Pathogen producing aflatoxin in contaminated sandwich: Identification and preservation

• Published in: Microbial pathogenesis 2024-10, Vol.195, p.106890, Article 106890
• Main Authors: Tran, Quang-Hieu, Pham, Quoc-Thanh, Nguyen, Thanh-Tan, Nguyen, Duc- Vuong, Le, Van-Tan, Tran, Van-Dung, Phan, Ha, Nguyen, Van-Hue, Nguyen, Thanh-Danh
• Format: Article
• Language: English
• Subjects: Aflatoxin; Aspergillus flavus; Food contamination; Preservation; Sandwich
• ISSN: 0882-4010; 1096-1208; 1096-1208
• DOI: 10.1016/j.micpath.2024.106890

The toxicity of the contaminated powder contributed to toxic aflatoxins has been well-known in the literature. However, before this study, the specific fungal strain behind aflatoxin production remained unidentified. Our research aimed to isolate and identify fungi from the tainted sandwiches while also assessing the preservation of sandwiches in ambient conditions. The study pinpointed Aspergillus flavus as the fungus responsible for aflatoxin production. Analysis revealed that the sandwich samples contaminated with pure A. flavus exhibited a significant Aflatoxin B1 (AFB1) concentration of 55.2 ± 0.21 ng/g, accompanied by a spore count of 2 × 106 Colony-Forming Unit (CFU)/g after ten days. In contrast, sandwich samples contaminated with the unspecified fungi displayed a lower AFB1 content of 16.21 ± 0.42 ng/g, with a spore count of 2.2 × 102 CFU/g after the same duration. In the prevention study, the efficacy of the ethanol spray method for inhibiting aflatoxin from A. flavus was investigated. Results demonstrated that a 70 % ethanol concentration at a ratio of 2.0 % total weight of the sandwich proved highly effective, significantly impeding fungal growth. This method extended the preservation time by sevenfold compared to the control. Importantly, tests at 2.0 % ethanol of the sandwich weight did not detect aflatoxin presence. [Display omitted] •Aspergillus flavus was identified as a pathogen producing Aflatoxin in Contaminated Sandwich.•AFB1 was identified as main content in in Contaminated Sandwich.•Ethanol concentration of 70 % was determined as effective agent against the pathogen.•Ratio of 2.0 % ethanol per total weight of sandwich effectively inhibited growth of the pathogen.