Potential of electrolyzed water to inactivate bread and cheese spoilage fungi.

Controlling food spoilage fungi remains a challenge for food industries, and regulations on the usage of chemical disinfectants are becoming restrictive. Then, this study aimed to evaluate electrolyzed water (EW) as a sustainable alternative for food spoilage fungi inactivation. The experiment was carried out according to the protocol for testing the antifungal effects of chemical sanitizers by the European Committee for Standardization (CEN), using acidic electrolyzed water (AEW-AAC: 85 ppm; pH: 2.65; ORP: 1120 mV) and a basic electrolyzed water (BEW- pH: 11.12; ORP: -209 mV) to inactivate spoilage fungi strains from bread (Hyphopichia burtonii and Penicillium roqueforti) and cheese (P. roqueforti and Penicillium commune), besides the standard fungi for this type of essay (Candida albicans and Aspergillus brasiliensis). AEW presented a higher antifungal effect, inactivating an average of 89 % of the exposed population when compared to its respective BEW, which inactivates about 81.5 %. In general, the standard strains A. brasiliensis (ATCC 16404) and Candida albicans (ATCC 24433) were more sensitive to both AEW and BEW than the food-spoilage strains. Among those, P. roqueforti strains were the most sensitive, followed by P. commune strains, while H. burtonii strains were the most tolerant. EW can be a sustainable alternative for product surface and facility cleaning with further antifungal action when a sanitization step is not mandatory or needed. Future studies searching for conditions to improve the antifungal action of EW could make their industrial usage more viable.

Efficacy of weak acid preservatives on spoilage fungi of bakery products.

Organic acids and their salts are usually the first choice in the bread industry to restrict fungal spoilage, but their efficacy is pH-dependent and spoilage by fungi remains as a common threat. Therefore, this study aimed to evaluate the susceptibility of spoilage fungi of bakery products to acetic, sorbic, and propionic acids at different pH. Penicillium roqueforti, Penicilium paneum, Aspergillus pseudoglaucus, Aspergillus montevidensis and Hyphopichia burtonii strains isolated from spoiled products had their minimum inhibitory concentration (MIC) defined by macrodilution. The concentrations tested were: (i) sorbic acid up to 32 mM; (ii) propionic acid up to 1024 mM and (iii) acetic acid up to 800 mM with pH adjusted in 4.5, 5.0, 5.0 and 6.0 after setting the agent concentration. The lowest MICs for all agents were obtained at pH 4.5, usually doubling with every 0.5 pH increase. P. roqueforti strains isolated from spoiled products were the most resistant to all tested preservatives; while strains of the related species P. paneum, showed similar tolerance to acetic and propionic acids but was double more susceptible to sorbic acid. Strains of A. pseudoglaucus and A. montevidensis were indistinctly susceptible to the preservatives and were the most susceptible species to propionic and acetic acids. H. burtonii strains demonstrated the most variable behaviour in comparison to the other strains being the most susceptible to sorbic acid, were like Aspergillus strains regarding propionic acid, but tolerate well acetic acid. Propionic acid concentrations usually allowed in baked goods are lower than the concentrations required to inhibit the most tolerant isolates tested in this study. The same is true for sorbic acid at higher pH levels. Spoilage species of bakery ware presents a distinct susceptibility profile to the preservatives commonly used in this sector, but the high tolerance observed is a cause of concern.

Relationship between the Fungal Incidence, Water Activity, Humidity, and Aflatoxin Content in Maize Samples from the Highlands and Coast of Ecuador.

This study evaluated the fungal incidence through direct plating in Agar Dichloran Glycerol, and the presence of aflatoxins in maize samples from the Highlands and Coast of Ecuador by HPLC, investigating the influence of the temperature, altitude, water activity, and humidity of the collection regions on the maize samples' contamination using Principal Components Analysis (PCA). The overall kernel infection by fungi was usually lower in samples from the Highlands, and no aflatoxins or Aspergillus series Flavi were detected in the samples from this region. In the coastal samples, Aspergillus sp. were isolated from all samples, while the potentially aflatoxigenic A. Flavi contaminated about 80% of them. Aflatoxins were present in 50% of these samples, in ranges from 0.42 to 107.69 µg/kg. PCA was able to segregate the samples according to their collection region, and showed that the maximum and minimum temperatures are closely and positively related to the presence of A. Flavi. A highly positive relationship was also observed between the water activity of the sample and aflatoxin contamination. On the other hand, the altitude had a very strong-but negative-relationship with the variables studied. This study is relevant because data regarding fungi and aflatoxin occurrence, as well the main factor influencing the contamination of Ecuadoran maize, are scarce; it clearly shows that aflatoxins are a hazard present in maize from the Ecuadorian Coast but not the Highlands.

Comparative Growth Inhibition of Bread Spoilage Fungi by Different Preservative Concentrations Using a Rapid Turbidimetric Assay System.

Bread and intermediate moisture bakery products are mainly spoiled by yeasts and filamentous fungi. The inoculum load and preservation system used determines their shelf life. To extend the shelf life of such commodities, the use of chemical preservatives is the most common way to try and control the initiation of mold spoilage of bread. This study has utilized a rapid turbidimetric assay system (Bioscreen C) to examine the temporal efficacy of calcium propionate (CP) and potassium sorbate (PS) for controlling the growth of important bread spoilage fungi. The objectives were to compare the temporal growth of strains of three important spoilage fungi Hyphopichia burtonii (HB17), Paecilomyces variotii (PV11), and Penicillium roqueforti (PR06) isolated from visibly molded bread to (a) different concentrations of CP and PS (0-128 mM), (b) temperatures (25°C, 30°C), (c) water activity (aw; 0.95, 0.97), and (d) pH (5.0, 5.5). All three abiotic factors, pH, aw, and temperature, and preservative concentrations influenced the relative growth of the species examined. In general, PS was more effective than CP in inhibiting the growth of the strains of these three species. In addition, the Time to Detection (TTD) for the efficacy of the preservatives under the interacting abiotic factors was compared. The strain of Paecilomyces variotii (PV10) was the most tolerant to the preservatives, with the shortest TTD values for both preservatives. P. roqueforti was the most sensitive with the longest TTD values under all conditions examined. These results are discussed in the context of the evolution of resistance to food-grade preservatives by such spoilage fungi in bakery products.

Influence of type, concentration, exposure time, temperature, and presence of organic load on the antifungal efficacy of industrial sanitizers against Aspergillus brasiliensis (ATCC 16404).

Parameters such as type and concentration of the active compound, exposure time, application temperature, and organic load presence influence the antimicrobial action of sanitizers, although there is little data in the literature. Thus, this study aimed to evaluate the antifungal efficacy of different chemical sanitizers under different conditions according to the European Committee for Standardization (CEN). Aspergillus brasiliensis (ATCC 16404) was exposed to four compounds (benzalkonium chloride, iodine, peracetic acid, and sodium hypochlorite) at two different concentrations (minimum and maximum described on the product label), different exposure times (5, 10, and 15 min), temperatures (10, 20, 30, and 40 °C), and the presence or absence of an organic load. All parameters, including the type of sanitizer, influenced the antifungal efficacy of the tested compounds. Peracetic acid and benzalkonium chloride were the best antifungal sanitizers. The efficacy of peracetic acid increased as temperatures rose, although the opposite effect was observed for benzalkonium chloride. Sodium hypochlorite was ineffective under all tested conditions. In general, 5 min of sanitizer exposure is not enough and >10 min are necessary for effective fungal inactivation. The presence of organic load reduced sanitizer efficacy in most of the tested situations, and when comparing the efficacy of each compound in the presence and absence of an organic load, a difference of up to 1.5 log CFU was observed. The lowest concentration recommended on the sanitizer label is ineffective for 99.9% fungal inactivation, even at the highest exposure time (15 min) or under the best conditions of temperature and organic load absence. Knowledge of the influence exerted by these parameters contributes to successful hygiene since the person responsible for the sanitization process in the food facility can select and apply a certain compound in the most favorable conditions for maximum antifungal efficacy.

Comparison of electrolized water and multiple chemical sanitizer action against heat-resistant molds (HRM).

This study aimed to evaluate the sensitivity of heat-resistant molds isolated from spoiled thermally processed foods to antimicrobial compounds used for food industry sanitation. An ortho-phenylphenol-based smoke generator sanitizer, liquid chemical sanitizers (benzalkonium chloride, biguanide, iodine, peracetic acid, and sodium hypochlorite), and acidic and alkaline electrolyzed water were used against Aspergillus australensis (MB 2579; NFF 02), Aspergillus aureoluteus (NFC1), Paecilomyces fulvus (PFF 01), Paecilomyces niveus (PNT 01; PNDC 01; PNB1 01), and Paecilomyces variotii (PV 01; PV 01; PVCH 03). The fungal strains were exposed separately to liquid sanitizers and electrolyzed water in stainless steel discs for 15 min following the European Committee for Standardization (CEN) recommendations. Moreover, the fungal strains were exposed to the smoke generator sanitizer for 7 h following French protocol NF-T-72281. The best results of fungal inactivation were achieved when the highest concentration specified in the label of these sanitizers was tested. On the opposite, the lowest concentration specified in the label should be avoided since it was ineffective in most cases (94%). The ortho-phenyphenol-based smoke generator sanitizer and peracetic acid (1%) showed the best results of spore inactivation, while iodine and benzalkonium chloride achieved satisfactory results against the strains evaluated. Sodium hypochlorite and biguanide were ineffective against most of the fungi studied at all concentrations tested. Acidic and basic electrolyzed water was also ineffective to achieve the 3-log CFU reduction required in the concentrations tested. In general, Paecilomyces spp. was more sensitive than Aspergillus spp. against all sanitizers evaluated, whereas A. aureoluteus NFC1 was resistant to all agents and concentrations tested. The heat-resistant fungal strains showed varied sensitivity against the different agents. Notably, the two most effective commercial sanitizers against the heat-resistant strains were ineffective against the filamentous fungi recommended for sanitizer testing (A. brasiliensis ATCC 16404), which demonstrates the relevance of testing fungal isolates that cause spoilage to choose the most effective compound and obtain the best results of fungal control.

Spoilage fungi in a bread factory in Brazil: Diversity and incidence through the bread-making process.

This study aimed to verify the main fungal species involved in the deterioration of different types of bread and to identify the possible sources of contamination of these products. Samples of raw materials (n = 127), environmental air (n = 50) and moldy bread (n = 90) were analyzed. Aspergillus candidus, Wallemia sebi, and Penicillium roqueforti were the predominant species in the raw materials and were isolated in samples of wheat flour, in two-thirds of the samples of rye and 62.5% of the wheat flour. Penicillium roqueforti was isolated from all types of moldy bread analyzed and Hyphopichia burtoni was also present in samples of moldy wheat and rye bread. These two species were also recovered during air sampling from baking industry facilities (cooling and slice and package areas), which may be crucial for product contamination after baking. Hygienic measures to reduce airborne contamination during the cooling and packaging of food should be taken to prevent the early deterioration of bread.

Ochratoxin A production by Aspergillus westerdijkiae in Italian-type salami.

The occurrence of ochratoxin A (OTA) in matured meat products can be attributed to mycotoxin coming from raw materials and/or molds that develop on the product surface during ripening. This work aimed to evaluate OTA production by Aspergillus westerdijkiae inoculated on the surface of sausages and its diffusion into the product throughout ripening, study the effect of relative humidity (RH) on the production of this mycotoxin, and investigate the presence of OTA in dry fermented sausages that naturally present intense contamination by A. westerdijkiae. Italian-type sausages were surface inoculated with A. westerdijkiae and two distinct experiments were performed. In the first, the sausages were matured in a chamber with decreasing RH (from 95 to 75%) for 35 days. In the other, the sausages were incubated under different RH (79, 85 or 95%) for 21 days. Samples were taken at the beginning of the experiments and every 7 days, subdividing into casing, outer border, and core for analyses. Sausage samples naturally spoiled by ochratoxigenic fungi were collected during sanitary inspection. Even in the presence of A. westerdijkiae mycelia, no OTA was detected for up to 7 days of sausage maturation. On the other hand, this study demonstrated that the growth of A. westerdijkiae on salami surface produces high amounts of OTA on the casing and allows its diffusion through the casing with contamination to the outer border of sausages. In the same way, it shows that under similar water activity values of substrate, RH influences the amount of OTA produced. Conversely, OTA was restricted to the casing in the naturally contaminated sausages.

Antifungal activity of commercial sanitizers against strains of Penicillium roqueforti, Penicillium paneum, Hyphopichia burtonii, and Aspergillus pseudoglaucus: Bakery spoilage fungi.

Information on the sensitivity of spoilage fungi of bakery products to sanitizing agents is scarce in the literature. Thus, the aim of this study was to evaluate the antifungal activity of different classes of commercial sanitizers, which have permitted use in the food industry, on the main fungi involved in spoiling bakery products. The tests were carried out according to the protocol for testing the antifungal effect of chemical sanitizers of the European Committee for Standardization (CEN), with adaptations. Different strains of six isolated fungal species responsible for spoiling bakery products (Penicillium roqueforti, Penicillium paneum, Hyphopichia burtonii, and Aspergillus pseudoglaucus) were tested against five sanitizers at three concentrations: benzalkonium chloride (0.3%, 2.5%, 5%), biguanide (2%, 3.5%, 5%), peracetic acid (0.15%, 1.5%, 3%), quaternary ammonium (0.3%, 2.5%, 5%), and sodium hypochlorite (0.01%, 0.1%, 0.2%). Peracetic acid was the most effective sanitizes considering the genera, species, and concentrations evaluated, generally being capable of reductions between 2 and 4 logs of initial control tested. Biguanide should not be the compound of choice when the main goal of the bakery industry is fungal control.

Survival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agents.

The stability of microorganisms along the time is important for allowing their industrial use as starter agents, improving fermentation processes. This study aimed to evaluate the survival and maintenance of the cell viability of the lactic acid bacteria Lactobacillus fermentum IAL 4541 and the yeast Wickerhamomyces anomalus IAL 4533, both isolated from wheat sourdough, after lyophilisation with different cryoprotectant and storage at room temperature along a year. Treatments involved adding control solution (S1 = 0.1% peptone water), and four cryoprotectant solutions S2 (10% sucrose), S3 (5% trehalose), S4 (10% skim milk powder) and S5 (10% skim milk powder plus 5% sodium glutamate) to the microbial cells previously of freeze drying processing. To verify the effect of lyophilisation on the number of microbial cells recovered, microbiological analyses were performed and cell viability was calculated before and after lyophilisation and regularly during a storage period of 365 days at room temperature. Viability after freeze-drying was influenced by the cryoprotectant agent employed, as well the microbial stability conferred along the storage. Differences on the microorganism response to some protectors were observed between the lactic acid bacteria and the yeast evaluated. W. anomalus was more affected by absence of cryoprotectant (S1) during freeze drying processing, but this microorganism was more stable than L. fermentum along the storage without the presence of protectant agents. For L. fermentum, S5 was the best protectant, allowing the recovering of 100% of the bacterial cells after lyophilisation and 87% of cell viability was observed after one year storage, followed by S4 (96 and 74%, respectively). S4 and S5 were the best protectant to W. anomalus (viability >80% after 1 year), but no increase in the yeast cell viability was conferred by addition of glutamate (S5) to skim milk. After 1 year of storage, trehalose was much more effective on protection of the yeast than bacteria (72% and 7% of viability, respectively). S2 was the less protectant agent among the tested, and their effectiveness was higher in L. fermentum (allowing 14% of cell recovering up to 120 days of storage) if compared to W. anomalus (25% of viability until 90 days of storage). Our results demonstrate that freeze-drying is a realistic technology for the stability and maintenance of the potential sourdough starter L. fermentum and W. anomalus for long time; however, the choice of cryoprotectant will influence the process effectiveness.

Mycological quality of pecan nuts from Brazil: absence of aflatoxigenic fungi and aflatoxins / Qualidade micológica de nozes pecan do Brasil: ausência de fungos aflatoxigênicos e aflatoxinas

ABSTRACT: In recent years, Brazil has encouraged the cultivation of pecans to meet both demands of domestic and international market of nuts. New genetic varieties of pecans have been selected in recent years, but available scientific information on the occurrence of fungi and aflatoxins in the international literature is out of date. Therefore, the present study aimed to quantify and identify fungal microbiota and the presence of aflatoxins in pecan nuts cultivated in southern Brazil. Fifty-two pecan nut lots (Barton variety) were obtained from producers from 19 cities of Rio Grande do Sul State and analyzed by direct plating in Agar Dichloran Glycerol 18% (DG18) and Aspergillus Flavus and Parasiticus Agar (AFPA), following incubation at 25 °C for 7 days. Aflatoxins analyses were carried out using HPLC coupled with a mass spectrometer. Results revealed at least 10 different genera of fungi. Aspergillus, Penicillium, Fusarium, and Cladosporium were predominant. Xerophilic species of Aspergillus (A. wentii, A. ruber, A. pseudoglaucus, and A. chevalieri) were commonly reported in the samples. No potential aflatoxin-producing species was isolated and no aflatoxins were detected (LOQ=1 μg/kg and LOD=0.1 μg/kg for AFB1 and AFB2, and 0.3 μg/kg for AFG1 and AFG2) in the evaluated samples. The absence of this carcinogenic group of mycotoxins is highly positive and could boost the investments in the sector, as well as stimulate the commercialization and consumption of this variety of nut.

RESUMO: Nos últimos anos, o Brasil tem incentivado o cultivo de pecãs para atender a demanda do mercado nacional e internacional de nozes. Novas variedades genéticas de pecãs foram selecionadas nos últimos anos, mas informações científicas disponíveis sobre a ocorrência de fungos e aflatoxinas na literatura internacional estão desatualizadas. Portanto, o presente estudo objetivou quantificar e identificar a microbiota fúngica e a presença de aflatoxinas em nozes cultivadas no sul do Brasil. Cinquenta e dois lotes de nozes (variedade Barton) foram obtidos de produtores de 19 municípios do Estado do Rio Grande do Sul e analisados ​​por meio de Ágar Dicloran Glicerol 18% (DG18) e Aspergillus Flavus e Parasiticus Agar (AFPA), após incubação em 25 °C durante 7 dias. Análises de aflatoxinas foram realizadas usando HPLC acoplado a um espectrômetro de massa. Os resultados revelaram pelo menos 10 gêneros diferentes de fungos. Aspergillus, Penicillium, Fusarium e Cladosporium foram predominantes. Espécies xerofílicas de Aspergillus (A. wentii, A. ruber, A. pseudoglaucus e A. chevalieri) foram comumente encontradas nas amostras. Nenhuma espécie potencial produtora de aflatoxinas foi isolada e nenhuma aflatoxina foi detectada (LOQ=1 μg/kg e LOD=0,1 μg/kg para AFB1 e AFB2; e 0,3 μg/kg para AFG1 e AFG2) nas amostras avaliadas. A ausência desse grupo carcinogênico de micotoxinas é altamente positiva e pode impulsionar os investimentos no setor, além de estimular a comercialização e o consumo dessa variedade de nozes.

Aflatoxigenic and ochratoxigenic fungi and their mycotoxins in spices marketed in Brazil.

During their processing, spices usually remain close to the ground for drying, a fact that disposes to fungal contamination, as well as moisture transferred from the tropical environment can allow their multiplication and synthesis of mycotoxins. The objective of this study was to evaluate the presence of potentially toxigenic fungi and mycotoxins in spices marketed in Brazil. The fungal contamination was evaluated by direct plating for samples of clove, black and white peppers. Spread plate was used for the samples of rosemary, cinnamon, fennel, pepperoni pepper and oregano. Analyses were performed in triplicate in DG18 media with incubation at 25°C for 7days. The isolation and identification of fungi followed specific recommendations of culture media and incubation period for each genus. The presence of mycotoxins in spices was verified by high-performance liquid chromatography (HPLC) coupled to fluorescence. The frequency of species potentially toxigenic was high in white and black peppers with presence of both aflatoxigenic and ochratoxigenic fungi. Only rosemary and fennel showed contamination with aflatoxin B1 and there was a positive correlation (ρ<0.01) between the rosemary contamination with the presence of AFB1 and A. flavus. Even in the presence of ochratoxigenic fungi, ochratoxin A was not detected in the samples. The presence of natural components with antimicrobial activity could justify the low presence of mycotoxins, even in the presence of known toxigenic fungi in the samples. Mycotoxins were not detected in spices covered by Brazilian regulation of mycotoxins. On the other hand, these contaminants were present in other spices consumed by population and not mentioned in the regulation, which could be considered a cause to concern.

Fungi in spices and mycotoxigenic potential of some Aspergilli isolated.

The aim of this study was to identify fungal species present in 200 samples of rosemary, fennel, cinnamon, clove, pepperoni, black and white pepper and oregano and evaluate the mycotoxigenic potential of the some Aspergilli isolated. Clove, black and white peppers were analyzed by direct plating. For rosemary, cinnamon, fennel, pepperoni pepper and oregano samples were used spread plate. Mycotoxigenic capacity was verified by the agar plug method. With the exception of clove, all the spices showed high fungal contamination, especially by Aspergillus sp., Penicillium sp. and Cladosporium sp. Frequency of toxigenic Aspergillus spp. was intense in white and black peppers, with presence of Aspergillus flavus (up to 32%), Aspergillus nomius (up to 12%), Aspergillus parasiticus (up to 4%), Aspergillus niger complex (up to 52%), Aspergillus ochraceus (up 12%) and Aspergillus carbonarius (up to 4%). 14,2% of A. flavus isolated from black pepper were aflatoxins producers. In the white pepper, 66.7% of A. flavus isolates and 100% of A. nomius were aflatoxigenic. Oregano showed the highest number of A. niger complex isolates (49), however, only 2.04% produced ochratoxin A. This study showed a huge fungal presence in spices, which could compromise the sensorial quality of these products and represent a hazard for consumers.

Detection and identification of Penicillium spp. in a frozen chicken nuggets production facility.

Frozen chicken nuggets can be stored over a long period, during which time they may be exposed to temperature abuse conditions leading to spoilage by psychrophilic filamentous fungi. The purpose of this study was to investigate the main sources of chicken nugget spoilage. Mycological analyses were performed using raw materials and products from each stage of processing, as well as from the industry's indoor air environment. The species were identified through observation of macroscopic and microscopic characteristics of isolates. The powder coating of samples showed counts between 101 and 104 CFU/g, predominantly of the species Penicillium polonicum, Aspergillus flavus, Aspergillus candidus, Aspergillus (Eurotium) amstelodami and Penicillium citrinum. During chicken nugget processing, a reduction in fungal counts to 101 CFU/g was observed, with P. polonicum as the most dominant species present. Penicillium glabrum was the only species isolated from the final product analyzed (10%). Additionally, it was also the predominant species in the factory's air environment. According to the results, two possible sources of contamination of frozen chicken nuggets were detected, one from the lack of quality of the powder coatings used and another from the lack of clean air from the factory environment between the stages of baking and packaging.

Hydatidosis, cysticercosis, and tuberculosis rates in bovine slaughtered under state sanitary inspection in Rio Grande do Sul, Brazil / Ocorrência de hidatidose, cisticercose e tuberculose em bovinos abatidos sob inspeção estadual no Rio Grande do Sul, Brasil

ABSTRACT This study sought to evaluate the occurrence of lesions suggestive of hydatidosis, cysticercosis, and tuberculosis in animals slaughtered under sanitary inspection of the Divisão de Inspeção de Produtos de Origem Animal (DIPOA), in the state of Rio Grande do Sul. Condemnation data between the years 2009 and 2017 were obtained from Secretaria da Agricultura Pecuária e Irrigação (SEAPI) and presented according to the administrative regions established by SEAPI. In that period, 7,509,544 cattle were slaughtered and condemnations occurred in all regions of the state at varying levels. The mean condemnation values showed the presence of hydatidosis in 523,399 (6.97%), cysticercosis in 92,277 (1.23%), and tuberculosis in 10,595 (0.14%) cattle carcasses. The mean values of hydatidosis diagnoses were higher in the regions of Alegrete (14.19%), Bagé (19.62%), and Pelotas (17.71%). The regions of Osório (1.86%), Santa Maria (2.10%), and São Luiz Gonzaga (1.83%) had highest rates of cysticercosis condemnations. All regions maintained an average bovine tuberculosis diagnosis rate of less than 1% and Estrela region had the highest index (0.70%). Results showed that the three diseases occurred in all regions of the state, the average prevalence rates in each region are variable, and distribution seems to be regionalized. This knowledge contributes to the plans for controlling these diseases, which are zoonoses that cause economic losses to the productive sector.

RESUMO O objetivo do estudo foi avaliar a ocorrência de lesões sugestivas de hidatidose, cisticercose e tuberculose em carcaças bovinas oriundas de abatedouros frigoríficos sob inspeção sanitária da Divisão de Inspeção de Produtos de Origem Animal (DIPOA), no Estado do Rio Grande do Sul. Os dados de condenações entre os anos de 2009 e 2016 foram obtidos junto a Secretaria da Agricultura Pecuária e Irrigação (SEAPI) e apresentados conforme as regiões administrativas estabelecidas pela SEAPI. Nesse período foram abatidos 7.509.544 bovinos e as condenações estiveram presentes em todas as regiões do estado, em níveis variáveis. Os valores médios das condenações demonstraram a presença de hidatidose em 523.399 (6,97%), cisticercose em 92.277 (1,23%) e tuberculose em 10.595 (0,14%) das carcaças bovinas. Os valores médios de condenações por hidatidose foram maiores nas regionais de Alegrete (14,19%), Bagé (19,62%) e Pelotas (17,71%). As regionais de Osório (1,86%), Santa Maria (2,10%) e São Luiz Gonzaga (1,83%) apresentaram as maiores médias para a presença de cisticercose. Todas as regiões mantiveram uma média abaixo de 1% para condenações por tuberculose bovina e a região de Estrela obteve o maior índice (0,70%). Os resultados demonstram que as três enfermidades são causas de condenações em todas as regiões do estado, os índices médios de prevalência em cada região são variáveis e a distribuição parece ser regionalizada. Esse conhecimento poderá subsidiar a elaboração de planos de controle dessas enfermidades, as quais, além do aspecto zoonótico, são responsáveis por perdas econômicas ao setor produtivo pelas condenações de carcaças e órgãos dos bovinos.

Deoxynivalenol in wheat and wheat products from a harvest affected by fusarium head blight

Abstract Fusarium head blight is an important disease occurring in wheat, caused mainly by the fungus Fusarium graminearum. In addition to direct damage to crops, reduced quality and yield losses, the infected grains can accumulate mycotoxins (toxic metabolites originating from prior fungal growth), especially deoxynivalenol (DON). Wheat crops harvested in 2014/2015 in southern Brazil were affected by high levels of Fusarium head blight. In this context, the aim of this study was evaluate the mycotoxicological quality of Brazilian wheat grains and wheat products (wheat flour and wheat bran for DON. DON contamination was evaluated in 1,504 wheat and wheat product samples produced in Brazil during 2014. It was determined by high performance liquid chromatograph fitted to a mass spectrometer (LC-MS / MS). The results showed that 1,000 (66.5%) out of the total samples tested were positive for DON. The mean level of sample contamination was 1047 µg.kg-1, but only 242 samples (16.1%) had contamination levels above the maximum permissible levels (MPL) - the maximum content allowed by current Brazilian regulation. As of 2017, MPL will be stricter. Thus, research should be conducted on DON contamination of wheat and wheat products, since wheat is a raw material widely used in the food industry, and DON can cause serious harm to public health.

Comments on "Mycobiota and Mycotoxins in Traditional Medicinal Seeds from China. Toxins 2015, 7, 3858-3875"- in Attributing Ochratoxin A Biosynthesis Within the Genus Penicillium Occurring on Natural Agricultural Produce.

The unusual attribution of trace amounts of ochratoxin A in some Chinese food commodities to Penicillium polonicum is questioned by European experience in searches for ochratoxinogenic food-spoilage Penicillia, where mistaken attribution is now known to have been due to cryptic Penicillium verrucosum contamination. Consequently, selection of single-spore isolates is recommended as pre-requisite for attributing mycotoxin biosynthetic potential to fungi.

Survival of Penicillium spp. conidia during deep-frying and baking steps of frozen chicken nuggets processing.

This study aimed at determining whether Penicillium spp. strains could survive through the heat treatment applied during the processing of frozen chicken nuggets. Firstly, it was found that the conidia of Penicillium were not able to survive the heat shock in phosphate buffer at pH 7.2 in thermal death tubes (TDT) at 80 °C/30 min. Subsequently, each Penicillium strain was inoculated in frozen chicken nuggets, which were subjected to the following treatments: i) only deep frying (frying oil at 195-200 °C), ii) only baking (120-130 °C until the internal temperature reached 70 °C) and iii) deep frying followed by baking (frying oil temperature of 195-200 °C and baking temperature of 120-130 °C, until the internal temperature reached 70 °C). The results indicated that Penicillium polonicum NGT 23/12, Penicillium commune NGT 16/12, Penicillium solitum NGT 30/12 and Penicillium crustosum NGT 51/12 were able to survive after the combined treatment (deep frying followed by baking) when inoculated in chicken nuggets. P. polonicum NGT 23/12 was the most resistant strain to the combined treatment (deep frying and baking), as its population was reduced by 3 log cycles CFU/g, when the internal temperature reached 78 °C after 10 min and 30 s of baking. The present data show that if Penicillium spp. is present in high numbers in raw materials, such as breading flours, it will survive the thermal processing applied during chicken nuggets production.

Incidence, populations and diversity of fungi from raw materials, final products and air of processing environment of multigrain whole meal bread.

This study aimed to assess the incidence, to quantify and to assess the diversity of fungi in a multigrain whole meal bread processing plant. Two hundred and eight one (n=281) samples were analyzed, including raw materials (n=120), air samples (n=136) and multigrain breads (n=25). Among the raw materials, the whole corn flour showed the highest counts of fungi (4.8logCFU/g), followed by whole-wheat flour (3.1logCFU/g). The counts of fungi in the air of processing environment were higher in post-baking steps (oven output, cooling, slicing, packaging) than in pre-baking steps (weighing and mixer) (p<0.05). Species of fungi isolated from spoiled bread samples stored at 5, 20, 25 and 30, and 40°C corresponded mostly to Penicillium paneum and Penicillium polonicum isolated from 20 and 24% of samples, respectively. These species were also isolated from raw materials (P. paneum and P. polonicum) and air collected at different processing sampling points (P. polonicum). The high counts of filamentous fungi in raw materials and air samples in processing steps such as cooling, slicing, and packaging, suggest that contamination that may occur in these steps can be critical for the shelf life of breads. The results of this study highlight that the prevention of contamination of breads by fungal spores is still a challenge for bakery industries and that other strategies such as control of germination and growth of spoilage fungi through the development of more stable formulations have to be developed.

Influence of storage temperature on growth of Penicillium polonicum and Penicillium glabrum and potential for deterioration of frozen chicken nuggets.

The practice of freezing food is one of the main processes used by the industry to prolong the shelf life of foods. Its use has expanded in recent years due to the increased consumption of convenience products, many of which are sold in frozen form. The temperature at which these foods are maintained during marketing in supermarkets or stored in the consumer's home is critical to ensure microbiological stability of products. Temperature abuse can allow microbial growth, especially growth of filamentous psychrophilic fungi. Besides economic losses in the industrial sector due to the return of products and loss of confidence by consumers, the development of fungi in foods is a public health problem due to the possibility of mycotoxin production. The aim of this study was to assess the growth at temperatures of 5, 0, -5 and -18°C for two species of fungi involved in the deterioration of frozen chicken nuggets, Penicillium polonicum (33/12 NGT) and Penicillium glabrum (29/12 NGT), inoculated both in culture medium and in the food. The results demonstrated that P. polonicum was able to form microcolonies on potato dextrose agar plates at 0°C and form visible colonies on the surface of the frozen chicken nuggets kept at -5°C for 120 days, regardless of brand. For P. glabrum the limiting growth temperature was 5°C in the culture medium and 0°C on frozen chicken nuggets, regardless of the brand analyzed. Thus, it is essential to adhere to the storage temperatures recommended to ensure the stability and safety of this food product.