OTA-producing fungi in foodstuffs: A review

被引：95
作者：
Amezqueta, S. [1 ]
Schorr-Galindo, S. [2 ]
Murillo-Arbizu, M. [1 ]
Gonzalez-Penas, E. [1 ]
Lopez de Cerain, A. [3 ]
Guiraud, J. P. [2 ]
机构：
[1] Univ Navarra, Organ & Pharmaceut Chem Dept, Fac Pharm, Ed CIFA, Pamplona 31008, Spain
[2] Univ Montpellier 2, Qualisud Food Qual Joint Res Unit, Food Safety Team Cc023, F-34095 Montpellier 5, France
[3] Univ Navarra, Fac Pharm, Dept Nutr & Food Sci Physiol & Toxicol, Pamplona 31008, Spain
来源：
FOOD CONTROL | 2012年 / 26卷 / 02期
关键词：
Mycotoxins; Ochratoxin A; Fungi; Analysis; Review; OCHRATOXIN-A PRODUCTION; ASPERGILLUS SECTION NIGRI; MYCOTOXIN PRODUCING FUNGI; NIGER AGGREGATE STRAINS; DRIED VINE FRUITS; WATER ACTIVITY; WINE-GRAPES; PENICILLIUM-VERRUCOSUM; INCUBATION-TIME; ECOPHYSIOLOGICAL FACTORS;
D O I：
10.1016/j.foodcont.2012.01.042
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Ochratoxin A (OTA) is a secondary metabolite produced by filamentous fungi of the genera Aspergillus and Penicillium present in a wide variety of foodstuffs. The most relevant OTA-producing species are Penicillium verrucosum (P. verrucosum), Aspergillus ochraceus (A. ochraceus), Aspergillus niger and Aspergillus carbonarius due to their prevalence in foodstuffs (cereals, grapes, coffee, etc.) and the number of strains able to produce OTA. To target pre- and post-harvest control programs, studies concerning the toxigenic fungi in each foodstuff are essential. This paper summarizes the state-of-the-art and the requirements in OTA control. (C) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码：259 / 268
页数：10
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