Naslov
The ability of aflatoxin production by Aspergillus flavus isolated from domestic dry-cured meat products

Autori
Zadravec, Manuela ; Lešić, Tina ; Brnić, Dragan ; Jaki Tkalec, Vesna ; Perković, Irena ; Pleadin, Jelka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts / Svilačić Petrić, Ines ; Leboš Pavunc, Andreja ; Šantić, Marina ; Kifer, Domagoj - Zagreb : Hrvatsko mikrobiološko društvo, 2022, 66-66

ISBN
978-953-7778-18-7

Skup
7th Croatian Congress of Microbiology

Mjesto i datum
Sveti Martin na Muri, Hrvatska, 24.05.2022. - 27.05.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Recenziran

Ključne riječi
A. flavus, aflatoxin, genes, dry cured meat products

Sažetak
Most of the moulds that grow on the surface of dry-cured meat products give them favourable characteristics. However, some mould species in optimal conditions can produce undesirable secondary metabolites, known as mycotoxins. One of the most dangerous mycotoxins is carcinogenic aflatoxin B1 (AFB1), which is mainly produced by Aspergillus flavus. The ability of moulds to produce this mycotoxin is regulated by the presence of genes such as nor1, ver1 and aflR. In this presented study, 120 samples of domestic dry- cured meat products, including dry-fermented sausages (Kulen, Kulenova seka both paprika- flavoured salamis and domestic sausages) and dry- cured meats (ham, pancetta/rolled, dried breast of pork and dry-rack meats), were analyzed for the presence of aflatoxigenic moulds, by the traditional and molecular methods, and a further detection of the genes responsible for aflatoxin production was performed by PCR reaction. AFB1 concentrations in all the samples were analysed by LC-MS/MS (liquid chromatography tandem mass spectrometry) method. A. flavus as a surface mould was detected on 12 samples (10%). Among them, in 4 isolates (33%) all three investigated genes responsible for AFB1 production were detected, out of which 2 isolates originated from domestic sausages, one from Kulen and one from Kulenova seka. In the other 5 isolates, originating from three domestic sausages, one pancetta and one Kulen, only the aflR gene was detected, while in one isolate of A. flavus none of investigated genes were detected. At the same time, in all the samples on which A. flavus was isolated, AFB1 was under the limit of detection (< 0.03 µg/kg). According to the obtained results it can be concluded that the isolated A. flavus strains which possess all three genes for AFB1 production were not stimulated to mycotoxin production, which include a temperature over 30°C and water activity above 0.82. The isolates, which are lacking one or more genes are not able to produce AFB1 in any circumstances. A. flavus isolates which are able to produce AFB1 present a very important issue for public health and should be considered as a serious threat through consumption of dry-cured meat products which are traditionally very popular foodstuffs in the human diet.

Izvorni jezik
Engleski

Znanstvena područja
Interdisciplinarne prirodne znanosti

POVEZANOST RADA