Characterisation of mycoflora and aflatoxigenic fungi from portuguese almonds: from production to commercialization

Abstract

Introduction: Aflatoxins are among the most carcinogenic natural compounds known, and have been frequently detected in numerous agricultural commodities, nut fruits being among the most contaminated ones. These toxins are a result of the secondary metabolism of fungi belonging to the genus Aspergillus Section Flavi, namelly Aspergillus flavus, A. parasiticusand A. nomius. The early detection of aflatoxigenic fungal contamination and the preventive control of aflatoxin production seems to be the only viable way to respond to the rigorous limits imposed by EU legislation. In Portugal, knowledge on mycoflora and mycotoxigenic profiles of almonds is scarce. Our objective was to characterise portuguese almonds in respect to mycoflora, with strong emphasis on aflatoxigenic fungi, from production to commercialization.