Mycotoxins and toxigenic fungi in sago starch from Papua New Guinea

Greenhill, A. R., Blaney, B. J., Shipton, W. A., Frisvad, J. C., Pue, A. and Warner, J. M. (2008) Mycotoxins and toxigenic fungi in sago starch from Papua New Guinea. Letters In Applied Microbiology, 47 4: 342-347. doi:10.1111/j.1472-765X.2008.02439.x

Author Greenhill, A. R.
Blaney, B. J.
Shipton, W. A.
Frisvad, J. C.
Pue, A.
Warner, J. M.
Title Mycotoxins and toxigenic fungi in sago starch from Papua New Guinea
Journal name Letters In Applied Microbiology   Check publisher's open access policy
ISSN 0266-8254
ISBN 0266-8254; 1472-765X; 1364-5072
Publication date 2008-10
Sub-type Article (original research)
DOI 10.1111/j.1472-765X.2008.02439.x
Volume 47
Issue 4
Start page 342
End page 347
Total pages 6
Place of publication Oxford , U.K.
Publisher Wiley - Blackwell Publishing
Language eng
Formatted abstract
Aims:  To assay sago starch from Papua New Guinea (PNG) for important mycotoxins and to test fungal isolates from sago for mycotoxin production in culture.

Methods and Results:  Sago starch collected from Western and East Sepik Provinces was assayed for aflatoxins, ochratoxin A, cyclopiazonic acid, sterigmatocystin, citrinin and zearalenone and all 51 samples were negative. Frequently isolated species of Penicillium (13), Aspergillus (five) and Fusarium (one) were cultured on wheat grain, and tested for the production of ochratoxin A, cyclopiazonic acid, sterigmatocystin, citrinin, patulin and penicillic acid. All 12 isolates of P. citrinin and one of two A. flavipes isolates produced citrinin. A single isolate of A. versicolor produced sterigmatocystin. No other mycotoxins were detected in these cultures.

Conclusions:  No evidence was found of systemic mycotoxin contamination of sago starch. However, the isolation of several mycotoxigenic fungi shows the potential for citrinin and other mycotoxins to be produced in sago stored under special conditions.

Significance and Impact of the study:  Sago starch is the staple carbohydrate in lowland PNG and the absence of mycotoxins in freshly prepared sago starch is a positive finding. However, the frequent isolation of citrinin-producing fungi indicates a potential health risk for sago consumers, and food safety is dependant on promoting good storage practices.
© 2008 The Authors. Journal compilation © 2008 The Society for Applied Microbiology

Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Excellence in Research Australia (ERA) - Collection
National Research Centre for Environmental Toxicology Publications
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Citation counts: TR Web of Science Citation Count  Cited 8 times in Thomson Reuters Web of Science Article | Citations
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Created: Wed, 16 Mar 2011, 10:03:21 EST by Manjit Sanghera on behalf of National Res Centre For Environmental Toxicology