citrinin and viridicatumtoxin

In a previous study, we demonstrated the efficiency of an acid test preservative at concentrations higher than 10 g/kg of product. The aim of the current study has been to assay, in a pilot plant, a preservative at lower and different doses than tested in the aforementioned study, in contrast with different storage temperature and relative humidity (RH) conditions and to check the possibilities of the growth of molds with a toxigenic capacity. The effect of the test preservative is not demonstrable at very low concentrations, as occurs in batch 2. In this case, the influence of the other storage parameters, temperature and RH, has a mixed effect, which makes it difficult to draw conclusions about the convenience of the preservative. In our opinion, the minimal concentration of the test preservative to reach readable results is 4 g/kg, but it is not enough to guarantee a longer shelf life. Regarding the mycotoxigenic study, the majority of molds obtained in the isolations from the cakes after their macroscopic identification corresponded to the genera Aspergillus and Penicillium. Only 5 turned out to be mycotoxigenic, with citrinin and viridicatumtoxin being detected.

Topics: Aspergillus; Citrinin; Cooking; Food Preservation; Food Preservatives; Hydrogen-Ion Concentration; Mycotoxins; Penicillium