Toxigenic fungi and mycotoxin associated with figs in the Mediterranean area

Figs are an economically important crop in the Mediterranean area. Fungal infection can be observed on figs on the tree, after shriveling, after falling to the ground, and during the drying process. Fungal growth and subsequent mycotoxin production are influenced by a variety of complex interactions between instrinsic and extrinsic factors as well as stress factors and physical damage. The dominant fungal flora in dried figs consisted of Aspergillus section Nigri, Fusarium spp., Aspergillus section Flavi and Penicillium spp. Fungal infection can result in mycotoxin contamination including aflatoxins, citrinin, cyclopiazonic acid, fumonisins, patulin and ochratoxin A. This review describes the major fungal infection and mycotoxin contamination in dried figs

Identification and quantification of Staphyloccocus aureus using online SPE-UPLC-MSMS

presentation at FoodMicro 2012, the 23rd International ICFMH Symposium 2012 Istanbul, Turkey</p