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Detection of aflatoxin-producing molds in Korean fermented foods and grains by multiplex PCR

Zheng-You Yang1, Won-Bo Shim, Ji-Hun Kim

  • 1Division of Applied Life Science of Graduate School, Gyeongsang National University, Chinju 660-701 Korea.

Journal of Food Protection
|November 24, 2004
PubMed

Insights

A new multiplex PCR assay rapidly detects aflatoxin-producing molds in Korean foods. This method identified contamination in some Meju and barley samples, confirmed by ELISA, offering a cost-effective food safety tool.

Area of Science:

  • Food microbiology
  • Molecular biology
  • Food safety

Background:

  • Aflatoxins are toxic secondary metabolites produced by certain molds.
  • Contamination of fermented foods and grains poses a significant health risk.
  • Rapid and accurate detection methods are crucial for food safety.

Purpose of the Study:

  • To develop and validate a multiplex PCR assay for detecting aflatoxin-producing molds.
  • To assess the prevalence of these molds in Korean fermented foods and grains.
  • To compare the PCR assay with direct competitive enzyme-linked immunosorbent assay (DC-ELISA).

Main Methods:

  • Multiplex PCR targeting three key aflatoxin biosynthesis genes (avfA, omtA, ver-1).
  • Specificity testing using DNA from various mold species.
  • Analysis of Meju, Doenjang, and barley samples from Korea.
  • Confirmation of positive results using DC-ELISA.

Main Results:

  • The multiplex PCR assay specifically detected DNA from aflatoxigenic molds Aspergillus flavus and Aspergillus parasiticus.
  • The assay identified 1 of 22 Meju samples and 2 of 10 barley samples as positive for aflatoxin-producing molds.
  • DC-ELISA confirmed aflatoxin presence in positive samples after incubation.
  • All Doenjang samples tested negative for both molds and aflatoxins.

Conclusions:

  • The developed multiplex PCR assay is a rapid, cost-effective, and specific tool for detecting aflatoxin-producing molds.
  • The study indicates a low prevalence of aflatoxin contamination in Doenjang but highlights potential risks in Meju and barley.
  • This assay can significantly contribute to ensuring the safety of fermented foods and grains.

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