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Aspergillus in Italian Pistachios: Characterization and Detection of Major Aflatoxigenic Species With a Loop-Mediated Isothermal Amplification Assay

Summary

Researchers studied pistachio nuts from Italy and found dangerous mold species that produce aflatoxins, harmful toxins that can cause serious health problems. They developed a quick and reliable test using molecular biology techniques to detect these molds in pistachios, even at very low levels of contamination. The test uses specially treated dried primers that remain stable for over a month, making it practical for food safety monitoring in warehouses and markets around the world.

Background

Aflatoxigenic Aspergillus species are major postharvest contaminants of pistachio nuts, producing harmful aflatoxins that are strictly regulated by most countries. Early and rapid detection of these pathogens is necessary for effective control strategies in food safety monitoring.

Objective

This study aimed to isolate Aspergillus spp. from pistachios sampled in Italy, determine their capacity to produce Aflatoxin B1, and develop a LAMP assay to detect aflatoxigenic species by targeting the nor1 gene involved in aflatoxin production.

Results

A. flavus was identified as the predominant species (93.13%), followed by A. parasiticus. All A. flavus and A. parasiticus isolates produced Aflatoxin B1, with concentrations reaching 10,107.8 ng/mL and 1,448.2 ng/mL respectively. The LAMP assay demonstrated 0.03 pg DNA sensitivity and successfully detected contamination as low as 0.5 spores/g on pistachios, with dehydrated primers remaining stable for 45 days.

Conclusion

A. flavus and A. parasiticus are confirmed as major aflatoxigenic contaminants in Italian pistachios with high AFB1 production capacity. The developed LAMP assay provides a rapid, sensitive, and specific detection tool suitable for mass screening during postharvest processing, with air-dried primers enhancing practical applicability in resource-limited settings.
  • Published in:Food Science & Nutrition,
  • Study Type:Experimental Study,
  • Source: PMID: 41179360, DOI: 10.1002/fsn3.71146
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