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Isolation and Toxicity of Molds from Foods Stored in Homes

G S Torrey1, E H Marth1

  • 1Department of Food Science and the Food Research Institute University of Wisconsin-Madison, Madison, Wisconsin 53706.

Journal of Food Protection
|February 9, 2019
PubMed

Insights

Common molds like Penicillia and Aspergilli contaminate home-stored food. Toxic mold metabolites, including aflatoxin, were detected in these food samples, posing potential health risks.

Area of Science:

  • Food microbiology
  • Mycology
  • Food safety

Background:

  • Molds are common contaminants of food, especially in domestic environments.
  • Certain mold species produce mycotoxins that can be harmful to human health.
  • Understanding mold prevalence and mycotoxin production in home-stored food is crucial for public health.

Purpose of the Study:

  • To identify predominant mold species contaminating food in private homes.
  • To screen for the presence of toxic mold metabolites in isolated mold cultures.
  • To assess potential mycotoxin risks associated with home food storage.

Main Methods:

  • Isolation and identification of mold species from various food samples and refrigerator surfaces.
  • Culturing of mold isolates to obtain extracts.
  • Screening of culture extracts for specific toxic mold metabolites using analytical methods.

Main Results:

  • Penicillia (49%) and Aspergilli (38%) were the most frequently isolated mold genera.
  • Toxic metabolites including aflatoxin, kojic acid, ochratoxin A, penicillic acid, and patulin were detected in several isolates.
  • Aflatoxin was the most commonly detected mycotoxin.

Conclusions:

  • Home-stored food is frequently contaminated with toxigenic molds, primarily Penicillia and Aspergilli.
  • The presence of mycotoxins like aflatoxin in food samples indicates a potential risk to consumers.
  • Further research and consumer education are needed to mitigate mycotoxin exposure from home-stored foods.

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