Innovative Strategies for the Management of Aspergillus spp. and Penicillium spp. on Nuts

A significant part of the microbiota of nuts is represented by Aspergillus spp., whereas A. flavus and A. parasiticus are the main aflatoxigenic species of Aspergillus section Flavi. Nut production can be contaminated by mould development and by the mycotoxins. Some mycotoxins, such as aflatoxins, are regulated at European level and in most extra-EU countries. Besides, several species of Penicillium often contaminate nuts during the supply chain, from harvest to storage. Beyond the economic damage, Penicillium spp. can also produce toxic compounds currently unregulated by European laws, such as penitrem A, roquefortine C, patulin, andrastin A, cyclopenin, cyclopenol and chaetoglobosin A. It is therefore necessary to develop harvesting methods, storage conditions, processing techniques and detoxification protocols for the management of fungal growth and mycotoxin contamination. The efficacy, the benefits and the drawbacks of drying technologies, roasting and cold plasma in reducing mycotoxin contamination are described. The information gained about the species of Aspergillus and Penicillium and their mycotoxins are useful for the stakeholders of the nut production chain in order to develop appropriate practice for the field and postharvest phases, useful to obtain healthy and safe products.