of the ITS1-5.8S-ITS4 region were subjected to sequence analysis. This research is the first using molecular methods on Moldy Civil cheese. Mycotoxicologic analyses were conducted using thin-layer chromatography, and random amplified polymorphic DNA genotypes were determined using the ari1 primer. Of 165 isolates, only 28 produced no penicillic acid, P. roqueforti toxin, or roquefortine.
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LI, SUZHEN, R. R. MARQUARDT, and D. ABRAMSON. "Immunochemical Detection of Molds: A Review." Journal of Food Protection 63, no. 2 (February 1, 2000): 281–91. http://dx.doi.org/10.4315/0362-028x-63.2.281.
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Molds are widely distributed in nature and cause deterioration of foods and feeds. Their mycotoxins can adversely affect human and animal health. Suitable assays for molds, therefore, are required to implement control and regulatory strategies and to develop appropriate feeding regimens for mold-infested feeds. Many different types of mold assays have been used, most of which are not reproducible or accurate. However, the immunoassays, particularly enzyme-linked immunosorbent assays (ELISAs), can be especially useful. Among these, assays that detect the water-soluble extracellular secretions of fungi, the exoantigens, are generally able to detect fungi at the genus or species level, whereas the heat-stable polysaccharides tend to be specific for one or more genus of fungi. Several species and genus (genera)–specific ELISAs have been developed using monoclonal or polyclonal antibodies against exoantigens and heat-stable polysaccharides from a wide range of fungi, including Aspergillus, Penicillium, and Fusarium species. Other assays have been developed that nonspecifically detect mold in food or feed, some using antibodies against a mixture of antigens from different fungi. These assays are highly sensitive, are easy to perform, and provide an index of the amount of mold present in the sample. Further refinement of these assays should facilitate their widespread use by food and feed processors, regulatory agencies, taxonomists, and research scientists.
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SINGH, BERWAL JOGINDER, and DINCHEV DINCHO. "Molds as Protective Cultures for Raw Dry Sausages." Journal of Food Protection 57, no. 10 (October 1, 1994): 928–30. http://dx.doi.org/10.4315/0362-028x-57.10.928.
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Mole strains T11 and T19 belonging to Penicillium camemberti and N1 of Penicillium nalgiovensis were used as protective cultures for production of raw dry sausages. Their use completely eliminated the growth of undesirable molds, originating from the natural house mycoflora, which often produce mycotoxins and lead to several other defects. Potassium sorbate (KS), an antifungal agent, was also tested for protecting sausages against the growth of molds but its effect was short lived. The use of T11, T19 and N1 mold strains also improved the organoleptic qualities of the sausages.
10
BEUCHAT, L. R., B. V. NAIL, R. E. BRACKETT, and T. L. FOX. "Evaluation of a Culture Film (Petrifilm™ YM) Method for Enumerating Yeasts and Molds in Selected Dairy and High-Acid Foods." Journal of Food Protection 53, no. 10 (October 1, 1990): 869–74. http://dx.doi.org/10.4315/0362-028x-53.10.869.
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The Petrifilm™ Yeast and Mold (YM) plate was compared to acidified potato dextrose agar (APDA) and chloramphenicol-supplemented plate count agar (CPCA) using pour- and surface-plating techniques for its ability to recover yeasts and molds from hard and soft cheeses, cottage cheese, yogurt, sour cream, fruit juice, salad dressing, relishes, and tomato-based sauces. Correlation coefficients of Petrifilm™ YM plates versus pour-APDA, surface-APDA, pour-CPCA, and surface-CPCA for recovering total yeasts and molds from a composite of the eight test foods were, respectively, 0.993, 0.993, 0.994, and 0.995. Slope and intercept values for populations detected using Petrifilm™ YM plates versus traditional systems ranged, respectively, from 0.984 to 1.008 and −0.051 to 0.149. The coefficient of variation for total yeast and mold populations recovered on Petrifilm™ YM plates was 1.0% compared to 1.2 to 1.7% for traditional enumeration systems. Regardless of the enumeration system employed or the type of fungal cell, i.e., yeast or mold, being enumerated, significantly (P ≤ 0.05) higher populations were generally detected after 5 d compared to 3 d of incubation. After 5 d of incubation, in no case were yeast or total yeast and mold populations detected in the eight food products using Petrifilm™ YM plates significantly lower than respective populations detected using traditional pour- and surface-plating techniques and media. When Petrifilm™ YM plates were used, significantly higher total yeast and mold populations were detected in 3, 1, and 1 out of eight food products compared to using, respectively, pour-APDA, surface-APDA, and surface-CPCA enumeration systems. The Petrifilm™ YM plate offers an acceptable alternative to traditional methods for enumerating yeasts and molds in the dairy and high-acid products evaluated in this study.
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Rukmi, Isworo, Devia Kusmawati Arfina, and Endang Kusdiyantini. "Kempong, A Traditional Fermented Food in Karangpucung Kidul village, Linggapura Bumiayu, Central Java: Fermentation Agent and Their Roles." Indonesian Food and Nutrition Progress 14, no. 1 (August 31, 2017): 37. http://dx.doi.org/10.22146/ifnp.24257.
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Kempong is a traditional fermented food that is found only in South Karangpucung Linggapura Bumiayu village, Central Java. It is prepared from palm kernel cake (PKC). This fermented food is consumed mostly everyday by the people in the village as a side dish or snack. Study on the mold important in the kempong fermentation was done by isolating molds from kempong, PKC, laru and the air of preparation room. Eleven species of molds were successfully isolated from different samples. Among the mold isolates three species came out from kempong product, i.e. R. oryzae, E. chevaliery and A. oryzae. The isolates showed the capability in producing amylase, protease, lipase, and cellulase. Both R. oryzae and A. oryzae indicated as the main fermentation mold in kempong production, because the inoculum laru only contained these two species.
12
YOUSEF, AHMED E., and ELMER H. MARTH. "Quantitation of Growth of Mold on Cheese." Journal of Food Protection 50, no. 4 (April 1, 1987): 337–41. http://dx.doi.org/10.4315/0362-028x-50.4.337.
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Earlier work by others indicated that a mold colony grows radially at a constant rate on solid media. This concept was used in our study to develop a method for quantifying growth of mold on cheese. The ability of molds to grow on cheeses or pasteurized process cheese made with or without addition of sorbate was compared. Cheeses tested were mild Cheddar, aged Cheddar, aged-smoked Cheddar, brick and pasteurized process cheese. Pasteurized process cheeses were made from the natural cheeses by addition of water and a phosphate salt, then the mixture was heated. Some pasteurized process cheese from mild Cheddar was made to contain 0–500 ppm sorbic acid. Natural cheeses were sliced under aseptic conditions and were placed in sterile petri-plates. The hot and molten pasteurized process cheeses were poured into petri-plates. A spore suspension of Aspergillus parasiticus or Penicillium camemberti was inoculated onto the center of the cheese slice or pasteurized process cheese, and plates were covered and incubated at 22°C. The radius of mold colonies was measured at 24-h intervals. Data were analyzed by linear regression and lag period and rate of radial growth were calculated. Mold colonies grew radially at constant rates on cheeses and pasteurized process cheese. Lag in growth of each mold was longest on aged Cheddar cheese and pasteurized process cheese made from it, whereas it was shortest on mild Cheddar, brick and pasteurized process cheeses made therefrom. A. parasiticus grew faster on all cheeses and pasteurized process cheeses than did P. camemberti. Aged Cheddar cheese and pasteurized process cheese made from it effectively slowed the growth of both molds that were studied. Pasteurized process cheese containing sorbic acid inhibited growth of both molds. Generally, the higher the concentration of sorbic acid in the pasteurized process cheese, the slower was mold growth and the longer was the lag period.
13
SERRA, RITA, LUÍS ABRUNHOSA, ZOFIA KOZAKIEWICZ, ARMANDO VENÂNCIO, and NELSON LIMA. "Use of Ozone To Reduce Molds in a Cheese Ripening Room." Journal of Food Protection 66, no. 12 (December 1, 2003): 2355–58. http://dx.doi.org/10.4315/0362-028x-66.12.2355.
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Cheese ripening rooms have an unusual environment, an environment that encourages mold growth. Ozone has been applied in various ways in the food industry. One useful advantage of ozone is that it inactivates molds. In this study, a cheese ripening room was ozonated, and the effectiveness of this treatment was evaluated both in air and on surfaces through sampling on a weekly basis over a 3-month period. The results obtained indicate that ozone treatment reduced the viable airborne mold load but did not affect viable mold on surfaces. Only by wiping the surfaces with a commercial sanitizer was it possible to decrease the viable mold load on surfaces. To improve overall hygiene in the ripening room, a combination of cleaning regimes is recommended. The mold genera occurring most frequently in the air of the cheese ripening room were Penicillium, Cladosporium, and Aspergillus, which accounted for 89.9% of the mold isolates. Penicillium and Aspergillus were identified to the species level, and data showed that P. brevicompactum and P. aurantiogriseum, as well as A. versicolor, were the species most frequently isolated.
14
KATTA, SARATH K., and LLOYD B. BULLERMAN. "Effects of High Temperature and Relative Humidity on Mold Content and Quality of Stored Popcorn†." Journal of Food Protection 58, no. 9 (September 1, 1995): 1018–22. http://dx.doi.org/10.4315/0362-028x-58.9.1018.
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White and yellow popcorn were stored in different containers at high temperature (35°C) and high relative humidity (85%) conditions for 3 months. Gradual decreases in popping volumes with the lengthening of storage time were observed in both white and yellow popcorn. Internal mold infection was quite low in both white (5.7%) and yellow (3.0%) popcorn at the beginning of storage tests. Few differences were found in total infection levels up to 60 days of storage, except that the Aspergillus glaucus group became established in place of field fungi. A gradual increase in mold infection levels was then observed during the remaining 30 days of storage. Visible mold growth was also observed on the tips of some kernels by the end of storage studies. Internal mold infection in white popcorn stored in an open container was lower (18.3%) than white popcorn stored in a closed plastic bag (75.0%) and closed plastic jar (85.3%), whereas the internal mold infection in yellow popcorn stored in an open container was higher (23.3%) than yellow popcorn stored in a closed plastic bag (6.3%) and closed plastic jar (2.6%). The A. glaucus group were the predominant molds found at the end of storage tests. The ability of toxigenic molds to invade the popcorn was determined using a dry spore inoculum. None of the inoculated molds, which included Aspergillus flavus, Penicillium martensii, and Penicillium viridicatum, were able to invade the popcorn during storage. However, the A. glaucus group predominated at the end of storage tests in the inoculated samples.
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PENEL, ANTONY J., and FRANK V. KOSIKOWSKI. "Beta-Nitropropionic Acid Production by Aspergillus oryzae in Selected High Protein and Carbohydrate-rich Foods." Journal of Food Protection 53, no. 4 (April 1, 1990): 321–23. http://dx.doi.org/10.4315/0362-028x-53.4.321.
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Aspergillus oryzae (ATCC, 12892) was studied for its ability to produce Beta-Nitropropionic Acid (BNP) in selected high protein and carbohydrate-rich foods. Portions of 35 grams of white potato, yellow sweet potato, ripe banana, freshly made Indonesian tempeh, and Cheddar cheeses loosely packed in petri dishes were inoculated with a spore suspension of A. oryzae. In Blue and Camembert cheese samples, the test organism was added along with the penicillium molds during manufacture. Ten imported mold-ripened cheeses obtained from a retail outlet in New York City were also tested. All food specimen were assayed for BNP. The Aspergillus contaminant did not produce BNP in Camembert and Bleu cheeses; but in Cheddar, production occurred when mold contaminated cheese was maintained at approximately room temperature. Indonesian tempeh provided a poor substrate for the production of this mold toxin, but A. oryzae flourished on cooked sweet potato, white potato and ripe banana and produced BNP. Synthesis in yellow sweet potato was significantly less than in the other carbohydrates.
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BERWAL, JOGINDER SINGH, and DINCHEV DINCHO. "Molds as Protective Cultures for Raw Dry Sausages." Journal of Food Protection 58, no. 7 (July 1, 1995): 817–19. http://dx.doi.org/10.4315/0362-028x-58.7.817.
Full textAbstract:
Mold strains T11 and T19 belonging to Penicillium camemberti and N1 of Penicillium nalgiovensis were used as protective cultures for production of raw dry sausages. Their use completely eliminated the growth of undesirable molds, originating from the natural house mycoflora, which often produce mycotoxins and lead to several other defects. Potassium sorbate (KS), an antifungal agent, was also tested for protecting sausages against the growth of molds but its effect was short lived. The use of T11, T19 and N1 mold strains also improved the organoleptic qualities of the sausages.
17
Kustyawati, Maria Erna, Filli Pratama, Daniel Saputra, and Agus Wijaya. "Viability of Molds and Bacteria in Tempeh Processed with Supercritical Carbon Dioxides during Storage." International Journal of Food Science 2018 (October 1, 2018): 1–7. http://dx.doi.org/10.1155/2018/8591015.
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Application of supercritical carbon dioxide for processing of food products has an impact on microbial inactivation and food quality. This technique is used to preserve tempeh due to no heat involved. The quality of tempeh is highly influenced by mold growth because of its role in forming a compact texture, white color, and functional properties as well as consumer acceptance. This study aims to observe viability of molds and bacteria in tempeh after processed with supercritical CO2 and to determine the best processing conditions which can maintain mold growth and reduce the number of bacteria in tempeh. For that purpose, tempeh was treated using high pressure CO2 at 7.6 MPa (supercritical CO2) and at 6.3 MPa (sub/near supercritical CO2) with incubation period of 5, 10, 15, and 20 min. The best treatment obtained was used to process tempeh for storage study. The results showed that there was a significant interaction between pressure and incubation period for bacterial and mold viability at ρ>0.05. Reduction of bacteria and molds increased with longer incubation period. Molds were undetectable after treatment for 20 min with either supercritical CO2 or sub-supercritical, and bacteria significantly reduced up to 2.40 log CFU/g. On the other hand, sub-supercritical CO2 for 10 min was the best processing method because molds survived 4.3x104 CFU/gram after treatment and were able to grow during storage at 30°C, producing white mycelium as indicated by increasing the L⁎ color value and tempeh acceptability. The inactivation of mold was reversible causing it to grow back during storage under suitable conditions. Tempeh matrix composition can provide protection against the destructive effects of supercritical CO2. Gram-positive bacteria were more resistant than Gram-negative. In conclusion, sub-supercritical CO2 can act as a method of cold pasteurization of tempeh and can be used as an alternative method to preserve tempeh.
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TAYLOR, WILLIE J., and FRANCES A. DRAUGHON. "Nannocystis exedens: A Potential Biocompetitive Agent against Aspergillus flavus and Aspergillus parasiticus." Journal of Food Protection 64, no. 7 (July 1, 2001): 1030–34. http://dx.doi.org/10.4315/0362-028x-64.7.1030.
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This study examined the potential for controlling toxigenic Aspergillus flavus and Aspergillus parasiticus by biological means using a myxobacterium commonly found in soil. The ability of Nannocystis exedens to antagonize A. flavus ATCC 16875, A. flavus ATCC 26946, and A. parasiticus NRRL 3145 was discovered. Cultures of aflatoxigenic fungi were grown on 0.3% Trypticase peptone yeast extract agar for 14 days at 28°C. When N. exedens was grown in close proximity with an aflatoxigenic mold, zones of inhibition (10 to 20 mm) developed between the bacterium and mold colony. A flattening of the mold colony on the sides nearest N. exedens and general stunting of growth of the mold colony were also observed. When N. exedens was added to the center of the cross-streak of a mold colony, lysis of the colony by the bacterium was observed after 24 h. Microscopic observations revealed that N. exedens grew on spores, germinating spores, hyphae, and sclerotia of the molds. These results indicate that N. exedens may be a potential biocontrol agent against A. flavus and A. parasiticus.
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MARTÍN, A., M. JURADO, M. RODRÍGUEZ, F. NÚÑEZ, and J. J. CÓRDOBA. "Characterization of Molds from Dry-Cured Meat Products and Their Metabolites by Micellar Electrokinetic Capillary Electrophoresis and Random Amplified Polymorphic DNA PCR." Journal of Food Protection 67, no. 10 (October 1, 2004): 2234–39. http://dx.doi.org/10.4315/0362-028x-67.10.2234.
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Molds are common contaminants of dry-cured meat products in which mycotoxins could be synthesized if stored under favorable conditions. Thus, efficient and accurate characterization of the toxigenic molds from dry-cured meat products is necessary. A micellar electrokinetic capillary chromatography (MECC) method was tested to analyze secondary metabolites produced by 20 mold strains commonly found in dry-cured meat products. In addition, their random amplified polymorphic DNA (RAPD) genotypes were determined by using a PCR method. Although peak profiles of the secondary metabolites differed among mold strains of different species, they were similar in the same species. MECC analysis showed that 10 of the 20 molds tested produced mycotoxins, including patulin, penicillic acid, cyclopiazonic acid, mycophenolic acid, aflatoxin B1, sterigmatocystin, and griseofulvin. The RAPD analysis yielded a different pattern for each of the mold species tested. However, strains of the same species showed similar RAPD profiles. A high correlation between RAPD analysis and MECC was observed, since strains of the same species that showed similar RAPD patterns had similar profiles of secondary metabolites. RAPD patterns with primer GO2 and MECC profiles, either singly or combined, could be of great interest to distinguish toxigenic from nontoxigenic molds in dry-cured meat products.
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MUNIMBAZI, CÉLESTIN, and LLOYD B. BULLERMAN. "Molds and Mycotoxins in Foods from Burundi†." Journal of Food Protection 59, no. 8 (August 1, 1996): 869–75. http://dx.doi.org/10.4315/0362-028x-59.8.869.
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Molds were isolated from various foods from Burundi and identified. The ability of these molds to produce aflatoxins, cyclopiazonic acid (CPA), and fumonisins, and the presence of these toxins in the foods were determined. Fusarium moniliforme was the predominant mold isolated from corn. It was also one of the dominant molds isolated from sorghum and sorghum meal. Very few molds were isolated from polished rice, millet, and millet meal. F. semitectum and F. equiseti were the most common molds isolated from haricot and mung beans. F. semitectum was also the predominant mold in peanuts. Peas (Pisum sativum) were predominantly contaminated with Aspergillus ochraceus and A. wentii. The predominant molds isolated from dried nonsalted Ndagala fish (Limnothrissa miodon and Stolothrissa tanganicae) were A. flavus, A. niger and A. sydowi. Dried crushed cassava (Manihot esculenta) tubers and cassava flour were predominantly contaminated with Penicillium citrinum, P. corylophilum, and P. chrysogenum. Very few molds were isolated from the infant food Musalac™. Thirty-seven of 95 isolates of A. flavus and all 5 isolates of A. parasiticus produced aflatoxins. Sixty-seven of the 95 isolates of A. flavus produced CPA, and all aflatoxin-producing A. flavus produced CPA. Ten of 20 isolates of A. oryzae and A. tamarii produced CPA. Fifty-one of 56 isolates of F. moniliforme and all 4 isolates of F. proliferatum produced fumonisins. High levels of fumonisin B1 (12.2 to 75.2 μg/g) were detected in all 6 samples of corn and 1 sample of sorghum meal. Neither aflatoxins nor CPA were found in any of the foods.
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Feldsine, Philip T., Andrew H. Lienau, Stephanie C. Leung, and Linda A. Mui. "Enumeration of Total Yeasts and Molds in Foods by the SimPlate® Yeast and Mold–Color Indicator Method and Conventional Culture Methods: Collaborative Study." Journal of AOAC INTERNATIONAL 86, no. 2 (March 1, 2003): 296–313. http://dx.doi.org/10.1093/jaoac/86.2.296.
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Abstract The relative effectiveness of the SimPlate Yeast and Mold-Color Indicator method (Y&M–CI) was compared to the U.S. Food and Drug Administration's (FDA) Bacteriological Analytical Manual (BAM) method and the proposed International Organization for Standardization (ISO) method, ISO/CD 21527, for enumerating yeasts and molds in foods. Test portions were prepared and incubated according to the conditions stated in both the BAM and ISO methods. Six food types were analyzed: frozen corn dogs, nut meats, frozen fruits, cake mix, cereal, and fresh cheese. Nut meats, frozen fruits, and fresh cheese were naturally contaminated. All other foods were artificially contaminated with either a yeast or mold. Seventeen laboratories throughout North America and Europe participated in the study. Three method comparisons were conducted. In general, there was <0.3 mean log count difference in recovery between the SimPlate method and the 2 corresponding reference methods. Moreover, mean log counts between the 2 reference methods were also very similar. The repeatability (sr) and reproducibility (sR) standard deviations were comparable between the 3 method comparisons. These results indicate that the BAM method and the SimPlate method are equivalent for enumerating yeast and mold populations in foods. Similarly, the SimPlate method is comparable to the proposed ISO method when test portions are prepared and incubated as defined in the proposed ISO method.
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TRUCKSESS, MARY W., LEONARD STOLOFF, and PHILIP B. MISLIVEC. "Effect of Temperature, Water Activity and Other Toxigenic Mold Species on Growth of Aspergillus flavus and Aflatoxin Production on Corn, Pinto Beans and Soybeans." Journal of Food Protection 51, no. 5 (May 1, 1988): 361–63. http://dx.doi.org/10.4315/0362-028x-51.5.361.
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Portions of corn, a commodity in which aflatoxin is frequently found, were held at 16, 26 and 32°C after the moisture contents were adjusted to achieve water activities (aw) ranging from too low to ample for support of mold growth. Suspensions of mold spores from toxigenic cultures of Aspergillus flavus, A. ochraceus, Penicillium citrinum, P. cyclopium and P. urticae were added to the test portions, either as A. flavus alone, as A. flavus with one of the other molds or as a mixture of all 5 species. Additional water was used to obtain the proper moisture levels. A temperature of 16°C was generally too low for aflatoxin production by either the added or native strains of A. flavus, although the mold was able to grow at 16°C at aw values as low as 0.80, 0.77 and 0.85 on corn, soybeans and pinto beans, respectively. Aflatoxin production was essentially the same at 26 and 32° C with limiting aw values in the range of 0.85–0.89. Limiting aw values for mold growth at 26 and 32°C were 0.73, 0.69 and 0.75 for corn, soybeans and pinto beans, respectively. This study provided no evidence that substrate suitability at limiting temperatures and aw levels is a factor in the observed difference in the risk of aflatoxin contamination for these commodities. The study did indicate that the associated mold flora, when the seed is exposed to mold invasion, is a risk determinant.
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IQBAL, QUMER, MUHAMMAD AMJAD, MUHAMMAD RAFIQUE ASI, and AGUSTIN ARIÑO. "Mold and Aflatoxin Reduction by Gamma Radiation of Packed Hot Peppers and Their Evolution during Storage." Journal of Food Protection 75, no. 8 (August 1, 2012): 1528–31. http://dx.doi.org/10.4315/0362-028x.jfp-12-064.
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The effect of gamma radiation on moisture content, total mold counts, Aspergillus counts, and aflatoxins of three hot pepper hybrids (Sky Red, Maha, and Wonder King) was investigated. Whole dried peppers packed in polyethylene bags were gamma irradiated at 0 (control), 2, 4, and 6 kGy and stored at 25°C for 90 days. Gamma radiation proved to be effective in reducing total mold and Aspergillus counts in a dose-dependent relationship. Total mold counts in irradiated peppers immediately after treatments were significantly lowered compared with those in nonirradiated samples, achieving 90 and 99% reduction at 2- and 4-kGy doses, respectively. Aspergillus counts were significantly reduced, by 93 and 97%, immediately after irradiation at doses of 2 and 4 kGy, respectively. A radiation dose of 6 kGy completely eliminated the population of total molds and Aspergillus fungi. The evolution of total molds in control and irradiated samples indicated no further fungal proliferation during 3 months of storage at 25°C. Aflatoxin levels were slightly affected by radiation doses of 2 and 4 kGy and showed a nonsignificant reduction of 6% at the highest radiation dose of 6 kGy. The distinct effectiveness of gamma radiation in molds and aflatoxins can be explained by the target theory of food irradiation, which states that the likelihood of a microorganism or a molecule being inactivated by gamma rays increases as its size increases.
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BEUCHAT, LARRY R., and DAVID A. MANN. "Comparison of New and Traditional Culture-Dependent Media for Enumerating Foodborne Yeasts and Molds." Journal of Food Protection 79, no. 1 (January 1, 2016): 95–111. http://dx.doi.org/10.4315/0362-028x.jfp-15-357.
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ABSTRACTFifty-six foods and food ingredients were analyzed for populations of naturally occurring yeasts and molds using Petrifilm rapid yeast and mold (RYM) count plates, Petrifilm yeast and mold (YM) count plates, dichloran rose bengal chloramphenicol (DRBC) agar plates, acidified potato dextrose agar (APDA) plates, and dichloran 18% glycerol (DG18) agar plates. Colonies were counted after incubating plates for 48, 72, and 120 h at 25°C. Of 56 foods in which either yeasts or molds were detected on at least one medium incubated for 120 h, neither yeasts nor molds were detected in 55.4, 73.2, 21.4, 19.6, and 71.4% of foods plated on the five respective media and incubated for 48 h; 10.7, 14.3, 3.6, 1.8, and 19.6% of foods were negative after 72 h, and 3.6, 1.8, 0, 0, and 0% of foods were negative after 120 h. Considering all enumeration media, correlation coefficients were 0.03 to 0.97 at 48 h of incubation; these values increased to 0.75 to 0.99 at 120 h. Coefficients of variation for total yeasts and molds were as high as 30.0, 30.8, and 27.2% at 48, 72, and 120 h, respectively. The general order of performance was DRBC = APDA > RYM Petrifilm > YM Petrifilm ≥ DG18 when plates were incubated for 48 h, DRBC > APDA > RYM Petrifilm > YM Petrifilm ≥ DG18 when plates were incubated for 72 h, and DRBC > APDA > RYM Petrifilm =YM Petrifilm > DG18 when plates were incubated for 120 h. Differences in performance among media are attributed to the diversity of yeasts and molds likely to be present in test foods and differences in nutrient, pH, and water activity requirements for resuscitation of stressed cells and colony development.
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ENIGL, D. C., A. D. KING, and T. TÖRÖK. "Talaromyces trachyspermus, A Heat-Resistant Mold Isolated From Fruit Juice." Journal of Food Protection 56, no. 12 (December 1, 1993): 1039–42. http://dx.doi.org/10.4315/0362-028x-56.12.1039.
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Eight different fruit juices were screened for heat-resistant mold (HRM). Heat was used, in the HRM screening method, to kill nonheat-resistant mold permitting the heat-resistant mold to survive. The HRM screening was beyond the commercial heat processing. An autoclave simplified the screening of large volumes of product and may be a novel use of an autoclave. To increase recovery from heat treatment, the medium was not acidified and surface plating was used in place of pour plating. To reduce cold shock, the product was cooled to ambient temperature and not below. A temperature controlled orbital shaker was used to enhance recovery by increasing aeration and preventing settling. The mold Talaromyces trachyspermus (Shear) Stolk & Samson, previously unreported as an HRM, was detected in retail packaged chilled and frozen pineapple juice but not in other fruit juices. Neosartorya fischeri (Wehmer) Malloch & Cain and Talaromyces flavus (Klöckner) Stolk & Samson were also isolated after a 30-min heat treatment at 80°C. Heat-resistant molds were found in both pure and mixed cultures. T. flavus and T. trachyspermus were growing in a mixed culture after heat treatment.
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KATTA, SARATH K., KENT M. ESKRIDGE, and LLOYD B. BULLERMAN. "Mold Content of Commercial Popcorn†." Journal of Food Protection 58, no. 9 (September 1, 1995): 1014–17. http://dx.doi.org/10.4315/0362-028x-58.9.1014.
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Internal mold infection levels for microwave yellow popcorn, nonmicrowave white popcorn, nonmicrowave yellow popcorn and specialty popcorn were determined by direct plating of kernels on Dichloran–rose benga–chloramphenicol agar (DRBC), Dichloran–18% glycerol agar (DG-18), Aspergillus flavus/parasiticus agar (AFPA) and Czapek's iprodione agar (CZID). The total percentage of mold-infected kernels was low in microwave yellow popcorn (5.9%) and nonmicrowave yellow popcorn (7.3%), but somewhat higher in specialty popcorn (13.6%) and nonmicrowave white popcorn (15.1%). Of the molds found, Fusarium species predominated in the microwave yellow popcorn (54.2%) and nonmicrowave white popcorn (66.2%), whereas Aspergillus species predominated in the nonmicrowave yellow popcorn (43.8%) and specialty popcorn (52.9%). Of the Fusarium species isolated, F. moniliforme was the predominant species in all types of popcorn including microwave yellow (70.4%), nonmicrowave white (70.4%), nonmicrowave yellow (72.3%) and specialty popcorn (85.7%). Other Fusarium species found were F. proliferatum, F. semitectum, F. subglutinans, F. anthophilum, and F. graminearum. The presence of the Aspergillus flavus-parasiticus group was negligible in the popcorn samples evaluated. No significant differences were found among media in enumerating total mold infection levels. DG-18 was found to be effective in enumerating Aspergillus species, but ineffective in enumerating Fusarium species from popcorn. No significant differences were found among other media in enumerating Aspergillus and Fusarium species.
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Yamashita, Hideyuki. "Koji Starter and Koji World in Japan." Journal of Fungi 7, no. 7 (July 16, 2021): 569. http://dx.doi.org/10.3390/jof7070569.
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Koji is made by culturing koji mold on grains. Koji has wide-ranging applications, for example, in alcoholic beverages and seasonings. The word ‘mold’ generally has a bad image, but in Japan, koji mold is valued for its usefulness, and over the years, efforts have been made to make safe, stable, and delicious food products from it. Koji mold spores, essential when making koji, are called koji starter in the industry. From the many available strains, those suitable for the production of each fermented food are chosen based on indicators such as growth rate and enzyme production capacity. In manufacturing using microorganisms, purity and yield are prioritized. However, the production of fermented foods using koji is more complex, with focus not only on the degree of decomposition of raw materials but also on factors influencing overall product design, including palatability, color, smell, and texture. Production can be facilitated by the variety of koji brought about by the diversity of koji mold combined with the solid culture method which increases the amount of enzyme production. In this report, we introduce the history of koji starter in Japan, the characteristics of koji mold in practice, and various fermented foods made from it. In addition, the factors affecting the quality of koji in solid culture are described.
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Viviane Callier, special to C&EN. "How a slime mold reorganizes around food." C&EN Global Enterprise 99, no. 7 (March 1, 2021): 9. http://dx.doi.org/10.1021/cen-09907-scicon6.
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Tong Thi, Anh Ngoc, Pisavanh Kittirath, Salako Damilola Abiola, Le Nguyen Doan Duy, and Nguyen Cong Ha. "Evaluation of Street Food Safety and Hygiene Practices of Food Vendors in Can Tho City of Vietnam." Current Research in Nutrition and Food Science Journal 9, no. 1 (April 27, 2021): 158–71. http://dx.doi.org/10.12944/crnfsj.9.1.16.
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The objective of this study was to investigate the food safety status of street foods in the city of Can Tho, Vietnam. A total of 410 consumers was interviewed to get an insight into the popular street foods in the studied area. Vietnamese sandwich (34.63%) and sugarcane juice (24.51%) were consumed popularly according to the survey. A total of 263 street food samples (i.e.Vietnamese sandwich, n = 131 and sugarcane juice, n = 132) were collected from different locations such as schools, hospitals, markets, and other locations in four districts (i.e. Ninh Kieu, Cai Rang, Phong Dien and O Mon) of Can Tho city for microbiological analysis. Total aerobic mesophilic counts (TMC), yeast and mold, coliform, E. coli, and Staphylococcus aureus were assessed. Microbial contamination of Vietnamese sandwich was 5.7-9.2 log CFU/g (TMC), 2.0-7.4 log CFU/g (yeast and mold), 2.5-7.9 log CFU/g (coliform), 1.0-5.9 log CFU/g (E. coli), and 1.7-6.6 log CFU/g (Staphylococcus aureus). There was a significant difference in Vietnamese sandwich sampling among districts (p<0.05). In contrast, the contamination of sugarcane juice samples with regards to total aerobic mesophilic counts, yeast and mold, coliform, E. coli, and Staphylococcus aureus were 7.53±0.74, 5.56±0.71, 6.02±1.21, 2.26±1.31, 1.47±0.77 log CFU/mL, respectively. No statistically significant difference (p>0.05) was observed in sugarcane juice samples among districts and locations. The observation of the handling practices of street food vendors showed inadequate hygiene practices, assessment of the street foods safety showed that they do not satisfy the Vietnam hygiene standard of specific foods. These findings give an insight into the safety status of sampled street foods and may provide needed information for Vietnam’s authorities to further improve the safety of street food and create food safety awareness among consumers and handlers, thereby preventing risk to public health.
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Ozturkogu-Budak, Sebnem. "Occurrence of Foodborne Pathogens and Molds in Turkish Foods." Turkish Journal of Agriculture - Food Science and Technology 4, no. 6 (June 15, 2016): 498. http://dx.doi.org/10.24925/turjaf.v4i6.498-503.621.
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A survey of the occurrence of food pathogens like Salmonella, Listeria, Escherichia, Clostridium, Bacillus and Staphylococcus analyses were performed on 301 food samples from 8 different food categories such as dry legumes, milk products, meat products, fish, frozen foods, deserts, nuts and vegetables and fruits. Yeast and mold analyses were also performed on 364 food products from 9 main food categories such as dry legumes, milk products, meat products, seasonings, deserts, nuts, bee products, bakery products and dried fruits produced in Turkey. S. aureus and Salmonella were the most prevalent (1.33%) of the six isolated pathogens. The species Cl. perfringens, L. monocytogenes and B. cereus were detected with the ratios of 1.00%, 0.66% and 0.66%, respectively. Total yeast and molds occurrence were 1.65% and 9.06%, respectively. Pathogens were detected in cream cheese, spinach, strawberry and cod fish most prevalently, whereas dried fig, chilli pepper, hazelnut and bakery products were determined as foods prone to the growth of molds. The results of this study suggest that faecal contamination of water needs to be prevented, and the production and storage conditions of food materials should be improved. These findings have implications for the use of these surveillance data in developing evidence-based food policy.
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ERDOGAN, AHMET, and SELAHATTIN SERT. "Mycotoxin-Forming Ability of Two Penicillium roqueforti Strains in Blue Moldy Tulum Cheese Ripened at Various Temperatures." Journal of Food Protection 67, no. 3 (March 1, 2004): 533–35. http://dx.doi.org/10.4315/0362-028x-67.3.533.
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Isolated and identified toxigenic and nontoxigenic Penicillium roqueforti (PR) strains from moldy tulum cheeses were inoculated into tulum cheeses made in the laboratory and ripened at 5 and 12°C. Mycotoxin (patulin, penicillic acid, PR toxin, and roquefortine) formation in the control and mold-inoculated cheeses were detected by thin-layer chromatography on the first through fourth months of ripening. Patulin, penicillic acid, and PR toxin were not detected in the experimental cheeses. Only roquefortine was detected in cheese inoculated with the toxigenic strain of the mold and ripened at 5 and 12°C on the third and first months of ripening, respectively. Toxin in cheeses ripened at 5 and 12°C was 2.1 to 2.4 and 2.1 to 3.8 mg/kg cheese, respectively.
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WENG, YIH-MING, and JOSEPH H. HOTCHKISS. "Inhibition of Surface Molds on Cheese by Polyethylene Film Containing the Antimycotic Imazalil." Journal of Food Protection 55, no. 5 (May 1, 1992): 367–69. http://dx.doi.org/10.4315/0362-028x-55.5.367.
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Imazalil, an antimycotic agent, was incorporated into low density polyethylene (LDPE) film and the resulting films tested for ability to inhibit Penicillium sp., and Aspergillus toxicarius growth by measuring the rate of carbon dioxide (CO2) production in sealed jars containing either inoculated potato dextrose agar (PDA) or Cheddar cheese. Inhibition of surface mold growth on cheese was also determined in open systems. An imazalil concentration of 2000 mg/kg LDPE film delayed A. toxicarius growth on PDA while LDPE film containing 1000 mg/kg imazalil markedly delayed Penicillium sp. growth. Furthermore, LDPE film containing 1000 mg/kg imazalil inhibited both molds growing on Cheddar cheese. These data suggest that incorporation of an antimycotic agent such as imazalil into food contact packaging films would inhibit surface mold growth.
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Weidenbörner, M., M. Berleth, J. Krämer, and B. Kunz. "Mold spectrum of four cereal brands of the German crop 1995." Food / Nahrung 41, no. 3 (1997): 139–41. http://dx.doi.org/10.1002/food.19970410304.
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STILES, J., S. PENKAR, M. PLOCKOVÁ, J. CHUMCHALOVÁ, and L. B. BULLERMAN. "Antifungal Activity of Sodium Acetate and Lactobacillus rhamnosus†." Journal of Food Protection 65, no. 7 (July 1, 2002): 1188–91. http://dx.doi.org/10.4315/0362-028x-65.7.1188.
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The inhibition of molds by sodium acetate in deMan Rogosa Sharpe (MRS) medium, along with the antifungal activity of Lactobacillus rhamnosus VT1, was studied by the slope agar plate method. MRS agar prepared with and without sodium acetate was used as the agar substrate. A total of 42 strains of Aspergillus, Penicillium, Fusarium, Alternaria, Cladosporium, and Rhizopus were used to compare sensitivities to the inhibitory activity of sodium acetate and L. rhamnosus VT1. It was found that sodium acetate in MRS medium affected the growth of 33 of the 42 mold strains tested to various degrees. The highest sensitivity to sodium acetate was shown by strains of Fusarium, followed by strains of Penicillium, Aspergillus, and Rhizopus. L. rhamnosus VT1 also inhibited mold growth. A significant finding was that sodium acetate and L. rhamnosus VT1 in combination exhibited a possible synergistic action. Thirty-nine of the 42 mold strains tested were completely inhibited by the presence of both antifungal agents. This finding confirms that sodium acetate, a basic component of commercial MRS medium, has strong antifungal properties, and this must be taken into consideration when evaluating the antifungal activity of Lactobacillus cultures grown in MRS broth.
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GECAN, JOHN S., RUTH BANDLER, and JOHN C. ATKINSON. "Microanalytical Quality of Imported Green Coffee Beans." Journal of Food Protection 51, no. 7 (July 1, 1988): 569–70. http://dx.doi.org/10.4315/0362-028x-51.7.569.
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A 3-year national survey was made to determine the sanitary quality of green coffee beans offered for import into the United States. The methods of the Food and Drug Administration's Macroanalytical Procedures Manual were used to analyze samples for mammalian excreta, insect damage and mold. Insect damage was the most frequently encountered defect. The percent of samples containing insect damage was 70.6%, and the range of insect-damaged beans was 0 to 31.0% per sample. Mold was found in 23.5% of the samples, and percent of moldy beans ranged from 0 to 31.0% per sample. Mammalian excreta was found in 9.3% of the samples, and levels ranged from 0 to 50.63 mg/lb. African and Asian coffee beans generally had higher mean analyte levels than did beans from Central and South America.
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IC, ERHAN, BALA KOTTAPALLI, JOSEPH MAXIM, and SURESH D. PILLAI. "Electron Beam Radiation of Dried Fruits and Nuts To Reduce Yeast and Mold Bioburden." Journal of Food Protection 70, no. 4 (April 1, 2007): 981–85. http://dx.doi.org/10.4315/0362-028x-70.4.981.
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Dried fruits and nuts make up a significant portion of the commodities traded globally, and the presence of yeasts and molds on dried fruits and nuts can be a public health risk because of the potential for exposure to toxigenic fungi. Since current postharvest treatment technologies are rather limited for dried fruits and nuts, electron beam (E-beam) radiation experiments were performed to determine the doses required to reduce the yeast and mold bioburden of raisins, walnuts, and dates. The indigenous yeast and mold bioburden on a select number of commodities sold at retail ranged from 102 to 103 CFU/g. E-beam inactivation kinetics based on the linear model suggest that the decimal reduction dose required to eliminate 90% of the microbial population (D10-value) of these indigenous fungal populations ranges from 1.09 to 1.59 kGy. Some samples, however, exhibited inactivation kinetics that were better modeled by a quadratic model. The results indicate that different commodities can contain molds and yeasts of varying resistance to ionizing radiation. It is thus essential for the dried fruit and nut industry to determine empirically the minimum E-beam dose that is capable of reducing or eliminating the bioburden of yeasts and molds in their specific commodities.
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ENTIS, PHYLLIS, and IRINA LERNER. "Two-Day Yeast and Mold Enumeration Using the ISO-GRID® Membrane Filtration System in Conjunction with YM-11 Agar." Journal of Food Protection 59, no. 4 (April 1, 1996): 416–19. http://dx.doi.org/10.4315/0362-028x-59.4.416.
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A 2-day yeast and mold enumeration procedure using the ISO-GRID® membrane filtration system in conjunction with a new culture medium, YM-11 agar, was compared to the conventional 5-day pour plate method using antibiotic-supplemented potato dextrose agar. Performance of the new method was evaluated using both pure cultures of yeasts and molds and 275 food samples, representing 25 different food products. The 2-day ISO-GRID® method yielded counts equivalent to or significantly higher than the 5-day pour plate method in 23 of the 25 food product categories.
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Alles, Susan, Nabina Shrestha, Amanda Ellsworth, Alicia Rider, Debra Foti, Jake Knickerbocker, and Mark Mozola. "Validation of the Soleris® Yeast and Mold Test for Semiquantitative Determination of Yeast and Mold in Selected Foods." Journal of AOAC INTERNATIONAL 92, no. 5 (September 1, 2009): 1396–415. http://dx.doi.org/10.1093/jaoac/92.5.1396.
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Abstract The Soleris yeast and mold method, a growth-based test system with an optical detection end point, was evaluated for its ability to detect yeast and mold contamination in a wide variety of foods. The Soleris test was used in a semiquantitative manner, in which the test result is positive or negative at a threshold level determined by the dilution and volume of sample homogenate added to the Soleris test vial. By testing at two or more threshold levels, the contamination level can be estimated. The LOD of the Soleris method is 10 CFU/g when 1 mL of a 1:10 sample homogenate is added to the test vial. In these studies, the Soleris results were compared to plate counts obtained using the U.S Food and Drug Administration/Bacteriological Analytical Manual direct plating method, and agreement between the methods was calculated.Considering results from both internal and independent laboratory trials, overall agreement between the methods was 90. Chi-square analysis showed, with few exceptions, that results of the Soleris and direct plating methods were not statistically different. Ruggedness testing was performed, and the Soleris method was found to be robust when challenged with marginally suboptimal assay conditions. Results of inclusivity testing showed that the Soleris test vial medium supports the growth of a wide variety of yeasts and molds common to foods. Results of exclusivity testing showed that bacteria do not produce positive results, even when present in the vial in relatively high initial concentrations. The Solerismethod produces results in 72 h or less and thus offers considerable time savings in comparison to other commonly used yeast and mold methods.
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KUO, F. L., S. C. RICKE, and J. B. CAREY. "Shell Egg Sanitation: UV Radiation and Egg Rotation to Effectively Reduce Populations of Aerobes, Yeasts, and Molds." Journal of Food Protection 60, no. 6 (June 1, 1997): 694–97. http://dx.doi.org/10.4315/0362-028x-60.6.694.
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The intensity of UV radiation (254 nm) and egg rotation were examined for their effect on aerobic microorganisms, yeast, and mold on egg shell surfaces. Aerobic microorganisms, yeast, and mold populations were significantly reduced by UV treatments at 1,720 μW/cm2. Eggs rotated at 1 revolution per min under 1,720 μW/cm2 of UV light had significantly reduced populations of aerobic microorganisms. Higher intensity (4,350 μW/cm2) with egg rotation also significantly decreased aerobic microorganism populations. Eggs treated with rotation and 15 min of 4,350 μW/cm2 of UV radiation had significantly lower populations of aerobic microorganisms than eggs without rotation. Eggs rotated and exposed to 15 min of 4,350 μW/cm2 of UV were compared to eggs dipped in 200 ppm chlorine-treated water solution for 1 min, exposed to 3 × formaldehyde fumigation for 20 min, sprayed with commercial sanitizer (Bioguard®) for 3 min, and eggs receiving no treatment. Eggs treated with UV radiation had significantly higher populations of aerobic microorganisms than eggs from other treatments but significantly lower bacterial populations than the control group. Mold and yeast populations of UV-treated eggs were significantly lower than the untreated eggs. The results of this study indicate that UV radiation can significantly reduce aerobic microorganisms, yeast and molds on egg shell surfaces.
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TSAI, WEI-YUN J., MICHAEL B. LIEWEN, and LLOYD B. BULLERMAN. "Toxicity and Sorbate Sensitivity of Molds Isolated from Surplus Commodity Cheeses1." Journal of Food Protection 51, no. 6 (June 1, 1988): 457–62. http://dx.doi.org/10.4315/0362-028x-51.6.457.
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A total of 263 mold isolates were obtained from moldy surplus cheese released from government storage for distribution in the surplus commodity food distribution program in 1984. All of the molds belonged to the genus Penicillium, and consisted of four species, P. roqueforti (176), P. cyclopium (46), P. viridicatum (32) and P. crustosum (9). About 10% of the isolates were capable of producing known mycotoxins on laboratory media. The mycotoxins detected were patulin, penicillic acid and ochratoxin. Patulin was detected most often followed by penicillic acid and ochratoxin. When tested in chicken embryos, 10.1% of the isolates were toxic (causing 50% mortality or more) when grown on cheese, and 29.7% of the isolates were toxic when grown on rice. There was no correlation between having the ability to produce known mycotoxins and toxicity to chicken embryos. None of the isolates when grown on cheese contained any mutagenic activity in the Salmonella mutagenesis (Ames) test. The percentage of isolates showing a high or medium degree of resistance to sorbate were 77, 45, 3.6 and 0 at sorbate concentrations of 0.30, 0.45, 0.60 and 0.90%, respectively. There was no apparent relationship between sorbate resistance and toxigenic properties of the molds.
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IYER, M. S., and M. A. COUSIN. "Immunological Detection of Fusarium Species in Cornmeal." Journal of Food Protection 66, no. 3 (March 1, 2003): 451–56. http://dx.doi.org/10.4315/0362-028x-66.3.451.
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An indirect enzyme-linked immunosorbent assay (ELISA) was developed to detect Fusarium species in foods. Antibodies to proteins extracted from the mycelia of Fusarium graminearum and Fusarium moniliforme (verticillioides) were produced in New Zealand white rabbits. These antibodies detected 13 Fusarium species in addition to the producer strains. Levels of Fusarium semitectum and Fusarium tricinctum strains were below the detection threshold. The specificity of the assay was tested against 70 molds and yeasts belonging to 23 genera. One strain of Monascus species and one strain of Phoma exigua were detected; however, these two molds are not common contaminants of cereal grains or foods and should not interfere with the assay. The indirect ELISA's detection limits for F. graminearum and F. moniliforme were 0.1 and 1 μg of mold mycelium per ml of a cornmeal mixture, respectively. When spores of each mold were added individually to cornmeal mixtures (at ca. 10 spores per g) and incubated at 25°C, these spores were detected by the indirect ELISA when they reached levels of 102 to 103 CFU/ml after 24 to 36 h. The indirect ELISA developed here shows promise for the detection of Fusarium species in grains or foods.
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Stodolak, Bożena, Anna Starzyńska-Janiszewska, and Małgorzata Bączkowicz. "Aspergillus oryzae (Koji Mold) and Neurospora intermedia (Oncom Mold) application for flaxseed oil cake processing." LWT 131 (September 2020): 109651. http://dx.doi.org/10.1016/j.lwt.2020.109651.
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JØRGENSEN, THOMAS R. "Identification and Toxigenic Potential of the Industrially Important Fungi, Aspergillus oryzae and Aspergillus sojae." Journal of Food Protection 70, no. 12 (December 1, 2007): 2916–34. http://dx.doi.org/10.4315/0362-028x-70.12.2916.
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Mold strains belonging to the species Aspergillus oryzae and Aspergillus sojae are highly valued as koji molds in the traditional preparation of fermented foods, such as miso, sake, and shoyu, and as protein production hosts in modern industrial processes. A. oryzae and A. sojae are relatives of the wild molds Aspergillus flavus and Aspergillus parasiticus. All four species are classified to the A. flavus group. Strains of the A. flavus group are characterized by a high degree of morphological similarity. Koji mold species are generally perceived of as being nontoxigenic, whereas wild molds are associated with the carcinogenic aflatoxins. Thus, reliable identification of individual strains is very important for application purposes. This review considers the pheno- and genotypic markers used in the classification of A. flavus group strains and specifically in the identification of A. oryzae and A. sojae strains. Separation of A. oryzae and A. sojae from A. flavus and A. parasiticus, respectively, is inconsistent, and both morphologic and molecular evidence support conspecificity. The high degree of identity is reflected by the divergent identification of reference cultures maintained in culture collections. As close relatives of aflatoxin-producing wild molds, koji molds possess an aflatoxin gene homolog cluster. Some strains identified as A. oryzae and A. sojae have been implicated in aflatoxin production. Identification of a strain as A. oryzae or A. sojae is no guarantee of its inability to produce aflatoxins or other toxic metabolites. Toxigenic potential must be determined specifically for individual strains. The species taxa, A. oryzae and A. sojae, are currently conserved by societal issues.
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JORDANO, R., L. M. MEDINA, and J. SALMERON. "Contaminating Mycoflora in Fermented Milk." Journal of Food Protection 54, no. 2 (February 1, 1991): 131–32. http://dx.doi.org/10.4315/0362-028x-54.2.131.
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The isolation, enumeration, and identification of yeasts and molds were carried out in 20 samples of commercial fermented milk containing bifidobacteria produced in Spain. Thirty percent of the samples yielded yeast counts of 102/g or higher and 40% gave mold counts of 10/g or higher. In the nine samples in which the presence of yeasts was detected, Torulopsis Candida was the only species identified. A total of five molds was isolated and identified as belonging to the genera Aspergillus, Penicillium, Mirothecium, Paecylomices, and Mycogene. In two samples (10%), Aspergillus flavus (group) was detected.
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GOURAMA, HASSAN, and LLOYD B. BULLERMAN. "Inhibition of Growth and Aflatoxin Production of Aspergillus flavus by Lactobacillus Species†." Journal of Food Protection 58, no. 11 (November 1, 1995): 1249–56. http://dx.doi.org/10.4315/0362-028x-58.11.1249.
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A mixture of Lactobacillus species from a commercial silage inoculum reduced mold growth and inhibited aflatoxin production by Aspergillus flavus subsp. parasiticus. Actively growing Lactobacillus spp. cells totally inhibited germination of mold spores. Culture supernatant broth from the mixture of strains inhibited mold growth but did not destroy mold spore viability. Some mold spores were observed microscopically to have germinated and produced short nonbranching germ tubes; then growth ceased. While the pH of the culture broth and supernatant were about 4.0, acidification of nonfermented broth to pH 4.0 with HCl and lactic acid did not cause a similar inhibition of spore germination. The mixture of Lactobacillus species growing in a dialysis sack inhibited aflatoxin production by the A. flavus culture growing outside of the sack in broth, whereas mold growth was not affected. The pH values outside of the dialysis sack in the control and the treatments were similar (6 to 7) throughout the incubation period. When a dialysis sack with a molecular weight cutoff (MWCO) of 1,000 was used, there was little inhibition of aflatoxin B1 production, but with MWCOs of 6,000 to 8,000 and 12,000 to 14,000 aflatoxin production was greatly inhibited. In mixed culture experiments, levels of aflatoxin B1 and G1 were depressed compared to the control (monoculture). Mold growth in this case was also reduced compared to the monoculture system. Purified isolates of Lactobacillus from the commercial mixture had a slight effect on mold growth and aflatoxin production, but supernatant liquid of one isolate was quite inhibitory to production of aflatoxins B1 and G1, without affecting mold growth.
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Hageskal, Gunhild, Ann Kristin Knutsen, Peter Gaustad, G. Sybren de Hoog, and Ida Skaar. "Diversity and Significance of Mold Species in Norwegian Drinking Water." Applied and Environmental Microbiology 72, no. 12 (October 6, 2006): 7586–93. http://dx.doi.org/10.1128/aem.01628-06.
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ABSTRACT In order to determine the occurrence, distribution, and significance of mold species in groundwater- and surface water-derived drinking water in Norway, molds isolated from 273 water samples were identified. Samples of raw water, treated water, and water from private homes and hospital installations were analyzed by incubation of 100-ml membrane-filtered samples on dichloran-18% glycerol agar. The total count (number of CFU per 100 ml) of fungal species and the species diversity within each sample were determined. The identification of mold species was based on morphological and molecular methods. In total, 94 mold species belonging to 30 genera were identified. The mycobiota was dominated by species of Penicillium, Trichoderma, and Aspergillus, with some of them occurring throughout the drinking water system. Several of the same species as isolated from water may have the potential to cause allergic reactions or disease in humans. Other species are common contaminants of food and beverages, and some may cause unwanted changes in the taste or smell of water. The present results indicate that the mycobiota of water should be considered when the microbiological safety and quality of drinking water are assessed. In fact, molds in drinking water should possibly be included in the Norwegian water supply and drinking water regulations.
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Tangboriboon, Nuchnapa, Sukritchai Teeraroengrit, Pattara Chawhuaymhak, Jirarat Kamonsawas, Sairung Changkhamchom, and Anuvat Sirivat. "Efficient stoneware hand mold for slip casting in natural rubber latex glove preparation." Progress in Rubber, Plastics and Recycling Technology 36, no. 4 (January 13, 2020): 262–83. http://dx.doi.org/10.1177/1477760619895013.
Full textAbstract:
Disposal medical gloves are an important product to maintain hygienic conditions, ensuring security for patients and safeguarding against infections. They are used in many fields, such as dental and medical, beauty and cuisine, food and pharmaceutical industries. Presently, aging populations and an emerging middle class in developing countries require medical gloves at a higher volume. Therefore, the demand for medical gloves increases continuously. In this work, two types of hand molds were prepared from stoneware clay and plaster to be used in the natural rubber glove preparation. The ceramic stoneware and plaster hand molds were prepared by the slip casting. The obtained stoneware hand molds were found to be superior to the commercial hand molds. Natural rubber latex (NRL) gloves were fabricated by dipping the stoneware hand mold coated with a coagulant into the NRL compound using the sulfur curing system at 120°C for 30 min. The latex solid:water weight ratio, drying and firing temperatures, and firing time used to prepare stoneware hand molds were found to affect the adsorption–adhesion properties between the mold surface and the NRL films. The obtained NRL films were further characterized for the physical properties such as appearance, film thickness, tackiness, and effusion of the phase formation by X-ray diffraction, the microstructure by scanning electron microscope, and the mechanical properties. The NRL glove films prepared by the stoneware hand mold possessed the high percentage elongation at break and the maximum load stress equal to 1343.30 ± 78.36% and 12.74 ± 2.34 MPa, respectively. On the other hand, the latex glove films prepared by the plaster hand mold with 80 consistency provided the percentage of elongation at break and the maximum load stress equal to 531.76 ± 2.54 and 21.01 ± 0.08 MPa, respectively.
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TANIWAKI, MARTA H., NEUSELY da SILVA, ANDRÉIA A. BANHE, and BEATRIZ T. IAMANAKA. "Comparison of Culture Media, Simplate, and Petrifilm for Enumeration of Yeasts and Molds in Food." Journal of Food Protection 64, no. 10 (October 1, 2001): 1592–96. http://dx.doi.org/10.4315/0362-028x-64.10.1592.
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The efficacy of three culture media, dichloran rose bengal chloramphenicol (DRBC), dichloran 18% glycerol agar (DG18), and potato dextrose agar (PDA) supplemented with two antibiotics, were compared with the Simplate and Petrifilm techniques for mold and yeast enumeration. The following foods were analyzed: corn meal, wheat flour, cassava flour, bread crumbs, whole meal, sliced bread, ground peanuts, mozzarella cheese, grated parmesan cheese, cheese rolls, orange juice, pineapple pulp, pineapple cake, and mushroom in conserve. Correlation coefficients of DRBC versus PDA and DG18 for recovering total mold and yeast counts from the composite of 14 foods indicated that the three media were generally equivalent. Correlation coefficients for Petrifilm versus culture media were acceptable, although not as good as between culture media. Correlation coefficients of Simplate versus DRBC, DG18, PDA, and Petrifilm for recovering total yeasts and molds from a composite of 11 foods demonstrated that there was no equivalence between the counts obtained by Simplate and other culture media and Petrifilm, with significant differences observed for the most foods analyzed.
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POWERS, EDMUND M., and DANIEL BERKOWITZ. "Efficacy of an Oxygen Scavenger to Modify the Atmosphere and Prevent Mold Growth on Meal, Ready-to-Eat Pouched Bread." Journal of Food Protection 53, no. 9 (September 1, 1990): 767–71. http://dx.doi.org/10.4315/0362-028x-53.9.767.
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An oxygen scavenging system enclosed in a pouch with baked, meal, ready-to-eat bread prevented growth of a mixed mold inoculum on the surface of the bread for 13 months. In the absence of the oxygen scavenger, growth of Aspergillus and Penicillium was visible on the bread within 14 d. Growth of molds on pouched culture media, with and without sorbate, was also prevented by oxygen scavenging packets.
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LUQUE, M. ISABEL, ALICIA RODRÍGUEZ, MARÍA J. ANDRADE, ALBERTO MARTÍN, and JUAN J. CÓRDOBA. "Development of a PCR Protocol To Detect Aflatoxigenic Molds in Food Products." Journal of Food Protection 75, no. 1 (January 1, 2012): 85–94. http://dx.doi.org/10.4315/0362-028x.jfp-11-268.
Full textAbstract:
Aflatoxins are secondary metabolites produced mainly by Aspergillus species growing in foodstuffs. Because aflatoxins have important health effects, the detection of early contamination of foods by aflatoxigenic molds should be useful. In the present work, a reliable conventional PCR method for detecting aflatoxigenic molds of various species was developed. Fifty-six aflatoxigenic and nonaflatoxigenic strains commonly reported in foodstuffs were tested. Aflatoxin production was first confirmed by micellar electrokinetic capillary electrophoresis or/and high-pressure liquid chromatography–mass spectrometry. Based on the conserved regions of the O-methyltransferase gene (omt-1) involved in the aflatoxin biosynthetic pathway, six primer pairs were designed. With only the designed primer pair AFF1-AFR3, the expected PCR product (381 bp) was obtained in all of the tested aflatoxigenic strains of various species and genera. Amplification products were not obtained with this primer pair for any of the nonaflatoxigenic reference molds. However, an amplicon of 453 bp was obtained for all aflatoxigenic and nonaflatoxigenic mold reference strains with a PCR protocol based on the constitutive fungal β-tubulin gene, which was used as a positive fungal control. The PCR protocol based on omt-1 detected as little as 15 pg of DNA from aflatoxigenic molds and 102 to 103 CFU/g in contaminated food samples. This PCR protocol should be used as a routine technique to detect aflatoxigenic molds in foods.