Citrinin Mycotoxin Contamination in Food and Feed: Impact on Agriculture, Human Health, and Detection and Management Strategies

Kamle, Madhu; Mahato, Dipendra Kumar; Gupta, Akansha; Pandhi, Shikha; Sharma, Nitya; Sharma, Bharti; Mishra, Sadhna; Arora, Shalini; Selvakumar, Raman; Saurabh, Vivek; Dhakane-Lad, Jyoti; Kumar, Manoj; Barua, Sreejani; Kumar, Arvind; Gamlath, Shirani; Kumar, Pradeep

doi:10.3390/toxins14020085

Cited by 54 publications

(26 citation statements)

References 192 publications

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“…It is known that CIT production occurs during drying and storage, and the major producers are the fungi of the genera Penicillium, Aspergillus, and Monascus. Penicillium citrinum occurs most comonly in all kinds of food and feed in almost all climatic conditions(Kamle et al, 2022). The presence of these fungi in stored maize samples might explain the obtained results.…”

mentioning

confidence: 67%

Effect of storage conditions on the occurrence of mycotoxins and nutrient composition in maize grains

Venslovas

Mankevičienè

Kochiieru

et al. 2022

Zemdirbyste-Agriculture

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The aim of this study was to determine how citrinin (CIT), aflatoxins (AFL B1+B2+G1+G2 ), ochratoxin A (OTA), zearalenone (ZEA), and deoxynivalenol (DON) concentrations vary under different maize grains storage conditions and how they affect grain quality. Analyses of mycotoxins: AFL B1+B2+G1+G2 , CIT, DON, ZEA, and OTA, and grain quality: dry matter (DM) content, crude protein (CP), crude ash (CA), crude fibre (CF), crude fat, and starch, were performed at the beginning of the experiment and then after 3 and 6 months of storage. The results of the experiment showed that the duration of storage had the greatest influence on the formation of AFL B1+B2+G1+G2 when an average concentration increased about three times after 6 months of storage, regardless of storage conditions. The duration of storage also had a significant effect on CIT accumulation, as it was not detected in the maize grain samples before the experiment, and after 6 months of storage, the concentration ranged from 93 to 184 µg kg -1 . It was also noted that there is no risk of an increase in the concentrations of DON, ZEA, and OTA in maize grains when dried grains are stored well (up to 7% moisture content). The DON concentration after 6 months of storage at 12°C and 20°C and in the warehouse decreased about two times, while at 4°C after 3 months of storage it also decreased, and then after 6 months it increased to the same concentration as at the beginning of the experiment. Throughout the experimental period, ZEA and OTA concentrations were slightly above or below the limit of detection (LOD). The nutrient composition after 6 months of storage was only different after storage at 20°C temperature. The increase in starch content was accompanied by an increase in the DM content. Strong positive correlations were observed: as the concentrations of AFL B1+B2+G1+G2 and CIT increased, so did the DM content, while the crude protein content increased with increasing the DON concentration.

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mentioning

confidence: 67%

Effect of storage conditions on the occurrence of mycotoxins and nutrient composition in maize grains

Venslovas

Mankevičienè

Kochiieru

et al. 2022

Zemdirbyste-Agriculture

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“…Most food commodities include several mycotoxins, as various fungal species and mycotoxins can co-occur in a single food product [1,[110][111][112]. Multi-exposure to mycotoxin can have cumulative, antagonistic, or synergistic consequences.…”

Section: Mechanism Of Toxicity and Health Effects Of Nivalenolmentioning

confidence: 99%

“…Prevention from the fungal disease and mycotoxin production is more effective than management and removal of mycotoxin. So, adoption of GAPs, GSPs, GMPs and incorporation of the Hazard Analysis Critical Control Point (HACCP) in postharvest management strategy would be more effective in managing NIV contamination [112]. Furthermore, awareness initiatives, such as teaching and training at the level of farmers, may also be very beneficial to prevent the contamination and production of mycotoxin at each step involved, from the farm to the fork.…”

Section: Management and Control Strategiesmentioning

confidence: 99%

Nivalenol Mycotoxin Concerns in Foods: An Overview on Occurrence, Impact on Human and Animal Health and Its Detection and Management Strategies

Kumar

Mahato

Gupta

et al. 2022

Toxins

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Mycotoxins are secondary metabolites produced by fungi that infect a wide range of foods worldwide. Nivalenol (NIV), a type B trichothecene produced by numerous Fusarium species, has the ability to infect a variety of foods both in the field and during post-harvest handling and management. NIV is frequently found in cereal and cereal-based goods, and its strong cytotoxicity poses major concerns for both human and animal health. To address these issues, this review briefly overviews the sources, occurrence, chemistry and biosynthesis of NIV. Additionally, a brief overview of several sophisticated detection and management techniques is included, along with the implications of processing and environmental factors on the formation of NIV. This review’s main goal is to offer trustworthy and current information on NIV as a mycotoxin concern in foods, with potential mitigation measures to assure food safety and security.

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“…On the other hand, there are studies on effective control strategies identification where EO of peppermint and neem leaf extract were mentioned as potential measures to inhibit CIT production. Experiments on in vitro inhibition of P. citrinum in cheese by means of Z. multiflora Boiss EO have also been performed [ 108 ].…”

Section: Mycotoxins Associated With Meat and Meat Products Contaminationmentioning

confidence: 99%

Mycotoxins and Essential Oils—From a Meat Industry Hazard to a Possible Solution: A Brief Review

Gheorghe-Irimia

Tăpăloagă

Tapaloaga

et al. 2022

Foods

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The preservation of food supplies has been humankind’s priority since ancient times, and it is arguably more relevant today than ever before. Food sustainability and safety have been heavily prioritized by consumers, producers, and government entities alike. In this regard, filamentous fungi have always been a health hazard due to their contamination of the food substrate with mycotoxins. Additionally, mycotoxins are proven resilient to technological processing. This study aims to identify the main mycotoxins that may occur in the meat and meat products “Farm to Fork” chain, along with their effect on the consumers’ health, and also to identify effective methods of prevention through the use of essential oils (EO). At the same time, the antifungal and antimycotoxigenic potential of essential oils was considered in order to provide an overview of the subject. Targeting the main ways of meat products’ contamination, the use of essential oils with proven in vitro or in situ efficacy against certain fungal species can be an effective alternative if all the associated challenges are addressed (e.g., application methods, suitability for certain products, toxicity).

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Citrinin Mycotoxin Contamination in Food and Feed: Impact on Agriculture, Human Health, and Detection and Management Strategies

Cited by 54 publications

References 192 publications

Effect of storage conditions on the occurrence of mycotoxins and nutrient composition in maize grains

Effect of storage conditions on the occurrence of mycotoxins and nutrient composition in maize grains

Nivalenol Mycotoxin Concerns in Foods: An Overview on Occurrence, Impact on Human and Animal Health and Its Detection and Management Strategies

Mycotoxins and Essential Oils—From a Meat Industry Hazard to a Possible Solution: A Brief Review

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