Effects of Phosphate Solutions on Aflatoxin Production in a Synthetic Medium and in Frankfurters ^†

Area of Science:

• Food microbiology
• Mycology
• Food chemistry

Background:

• Aspergillus flavus and Aspergillus parasiticus are common molds that produce aflatoxins, potent carcinogens found in various foods.
• Aflatoxin contamination is a significant concern for food safety and public health worldwide.
• Phosphates are widely used as food additives for various functional properties, including preservation.

Purpose of the Study:

• To investigate the effect of four different phosphates on mold growth, sporulation, and aflatoxin production by Aspergillus species.
• To evaluate the efficacy of phosphates in reducing aflatoxin B1 and G1 in laboratory media and a food product (frankfurters).

Main Methods:

• Aspergillus flavus and Aspergillus parasiticus were inoculated onto Sabouraud dextrose agar (SDA) and frankfurters.
• Four phosphates (sodium polyphosphate glassy (SPG), sodium acid pyrophosphate (SAPP), tetrasodium pyrophosphate (TSPP), and Brifisol 414) were incorporated into SDA at 1% or 2% or used as 5% dipping solutions for frankfurters.
• Mold growth, sporulation, and aflatoxin B1 and G1 production were quantified under controlled conditions (30°C).

Main Results:

• In SDA, significant reductions (P < 0.05) in aflatoxin B1 and G1 production were observed with 1% SPG, 1% TSPP, 1% Brifisol 414, and 2% SAPP.
• Conversely, in frankfurters, SAPP and TSPP treatments led to an increase in aflatoxin B1 production by Aspergillus flavus.
• The study highlights differential effects of phosphates on aflatoxin production depending on the food matrix.

Conclusions:

• Certain phosphates can inhibit aflatoxin production in vitro, suggesting potential applications in food preservation.
• The use of SAPP and TSPP in frankfurters warrants caution due to their potential to enhance aflatoxin B1 production.
• Further research is needed to understand the complex interactions between phosphates, food matrices, and fungal metabolism.