Project title
Integrated system to reduce contamination with fungi and mycotoxins in baking industry, in order to increase food safety
Acronim: MYCREDPAN
Contract 5.1. – 005/2007
Programme: PARTNERSHIPS IN PRIORITY DOMAINS, National Center for Programs Management (CNMP).
Financed by: Ministry of Education, Research and Youth.
Running time: 36 months.
Project budget:
- Project value (including other attracted sources): 2.077.309 lei.
- Contract value (only source of state budget): 2.000.000 lei.
Project abstract:
The overall objective of the project is to reduce contamination with fungi and mycotoxins in the bakery, through the application of an integrated system, in order to increase food safety. The integrated system will be the quality control of raw materials, biological decontamination (acidolactice bacteria), the use of volatile oils and chemical preservatives, MAP packaging and staff training. Fungii toxigeni will be identified by molecular methods (PCR, RAPD). Detection of mycotoxins will be achieved by using lateral flow strips and ELISA method, and confirmation will be made by HPLC method.
LAB will be isolated from acidic doughs and will be identified by molecular methods (16S PCR, ARDRA, RFLP, PFGE). Subsequently, the LAB will be tested for inhibitory effect against identified toxigenic fungi, production of antifungal compounds and acid doughs obtaining, fermentation of which will be optimized by changing some exogenous parameters. Acid doughs will be tested for inhibitory effects against toxigenic fungi and the effect on bread characteristics. To increase the validity period of the bread, the acid doughs will be tested simultaneously with other methods (volatile oils, chemical preservatives, MAP packaging).
The results will be transferred to industrial partner to decrease economic losses and increase food safety. The degree of novelty is the fact that in our country, reducing contamination with fungi and mycotoxins in baking industry has not been addressed in an integrated system. The complexity of the project is its approach to reducing contamination with fungi and mycotoxins in the full baking industry and methods to be used are in the microbiological, genetic, chemical, biochemical field and food technology.