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Tea contamination by mycotoxins and azole-resistant mycobiota: the need of a One Health approach to tackle exposures

2023-01Journal article Open access
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dc.contributor.authorViegas, Carla
dc.contributor.authorSimões, Ana Beatriz
dc.contributor.authorFaria, Mariana
dc.contributor.authorGomes, Bianca
dc.contributor.authorCervantes, Renata
dc.contributor.authorDias, Marta
dc.contributor.authorCarolino, Elisabete
dc.contributor.authorTwaruzek, Magdalena
dc.contributor.authorKosicki, Robert
dc.contributor.authorViegas, Susana
dc.contributor.authorCaetano, Liliana Aranha
dc.date.accessioned2022-12-07T15:53:59Z
dc.date.available2024-12-07T01:30:22Z
dc.date.issued2023-01
dc.descriptionProject “Resistant mycobiota and mycotoxigenic profile of tea and medicinal plants” (IPL/2020/TEAResMyc_ESTeSL).pt_PT
dc.descriptionProject “Microbiota and azoles fungicides in Portuguese greenhouses: a hotspot for resistance development?” (IPL/2021/ARPTG_ESTeSL).pt_PT
dc.description.abstractDespite tea beneficial health effects, there is a substantial risk of tea contamination by harmful pathogens and mycotoxins. A total of 40 tea samples (17 green (raw) tea; 13 black (fermented) tea; 10 herbal infusions or white tea) were purchased from different markets located in the Lisbon district in 2020. All products were directly available to consumers either in bulk (13) and or in individual packages (27). Bacterial analysis was performed by inoculating 150 μL of samples extracts in tryptic soy agar (TSA) supplemented with 0.2 % nystatin medium for mesophilic bacteria, and in Violet Red bile agar (VRBA) medium for coliforms (Gram-negative bacteria). Fungal research was performed by spreading 150 μL of samples in malt extract agar (MEA) supplemented with 0.05 % chloramphenicol and in dichloran-glycerol agar (DG18) media. The molecular detection of the Aspergillus sections Fumigati, Nidulantes, Circumdati, and Flavi was carried out by Real-Time PCR (qPCR). Detection of mycotoxins was performed using a high-performance liquid chromatograph (HPLC) with a mass spectrometry detector. Azole resistance screening was achieved following the EUCAST guidelines. The highest counts of total bacteria (TSA) were obtained in green raw tea (81.6 %), while coliform counts (VRBA) were found in samples from black raw tea (96.2 %). The highest fungal counts were obtained in green raw tea (87.7 % MEA; 69.6 % DG18). Aspergillus sp. was the most prevalent genus in all samples on MEA (54.3 %) and on DG18 (56.2 %). In the raw tea 23 of the samples (57.5 %) presented contamination by one to five mycotoxins in the same sample. One Aspergillus section Fumigati isolate from a green tea beverage recovered from itraconazole-Sabouraud dextrose agar (SDA) medium, presented itraconazole and posaconazole E-test MICs above MIC90 values. Our findings open further discussion regarding the One-Health approach and the necessary investment in researching biological hazards and azole resistance associated with the production and consumption of tea (in particular green tea).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationViegas C, Simões AB, Faria M, Gomes B, Cervantes R, Dias M, Carolino E, Viegas S, Caetano LA, et al. Tea contamination by mycotoxins and azole-resistant mycobiota: the need of a One Health approach to tackle exposures. Int J Food Microbiol. 2023;385:110015.pt_PT
dc.identifier.doi10.1016/j.ijfoodmicro.2022.110015pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.21/15130
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationProject “Resistant mycobiota and mycotoxigenic profile of tea and medicinal plants” (IPL/2020/TEAResMyc_ESTeSL).pt_PT
dc.relationProject “Microbiota and azoles fungicides in Portuguese greenhouses: a hotspot for resistance development?” (IPL/2021/ARPTG_ESTeSL).pt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0168160522004871pt_PT
dc.subjectFood contaminationpt_PT
dc.subjectAspergilluspt_PT
dc.subjectCamellia sinensispt_PT
dc.subjectFood safetypt_PT
dc.subjectHerbal teapt_PT
dc.subjectMycotoxinspt_PT
dc.subjectIPL/2020/TEAResMyc_ESTeSLpt_PT
dc.subjectIPL/2021/ARPTG_ESTeSLpt_PT
dc.titleTea contamination by mycotoxins and azole-resistant mycobiota: the need of a One Health approach to tackle exposurespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage110015pt_PT
oaire.citation.titleInternational Journal of Food Microbiologypt_PT
oaire.citation.volume385pt_PT
person.familyNameViegas
person.familyNameGomes
person.familyNameWellenkamp de Carvalho Freire de Cervantes
person.familyNameRosado Silva Dias
person.familyNameCarolino
person.familyNameViegas
person.familyNameAranha Caetano
person.givenNameCarla
person.givenNameBianca
person.givenNameRenata
person.givenNameMarta Sofia
person.givenNameElisabete
person.givenNameSusana
person.givenNameLiliana
person.identifier248817
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person.identifier.ciencia-id1216-EFA3-1E0F
person.identifier.ciencia-idA919-7318-63DC
person.identifier.ciencia-id9716-9DAC-532A
person.identifier.orcid0000-0002-1545-6479
person.identifier.orcid0000-0002-6264-6072
person.identifier.orcid0000-0001-5990-4168
person.identifier.orcid0000-0001-6797-7711
person.identifier.orcid0000-0003-4165-7052
person.identifier.orcid0000-0003-1015-8760
person.identifier.orcid0000-0003-1496-2609
person.identifier.ridB-7217-2013
person.identifier.ridF-1012-2015
person.identifier.ridI-4053-2012
person.identifier.scopus-author-id55443609700
person.identifier.scopus-author-id25821697000
person.identifier.scopus-author-id35270591500
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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