Pathogen producing aflatoxin in contaminated sandwich: Identification and preservation
Quang-Hieu Tran1, Quoc-Thanh Pham2, Thanh-Tan Nguyen3
1Faculty of Food Technology, Saigon Technology University, 180 Cao Lo, Ward 4, District 8, Ho Chi Minh City, 700000, Viet Nam; Basic Sciences Department-Saigon Technology University, 180 Cao Lo, Ward 4, District 8, Ho Chi Minh City, 700000, Viet Nam.
Abstract:
The toxicity of the contaminated powder contributed to toxic aflatoxins has been well-known in the literature. However, before this study, the specific fungal strain behind aflatoxin production remained unidentified. Our research aimed to isolate and identify fungi from the tainted sandwiches while also assessing the preservation of sandwiches in ambient conditions. The study pinpointed Aspergillus flavus as the fungus responsible for aflatoxin production. Analysis revealed that the sandwich samples contaminated with pure A. flavus exhibited a significant Aflatoxin B1 (AFB1) concentration of 55.2 ± 0.21 ng/g, accompanied by a spore count of 2 × 106 Colony-Forming Unit (CFU)/g after ten days. In contrast, sandwich samples contaminated with the unspecified fungi displayed a lower AFB1 content of 16.21 ± 0.42 ng/g, with a spore count of 2.2 × 102 CFU/g after the same duration. In the prevention study, the efficacy of the ethanol spray method for inhibiting aflatoxin from A. flavus was investigated. Results demonstrated that a 70 % ethanol concentration at a ratio of 2.0 % total weight of the sandwich proved highly effective, significantly impeding fungal growth. This method extended the preservation time by sevenfold compared to the control. Importantly, tests at 2.0 % ethanol of the sandwich weight did not detect aflatoxin presence.
Insights
This study identified Aspergillus flavus as the primary fungal source of aflatoxins in contaminated sandwiches. An ethanol spray effectively inhibited fungal growth, extending sandwich preservation significantly.
Area of Science:
- Food Science
- Mycology
- Food Safety
Background:
- Aflatoxins are toxic secondary metabolites produced by certain fungi, posing significant health risks.
- The specific fungal strain responsible for aflatoxin contamination in sandwiches remained unidentified prior to this research.
Purpose of the Study:
- To isolate and identify fungi from contaminated sandwiches.
- To quantify aflatoxin levels produced by identified fungal strains.
- To evaluate the efficacy of ethanol spray in preventing aflatoxin production and extending sandwich shelf-life.
Main Methods:
- Fungal isolation and identification from sandwich samples.
- Quantification of Aflatoxin B1 (AFB1) using analytical methods.
- Microbial enumeration (Colony-Forming Unit/g).
- Application of varying concentrations of ethanol spray for preservation studies.
Main Results:
- Aspergillus flavus was identified as the causative agent of aflatoxin production.
- Sandwiches inoculated with pure A. flavus showed high AFB1 levels (55.2 ng/g) and spore counts (2 x 10^6 CFU/g) after 10 days.
- Unspecified fungi resulted in lower AFB1 (16.21 ng/g) and spore counts (2.2 x 10^2 CFU/g).
- A 70% ethanol spray at 2.0% of sandwich weight significantly inhibited A. flavus growth and prevented aflatoxin detection, extending preservation sevenfold.
Conclusions:
- Aspergillus flavus is a key contributor to aflatoxin contamination in sandwiches.
- Ethanol spray presents a viable method for controlling aflatoxin production and enhancing food preservation.
- Further research into optimized ethanol application for food safety is warranted.
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