Monitoring fungi and mycotoxin potential in pistachio nuts of Turkish origin: a snap-shot for climate change scenario

Pistachio (Pistacia vera L.) is an economically important tree nut. Due to its nutritional properties and health benefits, it is considered a healthy food and thus widely consumed worldwide. However, fungal contamination of the commodities has received considerable attention because of possible contamination by toxigenic fungi, important source of mycotoxins, resulting from secondary metabolism and hazards to health consumer. Members of the genus Aspergillus, mainly Aspergillus flavus and A. niger, are reported as occurring most frequently on pistachio nuts, because able to grow in the presence of low amounts of water and to produce mycotoxins (aflatoxins and ochratoxins), that are well known for their harmful health effects on humans.Monitoring the contaminating fungal species is particularly worthy of note also in climate change scenario, allowing to notice changes in fungal population composition through the time.This study aimed to contribute to collect data about fungal population and mycotoxins occurred in pistachio samples collected in Turkey: prevalence of 2 species, Aspergillus flavus and A. tubingensis, was assessed. The Aspergillus flavus strains consisted of a mixed population of aflatoxin producers and non-producing strains in vitro, with evidence of a new genotype in gene cluster within strains of aflatoxin non-producing chemotype.