CRESCIMENTO E PRODUÇÃO DE AFLATOXINAS POR Aspergillus flavus E Aspergillus parasiticus

Efetuou-se revisao de literatura sobre as condicoes de crescimento dos fungos toxigenico s Aspergillus flavus e Aspergillus parasiticus em alimentos. Foram abordados os principais fatores que determinam o crescimento de fungos e a producao de aflatoxina (atividade de agua, temperatura, potencial hidrogenico, potencial de oxirreducao, composicao do substrato e aditivos). Concluiu-se que a presenca do fungo no alimento nao implica, obrigatoriamente, em producao de micotoxina, assim como a toxina pode estar presente no alimento mesmo na ausencia do fungo. A contaminacao de alimentos por fungos significa perdas economicas e risco a saude do consumidor. GROWING AND PRODUCTION OF AFLATOXINS BY Aspergillus flavus AND Aspergillus parasiticus Abstract A literature review about the growing conditions of the toxigenic fungi Aspergillus flavus and Aspergillus parasiticus in food was made. The main factors that determine the fungal growth and the production of aflatoxin (water activity, temperature, hidrogenic potential, oxi-reduction potential, substrate composition and additives) were studied. It was concluded that the presence of the fungi in food doesn´t apply in the production of micotoxin, as well as the toxin may be present even in the absence of the fungi. The contamination of food by fungi denote economical losses and risk to consumers health.