Aflatoxins, Ochratoxins, Trichotecenes, Patulin, Fumonisins and Beauvericin in Finished Products for Human Consumption

A, Santini A Raiola

doi:10.4172/2161-0495.1000265

Cited by 9 publications

(6 citation statements)

References 94 publications

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“…They present diverse chemical structures, having different biological effects on animals and humans, such as teratogenicity, carcinogenicity, mutagenicity, immunotoxicity or neurotoxicity [1,2]. These toxic compounds are often naturally occurring in the food chain and, therefore, result in human exposure either by direct consumption of contaminated Studies show that mycotoxins are ubiquitous contaminants [28,29]. It is estimated that they are present in approximately 25% of cereals consumed worldwide and a recent study suggests that this percentage could be even higher [30].…”

Section: Introductionmentioning

confidence: 99%

Multi-Mycotoxin Occurrence and Exposure Assessment Approach in Foodstuffs from Algeria

Mahdjoubi

Arroyo‐Manzanares

Hamini-Kadar

et al. 2020

Toxins

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A survey on 120 cereal samples (barley, maize, rice and wheat) from Algerian markets has been carried out to evaluate the presence of 15 mycotoxins (ochratoxin A, deoxynivalenol, fumonisin B1 and B2, T-2 and HT-2 toxins, zearalenone, fusarenon X, citrinin, sterigmatocystin, enniatins A, A1, B and B1, and beauvericin). With this purpose, a QuEChERS-based extraction and ultra-high performance liquid chromatography coupled to tandem mass spectrometry (UHPLC-MS/MS) were used. Analytical results showed that 78 cereal samples (65%) were contaminated with at least one toxin, while 50% were contaminated with three to nine mycotoxins. T-2 toxin, citrinin, beauvericin and deoxynivalenol were the most commonly found mycotoxins (frequency of 50%, 41.6%, 40.8% and 33.3%, respectively). Fumonisins (B1 + B2), enniatins B and B1, deoxynivalenol and zearalenone registered high concentrations (289-48878 µg/kg, 1.2-5288 µg/kg, 15-4569 µg/kg, 48-2055 µg/kg and 10.4-579 µg/kg, respectively). Furthermore, concentrations higher than those allowed by the European Union (EU) were observed in 21, 8 and 1 samples for fumonisins, zearalenone and deoxinivalenol, respectively. As a conclusion, the high levels of fumonisins (B1 + B2) in maize and deoxynivalenol, zearalenone and HT-2 + T-2 toxins in wheat, represent a health risk for the average adult consumer in Algeria. These results pointed out the necessity of a consistent control and the definition of maximum allowed levels for mycotoxins in Algerian foodstuffs. Key Contribution:The study describes the incidence of 15 mycotoxins in 120 Algerian cereal samples (barley, maize, rice and wheat grains) by UHPLC-MS/MS. The results have pointed out the high co-occurrence of mycotoxins, as well as the high concentration (above the maximum allowed concentration) of some mycotoxins legislated in the EU in those cereals, posing a risk for consumers. These results highlight the necessity of establishing maximum levels for mycotoxins in Algeria.

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Section: Introductionmentioning

confidence: 99%

Multi-Mycotoxin Occurrence and Exposure Assessment Approach in Foodstuffs from Algeria

Mahdjoubi

Arroyo‐Manzanares

Hamini-Kadar

et al. 2020

Toxins

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“…It is widely documented that although many mycotoxins are thermally stable compounds, some food processing, such as applying temperatures above 100 C, can reduce their amount (Raiola & Ritieni, 2014;Raiola, Tenore, Manyes, Meca, & Ritieni, 2015;Santini, Raiola, Meca, & Ritieni, 2015;Shanakhat et al, 2018;Vidal, Sanchis, Ramos, & Marín, 2015). Among the known thermal processing techniques, variations on fluidized bed drying are extensively applied for particulate drying at industrial scales in both traditional and innovative processed products, since it is a cost-effective technique providing a high thermal efficiency (Jangam, 2011).…”

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confidence: 99%

Technological properties of durum wheat semolina treated by heating and UV irradiation for reduction of mycotoxin content

Shanakhat

Sorrentino

Raiola

et al. 2019

J Food Process Engineering

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Physical methods, such as heating and irradiation with ultraviolet light (UVC), are among the strategies that may be used to reduce mycotoxin content in foodstuffs. This research studied the technological effects of heating at 100, 150, and 200 °C and UVC irradiation at 254 nm for 15, 30, 60, and 120 min applied on semolina to decrease the amount of mycotoxins. The impact of the most efficient treatments (150 °C for 30 min and UVC irradiation for 120 min) was evaluated both on semolina and dough technological properties, such as color, hydration, and gluten indices, farinograph and calorimetric parameters, and microstructure. Thermal treatment significantly increased hydration of semolina and swelling power; farinograph analyses revealed a marked increase in water absorption and dough development time and a reduction of dough stability and degree of softening and elasticity compared to the control. Calorimetric analyses showed a significant reduction in both temperature peaks and enthalpy of starch gelatinization and a decrease in enthalpy for melting of lipids with starch. Scanning electron micrograph images representing the dough microstructure confirmed the occurrence of these changes; UVC‐treated samples showed less pronounced changes compared to the control. Practical applications This work reports some strategies that could be integrated in semolina‐based products chains, with the aim of reducing mycotoxin contamination. Thermal treatment and UVC irradiation are known to be cost‐effective techniques, combining a high thermal efficiency with the simplicity of application. Understanding the technological changes resulting from these treatments could be useful to food companies for the realization of safer semolina‐based products with different structural properties. This is the first study aiming to investigate the technological impacts of physical processing methods for reducing mycotoxin contamination.

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“…Research done by Pietri, et al [11] showed that fumonisin concentrations were lower in the cleaned maize than the unprocessed kernels. Santini, et al [16] also noted that cleaning, if done effectively, reduces fumonisins concentrations from the pericarp as well as from the damaged and broken grains by 50 %. Matumba, et al [17] and Kimanya, et al [18] also allude to the fact that sorting of maize prior to milling reduces contamination of maize by fumonisins since defective kernels are discarded.…”

Section: Survey Resultsmentioning

confidence: 99%

Occurrence of Fumonisins in Some Maize Meal Marketed to Consumers in Harare, Zimbabwe

Mushonga

Parawira

Nyanga

2020

Agriculture and Food Sciences Research

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Mycotoxins are toxic secondary metabolites secreted by filamentous fungi which affect animals, plants and humanscausing a lot of diseases. Fumonisins are the types that mostly affect cereal grains. The prevalence of fumonisins in Harare marketed maize meal was investigated in 72 randomly selected samples. Fumonisin B1 and Fumonisin B2 were extracted from maize meal with methanol-water (3:1, v/v) using ultrasonic extraction. They were injected into an LC-MS system following centrifugation. A survey was also conducted to determine the measures taken by 5 major Harare millers to mitigate fumonisin contamination in the maize meal. Fumonisin B1 (FB1) was detected in all analysed samples at mean concentrations ranging between 61.45 and 265.79 µg/kg. Fumonisin B2 (FB2) was detected in only 56.9 % of the samples analysed, with a range between 13.72 µg/kg and 76.93 µg/kg. The highest total fumonisin mean concentration (FB1+FB2) was detected in maize meal with maize bran added to it (342.72 µg/kg), while the least total fumonisin mean concentration was detected in maize meal with wheat bran added to it (61.45 µg/kg). All the samples analysed were within the maximum tolerable limit (MTL) of 1000 µg/kg. However, the average probable daily intake (APDI) of fumonisins ranged between 0.82 and 4.57 µg/kg body weight/day. Maize meal with maize bran added and Roller meal had PDMI above the regulatory limit of 2 µg/kg body weight/day recommended by the World Health Organisation. The high frequency of fumonisins consumed daily in these two types of maize meal could be posing some health risks to consumers.

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Aflatoxins, Ochratoxins, Trichotecenes, Patulin, Fumonisins and Beauvericin in Finished Products for Human Consumption

Cited by 9 publications

References 94 publications

Multi-Mycotoxin Occurrence and Exposure Assessment Approach in Foodstuffs from Algeria

Multi-Mycotoxin Occurrence and Exposure Assessment Approach in Foodstuffs from Algeria

Technological properties of durum wheat semolina treated by heating and UV irradiation for reduction of mycotoxin content

Occurrence of Fumonisins in Some Maize Meal Marketed to Consumers in Harare, Zimbabwe

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