What are the mycotoxins in mangoes?

Mycotoxins contaminate approximately 25% of the world's food crops annually, posing a significant risk to food safety. For tropical fruits like mangoes, the warm and humid climate creates an ideal environment for fungi to flourish, leading to the production of these toxic compounds. The primary question for consumers and the food industry is, what are the mycotoxins in mangoes and how can they be controlled?

Quick Summary

This article explores the types of mycotoxins found in mangoes, including Patulin, Aflatoxins, and Alternaria toxins, detailing their fungal origins, contamination routes, and potential health concerns. It also provides preventative measures and practical steps for consumers and producers to mitigate the risks associated with these harmful compounds.

Key Points

• Primary Mycotoxins: The main mycotoxins found in mangoes are Patulin, Aflatoxins, and Alternaria toxins, each produced by different mold species.

• Fungal Sources: Penicillium, Aspergillus, and Alternaria are the most common mold genera that contaminate mangoes and produce mycotoxins.

• Contamination Factors: Contamination is significantly influenced by warm, humid climate conditions, mechanical damage to the fruit (wounds, bruising), and poor handling during harvesting, transport, and storage.

• Patulin Risks: Patulin is a frequently detected toxin in mangoes, especially in decayed fruit, and can easily transfer into processed products like juices.

• Aflatoxin Dangers: Aflatoxins are a serious concern due to their carcinogenic potential and have been found in both mango fruit and seeds in some regions.

• Preventative Measures: Effective control involves proper agricultural practices, careful handling to prevent damage, maintaining optimal storage conditions (low temperature and humidity), and regular sanitation.

• Consumer Action: Consumers should inspect mangoes for signs of decay or mold before purchasing and store them correctly to minimize the risk of mycotoxin formation.

Understanding Mycotoxins in Mangoes

Mycotoxins are naturally occurring toxins produced by various mold species that can infect fruits at different stages, from field growth to post-harvest storage. For mangoes, which are highly susceptible to fungal decay, certain mycotoxins are of particular concern due to the tropical climate conditions under which they are grown. The presence of these mycotoxins not only compromises the fruit's quality but also poses potential health risks to consumers.

The Major Mycotoxins Found in Mangoes

Research has identified several mycotoxins that can contaminate mangoes and their products. The most prominent of these include Patulin, various Aflatoxins, and Alternaria toxins.

Patulin (PAT): This is one of the most frequently detected mycotoxins in mangoes and derived products.

• Fungal source: Patulin is primarily produced by Penicillium expansum but can also come from Aspergillus clavatus and Byssochlamys nivea.
• Contamination route: Fungi that produce Patulin can infect mangoes through wounds or bruising during harvest, transportation, or storage.
• Risk factors: Decayed or wounded mangoes are highly susceptible to Patulin contamination, which can then spread to seemingly healthy parts of the fruit. The toxin is also highly water-soluble, meaning it can easily transfer into processed products like juices and pulps.

Aflatoxins (AFs): Aflatoxins are a group of potent mycotoxins that have been detected in tropical fruits like mangoes and their seeds.

• Fungal source: The main producers of Aflatoxins are Aspergillus flavus and Aspergillus parasiticus.
• Contamination route: Contamination can occur both in the field and during storage, especially under warm, humid conditions. In bush mango seeds, heavy contamination with aflatoxigenic molds like A. flavus has been observed.
• Risk factors: Aflatoxins, particularly AFB1, are known carcinogens. Studies in South China have detected several types of aflatoxins (AFB1, AFB2, AFG1, and AFG2) in mangoes, highlighting a potential dietary exposure risk.

Alternaria Toxins (ATs): The mold Alternaria alternata and other Alternaria species can cause spoilage in fruits and vegetables, leading to the production of several mycotoxins.

• Fungal source: The primary fungus is Alternaria alternata, but other related species also produce these toxins.
• Contamination route: Like other mycotoxigenic molds, Alternaria can infect fruit during growth, harvest, and storage, causing decay.
• Risk factors: Alternaria toxins, including alternariol, alternariol monomethyl ether, and tenuazonic acid, are a concern for human health. Their presence is often a byproduct of post-harvest decay and improper storage.

Comparison of Mycotoxins in Mangoes

Feature	Patulin (PAT)	Aflatoxins (AFs)	Alternaria Toxins (ATs)
Primary Fungal Source	Penicillium expansum and other Penicillium, Aspergillus, and Byssochlamys species	Aspergillus flavus and Aspergillus parasiticus	Alternaria alternata and related species
Health Concerns	Immunological, neurological, and gastrointestinal issues; genotoxic; classified as 'not classifiable as to carcinogenicity to humans'	Potent carcinogens and hepatotoxins; acute and chronic toxicity	Cytotoxicity and genotoxicity
Infection Point	Mostly post-harvest via wounds and decay	Pre-harvest and post-harvest during storage	Field, harvest, post-harvest, and storage
Product Contamination	Fresh fruit and processed products like juices and pulps	Raw mango fruit and seeds	Wide range of fruits and vegetables
Mitigation Strategies	Prevention of bruising, prompt processing, controlled storage temperatures	Proper pre- and post-harvest handling; storage moisture control	Sanitary handling, controlled storage

Prevention and Management Strategies

Controlling mycotoxin contamination in mangoes requires a multi-pronged approach encompassing practices from the orchard to the consumer's table. Pre-harvest and post-harvest management are crucial for minimizing fungal growth and mycotoxin production.

Pre-Harvest Controls:

• Good Agricultural Practices (GAPs): Adopting GAPs is fundamental. This includes proper soil preparation, appropriate irrigation, and effective pest and weed control.
• Fungicide Application: When conditions favor fungal growth, targeted application of fungicides can prevent infection.
• Resistant Varieties: Breeding and planting mango varieties that are naturally more resistant to fungal contamination is an effective long-term strategy.

Harvest and Post-Harvest Controls:

• Careful Harvesting: Harvesting mangoes at the right time and handling them carefully minimizes bruising and damage, which are entry points for fungi.
• Prompt Processing: Fast and efficient processing of fruit into products like juice and pulp can reduce the window for mycotoxin development.
• Proper Storage: Storing mangoes in well-ventilated, dry, and cool conditions is critical for inhibiting mold growth. For mangoes, a refrigerated temperature of around 5°C has been shown to reduce decay significantly.
• Sanitation: Thorough cleaning and sanitation of all harvesting equipment, storage facilities, and processing lines are essential to prevent cross-contamination from mold spores.

Conclusion

While the mango is a cherished tropical fruit, it is susceptible to mycotoxin contamination, particularly Patulin, Aflatoxins, and Alternaria toxins. These compounds are produced by molds that thrive in warm, humid environments and can pose health risks if ingested. However, by implementing robust management strategies across the entire supply chain—from careful field practices to proper post-harvest handling and storage—the risk of mycotoxin exposure can be significantly reduced. For consumers, being aware of the potential for contamination in damaged or improperly stored fruit is the first step toward ensuring food safety. Continuous monitoring and enhanced research into mycotoxin formation and control in tropical fruits like mangoes are vital to ensure the safety and quality of these products for consumers worldwide. For more detailed information on mycotoxins, consult the World Health Organization's fact sheets.

Frequently Asked Questions

What is the primary mycotoxin found in mangoes?

The primary mycotoxin found in mangoes is Patulin (PAT), which is often associated with the fungal decay of the fruit.

Are aflatoxins a concern in mangoes?

Yes, aflatoxins are a significant concern. Research has detected aflatoxin contamination in mangoes and mango products, especially in regions with favorable climates for aflatoxigenic molds like Aspergillus flavus.

Can processed mango products like juice contain mycotoxins?

Yes, processed mango products like juice and pulp can contain mycotoxins. Studies have shown that water-soluble toxins like Patulin can transfer from contaminated fruit into processed goods.

How can mangoes become contaminated with mycotoxins?

Mangoes can become contaminated with mycotoxins through fungal infection, which often occurs via wounds or bruises on the fruit's surface during harvest, transportation, or storage.

Can you see mycotoxin contamination on a mango?

While visible mold is a strong indicator of potential mycotoxin presence, it is not a guarantee. Some mycotoxins can exist without visible mold, while some mold may be non-toxic. However, decayed or damaged mangoes are at a higher risk.

How can I prevent mycotoxin contamination in mangoes at home?

To prevent contamination, store mangoes properly in a cool, dry environment. Avoid purchasing or consuming bruised, damaged, or visibly moldy fruit. Ensure good kitchen hygiene when preparing food.

Does cooking destroy mycotoxins in mangoes?

Most mycotoxins, including those found in mangoes, are chemically stable and are not effectively destroyed by typical cooking or heat-processing methods. Prevention is the most reliable strategy for mycotoxin control.