Alternaria

Abstract

Alternaria species are found in a wide range of foods including cereals, fruits, and vegetables due to their ability to grow at low temperatures and low water activity (aw). The main cause of Alternaria foodborne diseases is due to the production and accumulation of mycotoxins on foods that could lead to acute and, more commonly, chronic effects. The environmental conditions in which specific Alternaria mycotoxins may be produced have been identified. Only about 30 of the 120 known secondary metabolites of Alternaria are considered toxic to humans and animals, many of them acting as phytotoxins. However, laboratory models based on animals or in vitro systems are needed to examine the toxic effects of Alternaria and their toxins on humans and animals, thus completing the investigation in foodborne Alternaria. Several animals could be used as model for foodborne Alternaria analysis using extracts from Alternaria growing on culture media.