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Aspergillus fumigatus in the Food Production Chain and Azole Resistance: A Growing Concern for Consumers

Katherin Castro-Ríos1,2, Maria Clara Shiroma Buri1, Arla Daniela Ramalho da Cruz1

  • 1Department of Crop Protection, Agricultural Engineering and Soil, São Paulo State University-UNESP, Ilha Solteira 15385-000, SP, Brazil.

Journal of Fungi (Basel, Switzerland)
|April 25, 2025
PubMed

Insights

Aspergillus fumigatus, a fungus causing aspergillosis, is increasingly found in food, raising food safety concerns. Understanding its transmission and the link to fungicide resistance is crucial for public health.

Area of Science:

  • Mycology
  • Food Safety
  • Environmental Science

Background:

  • Aspergillosis, caused by Aspergillus spores, is a significant public health issue.
  • Aspergillus fumigatus is the main fungal agent, affecting diverse populations.
  • Detection in food raises concerns about new exposure routes.

Purpose of the Study:

  • Review the presence of Aspergillus fumigatus in crops and food.
  • Investigate contamination pathways and azole resistance links.
  • Identify research gaps for improved food safety strategies.

Main Methods:

  • Literature review on Aspergillus fumigatus occurrence in food.
  • Analysis of potential contamination routes in food production.
  • Exploration of environmental azole fungicide exposure and resistance.

Main Results:

  • Aspergillus fumigatus is found in various crops and food products.
  • Environmental azole fungicide use may contribute to resistant strain emergence.
  • Food presents a potential additional exposure pathway for A. fumigatus.

Conclusions:

  • Further research is needed on A. fumigatus transmission in food chains.
  • Understanding fungicide resistance is key to mitigating risks.
  • Integrated strategies are required for food safety and public health protection.
Keywords:
azole drugsfood contaminationfood safetyfungicidefungistaticpost harvest

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