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Members within the Fusarium sambucinum species complex (FSAMSC) are able to produce mycotoxins, such as deoxynivalenol (DON), nivalenol (NIV), zearalenone (ZEN) and enniatins (ENNs) in food products. Consequently, alternative methods for assessing the levels of these mycotoxins are relevant for quick decision-making. In this context, qPCR based on key mycotoxin biosynthetic genes could aid in determining the toxigenic fungal biomass, and could therefore infer mycotoxin content. The aim of this study was to verify the use of qPCR as a technique for estimating DON, NIV, ENNs and ZEN, as well as Fusarium graminearum sensu lato (s.l.) and F. poae in barley grains. For this purpose, 53 barley samples were selected for mycobiota, mycotoxin and qPCR analyses. ENNs were the most frequent mycotoxins, followed by DON, ZEN and NIV. 83% of the samples were contaminated by F. graminearum s.l. and 51% by F. poae. Pearson correlation analysis showed significant correlations for TRI12/15-ADON with DON, ESYN1 with ENNs, TRI12/15-ADON and ZEB1 with F. graminearum s.l., as well as ESYN1 and TRI12/NIV with F. poae. Based on the results, qPCR could be useful for the assessment of Fusarium presence, and therefore, provide an estimation of its mycotoxins' levels from the same sample.

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We assessed the mycobiota diversity and mycotoxin levels present in wild rice (Oryza latifolia) from the Pantanal region of Brazil; fundamental aspects of which are severely understudied as an edible plant from a natural ecosystem. We found multiple fungal species contaminating the rice samples; the most frequent genera being Fusarium, Nigrospora and Cladosporium (35.9%, 26.1% and 15%, respectively). Within the Fusarium genus, the wild rice samples were mostly contaminated by the Fusarium incarnatum-equiseti species complex (FIESC) (80%) along with Fusarium fujikuroi species complex (20%). Phylogenetic analysis supported multiple FIESC species and gave support to the presence of two putative new groups within the complex (LN1 and LN2). Deoxynivalenol (DON) and zearalenone (ZEN) chemical analysis showed that most of the isolates were DON/ZEN producers and some were defined as high ZEN producers, displaying abundant ZEN levels over DON (over 19 times more). Suggesting that ZEN likely has a key adaptive role for FIESC in wild rice (O. latifolia). Mycotoxin determination in the rice samples revealed high frequency of ZEN, and 85% of rice samples had levels >100 µg/kg; the recommended limit set by regulatory agencies. DON was only detected in 5.2% of the samples. Our data shows that FIESC species are the main source of ZEN contamination in wild rice and the excessive levels of ZEN found in the rice samples raises considerable safety concerns regarding wild rice consumption by humans and animals.

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Tendo em vista o crescimento dos serviços de alimentação coletiva e os perigos associados à mesma (como contaminações de alimentos), um aspecto que merece destaque diz respeito à manipulação e processamento de alimentos. Assim, esse estudo teve como propósito principal investigar a presença de Staphylococcus aureus nas mãos dos manipuladores de alimentos de uma Unidade de Alimentação e Nutrição (UAN). Para tanto, amostras coletadas das mãos de manipuladores de alimentos de diferentes setores do local analisado foram utilizadas. A coleta foi realizada com auxilio de placas de Petri, as quais continham um meio de cultura seletivo para Staphylococcus aureus (Agar manitol hipertônico). As análises mostraram a existência de apenas um portador do micro-organismo (14,28%). Esse resultado sugere que os manipuladores de alimentos são potencialmente capazes de causar intoxicação estafilocócica, por meio de contato direto com os alimentos sendo importantes fontes de contaminação. Há necessidade, portanto, de adotar boas práticas de manipulação dos alimentos para prevenir contaminação e intoxicação alimentar. (AU)

Given the food service growth and the risks associated with it (food contamination, for instance), the handling and food processing aspects must to be managed and supervised. Thus, this study aims to investigate the presence of Staphylococcus aureus in the hands of food handlers in a Food Service. For that, samples from the hands of food handlers from different sectors of the local studied were collected and, consequently, assessed. The data collection was performed by means of Petri dishes, which contained a medium selective for Staphylococcus aureus (Agar mannitol hypertonic). The analyses showed the existence of one carrier of the microorganism (14,28%). This result suggests that food handlers are potentially capable of causing staphylococcal food poisoning, through direct contact with the food being important sources of contamination. There is need, therefore, to adopt good manufacturing practices to prevent contamination and food poisoning. (AU)

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