|
Fungi are widely distributed in nature, and some species are utilized in food processing. But in particular circumstance, it can cause food spoilage and human disease. Mold fungi could be harmful to human and animals not only as pathogens themselves, but their secondary metabolite, mycotoxins. The safety concerns on food fungi come from their pathogenicity to food producers and consumers, as well as their toxic metabolite and biological active materials. In addition, microbiological contamination during manufacture is another concern. This program carried out the following elaborate research emphasized in area mentioned above.
1. Research on toxicity (virulence) detective technique of food industrial fungi
(1) Detective technique on fungi pathogenicity
Aspergillus orgzea？？Aspergillus niger and Monascus species, commonly used fungi in food industries, are selected as model microorganisms in this research. Detective technique for the evaluation of security of food industrial fungi were developed based on spore induced toxicity on animal and relative research on mycotoxin producing ability. This filled up the gap that no evaluation be made if food industrial fungi are mycotoxin -producing but don？？t show acute toxicity on animals.
(2)Detection methods for five mycotoxins
Ochratoxin A (OA), patulin, 3？？Nitropropionlc acid (b-NPA), kojic acid and cyclopiazonic acid (CPA) are produced by Aspergillus niger, Monascus species, and Aspergillus orgzea, respectively. They have strong toxicity, but their levels in fermented food are not high. As these mycotoxins are difficult to be removed after their production, selecting none or less mycotoxin producing fungi as food industrial species is an important measure to assure the safety of fermented food. In this program, 5 sensitive detection methods were developed, including an HPLC method for citrinin adopted in ？？Technical Standards for Testing & Assessment of Health Food？？in Jun. 2003. The other methods have been placed on the hygienic standards formulation plan of Ministry of Health in 2003.
(3) Filtration of fungi for safety use in food industry
By researching on mycotoxin produing ability of Aspergillus niger, monascus species, Aspergillus orgzea used in fermentive food industry and the influence factors, we chose out safe fungi which have been used in food industry.
2. Identification of common toxin-producing fungi in food
We have established an identification method of common mycotoxin producing fungi used in food industry, which have been turn into national standard methods, embodied in？？Microbiological examination of food hygiene？？ issued in 2003.
3. Development of fast detection disk for mold and yeast in food
After establishment, this technique was attorned and commercialized in 1996. This fast technique has some advantages compared with national standard method: (1) less time-consuming (48h, shorten by 3-5d); (2) sensitive (with lower detection limit); (3) Economical (save 70% cost) ;( 4) convenient (no need of medium preparation and plate washing); (5) reduce bio-hazard to lab personnel.
4. A list of fungi that could be safely used has been actualized in food processing industry in 2001
5. Draft guidelines for safety evaluation of fungi used in food industry have been submitted to Ministry of Health (MOH). | 
