11 research outputs found

    Les Micotoxines i el seu control en els aliments

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    Les micotoxines s√≥n productes t√≤xics que provenen del metabolisme secundari del fongs filamentosos. A causa de la seva incid√®ncia negativa sobre la salut de l'home i dels animals, es fa necessari l'establiment d'estrat√®gies destinades al control de la seva pres√®ncia i acumulaci√≥ en els aliments. Aquestes han d'estar enfocades en les etapes inicials de la recol¬∑lecci√≥ de la mat√®ria primera i en les etapes de postrecolecci√≥ i emmagatzematge. En cas que s'hagi produ√Įt la contaminaci√≥ per micotoxines, √©s necess√†ria l'aplicaci√≥ de mesures i estrat√®gies de control que permetin assegurar la seva eliminaci√≥ en els productes alimentaris, o almenys reduir els nivells per sota dels establerts per la legislaci√≥. Aquests m√®todes poden dividir-se en f√≠sics, qu√≠mics i biol√≤gics. En aquest treball s'aporta una aproximaci√≥ als sistemes de biocontrol descrits actualment.Mycotoxins are secondary metabolites produced bymoulds. As they represent a big hazard for both human and animal health, it is necessary to find out effective strategies in order to control their presence in feed and food as well as their accumulation. These strategies must be focused on the harvest first stages and the post-harvest and storage stages. If a mycotoxin contamination is detected, it is necessary to apply measures and control strategies which guarantee its removal from feed and food, or at least to decrease the mycotoxin levels under the threshold established by legislation. These measures can be divided into physical, chemical and biological. This review introduces the biocontrol systems described so far

    Les Micotoxines i el seu control en els aliments

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    Pon√®ncia pronunciada el 16 demar√ß de 2007 en la jornada ¬ęL'oli d'oliva: del camp a la taula i m√©s enll√†¬Ľ, a Lleida. Les micotoxines s√≥n productes t√≤xics que provenen delmetabolisme secundari del fongs filamentosos. A causa de la seva incid√®ncia negativa sobre la salut de l'home i dels animals, es fa necessari l'establiment d'estrat√®gies destinades al control de la seva pres√®ncia i acumulaci√≥ en els aliments. Aquestes han d'estar enfocades en les etapes inicials de la recol¬∑lecci√≥ de lamat√®ria primera i en les etapes de postrecolecci√≥ i emmagatzematge. En cas que s'hagi produ√Įt la contaminaci√≥ permicotoxines, √©s necess√†ria l'aplicaci√≥ demesures i estrat√®gies de control que permetin assegurar la seva eliminaci√≥ en els productes alimentaris, o almenys reduir els nivells per sota dels establerts per la legislaci√≥. Aquestsm√®todes poden dividir-se en f√≠sics, qu√≠mics i biol√≤gics. En aquest treball s'aporta una aproximaci√≥ als sistemes de biocontrol descrits actualment.Mycotoxins are secondarymetabolites produced bymoulds. As they represent a big hazard for both human and animal health, it is necessary to find out effective strategies in order to control their presence in feed and food as well as their accumulation. These strategiesmust be focused on the harvest first stages and the post-harvest and storage stages. If amycotoxin contamination is detected, it is necessary to applymeasures and control strategies which guarantee its removal fromfeed and food, or at least to decrease the mycotoxin levels under the threshold established by legislation. Thesemeasures can be divided into physical, chemical and biological. This review introduces the biocontrol systems described so far

    Efecte dels colorants addicionats a pinsos per a animals de companyia sobre el desenvolupament de soques f√ļngiques

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    L'addici√≥ de colorants en els aliments √©s una de les pr√†ctiques m√©s habituals en la tecnologia aliment√†ria, no nom√©s en l'√†mbit de l'alimentaci√≥ humana, sin√≥ tamb√© de l'animal. El present estudi posa de manifest l'efecte de determinats colorants que s'afegeixen al pinso per a animals de companyia sobre el desenvolupament de diferents soques f√ļngiques, que habitualment poden cr√©ixer sobre aquest tipus de substrats. Els resultats indiquen que els colorants modifiquen el patr√≥ d'esporulaci√≥ dels fongs miceliats i que no afecten el desenvolupament dels llevats.The addition of colourings on food is a very common practice in food technology, both for food and feed. This study shows the effect of certain colourings commonly added to pet food, on the growth of different fungal strains that usually grow on this kind of substrate. The results show that colourings can modify the normal pattern of sporulation in moulds and they exert no effect on yeast growth

    Integument Mycobiota of Wild European Hedgehogs (Erinaceus europaeus) from Catalonia, Spain

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    There are some reports about the risk of manipulating wild hedgehogs since they can be reservoirs of potential zoonotic agents like dermatophytes. The aim of this study was to describe the integument mycobiota, with special attention to dermatophytes of wild European hedgehogs. Samples from spines and fur were cultured separately in Sabouraud dextrose agar (SDA) with antibiotic and dermatophyte test medium (DTM) plates. Nineteen different fungal genera were isolated from 91 cultures of 102 hedgehogs. The most prevalent genera were Cladosporium (79.1%), Penicillium (74.7%), Alternaria (64.8%), and Rhizopus (63.7%). A lower prevalence of Aspergillus (P = 0,035; Ōá 2 = 8,633) and Arthrinium (P = 0,043; Ōá 2 = 8,173) was isolated during the spring time and higher frequencies of Fusarium (P = 0,015; Ōá 2 = 10,533) during the autumn. The prevalence of Acremonium was significantly higher in young animals (70%, 26/37) than in adults (30%, 11/37) (P = 0,019; Ōá 2 = 5,915). Moreover, the majority of the saprophytic species that grew at the SDA culture were also detected at the DTM. Finally, no cases of ringworm were diagnosed and no dermatophytes spp. were isolated. Concluding, this study provides the first description of fungal mycobiota of the integument of wild European hedgehogs in Spain, showing a large number of saprophytic species and the absence of dermatophytes

    Efecte dels colorants addicionats a pinsos per a animals de companyia sobre el desenvolupament de soques f√ļngiques

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    L'addici√≥ de colorants en els aliments √©s una de les pr√†ctiques m√©s habituals en la tecnologia aliment√†ria,no nom√©s en l'√†mbit de l'alimentaci√≥ humana, sin√≥ tamb√© de l'animal. El present estudi posa de manifest l'efecte de determinats colorants que s'afegeixen al pinso per a animals de companyia sobre el desenvolupament de diferents soques f√ļngiques, que habitualment poden cr√©ixer sobre aquest tipus de substrats. Els resultats indiquen que els colorants modifiquen el patr√≥ d'esporulaci√≥ dels fongs miceliats i que no afecten el desenvolupament dels llevats.The addition of colourings on food is a very common practice in food technology, both for food and feed. This study shows the effect of certain colourings commonly added to pet food, on the growth of different fungal strains that usually grow on this kind of substrate. The results show that colourings canmodify the normal pattern of sporulation inmoulds and they exert no effect on yeast growth

    Vibrio parahaemolyticus : característiques i viabilitat en matrius de peix

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    Vibrio parahaemolyticus √©s unmicroorganisme que pot trobar-se en productes alimentaris d'origenmar√≠. Per aquesta ra√≥, el seu consumpot produir infeccions aliment√†ries. Es considera que el seu h√†bitat est√† restringit a √†rees espec√≠fiques delm√≥n, sobretot a pa√Įsos de l'Est. Tot i aix√≠, aquest microorganisme ha estat trobat en una gran quantitat d'ambients aqu√†tics. L'objectiu del present estudi va ser determinar la viabilitat de Vibrio parahaemolyticus enmostres de tonyina (Thunnus sp.) i salm√≥ (Salmo sp.) mitjan√ßant inoculacions experimentals sota condicions controlades de laboratori.Vibrio parahaemolyticus is amicroorganismthat can cause outbreaks of food poisoning after the consumption of either fish or seafood. It was considered that its habitat was restricted to specific areas of the world, mainly eastern countries, however, it has currently been found in a wide variety of aquatic environments. The purpose of this study is to assess the viability of vibrio parahaemolyticus in tuna (Thunnus spp.) and salmon (Salmo sp.) samples bymeans of experimental inoculations under controlled laboratory conditions

    Les Micotoxines i el seu control en els aliments

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    Pon√®ncia pronunciada el 16 demar√ß de 2007 en la jornada ¬ęL'oli d'oliva: del camp a la taula i m√©s enll√†¬Ľ, a Lleida. Les micotoxines s√≥n productes t√≤xics que provenen delmetabolisme secundari del fongs filamentosos. A causa de la seva incid√®ncia negativa sobre la salut de l'home i dels animals, es fa necessari l'establiment d'estrat√®gies destinades al control de la seva pres√®ncia i acumulaci√≥ en els aliments. Aquestes han d'estar enfocades en les etapes inicials de la recol¬∑lecci√≥ de lamat√®ria primera i en les etapes de postrecolecci√≥ i emmagatzematge. En cas que s'hagi produ√Įt la contaminaci√≥ permicotoxines, √©s necess√†ria l'aplicaci√≥ demesures i estrat√®gies de control que permetin assegurar la seva eliminaci√≥ en els productes alimentaris, o almenys reduir els nivells per sota dels establerts per la legislaci√≥. Aquestsm√®todes poden dividir-se en f√≠sics, qu√≠mics i biol√≤gics. En aquest treball s'aporta una aproximaci√≥ als sistemes de biocontrol descrits actualment.Mycotoxins are secondarymetabolites produced bymoulds. As they represent a big hazard for both human and animal health, it is necessary to find out effective strategies in order to control their presence in feed and food as well as their accumulation. These strategiesmust be focused on the harvest first stages and the post-harvest and storage stages. If amycotoxin contamination is detected, it is necessary to applymeasures and control strategies which guarantee its removal fromfeed and food, or at least to decrease the mycotoxin levels under the threshold established by legislation. Thesemeasures can be divided into physical, chemical and biological. This review introduces the biocontrol systems described so far

    Efecte dels colorants addicionats a pinsos per a animals de companyia sobre el desenvolupament de soques f√ļngiques

    No full text
    L'addici√≥ de colorants en els aliments √©s una de les pr√†ctiques m√©s habituals en la tecnologia aliment√†ria,no nom√©s en l'√†mbit de l'alimentaci√≥ humana, sin√≥ tamb√© de l'animal. El present estudi posa de manifest l'efecte de determinats colorants que s'afegeixen al pinso per a animals de companyia sobre el desenvolupament de diferents soques f√ļngiques, que habitualment poden cr√©ixer sobre aquest tipus de substrats. Els resultats indiquen que els colorants modifiquen el patr√≥ d'esporulaci√≥ dels fongs miceliats i que no afecten el desenvolupament dels llevats.The addition of colourings on food is a very common practice in food technology, both for food and feed. This study shows the effect of certain colourings commonly added to pet food, on the growth of different fungal strains that usually grow on this kind of substrate. The results show that colourings canmodify the normal pattern of sporulation inmoulds and they exert no effect on yeast growth

    Integument Mycobiota of Wild European Hedgehogs (Erinaceus europaeus) from Catalonia, Spain

    No full text
    There are some reports about the risk of manipulating wild hedgehogs since they can be reservoirs of potential zoonotic agents like dermatophytes. The aim of this study was to describe the integument mycobiota, with special attention to dermatophytes of wild European hedgehogs. Samples from spines and fur were cultured separately in Sabouraud dextrose agar (SDA) with antibiotic and dermatophyte test medium (DTM) plates. Nineteen different fungal genera were isolated from 91 cultures of 102 hedgehogs. The most prevalent genera were Cladosporium (79.1%), Penicillium (74.7%), Alternaria (64.8%), and Rhizopus (63.7%). A lower prevalence of Aspergillus (P = 0,035; Ōá 2 = 8,633) and Arthrinium (P = 0,043; Ōá 2 = 8,173) was isolated during the spring time and higher frequencies of Fusarium (P = 0,015; Ōá 2 = 10,533) during the autumn. The prevalence of Acremonium was significantly higher in young animals (70%, 26/37) than in adults (30%, 11/37) (P = 0,019; Ōá 2 = 5,915). Moreover, the majority of the saprophytic species that grew at the SDA culture were also detected at the DTM. Finally, no cases of ringworm were diagnosed and no dermatophytes spp. were isolated. Concluding, this study provides the first description of fungal mycobiota of the integument of wild European hedgehogs in Spain, showing a large number of saprophytic species and the absence of dermatophytes
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