Aspergillus carbonarius as the main source of ochratoxin A contamination in dried vine fruits from the Spanish market.
Ochratoxin A (OTA) can occur in a wide range of foods, but unexpectedly high concentrations have been detected in dried vine fruits of various origins. The European Union has recently established a maximum OTA limit of 10 microg/kg for these foodstuffs. In order to determine the likely origin of OTA, a mycological study of 50 dried fruit samples (currants, raisins, and sultanas) representative of the Spanish market was conducted. Fungal contamination was detected in 49 of 50 (98%) samples. Black aspergilli were isolated from all of the positive samples. Aspergillus niger var. niger was isolated from 98% of the samples, and Aspergillus carbonarius was found in 58% of the samples. One hundred sixty-eight A. niger var. niger isolates and 91 A. carbonarius isolates were screened for their ability to produce OTA. Eighty-eight (96.7%) A. carbonarius isolates and one (0.6%) A. niger var. niger isolate were found to be OTA producers. Black aspergilli were the dominant fungi. Among black aspergilli, A. carbonarius has shown a consistent ability to produce OTA and is the most probable source of this mycotoxin in these substrates.
Abarca
M L
ML
Departament de Sanitat i d'Anatomia Animals, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain. lourdes.abarca@uab.es
Accensi
F
F
Bragulat
M R
MR
Castellá
G
G
Cabañes
F J
FJ
D001230:Aspergillus / Q000378:metabolism*; D002273:Carcinogens / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis; D005638:Fruit / Q000737:chemistry* / Q000382:microbiology; D009793:Ochratoxins / Q000032:analysis*; D013030:Spain
D002273:Carcinogens; D009793:Ochratoxins; C025589:ochratoxin A