Journal of Food: Microbiology, Safety & Hygiene
Open Access
ISSN: 2476-2059
+44 1478 350008
ISSN: 2476-2059
+44 1478 350008
Panagiota Markaki, Eleni Kollia, Ioanna Pyrri and Evangelia Kapsanaki-Gotsi
National and Kapodistrian University of Athens, Greece
Posters & Accepted Abstracts: J Food Microbiol Saf Hyg
Statement of the Problem: Ochratoxin A (OTA) is a polyketide mycotoxin and is produced by some Penicillium and Aspergillus species in several agricultural products. Ochratoxin A has been classified as "possibly carcinogenic to humans" (group B) by the International Agency for Research on Cancer (IARC, 1993) because of its teratogenic, nephrotoxic, immunosuppressive, carcinogenic and cytotoxic properties. It is produced mainly by Aspergillus ochraceus, A. carbonarius and A. niger in warm climates and by Penicillium verrucosum and P. nordicum in temperate climates. Methodology & Theoretical Orientation: The aim of this work was to investigate the potential of four new strains of Aspergilli section Nigri, which have been isolated from black currants originating from Crete and Corinth (ATHUM 6998, 6999, 7000 and ATHUM 6997), to produce OTA in black currants. The OTA production by the four strains was also studied in a synthetic microbiological medium, yeast extract sucrose (YES). Findings: These novel strains of Aspergillus section Nigri ATHUM 6997, 6998, 6999 and 7000, of Greek origin, examined during this study, found to produce significant amounts of OTA under the exact experimental conditions applied in YES medium and in currants. Along with a previous study, in the present work it is concluded that the four Aspergillus section Nigri strains are able to produce both aflatoxin B1 and OTA, which is reported for the first time to the best of our knowledge. Therefore, mycotoxin production by strains of A. section Nigri investigated in the present study is an additional problem for the agricultural products contamination and may raise concerns for human health and economy.
Panagiota Markaki is an Associate Professor at National and Kapodistrian University of Athens, Department of Chemistry, Laboratory of Food Chemistry. Since 2012, she is the Director of the Laboratory of Food Chemistry. She received her BSc degree from Pharmaceutical Department of National and Kapodistrian University of Athens and Diplome Études, Superieure Specialisation (DESS) from the University of Paris (PARIS-SUD XI and PARIS V), Department of Pharmacology and Biological Sciences. Her PhD study was focused on the method of determination of aflatoxins in cereals and was carried out at the Laboratory of Forensic Medicine and Toxicology of the Medical School at the National and Kapodistrian University of Athens. Her Postdoctoral training took place in Paris at Agence Francaise de Securité Sanitaire des Aliments (AFSSA)/today FSSA. Her research work focuses on food chemistry and food toxicology and mainly on mycotoxins.