BOKU - Universität für Bodenkultur Wien - Forschungsinformationssystem

Gewählte Publikation:

Olsen, M; Gidlund, A; Sulyok, M.
(2017): Experimental mould growth and mycotoxin diffusion in different food items
WORLD MYCOTOXIN J. 2017; 10(2): 153-161. FullText FullText_BOKU

Isolates of Penicillium commune, Penicillium crustosum, Penicillium expansum, Penicillium roqueforti and Aspergillus versicolor, were inoculated on different food items (hard cheese, creme fraiche, tomato puree, apple and blueberry jam) and incubated at 15 degrees C for 14 days at 50% relative humidity (RH). After incubation the food samples were divided into 3 subsamples; A was 0-2 cm from the surface and including the fungal colony, subsample B was 2-4 cm and subsample C was the rest from >4 cm from the surface. The subsamples were analysed with a multianalyte method capable of identifying more than several hundreds of fungal metabolites. The outcome showed that mouldy food can contain a cocktail of bioactive secondary metabolites including mycotoxins and sometimes at high concentrations. Measurements of the diffusion of fungal metabolites from the colony on the surface (layer A) into the food (layer B and C) showed that the fungal metabolites do not diffuse more than 2 cm into the inner core of the hard cheese. On the other hand in more liquid foods, such as creme fraiche, fruit jams and tomato puree, the toxins diffused quite readily throughout the entire food sample. The levels of patulin found in the apple jam indicate that the tolerable daily intake for patulin may easily be exceeded even if the mouldy layer A is removed. This limited study calls for more similar studies to be performed to give risk managers a sound basis for advice to consumers.
Autor*innen der BOKU Wien:
Sulyok Michael

Find related publications in this database (Keywords)
secondary metabolites
mass spectrometry

© BOKU Wien Impressum