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Fungal burden of bread raw material and settled dust from Portuguese bakeries

2017-07Conference object Open access
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dc.contributor.authorViegas, Carla
dc.contributor.authorBatista, Ana Crespo
dc.contributor.authorCaetano, Liliana Aranha
dc.contributor.authorViegas, Susana
dc.date.accessioned2018-02-23T17:55:49Z
dc.date.available2018-02-23T17:55:49Z
dc.date.issued2017-07
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationViegas C, Batista AC, Caetano LA, Viegas S. Fungal burden of bread raw material and settled dust from Portuguese bakeries. In: Abrunhosa L, Venâncio A, Alvito P, editors. ICFC-2017 Book of abstracts – International Conference on Food Contaminants, Braga (Portugal), 13-14 July 2017. p. 56.pt_PT
dc.identifier.doi10.21814/icfc2017pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.21/8118
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relation.publisherversionhttps://repositorium.sdum.uminho.pt/bitstream/1822/46220/1/ICFC2017_Book_of_Abstracts_Web_2ndEd.pdfpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectFlour contaminationpt_PT
dc.subjectBakerypt_PT
dc.subjectFungal burdenpt_PT
dc.subjectToxigenic fungipt_PT
dc.subjectMycotoxinspt_PT
dc.subjectPortugalpt_PT
dc.titleFungal burden of bread raw material and settled dust from Portuguese bakeriespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceBragapt_PT
person.familyNameViegas
person.familyNameViegas
person.givenNameCarla
person.givenNameSusana
person.identifier248817
person.identifier.ciencia-idEE1E-C639-D70F
person.identifier.ciencia-idA919-7318-63DC
person.identifier.orcid0000-0002-1545-6479
person.identifier.orcid0000-0003-1015-8760
person.identifier.ridB-7217-2013
person.identifier.ridI-4053-2012
person.identifier.scopus-author-id55443609700
person.identifier.scopus-author-id35270591500
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationb5fa5da4-50c3-4b88-ae20-1bc63cb485f7
relation.isAuthorOfPublication13115332-43f7-4048-a8a5-2f2b855a8c92
relation.isAuthorOfPublication.latestForDiscovery13115332-43f7-4048-a8a5-2f2b855a8c92

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