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I am doing the inhibition on mycotoxin-producing fungi by lactic acid bacteria. Last year, I did some tests, and found a lactic acid bacterium (later identified as Lactobacillus plantarum by checking 16S rDNA) could inhibit the growth of Aspergillus flavus which was known for producing aflatoxin B1.
However, since Feb 2015, new regulations from CDC, TW started to re-class some fungi (including A. flavus NRRL 6432, BCRC 30003 I used) as the BioSafety level 2 cultures, and should be operated in the BSL2 lab (our lab is BSL1, and I hope it can be upgraded to BLS2 for more research).
I’m curious, how those mycotoxin-producing fungi are regulated in different countries?
For the moment, Aspergillus flavus is not included in the list of Directiva nºo 97/65/CE, da Comissão, de 26 de Novembro, stating the safety level necessary to performe research work using biological agents. But many other pathogenic fungi are included and classified, like Asp. fumigatus(2); Blastomyces dermatitidis (3); Candida albicans (2 A); Coccidioides immitis (3 A); Cryptococcus neoformans var. neoformans (2A) Histoplasma capsulatum var capsulatum (3); Histoplasma capsulatum duboisii (3) Microsporum spp.(2 A); Penicillium marneffei (2 A); Sporothrix schenckii (2) and some other relevant in Human pathology, including allergic reactions (A) . For toxigenic fungi relevant for food safety issues, there is no classification, for the moment..
In Chile there is a regulation por "Aspergillus" (in general, i.e. all species) in BSL2
Thank youYuan Chiang for interest .
We use ozone technology, bio control with other microorganisms and Natural components isolated from aromatic plants, as well as those from microorganisms especially probiotics. we have different publications in international journals and presented in many international conferences .We also studied the growth control of Fusarium spp. as well as Aspergilus spp.
We are ready to cooperate to send any publications or scientific cooperation in all its forms.
In Nigeria the National Agency for Food and Drug Control (NAFDAC) is responsible for regulation of mycotoxins in foods. they work with standard laboratories in addition to theirs and use state of the art chromatographic and other advanced methods to detect mycotoxins levels for regulatory purposes
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