Browsing by Author "Batista, Ana Crespo"
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- Assessment of occupational exposure to azole resistant fungi in 10 Portuguese bakeriesPublication . Caetano, Liliana Aranha; Faria, Tiago; Batista, Ana Crespo; Viegas, Susana; Viegas, CarlaOccupational exposure to bioaerosols resulting from handling of flour dust and raw materials in bakeries is associated with health problems. The emergence of azole-resistant fungal species in the environment is thought to be related to the use of azole fungicides in cereal crops and prevention of postharvest spoilage. As raw materials used in bakeries are commonly exposed to azoles, we investigated the mycobiota and azole-resistant fungi prevalence in this occupational environment. Ten Portuguese bakeries were assessed through electrostatic dust cloth (EDC, n = 27), settled dust (n = 7), and raw material (n = 26) samples. Samples were inoculated in malt extract agar (2%) (MEA) with chloramphenicol (0.05 g/L) and in dichloran glycerol (DG18), and onto Saboraud screening media supplemented with 4 mg/L itraconazole, 1 mg/L voriconazole, or 0.5 mg/L posaconazole, and incubated for 3–5 days at 27 °C. Except for one out of the ten analyzed bakeries, Cladosporium sp., Penicillium sp., and Aspergillus sp. were the most prevalent fungi identified. Aspergillus sp. and Mucorales order were identified in raw materials with both media, whereas Penicillium sp. was identified in DG18 only. Azole-resistant species were identified in the environment (EDC) and, to a lower extent, in raw materials, including Aspergillus sp. and Mucorales. The presence of azole-resistant fungal species in bakeries represents an occupational risk for workers. This study proposes complementary sampling methods for the evaluation of occupational exposure to mycobiota and highlights the importance of studying the prevalence of azole-resistant strains in specific occupational environments.
- Fungal burden of bread raw material and settled dust from Portuguese bakeriesPublication . Viegas, Carla; Batista, Ana Crespo; Caetano, Liliana Aranha; Viegas, SusanaThe Food and Agriculture Organization estimated that approximately 25% of the cereals produced in the world are contaminated with mycotoxins. Crops protection includes the use of fungicides such as triazoles, also used in clinical settings. In this study, we aimed at assessing fungal contamination and resistant species of bread raw material and also settled dust from 5 Portuguese bakeries. Twenty-six samples of bread raw material and one settled dust sample from each bakery were assessed. 4.4 g of raw material/settled dust was weighted and added 40 ml of distilled water for extraction (20´at 200 rpm). 150 uL of this suspension was spread onto malt extract agar (2%) with chloramphenicol (0.05 g/L) (MEA), in dichloran glycerol (DG18) and onto screening media to detect azole-resistant fungal isolates. None of the settled dust analyzed presented fungal growth. However, in two bakeries fungal growth was isolated in 1 flour sample (one with Aspergillus section Circumdati, another with A. section Versicolores). In a third bakery, 3 different flour samples showed fungal growth (2 with A. section Versicolores, another with A. section Versicolores, Mucor sp. and Penicillium sp.). In a fourth bakery, fungal isolates were identified in 4 samples (1 with Penicillium sp., 2 with A. section Candidi, another with Syncephalastrum racemosum). Additionally, the growth of resistant fungi in 1 flour sample was observed in 2 bakeries (1 with Mucor sp. resistant to voriconazole, another with Chrysosporium sp. resistant to itraconazole). Results demonstrate the importance of a detailed characterization of fungal burden since toxigenic and resistant species were isolated. The results claim attention for the possible presence of mycotoxins in bread as they resist to high temperatures. Azole-resistant species detected may have originated due to the use of triazole fungicides in cereals crops contributing to the development of multiresistant fungal populations.