Alternaria in food: Ecophysiology, mycotoxin production and toxicology

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dc.contributor.authorLee, Hyang Burm
dc.contributor.authorPatriarca, Andrea
dc.contributor.authorMagan, Naresh
dc.date.accessioned2016-09-28T15:56:06Z
dc.date.available2016-09-28T15:56:06Z
dc.date.issued2016-06-30
dc.description.abstractAlternaria species are common saprophytes or pathogens of a wide range of plants pre- and post-harvest. This review considers the relative importance of Alternaria species, their ecology, competitiveness, production of mycotoxins and the prevalence of the predominant mycotoxins in different food products. The available toxicity data on these toxins and the potential future impacts of Alternaria species and their toxicity in food products pre- and post-harvest are discussed. The growth of Alternaria species is influenced by interacting abiotic factors, especially water activity (a w ), temperature and pH. The boundary conditions which allow growth and toxin production have been identified in relation to different matrices including cereal grain, sorghum, cottonseed, tomato, and soya beans. The competitiveness of Alternaria species is related to their water stress tolerance, hydrolytic enzyme production and ability to produce mycotoxins. The relationship between A. tenuissima and other phyllosphere fungi has been examined and the relative competitiveness determined using both an Index of Dominance (I D ) and the Niche Overlap Index (NOI) based on carbon-utilisation patterns. The toxicology of some of the Alternaria mycotoxins have been studied; however, some data are still lacking. The isolation of Alternaria toxins in different food products including processed products is reviewed. The future implications of Alternaria colonization/infection and the role of their mycotoxins in food production chains pre- and post-harvest are discussed.en_UK
dc.identifier.citationLee H et al. Mycobiology, 2015 Jun, Vol.43, Iss 2, pp 93-106en_UK
dc.identifier.issn1229-8093
dc.identifier.issnhttp://dx.doi.org/10.5941/MYCO.2015.43.2.93
dc.identifier.urihttp://dspace.lib.cranfield.ac.uk/handle/1826/10616
dc.language.isoenen_UK
dc.publisherHangug Gynnhaghoien_UK
dc.subjectalternaria speciesen_UK
dc.subjectecologyen_UK
dc.subjectfood productsen_UK
dc.subjectmycotoxinsen_UK
dc.subjectphysiologyen_UK
dc.titleAlternaria in food: Ecophysiology, mycotoxin production and toxicologyen_UK
dc.typeArticleen_UK

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