Aflatoxin-Producing Strains of Aspergillus flavus in Yogurt
R Jordano1, M Jodral1, P Martinez1
1Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Facultad de Veterinaria, 14071 Córdoba, Spain.
Journal of Food Protection
|April 21, 2019
Summary
This study found that 35% of commercial yogurts contained aflatoxin-producing Aspergillus flavus strains. This highlights a potential risk of mycotoxin contamination in yogurt products.
Area of Science:
- Food microbiology
- Mycology
- Food safety
Background:
- Yogurt is a widely consumed dairy product.
- Fungal contamination, including mycotoxin-producing molds, can compromise food safety.
- Aspergillus species are known mycotoxin producers.
Purpose of the Study:
- To investigate fungal contamination in commercial yogurt.
- To detect aflatoxin-producing Aspergillus strains in yogurt samples.
- To assess the safety of yogurt products regarding mold contamination.
Main Methods:
- Analysis of two batches of commercial yogurt from different Spanish manufacturers.
- Classification of samples into four grades based on mold levels.
- Identification of mold genera and species, with a focus on Aspergillus.
- Detection of aflatoxin-producing Aspergillus flavus strains.
Main Results:
- Fungal contamination was prevalent across analyzed yogurt samples.
- Species of Aspergillus, potential mycotoxin producers, were frequently identified.
- Aflatoxin-producing Aspergillus flavus strains were detected in 7 out of 20 samples (35%).
Conclusions:
- Commercial yogurts can harbor fungal contamination, including mycotoxin-producing molds.
- The presence of aflatoxin-producing Aspergillus flavus in 35% of samples indicates a potential food safety concern.
- Further monitoring and control measures are necessary to ensure yogurt product safety.
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