Abstract Detail

Ecology/Pathology

Annis, Seanna [1], Hopkins, Kathy [2], Calder, Beth [3], Perkins, Brian [3].

Fungi contaminating bottled maple syrup.

Maple syrup processors have occasionally found fungal contaminants in bulk containers of syrup and retail size bottles.  We have identified fungal contaminants in over 50 submitted samples of contaminated maple syrup from the United States and Canada.  The most common species found have been within the genera, Aspergillus, Eurotium, and Penicillium.  We have also identified isolates of Wallemia, Rhodotorula, Cladosporium, Paecilomyces and ascomycetous yeasts.   A number of the species of Aspergillus and Penicillium we have isolated are known to have the ability to produce mycotoxins.  We have determined some of our isolates of Penicillium brevicompactum produce the mycotoxin mycophenolic acid in optimized medium and in inoculated maple syrup.  This mycotoxin has also been detected in some of the samples of contaminated maple syrup.  We have performed temperature experiments on isolates from most of the collected genera and have found many isolates can survive in maple syrup kept at 65 C for up to 8 minutes.  From bottling experiments using maple syrup at 85 C (typical temperature for bottling syrup), we have found it is difficult to maintain temperatures above 65 C in bottles with small volumes or bottles with large surface area to volume ratios.   To prevent the fungal contamination of maple syrup, bottling methods may have to be modified.

1 - University of Maine, School of Biology and Ecology, 5735 Hitchner Hall, Orono, ME, 04469-5735, USA
2 - University of Maine, Cooperative Extension, Skowhegan, ME, 04976, USA
3 - University of Maine, School of Food and Agriculture, 5735 Hitchner Hall, Orono, ME, 04469, USA

Keywords:
mycotoxins
food safety
maple syrup.

Presentation Type: Offered Paper - Paper
Session: 9
Location: Room 104 AB/Kellogg Hotel and Conference Center
Date: Tuesday, June 10th, 2014
Time: 8:45 AM
Number: 9002
Abstract ID:163
Candidate for Awards:None