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Barkai-Golan, R., Department of Postharvest Science of Fresh Produce, The Volcani Center, Agricultural Research Organization, Bet Dagan 50250, Israel
Aflatoxins are found in fruits of tropical and subtropical regions, where typical environmental conditions support growth of aflatoxigenic aspergilli, and mycotoxin production. Aspergillus species are widespread in nature. They are regarded as soil fungi, frequently colonizing plant debris and decaying agricultural crops, and are among the commonest airborne fungi. They occur with high frequency as saprophytes on a wide range of substrates, including foods and feeds, and several species are among the typical pathogens of harvested fruits and vegetables. During their life cycle, several Aspergillus species are capable of producing a wide range of mycotoxins harmful to humans and animals that consume them. The major mycotoxins associated with Aspergillus species in fruits and vegetables are aflatoxins produced mainly by aflatoxigenic strains of A. flavus and A. parasiticus in figs and dates and ochratoxin A (OTA) produced by A. carbonarius and other ochratoxigenic aspergilli in grapes, dried vine fruits and wines. Some of the mycotoxins produced by Aspergillus species during their developmental stages in fruits and vegetables are among the most important carcinogenic mycotoxins; they include aflatoxins, ochratoxin A (OTA) and sterigmatocystin. © 2008 Elsevier Inc. All rights reserved.
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Aspergillus Mycotoxins
Barkai-Golan, R., Department of Postharvest Science of Fresh Produce, The Volcani Center, Agricultural Research Organization, Bet Dagan 50250, Israel
Aspergillus Mycotoxins
Aflatoxins are found in fruits of tropical and subtropical regions, where typical environmental conditions support growth of aflatoxigenic aspergilli, and mycotoxin production. Aspergillus species are widespread in nature. They are regarded as soil fungi, frequently colonizing plant debris and decaying agricultural crops, and are among the commonest airborne fungi. They occur with high frequency as saprophytes on a wide range of substrates, including foods and feeds, and several species are among the typical pathogens of harvested fruits and vegetables. During their life cycle, several Aspergillus species are capable of producing a wide range of mycotoxins harmful to humans and animals that consume them. The major mycotoxins associated with Aspergillus species in fruits and vegetables are aflatoxins produced mainly by aflatoxigenic strains of A. flavus and A. parasiticus in figs and dates and ochratoxin A (OTA) produced by A. carbonarius and other ochratoxigenic aspergilli in grapes, dried vine fruits and wines. Some of the mycotoxins produced by Aspergillus species during their developmental stages in fruits and vegetables are among the most important carcinogenic mycotoxins; they include aflatoxins, ochratoxin A (OTA) and sterigmatocystin. © 2008 Elsevier Inc. All rights reserved.
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