Aspergillus fumigatus in the Food Production Chain and Azole Resistance: A Growing Concern for Consumers
Katherin Castro‐Ríos, Maria Clara Shiroma Buri, Arla Daniela Ramalho da Cruz, Paulo Cézar Ceresini
Abstract
Aspergillosis is a fungal disease caused by the inhalation of Aspergillus spores, with Aspergillus fumigatus being the primary causative agent. This thermotolerant fungus affects both immunocompetent and immunocompromised individuals, posing a significant public health concern. In recent years, the detection of A. fumigatus in food products and production environments has raised questions about its potential role as an additional route of exposure. Furthermore, the emergence of azole-resistant strains in agricultural settings highlights the need to better understand its transmission dynamics and implications for food safety. This review explores the occurrence of A. fumigatus in crops and food products, its possible routes of contamination, and the potential link between environmental exposure to azole fungicides and resistance development. Additionally, it identifies knowledge gaps and proposes future research directions to improve risk assessment and mitigation strategies within the food production chain.