Fungal and mycotoxin assessment of dried edible mushroom in Nigeria

C.N. Ezekiel, M. Sulyok, Jens Christian Frisvad, Y.M. Somorin, B. Warth, J. Houbraken, R.A. Samson, R. Krska, A.C. Odebode

    Research output: Contribution to journalJournal articleResearchpeer-review

    Abstract

    In order to determine whether dried mushrooms are a foodstuff that may be less susceptible to infection by toxigenic molds and consequently to mycotoxin contamination, 34 dried market samples were analyzed. Fungal population was determined in the samples by conventional mycological techniques and molecular studies, while the spectrum of microbial metabolites including mycotoxins was analyzed by a liquid chromatography tandem mass spectrometric method covering 320 metabolites. Molds such as Fusarium, Penicillium, Trichoderma and aflatoxigenic species of Aspergillus (Aspergillus flavus and Aspergillus parvisclerotigenus) were recovered from all samples at varying levels. None of the mycotoxins addressed by regulatory limits in the EU was positively identified in the samples. However, 26 other fungal metabolites occurred at sub- to medium μg/kg levels in the samples, including aflatoxin/sterigmatocystin bio-precursors, bis-anthraquinone derivatives from Talaromyces islandicus, emerging toxins (e.g. enniatins) and other Fusarium metabolites, and clavine alkaloids. Although little is known on the toxicology of these substances, the absence of aflatoxins and other primary mycotoxins suggests that dried mushrooms may represent a relatively safe type of food in view of mycotoxin contamination.
    Original languageEnglish
    JournalInternational Journal of Food Microbiology
    Volume162
    Issue number3
    Pages (from-to)231-236
    ISSN0168-1605
    DOIs
    Publication statusPublished - 2013

    Keywords

    • Aflatoxin
    • Aspergillus
    • Food safety
    • Fungi
    • Mushroom
    • Mycotoxin

    Cite this

    Ezekiel, C. N., Sulyok, M., Frisvad, J. C., Somorin, Y. M., Warth, B., Houbraken, J., Samson, R. A., Krska, R., & Odebode, A. C. (2013). Fungal and mycotoxin assessment of dried edible mushroom in Nigeria. International Journal of Food Microbiology, 162(3), 231-236. https://doi.org/10.1016/j.ijfoodmicro.2013.01.025