Antifungal Effects of Ozonated Water on Aspergillus Parasiticus: A New Approach to Prevent Wheat Contamination Publisher



Mohammadi Kouchesfahani M¹ ; Alimohammadi M¹ ; Jahed Khaniki G¹ ; Nabizadeh Nodehi R¹ ; Aghamohseni Z¹ ; Moazeni M⁴ ; Rezaie S^{2, 3} Show Affiliations
Source: Journal of Food Safety Published:2015

Abstract

In Iran, wheat is one of the most important sources of diet. Unfortunately, it is vulnerable to contamination with fungi consisting of aflatoxigenic moulds. Since 1997, ozone has been recognized as an effective oxidant and disinfection agent. This study demonstrates the benefits derived from ozone in the inhibition of Aspergillus parasiticus growth and aflatoxin production in wheat. Wheat samples inoculated with A. parasiticus spore suspensions (10,102 and 104 spores/g of wheat) were treated with ozonated water at various concentrations of 0, 1, 2, 2.5 mg ozone/L at different temperatures. Fungal mycelium was weighed to evaluate the effect of ozone on A. parasiticus growth. Moreover, the rate of aflatoxin production was determined using high-performance liquid chromatography. Our results indicated that ozonated water can inhibit A. parasiticus growth as well as the accumulation of aflatoxins effectively. The best result was obtained when samples were treated with 2.5 mg/L of ozonated water and at fungal spore concentrations of 10 and 102 for inhibition of fungal growth and aflatoxin production, respectively (P < 0.001). In conclusion, the usage of ozonated water during wheat tempering is a promising strategy for inhibition of A. parasiticus growth and for reducing aflatoxin production. Practical Application: The high incidence rate of cereal contamination by mycotoxins has been reported worldwide. Because of the carcinogenic effects of aflatoxins, various methods are used for inhibition of fungal growth and aflatoxin production. In contrast to different methods, which production of unfavorable residues is a problem, ozone decomposes to molecular oxygen rapidly and leaves no unwanted residue. Ozone is a safe, powerful disinfectant that is particularly suited for the food industry because of its ability to control biological growth of unwanted organisms without adding chemical by-products to the food being treated. Our findings indicated that usage of ozonated water instead of water in wheat tempering stage can possibly functioned as a method for inhibition of Aspergillus parasiticus growth and aflatoxins production in wheat and can play an important role in decreasing of cereal wastes and increasing of food safety. © 2015 Wiley Periodicals, Inc.