Occurrence and Diversity of Fungi and Their Mycotoxin Production in Common Edible and Medicinal Substances from China
Ling Chen | Junhui Wu | Shuhong Zhang | Xinqi Liu | Meiping Zhao | Weipeng Guo | Jumei Zhang | Wei Chen | Zhenjie Liu | Meiqing Deng | Qingping Wu
Edible and medicinal substances can be contaminated by fungi during harvesting, processing, and storage, leading to mycotoxin production and quality deterioration. The distribution of mycotoxigenic fungi in edible and medicinal substances was investigated in this study. Fungi and mycotoxins were detected in 163 commercially available edible and medicinal substances using standard microbiological techniques and high-performance liquid chromatography. A total of 92.0% of samples contained fungi (0.5–5.3 lg colony-forming units (CFU)·g<sup>−1</sup>); 208 fungal strains belonging to 16 genera were identified, predominantly <i>Aspergillus</i> and <i>Penicillium. Aspergillus</i> section <i>Nigri</i> (30.3%) produced fumonisin B<sub>2</sub>, which was distributed mainly in radix and rhizome samples. Thirteen samples had mycotoxins, of which ochratoxin A was the most common, followed by aflatoxins and zearalenone (ZEN). One <i>Nelumbinis</i> semen sample contained 10.75 μg·kg<sup>−1</sup> AFB<sub>1</sub>, and one <i>Raisin tree</i> semen sample contained 484.30 μg·kg<sup>−1</sup> ZEN, which exceeded regulatory limits in Europe and China. These findings highlight the potential risks associated with fungal contamination and mycotoxins in edible and medicinal substances. Enhanced quality control measures are essential to reduce contamination during harvesting, processing, and storage. Expanded mycotoxin screening, improved preservation techniques, and stricter regulatory standards need to be implemented to ensure consumer safety.
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