Acta Alimentaria
Volume/Issue:
Volume 42: Issue 3
Occurrence of aflatoxin producing Aspergillus flavus isolates in maize kernel in Hungary
Authors:
Cs. Dobolyi Szent István University Regional Center of Excellence Páter K. u. 1 H-2100 Gödöllő Hungary

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F. Sebők Szent István University Department of Environmental Protection and Safety, Faculty of Agricultural and Environmental Sciences Páter K. u. 1 H-2100 Gödöllő Hungary

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J. Varga University of Szeged Department of Microbiology, Faculty of Science and Informatics Közép fasor 52 H-6726 Szeged Hungary

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S. Kocsubé University of Szeged Department of Microbiology, Faculty of Science and Informatics Közép fasor 52 H-6726 Szeged Hungary

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G. Szigeti University of Szeged Department of Microbiology, Faculty of Science and Informatics Közép fasor 52 H-6726 Szeged Hungary

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N. Baranyi University of Szeged Department of Microbiology, Faculty of Science and Informatics Közép fasor 52 H-6726 Szeged Hungary

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Á. Szécsi Hungarian Academy of Sciences Department of Plant Pathology, Plant Protection Institute, Centre for Agricultural Research H-1525 Budapest P.O.Box 102 Hungary

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B. Tóth Cereal Research Non-Profit Ltd. Alsókikötő sor 9 H-6726 Szeged Hungary

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M. Varga Cereal Research Non-Profit Ltd. Alsókikötő sor 9 H-6726 Szeged Hungary

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B. Kriszt Szent István University Department of Environmental Protection and Safety, Faculty of Agricultural and Environmental Sciences Páter K. u. 1 H-2100 Gödöllő Hungary

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S. Szoboszlay Szent István University Department of Environmental Protection and Safety, Faculty of Agricultural and Environmental Sciences Páter K. u. 1 H-2100 Gödöllő Hungary

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C. Krifaton Szent István University Department of Environmental Protection and Safety, Faculty of Agricultural and Environmental Sciences Páter K. u. 1 H-2100 Gödöllő Hungary

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J. Kukolya Central Environmental and Food Science Research Institute Herman Ottó út 15 H-1022 Budapest Hungary

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Pages:
451–459
Online Publication Date:
12 Sep 2013
Publication Date:
01 Sep 2013
Article Category:
Journal Article
DOI:
https://doi.org/10.1556/aalim.42.2013.3.18
Keywords (English):
climate change; aflatoxin; maize; sequence-based identification; calmodulin; ELISA; HPLC; SOS-Chromotest
Restricted access

Climate change affects the occurrence of fungi and their mycotoxins in foods and feeds. A shift has recently been observed in the presence of aflatoxin producer Aspergillus spp. in Europe, with consequent aflatoxin contamination in agricultural commodities including maize in several European countries that have not faced with this problem before, including, e.g. Northern Italy, Serbia, Slovenia, Croatia and Romania. Although aflatoxin contamination of agricultural products including maize is not treated as a serious threat to Hungarian agriculture due to climatic conditions, these observations led us to examine the mycobiota of maize kernels collected from Hungarian maize fields. Using a calmodulin sequence-based approach, A. flavus isolates have been identified in 63.5% of the maize fields examined in 2009 and 2010, and 18.8% of these isolates were found to be able to produce aflatoxins above 5 μg kg−1 on maize kernels as determined by ELISA, HPLC-FL, HPLC-MS analyses and SOS-Chromotest. These data indicate that aflatoxin producing Aspergilli are present in Hungarian agricultural fields, consequently climate change with elevated temperatures could lead to aflatoxin contamination of Hungarian agricultural products, too.

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Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

 

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Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • H. He (Henan Institute of Science and Technology, Xinxiang, China)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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2022  
Web of Science  
Total Cites
WoS		 892
Journal Impact Factor 1.1
Rank by Impact Factor

Food Science and Technology (Q4)
Nutrition and Dietetics (Q4)
Impact Factor
without
Journal Self Cites		 1.1
5 Year
Impact Factor		 1
Journal Citation Indicator 0.22
Rank by Journal Citation Indicator

Food Science and Technology (Q4)
Nutrition and Dietetics (Q4)
Scimago  
Scimago
H-index		 32
Scimago
Journal Rank		 0.231
Scimago Quartile Score

Food Science (Q3)
Scopus  
Scopus
Cite Score		 1.7
Scopus
CIte Score Rank		 Food Science 225/359 (37th PCTL)
Scopus
SNIP		 0.408

2021  
Web of Science  
Total Cites
WoS		 856
Journal Impact Factor 1,000
Rank by Impact Factor Food Science & Technology 130/143
Nutrition & Dietetics 81/90
Impact Factor
without
Journal Self Cites		 0,941
5 Year
Impact Factor		 1,039
Journal Citation Indicator 0,19
Rank by Journal Citation Indicator Food Science & Technology 143/164
Nutrition & Dietetics 92/109
Scimago  
Scimago
H-index		 30
Scimago
Journal Rank		 0,235
Scimago Quartile Score

Food Science (Q3)
Scopus  
Scopus
Cite Score		 1,4
Scopus
CIte Score Rank		 Food Sciences 222/338 (Q3)
Scopus
SNIP		 0,387

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
submission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS		 522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites		 0,433
5 Year
Impact Factor		 0,503
Immediacy
Index		 0,100
Citable
Items		 60
Total
Articles		 59
Total
Reviews		 1
Cited
Half-Life		 7,8
Citing
Half-Life		 9,8
Eigenfactor
Score		 0,00034
Article Influence
Score		 0,077
% Articles
in
Citable Items		 98,33
Normalized
Eigenfactor		 0,04267
Average
IF
Percentile		 7,429
Scimago
H-index		 27
Scimago
Journal Rank		 0,212
Scopus
Scite Score		 220/247=0,9
Scopus
Scite Score Rank		 Food Science 215/299 (Q3)
Scopus
SNIP		 0,275
Acceptance
Rate		 15%

 

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Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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