Determination of Mycotoxigenic Fungi and Total Aflatoxins in Stored Corn from Sites of Puebla and Tlaxcala, Mexico

• Published in: Nature environment and pollution technology 2024-03, Vol.23 (1), p.583-589
• Main Authors: Saez-Gomez, K., Avila-Sosa, R., Huerta-Lara, M., Avelino-Flores, F., Munguia-Pérez, R.
• Format: Article
• Language: English
• Subjects: Aflatoxins; Carcinogens; Cereals; Contamination; Control methods; Corn; Food contamination; Food contamination & poisoning; Food safety; Fungi; Metabolites; mycotoxigenic fungi, aspergillus flavus, aflatoxins, corn kernel; Mycotoxins; Solid phases; Taxonomy; Vegetables
• ISSN: 2395-3454; 0972-6268; 2395-3454
• DOI: 10.46488/NEPT.2024.v23i01.056

This paper aimed to evaluate the contamination with mycotoxigenic fungi and total aflatoxins in stored corn from different sites in Puebla and Tlaxcala, Mexico. Methodology. The study was conducted at two sites in Puebla (San Salvador El Seco and Junta Auxiliar La Resurrección) and two sites in Tlaxcala (Tlaltepango and Nativitas). A total of 80 samples of stored corn were collected. Identification of Aspergillus flavus was performed by microculture techniques and specific taxonomic keys (macromorphological and micromorphological). Then, samples of contaminated corn were selected, and aflatoxin production was confirmed using a direct solid-phase ELISA kit. A total of 25 A. flavus strains were identified. Other possible mycotoxin-producing fungi were Penicillium (n=52) and Fusarium (n=19). Regarding total aflatoxin contamination, all samples were contaminated within a range of 1.589 to 11.854 μg/kg, and the average concentration was 6.3 μg/kg corn. Implications. The detection of mycotoxigenic fungi in the samples tested and of aflatoxins in corn highlights the importance of monitoring these fungi. Since food safety is at risk, it shows the need for methods to control these fungi and their metabolites.