Determination of Alternaria growth and mycotoxin boundaries in tomato purée model

Alternaria species were reported to be the most commonly fungi affecting either tomato fruit and plant causing the so called black mold of tomato. Rapid infection of Alternaria in tomato may occur on the crop or post harvest yielding high economical losses due to spoilage of industrialized products such as tomato purée. Under optimal growth conditions, Alternaria spp. may also produce various mycotoxins. Alternariol (AOH), alternariol monomethyl ether (AME) and tenuazonic acid (TeA) are mycotoxins commonly found in tomatoes and tomato products, representing a serious risk for human health related to the consumption of these products. This study aims at definying boundaries for growth and mycotoxin production in order to optimize product formulation and shelf-life.