Reconsidering the Co-Occurrence of Aspergillus flavus in Spanish Vineyards and Aflatoxins in Grapes

Clara Melguizo, Belén Patiño (), Antonio J. Ramos, Covadonga Vázquez and Jéssica Gil-Serna ()
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Clara Melguizo: Department of Genetics, Physiology and Microbiology, Faculty of Biology, University Complutense of Madrid, Jose Antonio Novais 12, 28040 Madrid, Spain
Belén Patiño: Department of Genetics, Physiology and Microbiology, Faculty of Biology, University Complutense of Madrid, Jose Antonio Novais 12, 28040 Madrid, Spain
Antonio J. Ramos: Applied Mycology Unit, Department of Food Technology, Engineering and Science, University of Lleida, Agrotecnio-CERCA Center, Av. Rovira Roure 191, 25198 Lleida, Spain
Covadonga Vázquez: Department of Genetics, Physiology and Microbiology, Faculty of Biology, University Complutense of Madrid, Jose Antonio Novais 12, 28040 Madrid, Spain
Jéssica Gil-Serna: Department of Genetics, Physiology and Microbiology, Faculty of Biology, University Complutense of Madrid, Jose Antonio Novais 12, 28040 Madrid, Spain

Agriculture, 2023, vol. 13, issue 10, 1-12

Abstract: Aspergillus flavus is a xerophilic fungus whose geographical distribution is expected to change due to the current climate change scenario. Grapes are one of the most important crops worldwide, and it is essential to evaluate the risk posed by their contamination with potential mycotoxigenic species. Recently, a few reports have described A. flavus as an emerging contaminant in vineyards, which has led to a discussion on the need to legislate aflatoxin contents in grapes. Using a specific PCR assay, the occurrence of A. flavus was demonstrated in 43 out of 61 grape samples collected from Spanish vineyards. Considering the high incidence observed, the risk of the grapes becoming contaminated with aflatoxin was subsequently evaluated. Aspergillus flavus isolates from grapes can grow in grape-based media under a variety of environmental conditions, but they were unable to produce either aflatoxin B 1 (AFB 1 ) or aflatoxin B 2 (AFB 2 ) even though their ability to produce these toxins was confirmed in a permissive medium (CYA). These results confirm that climate change is affecting the distribution of mycotoxigenic fungi, thereby increasing the occurrence of A. flavus in vineyards, although the risk of the grapes becoming contaminated with aflatoxin needs to be reconsidered.

Keywords: Aspergillus flavus; vineyards; climate change; aflatoxins (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2023
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