Abstract
Various fungi such as Aspergillus sp. and Fusarium sp. were isolated from traditional foodstuffs and raw materials, and have been screened their mycotoxigenicity including aflatoxin, ochratoxin, deoxynivalenol (DON) fumonisin and zearalenone by HPLC, and new advanced enzyme linked immunosorbent assay (ELISA) methods. Penicillium sp. were also isolated and confirmed the Penicillium mycotoxins including patulin and citrinin from apple, pear, citrus and grape. An assay based on multiplex PCR was also applied for screening of potential mycotoxin producing fungi in fermented foods and grains. As the published results, various mycotoxigenic fungi were contaminated in Korean foodstuffs, but systematic screening was not performed, so more continuing studies were necessary for understanding the distribution of mycotoxigenic fungi.
