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Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption

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Autor(es):
Marcela, Caio V. P. ; Souza, Mariana C. ; Silva, Josue J. ; Couto, Fabiana Aparecida ; Lacorte, Gustavo Augusto ; Pinto, Uelinton M. ; Maffei, Juliana T. ; Zacarchenco, Patricia B. ; Iamanaka, Beatriz T. ; Taniwaki, Marta H.
Número total de Autores: 10
Tipo de documento: Artigo Científico
Fonte: Food Research International; v. 183, p. 7-pg., 2024-03-17.
Resumo

Ochratoxin A (OTA) is a toxin produced by several Aspergillus species, mainly those belonging to section Circumdati and section Nigri. The presence of OTA in cheese has been reported recently in cave cheese in Italy. As artisanal cheese production in Brazil has increased, the aim of this study was to investigate the presence of ochratoxin A and related fungi in artisanal cheese consumed in Brazil. A total of 130 samples of artisanal cheeses with natural moldy rind at different periods of maturation were collected. Of this total, 79 samples were collected from 6 producers from Canastra region in the state of Minas Gerais, since this is the largest artisanal cheese producer region; 13 samples from one producer in the Amparo region in the state of Sao Paulo and 36 samples from markets located in these 2 states. Aspergillus section Circumdati occurred in samples of three producers and some samples from the markets. A. section Circumdati colony counts varied from 102 to 106 CFU/g. Molecular analysis revealed Aspergillus westerdijkiae (67 %) as the most frequent species, followed by Aspergillus ostianus (22 %), and Aspergillus steynii (11 %). All of these isolates of A. section Circumdati were able to produce OTA in Yeast Extract Sucrose Agar (YESA) at 25 degrees C/7 days. OTA was found in 22 % of the artisanal cheese samples, ranging from 1.0 to above 1000 mu g/kg, but only five samples had OTA higher than 1000 mu g/kg. These findings emphasize the significance of ongoing monitoring and quality control in the artisanal cheese production process to minimize potential health risks linked to OTA contamination. (AU)

Processo FAPESP: 22/10378-0 - Fungos e toxinas em queijo minas artesanal da Serra da Canastra
Beneficiário:Caio Vinicius Pereira Marcelão
Modalidade de apoio: Bolsas no Brasil - Mestrado
Processo FAPESP: 17/50349-0 - Plano de desenvolvimento institucional em pesquisa do Instituto de Tecnologia de Alimentos - ITAL (PDIp)
Beneficiário:Claire Isabel Grígoli de Luca Sarantópoulos
Modalidade de apoio: Auxílio à Pesquisa - Programa Modernização de Institutos Estaduais de Pesquisa
Processo FAPESP: 21/07937-4 - Caracterização do perfil metabólico e biodiversidade de Aspergillus spp. e Penicillium ssp. isolados de queijo canastra
Beneficiário:Marta Hiromi Taniwaki
Modalidade de apoio: Auxílio à Pesquisa - Regular
Processo FAPESP: 22/06905-4 - Biodiversidade de espécies de Penicillium isoladas de alimentos brasileiros
Beneficiário:Mariana Corrêa de Souza
Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado