Toxigenic Fungi in Food | Zendy

N. D. Davis | Zendy; R. E. Wagener | Zendy; D. K. Dalby | Zendy; G. MorganJones | Zendy; U. L. Diener | Zendy

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Toxigenic Fungi in Food

Author(s) -

N. D. Davis,

R. E. Wagener,

D. K. Dalby,

G. MorganJones,

U. L. Diener

Publication year - 1975

Publication title -

applied microbiology

Language(s) - English

Resource type - Journals

ISSN - 0003-6919

DOI - 10.1128/am.30.1.159-161.1975

Subject(s) - brine shrimp , penicillium , biology , geotrichum , cladosporium , fusarium oxysporum , food science , aspergillus , shrimp , rhizopus , orange (colour) , horticulture , botany , fermentation , ecology , fishery

Forty-five fungal isolates from moldy supermarket foods were tested for toxicity to brine shrimp, and twenty-two of these isolates were subsequently tested for toxicity to chicken embryos. Highly toxigenic fungi wereCladosporium sphaerospermum from a bakery product,Fusarium oxysporum from carrots,F. solani from cabbage,Aspergillus niger andPenicillium corylophilum from bread,P. cyclopium andP. herquei from corn meal,P. lanosum from onions,P. steckii from chocolate syrup,Penicillium sp. from jelly, andRhizopus nigricans isolates from sweet potato, applesauce, and strawberries. Approximately one-third of the fungal cultures were moderately to highly toxigenic to brine shrimp and chicken embryos, while several additional cultures were slightly toxigenic.

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