Advances in Analysis and Detection of Major Mycotoxins in Foods

Abstract

Mycotoxins are the most widely studied biological toxins, which contaminate foods at very low concentrations. This review describes the emerging extraction techniques and the current and alternatives analytical techniques and methods that have been used to successfully detect and identify important mycotoxins. Some of them have proven to be particularly effective in not only the detection of mycotoxins, but also in detecting mycotoxin-producing fungi. Chromatographic techniques such as high-performance liquid chromatography coupled with various detectors like fluorescence, diode array, UV, liquid chromatography coupled with mass spectrometry, and liquid chromatography-tandem mass spectrometry, have been powerful tools for analyzing and detecting major mycotoxins. Recent progress of the development of rapid immunoaffinity-based detection techniques such as immunoassays and biosensors, as well as emerging technologies like proteomic and genomic methods, molecular techniques, electronic nose, aggregation-induced emission dye, quantitative NMR and hyperspectral imaging for the detection of mycotoxins in foods, have also been presented.

QuEChERS LC–MS/MS Screening Method for Mycotoxin Detection in Cereal Products and Spices

“…There are several analytical techniques to analyze mycotoxin in different matrices [ 69 , 70 , 71 , 72 , 73 ]. HPLC methods associated with fluorescence detection (FLD) or MS/MS are the most used for mycotoxin analysis [ 74 , 75 , 76 , 77 , 78 , 79 , 80 , 81 ]. In most cases, methods are validated on a single matrix and do not meet the supervisory bodies’ needs that require different mycotoxin limits for different matrices [ 67 , 77 , 78 , 82 ].…”

Reduction in Spoilage Microbiota and Cyclopiazonic Acid Mycotoxin with Chestnut Extract Enriched Chitosan Packaging: Stability of Inoculated Gouda Cheese

“…There is a list of cheese contaminators, but a few concerning ones that can be named are bacteria Pseudomonas fluorescens and Escherichia coli and fungi Penicillium commune [ 5 , 6 ]. The latter is known for producing mycotoxin cyclopiazonic acid (CPA), strongly implicated as a causative agent in mycotoxicosis for animals and is potentially harmful to humans [ 7 , 8 , 9 ]. For these reasons, various types of cheese require a different kind of packaging concepts that meet the demand for prolonged shelf life.…”

Recent Advances in Mycotoxin Analysis and Detection of Mycotoxigenic Fungi in Grapes and Derived Products

“…Mass spectrometry is a technique with the potency to detect and quantify multiple mycotoxins simultaneously (over 100 mycotoxins in a single run) in a wide variety of food matrices. Regarding its use in combination with chromatography, there are different MS interfaces applied, such as atmospheric pressure chemical ionization (APCI), electrospray ionization (ESI), and atmospheric pressure photoionization, and various types of mass analyzers including quadrupole, time-of-flight (TOF), ion-trap, and Fourier transform-ion cyclotron resonance (FT-ICR) [97][98][99][100].…”