Fungal diversity and mycotoxin contamination in dried fish products in Zhanjiang market, China
Fungal diversity and mycotoxin contamination in dried fish products in Zhanjiang market, China
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中国湛江市场干鱼制品的真菌多样性和霉菌毒素污染
DOI：
10.1016/j.foodcont.2020.107614
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发表时间：
2021-03-01
期刊：
影响因子：
6
通讯作者：
Gooneratne, Ravi
中科院分区：
文献类型：
--
作者：
Deng, Yijia;Wang, Yaling;Gooneratne, Ravi
鱼干是中国湛江重要的膳食蛋白质和收入来源。在加工过程中污染鱼类的致病真菌产生的真菌毒素可对消费者健康造成相当大的危害。本文报道了湛江市海鲜市场销售的干鱼中真菌多样性、真菌总数及真菌毒素污染情况。对7家零售商的7种干制鱼制品（花鱼骨、大黄鱼、笛鲷、金枪鱼、蓝点马鲛、四指五线鱼和带鱼）进行了真菌污染种类、发生频率和4种真菌毒素残留分析。采用马铃薯葡萄糖琼脂（PDA）平板纯化、形态学观察、ITS序列分析等方法，从干制鱼肉中分离鉴定出25株真菌，分别代表12个属。鱼干中的优势菌为镰刀菌属（80.4%）、青霉菌属（70.7%）和曲霉菌属（70.7%）。(63.9%).其他真菌属为Neoscytalidium sp. (38.1%）、皮丝孢霉属（38.1%）、木霉属（38.1%）、(20.3%）、长岸藻属（Naganishia sp.）(15.3%）、Kodamaea sp.（10.8%）、拟瓶霉Phialemoniopsis sp. (9.2%）、黑孢霉（Nigrospora sp.）(7.3%）、Ceriporia sp. (6.3%）、拟扁壳菌属（Atriallinus sp.）(4.5%).黄曲霉菌污染较高，范围为1.10 × 10（3）至2.40 × 10（4）cfu/g。干鱼中其他真菌种类的平均真菌污染范围为1.07 x 10（2）至4.58 x 10（4）cfu/g。镰刀菌的总菌数为1.09 × 10（2）~ 2.11 × 10（4）cfu/g，但出现频率较高。液相色谱-串联质谱（LC-MS/MS）分析表明，霉菌毒素残留物存在于12的25个干鱼测试。黄曲霉毒素B1（AFB 1）是最常见的检测和浓度范围为0.03至3.52 μ g/kg。T-2毒素（T-2）、赭曲霉毒素A（OTA）和脱氧雪腐镰刀菌烯醇（DON）的浓度范围分别为0.21 - 1.53、0.03-2.21和0.71 μ g/kg。湛江市场销售的鱼干中真菌种群和真菌毒素的高发生率对消费者健康构成潜在威胁。建议在未来，需要使用先进的加工方法和受控的储存条件，以最大限度地减少并在可能的情况下消除干鱼加工过程中的真菌污染。
Dried fish are important dietary protein and income sources in Zhanjiang, China. Mycotoxins produced by pathogenic fungi that contaminate fish during processing can cause considerable hazard to consumer health. This study reports fungal diversity, total fungal counts and mycotoxin contamination of dried fish sold at the seafood market in Zhanjiang. Seven dried fish products (Hemibarbus maculatus, Pseudosciaena crocea, Lutjanus erythopterus, Thunnus thynnus, Scomberomorus niphonius, Eleutheronema tetradactylum, Trichiurus lepturus, n = 10) from seven retailers were analyzed for contaminated fungal species, occurrence frequency and residues analysis of four mycotoxins. Using potato dextrose agar (PDA) plate purification, morphology observation, internal transcribed spacer (ITS) sequence analysis, 25 fungal strains representing 12 genera from dried fish were systematically isolated and identified. Three dominant genera in dried fish were Fusarium sp. (80.4%), Penicillium sp. (70.7%) and Aspergillus sp.(63.9%). Other fungal genera were Neoscytalidium sp.(38.1%), Cutaneotrichosporon sp. (38.1%), Trichoderma sp.(20.3%), Naganishia sp.(15.3%), Kodamaea sp. (10.8%), Phialemoniopsis sp.(9.2%), Nigrospora sp.(7.3%), Ceriporia sp.(6.3%), Phellinus sp.(4.5%). Aspergillus flavus contamination was the higher and ranged from 1.10 x 10(3) to 2.40 x 10(4) cfu/g. The mean fungal contamination of other fungal species in dried fish ranged from 1.07 x 10(2) to 4.58 x 10(4) cfu/g. The total fungal counts of Fusarium sp. ranged from 1.09 x 10(2) to 2.11 x 10(4) cfu/g, but the occurrence frequency is relatively high. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) analyses showed that mycotoxin residues were present in 12 out of the 25 dried fish tested. Aflatoxin B1 (AFB1) was the most frequently detected and the concentration ranged from 0.03 to 3.52 mu g/kg. T-2 toxin (T-2), ochratoxin A (OTA), and deoxynivalenol (DON) concentrations ranged from 0.21 to 1.53, 0.03-2.21 and 0.71 mu g/kg respectively. High occurrence of fungal populations and mycotoxins in dried fish sold in the Zhanjiang market pose a potential threat to consumer health. It is recommended that in future, advanced processing methods and controlled storage condition need to be used to minimize and if possible eliminate fungal contamination during dried fish processing.