A report on rubratoxin production by a novel strain of <i>Talaromyces viridis</i> isolated from contaminated chick pea (<i>Cicer arietinum</i>) samples

Mycotoxins are low-molecular-weight poisonous (toxic) secondary metabolites produced by Ascomycetous fungi. Contamination of food by mycotoxins is a global issue that poses a significant challenge to food safety. The present investigation primarily focused on isolating, screening, and identifying fungal contaminants in chickpea samples. Additionally, qualitative analysis and identification of the purified mycotoxin were performed using High-Performance Liquid Chromatography (HPLC) and Fourier Transform Infrared (FTIR) spectroscopy techniques. Samples of chickpeas were used to isolate and identify the fungi that produce mycotoxin. Morphological characterization indicated the presence of Penicillium in Chickpea. Subsequently, molecular characterization using the 18S RNA sequencing method confirmed the presence of Talaromyces viridis. The contaminated samples and pure fungal cultures were used to extract mycotoxins. Both the contaminated food sample and crude mycotoxin extract were analyzed by HPLC and FTIR to confirm the presence of Rubratoxin. The presence of rubratoxin in chickpea has not been reported till now. The present study is the first of its kind to report the isolation of Talaromyces viridis from contaminated chickpea samples and to identify it as a producer of rubratoxin, to the best of our knowledge. However, further research is needed to undertake quantitative analysis and assess the effects of these specific mycotoxins on human health.