CONTAMINAÇÕES ALIMENTARES POR Aspergillus spp. E O PAPEL DO NUTRICIONISTA: UMA REVISÃO.

Aspergillus spp. is a cosmopolitan fungus with great occurrence in tropical and subtropical regions due to favorable climatic conditions, as it occurs in Brazil. Fungi are more relevant in foodborne diseases due to the production of mycotoxins, produced when food is stored in poor conditions, in humid environments, without adequate ventilation, or with the presence of insects and rodents that damage the grains and facilitate the proliferation of fungi, like Aspergillus. Thus, the aim of this study was to describe the occurrence of the genus Aspergillus and the diseases associated with the presence of its mycotoxins in food. In addition, it was demonstrated the important role of the nutritionist in the control of food quality to ensure the safety of diners. For this, it was consolidated data available in databases such as LILACS, SCIELO, BVS and PUBMED, using the following descriptors: Aflatoxins, ochratoxins and aspergillosis, as well as the data related to the maximum tolerated limits (LMT) for Aflatoxins and Ocratoxins in Brazil, established by ANVISA through RDC n. 7/2011 and RDC n. 138/2017. In this way, it was highlighted the great relevance of food contamination by fungi, which is estimated to reach around 25% of agricultural products worldwide. The Aspergillus genus stands out among toxigenic fungi, mainly the species A. flavus, since its toxin (Aflatoxin) is one of the most frequent in cases of food poisoning by mycotoxins. But some species of this genus can also cause infections to humans and animals, such as the occurrence of aspergillosis, a lung disease that can evolve to an invasive form. For the prevention and control of this and other foodborne diseases, the application of quality control tools in the production of food is essential, and the nutritionist is a qualified technical agent to act both in the food industry and in the services and units of food and nutrition. [ABSTRACT FROM AUTHOR]