Please enable JavaScript.
Coggle requires JavaScript to display documents.
Moulds: Spoilage aspects :red_cross: (3b) ((6) Mycotoxins :warning:…
Moulds: Spoilage aspects :red_cross: (3b)
3)
Products with low water activity (aw)
:pencil2:
Spoilage aspects: products with low water activity (aw) - Osmophilic
4)
Pasteurized products
:unlock:
Products:
Canned fruit products • Bottled fruits, • Cartonned fruits products
Fungi:
Byssochlamys fulva and Neosartorya
Heat-resistance of ascospores (sexual spores)
Production of pectolytic enzymes by Neosartorya spp.
Product recalls !!
Byssochlamys nivea
• Anamorph Paecilomyces niveus
• Soil inhabitant
• Produces heat resistant ascospores
• May require inactivation temperature above 90 °C
• Shows resistance to acids, chlorine and alcohol
• Spoils processed fruit products
• Produces mycotoxins: patulin
New techniques to combat spoilage fungi
∑
Combination treatment:
• High pressure processing
• Ultrasound
• Heat (Alone can also improve the growth!!!)
2)
Fresh fruits
(High acidity, Pen. italicum) :confetti_ball:
5)
Products containing chemical preservatives
:star:
1)
Conditions for fungal growth
:green_cross:
Moulds can grow in a broad range of environmental conditions.
They outcompete bacteria when:
pH ≤ 4.5
aw ≤ 0.90 (Ecological niche for moulds)
6)
Mycotoxins
:warning:
Immune suppression - Tremorgenic activity Carcinogenic Gastro-intestinal disturbances - Nephrotoxic
Parasympathetic nerve system - Hepatic necrosis Oestrogenic - Haemorrhage of the lung and brain
Haemaorrhage of liver - Dermal toxicosis - Idiopathic pulmonary hemosiderosis
Two most important groups of mycotoxins
Aspergillus flavus toxins
•Aflatoxins • Special groups at risk (Infants – milk, veganists - nuts)
Fusarium toxins
• Fumonisins • Deoxynivalenol
Measures to control mycotoxin in the food chain
Prevention
GAP = Good Agricultural Practice
Controlled storage of agricultural product
“End-of-pipeline”
Decontamination:
● Chemical methods (Not very effective)
● Physical methods (Moderate effective, but huge impact on product quality)
● Biological – fermentation (Decreasing toxicity by metabolic conversion)
Moulds:
Detection, enumeration and identification
Enumeration
- How many are there? :pencil2:
Sample processing
Dlution in 0.1% peptone
Mild heat treatment (to activate possibile spores )
Plating
Antibiotics (Avoiding Bacterial Growth)
Osmotic value
Sampling
Uneven Distribution
Presence spores?!
Fragmentation mycelium
Identification
- Which species/strain? :silhouettes:
Immunological methods
• ELISA
• Latex agglutination tests
Principle of Latex-agglutination test
1) Mix the sample with (latex) beads that are covered with antibodies
2) If targets for AB are present, the latex beads clump (agglutinate)
DNA based methods
• RAPD (random amplified polymorphic DNA)
• Sequencing conserved regions 18SrRNA
Classical methods
• Selective plating
• Colony morphology
• Morphology - microscopy
Detection
- Fungus present yes/no :check: :red_cross:
Inspection and quality assurance
2)
Public-private entities
- Trade organizations
For example: organization of feed manufacturers:
• Internal monitoring among members
• Control of levels of aflatoxins in feed
• To prevent carry-over to milk
3)
Private
- Private enterprise
Internal Quality assurance:
• Quality management
• Implementation and use GMP (Good Manufacturing Practice)
• Implementation and use HACCP
1)
Public body
Governmental Food inspection in the Netherlands
Tasks
• Inspection for mycotoxins
• Inspection for unlawful use of mouldy ingredients
• Risk assessments
• Informing enterprise and the general public
Approach
• Inspections of factories distribution centers, retail shops
• Analysis of samples
• Processing of complaints
• Research
Aim
• Inspection for adherence to the relevant legislation,
• e.g. Law on Public Health