Aspergillus species and mycotoxins: occurrence and importance in major food commodities

By M. Taniwaki, J. Pitt, Naresh Magan. Current Opinion in Food Science, 2018

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Aspergillus species produce important mycotoxins, in particular aflatoxins, produced by A. flavus and related species, and ochratoxin A, produced by A. ochraceus and related species and also A. carbonarius and (less commonly) A. niger. In this review we briefly discuss the distribution of toxigenic Aspergillus species in nuts, coffee and cocoa beans, dried fruits, grapes, maize, rice and small grains. Future perspectives of distribution of Aspergillus species in foods are briefly discussed taking into account the impacts of climate change and the resilience of these mycotoxigenic species.

Subfields: Plant Science

View Paper: https://www.semanticscholar.org/paper/cfd29415493a31e9cc23c98bda4c7a1362292ccd