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Biodiversity of toxigenic fungi in the food chain and the co-occurrence of mycotoxins

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Resumo:Filamentous fungi are ubiquitous in Nature and may be found in any food crop, either in the field or during storage. With the exponential growth of the population, there is a worldwide challenge to reduce food losses. Food contamination by fungicauses great economic costs and seve ral health threats due to the toxicity and pathogenicity of some species. The biodiversity of this community, and the dynamics of the water activity, temperature and availability of carbon sources e volution, durillg the growing season, as well as in storage, determines the competitiveness of each species against ot her co-occurring fungai species. Some of these fungi are capable of producing a wide range of secondary metabolites - mycotoxins, which may accumulate in food chain, be resilient during food processing, and persist in the final food product. Contamination of food products with fungi is frequent , affecting food security and food safety. lhe ability of the different fungai species to compete under available conditions will influence the cocktail of mycotoxin that may occur. lhe study of the funqal biodiversity have been mainly carried out by surveyinq culturable strains (culture-dependent approaches), but recently metage nomics approaches have been used, enabling the possibility of spotting mycotoxigenic fungai strains, that are not easy to detect and isolate by conventional means. In this presentation, the biodiversity of fungai species in the food chain will be discussed, under a perspective of the co-occurrence of mycotoxins.
Autores principais:Venâncio, Armando
Outros Autores:Vale, Teresa Dias; Guimarães, Ana; Calado, Thalita; Rodrigues, Paula
Assunto:Fungi Research Subject Categories::TECHNOLOGY
Ano:2021
País:Portugal
Tipo de documento:documento de conferência
Tipo de acesso:acesso aberto
Instituição associada:Instituto Politécnico de Bragança
Idioma:inglês
Origem:Biblioteca Digital do IPB

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