Aspergillus section Flavi and aflatoxins in Brazilian cassava (Manihot esculenta Crantz) and products.
Mycotoxin Res
; 37(3): 221-228, 2021 Aug.
Article
em En
| MEDLINE
| ID: mdl-34036551
ABSTRACT
Aflatoxins are carcinogenic compounds produced by some species of Aspergillus, especially those belonging to Aspergillus section Flavi. Their occurrence in food may start in the field, in the post-harvest, or during storage due to inadequate handling and storage. Because cassava is a staple food for a high percentage of the Brazilian population, we evaluated the presence of aflatoxin-producing species in cassava tubers, cassava products (cassava flour, cassava starch, sour starch, and tapioca flour), and in soil samples collected from cassava fields. In addition, the levels of aflatoxin contamination in cassava products were quantified. A total of 101 samples were analyzed, and 45 strains of Aspergillus section Flavi were isolated. Among the identified species, Aspergillus flavus, Aspergillus arachidicola, Aspergillus novoparasiticus, and Aspergillus parasiticus were found. The majority of strains (73.3%) tested for their aflatoxin-producing ability in synthetic media was positive. Despite that, cassava and cassava products were essentially free of aflatoxins, and only one sample of cassava flour contained traces of AFB1 (0.35 µg/kg).
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Aspergillus
/
Aspergillus flavus
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Manihot
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Contaminação de Alimentos
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Aflatoxinas
País/Região como assunto:
America do sul
/
Brasil
Idioma:
En
Revista:
Mycotoxin Res
Ano de publicação:
2021
Tipo de documento:
Article
País de afiliação:
Brasil