2º Congreso Argentino De Fitopatología Libro de Resúmenes

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FOOD INNOCUITY AND MYCOTOXINS: A VIEW FROM BRAZIL L. H. Pfenning y L. R. Batista, Universidade Federal de Lavras, Lavras MG, Brazil. E-mail: ludwig@ufla.br, luisrb@ufla.br. Production of mycotoxins in grains and fruits depends on several factors, some of them not subjected to control. The main factors are climate, crop management in the field, and procedures during harvest, processing and storing. Control of mycotoxin contamination of agricultural products in Brazil is a big challenge, due to the country’s continental dimensions, quite diverse climatic zones, and huge diversity of crops and agricultural derivates. Brazilian Government has recently published Law RDC n. 7 (Feb 2011), a complete and up-todate orientation about maximum limits of the most common toxins. This legislation is directed to beverages, foods and primary materials like cereals, nuts and fruits. Determination of toxin contents is based on recommendations given in the Codex Alimentarius, mainly by TLC and HPLC. The development of strategies to prevent contamination of grains, fruits and derivates during the whole production chain is based on the principles of Good Agricultural Practices (GAP) and concepts of HACCP - Hazard Analysis and Critical Control Points. To determine critical control points, one crucial step consists in the correct identification of potential mycotoxigenic species, mainly within the ascomycete genera Aspergillus, Penicillium and Fusarium. Knowledge of identity and distribution of main toxigenic species will allow for physiological and ecological studies on the influence of the substrate, microclimatic conditions, and fungal genotype in mycotoxin production levels and, in consequence, the proposal of specific strategies to reduce or even avoid contamination in particular crops. Detection and identification of toxigenic species is still based mainly on isolation procedures. Nevertheless, protocols for rapid and confident identification based on the PCR using specific primers are being developed. The development of techniques which permit monitoring of gene expression during toxin production could give a more precise picture of whether and when toxins are actually produced. 33
2 º Congreso Argentino de Fitopatología References Desjardins AE (2006) Fusarium Mycotoxins. Chemistry, Genetics and Biology. APS Press. St. Paul MN. Edwards SG, O’Callaghan J, Dobson ADW (2002) PCR-based detection and quantification of mycotoxigenic fungi. Mycological Research 106: 1005-1025. (Review) Mortimore S, Wallace C 2003. HACCP. Food Industry Briefing Series. Blackwell Science. Oxford. Samson RA, Varga J (2007) Aspergillus systematics in the genomic era. Studies in Mycology, no. 59. CBS Utrecht. 34
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2º Congreso Argentino De Fitopatología Libro de Resúmenes

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