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Studies on Identification of the Food Born Fungal Pathogens and Their ACTA SCIENTIFIC AGRICULTURE (ISSN: 2581-365X) Volume 3 Issue 10 October 2019 Review Article Studies on Identification of the Food Born Fungal Pathogens and their Nadia Jabeen1* and Khuram Shahzad Pathogenic2 Effects on Human Health 1Department of Agriculture, Hazara University, Khyber Pakhtun Khawa (KPK), Pakistan 2Department of Agronomy, Agricultural University Peshawer, Khyber Pakhtun Khawa (KPK), Pakistan *Corresponding Author: Received: Nadia Published:Jabeen, Department of Agriculture, Hazara University, Khyber Pakhtun Khawa (KPK), Pakistan. DOI: September 12, 2019; September 26, 2019 10.31080/ASAG.2019.03.0667 Abstract The present review research was conducted to find out the quality of food available at surrounding food spots in front gate of Hazara University. Samples were taken from different burger shops and few vegetables and dry fruits seller. The fugal pathogens were identified by culturing in the Microbiology lab and studied for characterization on morphological basis and from the literature [1,2]. Aspergillus niger Aspergillus flavus. It was observed that mostly shopkeepers were using expire dated bread, not showing the symptoms but having the pathogens. The Aspergillus niger Aspergillus flavus vegetablesKeywords: were also contaminated with and Pathogen; Human Health; ; Introduction a mycelium (plural, mycelia). Three kinds of reproductive struc- Fungi is included in the plant kingdom, they lack chlorophyll, tures occur in fungi: (1) Sporangia, which are involved in the for- chemo heterotrophs and lack of mobility. Fungal cell contains mation of spores; (2) Gametangia, structures within which gametes membrane bound cell organelles including nuclei, mitochondria, form; and (3) Conidiophores, structures that produce conidia, mul- Golgi apparatus, endoplasmic reticulum and lysosomes and are tinucleate asexual spores. Spores are a common means of repro- eukaryotic. They exhibit mitosis. They have ergosterols in their duction among fungi. They may form as a result of either asexual membranes and possesses 80s ribosome. Fungi are osmotrophic or sexual processes and are always non-motile, being dispersed by they obtain their nutrients by absorption. They obtain nutrients wind. When spores land in a suitable place, they germinate, giving as saprophytes (live off of decaying matter) or as parasites (live off Foodrise to born a new fungi fungal hyphae. of living matter). All fungi require water and oxygen and there are no obligate anaerobes. Fungi typically reproduce asexually and/ The thousands of genera and species of Fungi occurring in foods or sexually by producing spores. They grow either reproductively may be divided in bacteria, molds and yeast. Changes in foods are by budding or non-reproductively by hyphal tip elongation. Food mediated by a variety of microbes that use food as a carbon and en- storage is generally in the form of lipids and glycogen. Fungi lack ergy source. These organisms include prokaryotes (bacteria), sin- chlorophyll therefore they do not carry out photosynthesis. Fungi gle-celled organisms lacking defined nuclei and other organelles, obtain their food by secreting digestive enzymes onto the sub- and eukaryotes, single-celled (yeasts) and multicellular (molds) strate and then absorbing the organic molecules that are released organismsYeasts with nuclei and other organelles and flavors. by the enzymes [3]. Fungi are basically filamentous in their growth form and their Yeasts are a subset of a large group of organisms called fungi bodies consist of long slender filaments called hyphae. Most fungi that also includes molds and mushrooms. Yeasts are the single reproduce sexually with nuclear exchange rather than gametes. celled colorless and bud forming. The cell shape is round or oval The cell wall of fungi is built of polysaccharides (chains of sugars) they are able to grow in the absence of air. The yeasts are found and chitin. Mitosis in fungi is different from that in plants or most in food are divided into classes: Ascomycetes and fungi imperfect. other eukaryotes. The nuclear envelope does not break down and They are responsible for spoilage of several foods e.g fruits may be re-form. Instead mitosis takes place within the nucleus. caused by these organisms. The production of beer, wine and other alcoholic beverages is based on fermentative activity of yeasts. The hyphae are made up of long chains of cells joined end-to- • There are four main groups of spoilage yeasts end divided by cross-walls called septa (singular, septum). Fungal Zygo saccharomyces and related genera tolerate high sugar hyphae grow very rapidly when food and water are abundant and and high salt concentrations and are the usual spoilage or- the temperature is optimum. A mass of connected hyphae is called ganisms in foods such as honey, dried fruit, jams and soy Citation: Acta Scientific Agriculture Nadia Jabeen and Khuram Shahzad. “Studies on Identification of the Food Born Fungal Pathogens and their Pathogenic Effects on Human Health". 3.10 (2019): 186-191. Studies on Identification of the Food Born Fungal Pathogens and their Pathogenic Effects on Human Health 187 Toxins sauce. They usually grow slowly, producing off-odors and fla- vors and carbon dioxide that may cause food containers to Fungal poisonous secondary Metabolites called mycotoxins. • Saccharomycesswell and burst. There are five mycotoxins, or groups of mycotoxins, that occur in Aspergillus food: deoxynivalenol/nivalenol; zearalenone; ochratoxin; fumoni- spp is best known for their role in production A. carbonarius, A. flavus, A. ochraceus, A. oryzae, A. parasiticus, A. sins; and aflatoxins. Toxin-producing species of genera of bread and wine. Some species grow on fruits, including versicolor P. nordicum, P. expansum, P. viridicatum, P. ( yogurt containing fruit. Candida and related genera are a het- verrucosum F. culmorum, F. graminearum, F. oxyspo- ), Penicillium ( erogeneous group of yeasts, some of which also cause human rum, F. verticillioides, F. proliferatum A. alternata, A. ), Fusarium ( infections. They are involved in spoilage of fruits, some veg- solani, A. brassicae, A. tenuissima, A.tomato ), Alternaria ( etables and dairy products. Petromyces alliaceus, Emericella nidulans, ) as well as teleomorphs Molds are filamentous fungi that do not produce large fruiting of the class Ascomycetes ( bodies like mushrooms. Molds are very important for recycling etc.) can biosynthesize toxic secondary metabolites - mycotoxins dead plant and animal remains in nature but also attack a wide va- (aflatoxins, ochratoxin A, sterigmatocystin, patulin, fumonisins, riety of foods and other materials useful to humans. Molds are mul- zearalenone, deoxynivalenol, alternariol, alternariol monomethyl ticellular, filamentous fungi and its growth on foods is recognized Modeether, tenuazonicof action acid) [5]. by its fuzzy or cottony appearance. Molds generally causing spoil- age of food and grow well at room temperatures usually between The ingestion of such mycotoxin by animals and human beings 25-30ºc. They require free oxygen for their growth due to which has enormous public health significance because these toxins are they grow on the surface of contaminated food. Zygomycetes are nephrotoxic, immunotoxic, teratogenic, mutagenic, cytotoxicity, considered relatively primitive fungi but are widespread in nature. hepatotoxicity, neurotoxicity and cancerogenity which are capable Generally they require high water activities for growth and are no- of causing acute and chronic effects in man and animals ranging torious for causing rots in a variety of stored fruits and vegetables, from death to disorder of central nervous, cardiovascular and pul- including strawberries and sweet potatoes. Some common bread monary systems and intestinal tract. Of greatest concern is the molds also are zygomycetes. The most common spoilage species relevance of these toxins in human hepatoma and oesophageal are Mucor and Rhizopus. Zygomycetes are not known for produc- Rhizopus Nigerians cancer, increased susceptibility to diseases especially in children ing mycotoxins but there are some reports of toxic compounds pro- and childhood pre-five mortality and reduced life expectancy. At a duced by a few species. sometimes called bread cellular level, mycotoxins react with nucleic acids and inhibit the molds is a very common mold occurring in foods. It is involved in biosynthesis of macromolecules DNA and RNA, or act on structures the spoilage of many foods such as berries, fruits, vegetables and et al and functions of biological membranes or impair the energy me- bread etc. Foodtabolism spoilage (Dimić., . 2013). Penicillium and related genera are present in soils and plant debris from both tropical and Antarctic conditions but is likely to dominate spoilage in temperate regions. They are distinguished by Food spoilage is a metabolic process that causes foods to be un- their reproductive structures that produce chains of conidia. Al- desirable or unacceptable for human consumption due to changes though they can be useful to humans in producing antibiotics and in sensory characteristics. Spoiled foods may be safe to eat, i.e. they blue cheese, many species are important spoilage organisms, and may not cause illness because there are no pathogens or toxins Penicillium some produce potent mycotoxins (patulin, ochratoxin, citreoviri- present but changes in texture, smell, taste, or appearance cause din, penitrem). spp. cause visible rots on citrus, pear, them to be rejected. Some spoilage is usual,
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