Ochratoxin A-producing fungi in commercial granola
Vol. 72 No. 3 (2013), ORIGINAL ARTICLE
Vol. 72 No. 3 (2013)

Ochratoxin A-producing fungi in commercial granola

ORIGINAL ARTICLE
https://doi.org/10.18241/0073-98552013721565
Published 2013-03-22
Marta Rejane Ribeiro dos Santos
Universidade Federal do Piauí, Centro de Ciências Agrárias, Teresina, PI
Francisco das Chagas Cardoso Filho
Universidade Federal do Piauí, Centro de Ciências Agrárias, Núcleo de Estudos, Pesquisa e Processamento de Alimentos, Teresina, PI
Vânia Batista de Sousa Lima
Universidade Federal do Piauí, Pós-Graduação em Ciência Animal, Teresina, PI
Antônio William Barbosa de Sousa
Universidade Federal do Piauí, Teresina, PI
Mikaela Lopes de Caldas
Universidade Federal do Piauí, Teresina, PI
Maria Christina Sanches Muratori
Universidade Federal do Piauí, 5Departamento de Morfofisiologia Veterinária, Teresina, PI
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Keywords

Aspergillus
oatmeal
cereal
mycotoxins
corn

How to Cite

1.
Santos MRR dos, Cardoso Filho F das C, Lima VB de S, Sousa AWB de, Caldas ML de, Muratori MCS. Ochratoxin A-producing fungi in commercial granola. Rev Inst Adolfo Lutz [Internet]. 2013 Mar. 22 [cited 2024 May 19];72(3):209-10. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/32919
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Abstract

The present study aimed at identifying the fungal species occurring in granola, and to verify the ability of the strains in producing ochratoxin A. Sixty granola samples of four different brands were purchased in commercial establishments located in the city of Teresina – Piauí state. The fungi were counted, isolated and the species were identified, and the section Nigri strains were tested for detecting their ability in producing ochratoxin A. No fungal growth was found in 11 of the analyzed samples. In samples showing fungal growth, it was as high as 5.17 log10 CFU/g. A significant difference (p<0.05) among the analyzed granola brands was found. The most frequently isolated fungus genus was Cladosporium (46.9 %), followed by Aspergillus spp and its teleomorphs (37.4 %), and Penicillium spp. (5.4 %). The granola brand A showed the highest counting among the analyzed brands, which demonstrated that a possible failure at some stages of the industrialization process might be occurred. None of the isolated Aspergillus section Nigri strains showed the ability in producing ochratoxin A.
https://doi.org/10.18241/0073-98552013721565
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