Advances in Food Mycology

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Prevention of Ochratoxin A in Cereals 335 designed using a computational method and tested using SPE. The materials demonstrate a high affinity and specificity for the target molecule in aqueous model samples, however integration in real samples with complex biological matrices (grain samples) has proved difficult as interfering compounds affect binding and measurements of ochratoxin A. Attempts to isolate and remove these interfering materials were unsuccessful and consequently the detection limits were not at the level required to meet the legislative requirements (Turner et al., 2003). 2.4. Establishing Corrective or Reductive Measures This project (OTA PREV) has contributed tools and recommendations for the cereal processing industry. These will facilitate decisions to be made to enable the dual maximum levels for ochratoxin A described in the Commission Regulation (EC) No 472/2002 of 12 March 2002 setting maximum levels for ochratoxin A in foodstuffs to be followed. Examining the fate of ochratoxin A during milling revealed white flour having the most significant reduction of ochratoxin A of about 50%. An initial cleaning stage and scouring (1-2%) prior to milling, removed small amounts of ochratoxin A. Baking resulted in only a small fall in concentration. However, an overall reduction of about 80% is achievable for white bread with scouring included and up to 35% for wholemeal bread (Scudamore et al., 2003; 2004). The increase of ochratoxin A concentration during malting was 2-4-fold in 75 % of the samples studied and process temperature had a pronounced effect. At the higher temperatures of 16-18°C ochratoxin A formation was 20-fold compared to 5-fold at the temperatures of 12-14°C. During the brewing process approximately 20% of the original ochratoxin A from the malt remained in the beer (Lehtonen and Haikara, 2002; Haikara et al., 2003). 3. ACKNOWLEDGEMENT This work was supported by the European Commission, Quality of Life and Management of Living Resources Programme (contract no. QLK1-CT-1999-00433). The authors wish to thank all Project Participants and the Scientific Officer Achim Boenke for their work and constructive criticism during the progress of project. The help provided and valuable discussion with Claudine Vandemeulebrouke
336 Monica Olsen et al. (EUROMALT), Guislaine Veron Delor (IRTAC), Hans de Keijzer (GAM/COCERAL), Esko Pajunen (European Brewery Convention) and Roger Williams (Home Grown Cereals Authority, UK) have been highly appreciated. The contributions and support of Keith Scudamore (KAS Mycotoxins), who has been subcontracted to this project, have been very valuable. 4. REFERENCES Aalund, O., Brunfeld, K., Hald, B., Krogh, P., and Poulsen, K., 1975, A radio immunoassay for ochratoxin A: a preliminary investigation, Acta Path. Microbiol. Scand. Sect. C 83:390-392. Alldrick, A. J., 1996, The effect of processing on the occurrence of ochratoxin A in cereals, Food Addit. Contam. 13 (suppl.):27-28. Anderson, J. P. E., and Domsch K. H., 1975, Measurement of bacterial and fungal contributions to respiration of selected agricultural and forest soils, Can. J. Microbiol. 21:314-322. Arenal, F., Platas, G., Martín, J., Salazar, O., and Peláez, F., 1999, Evaluation of different PCR-based DNA fingerprinting techniques for assessing the genetic variability of isolates of the fungus Epicoccum nigrum, J. Appl. Microbiol. 87:898-906. Bailey J. E., 1992, Whole grain storage, in: Storage of Cereal Grains and their Products, 4th edition, D. B. Sauer, ed., American Association of Cereal Chemists, Inc., St Paul, MN, pp. 157-182. Bakkeren, G., Kronstad, J. W., and Lévesque, A. C., 2000, Comparison of AFLP fingerprints and ITS sequences as phylogenetic markers in Ustilaginomycetes, Mycologia 92:510-521. Basilico, M. Z. and Basilico, J. C., 1999, Inhibitory effects of some spice essential oils on Aspergillus ochraceus NRRL 3174 growth and ochratoxin A production, Lett. Appl. Microbiol. 29:238-241. Baxter E. D., 1996, The fate of ochratoxin A during malting and brewing, in: Occurrence and Significance of Ochratoxin A in Food, Workshop held 10-12 January, 1996, in Aix-en-Provence, France, Food Addit. Contam. 13 (Suppl.):23-24. Baxter, E. D., Slaiding, I. R., and Kelly, B., 2001, Behavior of ochratoxin A in brewing, J. Am. Soc. Brew. Chem. 59:98-100. Boudra, H., Le Bars, P., and Le Bars, J., 1995, Thermostability of ochratoxin A in wheat under two moisture conditions, Appl. Environ. Microbiol. 61:1156-1158. Brooker D. B. F. W., Bakker-Arkema, and Hall C. W., 1992, Drying and Storage of Grains and Oilseeds, Van Nostrand Reinhold, New York. Caccioni, D. R. L., Guizzardi, M., Biondi, D. M., Renda, A., and Ruberto, G., 1998, Relationships between volatile components of citrus fruits, essential oils and antimicrobial action on Penicillium digitatum and P. italicum, Int. J. Food Microbiol. 43:73-79. Cairns, V., Hope, R., and Magan, N., 2003, Environmental factors and competing mycoflora affect growth and ochratoxin production by Penicillium verrucosum on wheat grain, Aspects Appl. Biol. 68:81-90. Cairns, V. and Magan, N., 2003, Impact of essential oils on growth and ochratoxin A production by Penicillium verrucosum and Aspergillus ochraceus on a wheat-based
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Advances in Food Mycology
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Advances in Food Mycology Edited by
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FOREWORD This book represents the P
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CONTENTS Foreword .................
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Contents ix Mycobiota, mycotoxigeni
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CONTRIBUTORS M. Lourdes Abarca, Dep
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Contributors xiii Dilek Heperkan, I
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Section 1. Understanding the fungi
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4 Jens C. Frisvad et al. Furthermor
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6 Jens C. Frisvad et al. Table 1. M
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8 Jens C. Frisvad et al. Major sour
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10 Jens C. Frisvad et al. Major sou
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12 Jens C. Frisvad et al. 3.4. Cycl
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14 Jens C. Frisvad et al. and poult
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16 Jens C. Frisvad et al. 3.9. Zear
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18 Jens C. Frisvad et al. 4.5. Myco
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20 Jens C. Frisvad et al. 4.9. Peni
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22 Jens C. Frisvad et al. Major sou
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24 Jens C. Frisvad et al. only occu
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26 Jens C. Frisvad et al. 1977, Myc
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28 Jens C. Frisvad et al. Kamyar, M
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30 Jens C. Frisvad et al. Pitt, J.
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RECOMMENDATIONS CONCERNING THE CHRO
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Recommendations Concerning the Chro
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Section 2. Media and method develop
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50 M. H. Taniwaki et al. the counti
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52 M. H. Taniwaki et al. Table 1. O
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54 M. H. Taniwaki et al. 60 column
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56 M. H. Taniwaki et al. 3.2. Growt
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58 M. H. Taniwaki et al. 3.4. Estim
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60 M. H. Taniwaki et al. lowest; ab
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62 M. H. Taniwaki et al. 4. DISCUSS
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64 M. H. Taniwaki et al. viable cou
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66 M. H. Taniwaki et al. Brancato,
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EVALUATION OF MOLECULAR METHODS FOR
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Evaluation of Molecular Methods for
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STANDARDIZATION OF METHODS FOR DETE
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Standardization of Methods for Dete
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Standardization of Methods for Dete
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ECOPHYSIOLOGY OF FUMONISIN PRODUCER
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Ecophysiology of Fumonisin Producer
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ECOPHYSIOLOGY OF FUSARIUM CULMORUM
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Ecophysiology of Fusarium culmorum
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FOOD-BORNE FUNGI IN FRUIT AND CEREA
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Fungi and Mycotoxins in Fruit and C
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BLACK ASPERGILLUS SPECIES IN AUSTRA
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Black Aspergillus Species in Austra
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174 Marta Bau et al. sporadically i
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176 Marta Bau et al. Table 1. Occur
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178 Marta Bau et al. Table 2. Ochra
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FUNGI PRODUCING OCHRATOXIN IN DRIED
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Fungi Producing Ochratoxin in Dried
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AN UPDATE ON OCHRATOXIGENIC FUNGI A
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An Update on Ochratoxigenic Fungi a
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MYCOBIOTA, MYCOTOXIGENIC FUNGI, AND
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Mycobiota and Citrinin in Black Oli
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BYSSOCHLAMYS: SIGNIFICANCE OF HEAT
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Byssochlamys Heat Resistance and My
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EFFECT OF WATER ACTIVITY AND TEMPER
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Aflatoxin and CPA Production in Pea
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INACTIVATION OF FRUIT SPOILAGE YEAS
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High Pressure Inactivation of Fungi
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ACTIVATION OF ASCOSPORES BY NOVEL F
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Activation of Ascospores by Novel F
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MIXTURES OF NATURAL AND SYNTHETIC A
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Mixtures of Natural and Synthetic A
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Page 290 and 291: Mixtures of Natural and Synthetic A
Page 292 and 293: PROBABILISTIC MODELLING OF ASPERGIL
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Page 312 and 313: ANTIFUNGAL ACTIVITY OF SOURDOUGH BR
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Page 322 and 323: PREVENTION OF OCHRATOXIN A IN CEREA
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Page 354 and 355: APPENDIX 1 - MEDIA All media are st
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Page 366 and 367: 362 Index Antifungal agents (Contin
Page 368 and 369: 364 Index Cellulase, from F. culmor
Page 370 and 371: 366 Index Fusarenon X, 15 Fusarin C
Page 372 and 373: 368 Index Mycophenolic acid, 18, 21
Page 374 and 375: 370 Index Phaffia, 74 Phoma tenuazo
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Advances in Food Mycology

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