Department of Health Sciences, University of Florence, Florence, Italy.
Department of Statistics, Computer Science, Applications "G. Parenti", University of Florence, Florence, Italy.
Int J Food Microbiol. 2020 Dec 2;334:108808. doi: 10.1016/j.ijfoodmicro.2020.108808. Epub 2020 Aug 10.
Heat-stable mycotoxins are widely detected in flour and produced by Aspergillus spp., Fusarium spp. and Penicillium spp. Forty different flours purchased in Italy are used to assess potential risk factors via a systematically screening of a number of variables: the type of flour, organic, whole and white wheat, types of packaging (paper, plastic and weight). Fungal recovery and co-occurrence of specific mycotoxins was also assessed. The results showed that flour originated from fruits had a significant higher recovery of fungi, while seed/pseudocereals had the highest mycotoxins detection. Flours originating from organic agriculture are more prone to higher fungal recovery and mycotoxins detection when compared with not-organic flours. Packaging is also important: packaging weighting less than 376 g supports significantly more fungal recovery and the plastic packages was observed to retain more fungi and mycotoxins detection when compared with paper. Recovery measured as Log (CFU/g) of fungal genera is not directly proportional to the amount of mycotoxins. Finally, linear regression and mixed logit regression models show that the mean level of aflatoxins B (ng/g on the logarithmic scale) reduces by 0.485 when moving from an organic to a non-organic flour, while a significant increase of 0.369 when moving from paper to a plastic packaging.
耐热真菌毒素广泛存在于面粉中，由曲霉属、镰刀菌属和青霉属产生。研究使用意大利购买的 40 种不同面粉，通过系统筛选一些变量，评估潜在的危险因素：面粉类型、有机、全麦和白麦、包装类型（纸、塑料和重量）。还评估了真菌回收和特定真菌毒素的共同发生情况。结果表明，来自水果的面粉真菌回收量显著较高，而种子/伪谷物的真菌毒素检测量最高。与非有机面粉相比，来自有机农业的面粉更容易出现更高的真菌回收和真菌毒素检测。包装也很重要：重量小于 376 克的包装支持更高的真菌回收，与纸包装相比，塑料包装保留了更多的真菌和真菌毒素检测。以真菌属的 Log (CFU/g) 表示的回收量与真菌毒素的含量不成正比。最后，线性回归和混合对数回归模型表明，从有机面粉转换为非有机面粉时，黄曲霉毒素 B（对数标度上的 ng/g）的平均水平降低 0.485，而从纸包装转换为塑料包装时，平均水平显著增加 0.369。
