Contamination characteristics and risk assessment of aflatoxins in homemade soybean paste, a traditional fermented soybean food, in South Korea

Lee, Sang Yoo; Woo, So Young; Tian, Fei; Jeong, A-Yeong; Park, Su Been; Chun, Hyang Sook

doi:10.1016/j.jhazmat.2021.127576

Cited by 14 publications

(8 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Their contamination levels were significantly higher in homemade doenjang than in commercial products. Lee et al (2022) conducted a 3-year monitoring activity, from 2018 to 2020, on AF contamination of homemade doenjang (n = 1436) in South Korea. The authors reported AF contamination levels ranging from 0.01 to 281.92 ppb in positive samples and an estimated AF exposure level of 0.1012 ng/kg body weight/day based on the average intakes in all age groups.…”

Section: Mycotoxigenic Fungal and Mycotoxin Contamination In The Midd...mentioning

confidence: 99%

Mycotoxins in soybean‐based foods fermented with filamentous fungi: Occurrence and preventive strategies

Tian

Woo

Lee

et al. 2022

Comp Rev Food Sci Food Safe

Self Cite

View full text Add to dashboard Cite

Fermented soybean products are widely consumed worldwide, and their popularity is increasing. Filamentous fungi, such as Actinomucor, Aspergillus, Monascus, Mucor, Penicillium, Rhizopus, and Zymomonas, play critical roles in the fermentation processes of many soybean foods. However, besides producing essential enzymes for food fermentation, filamentous fungi can release undesirable or even toxic metabolites into the food. Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi and may be detected during the food production process. Without effective prevention strategies, mycotoxin contamination in fermented soybean products poses a risk to human health. This review focused on the changes in mycotoxigenic fungal abundance and mycotoxin contamination at different stages during the production of soybean-based fermented foods, as well as effective strategies for preventing mycotoxin contamination in such products. Data from relevant studies demonstrated a tendency of change in the genera of mycotoxigenic fungi and types of mycotoxins (aflatoxins, alternariol, alternariol monomethyl ether, deoxynivalenol, fumonisins, ochratoxin A, rhizoxins, T-2 toxin, and zearalenone) present in the raw materials and the middle and final products. The applicability of traditional chemical and physical mitigation strategies and novel eco-friendly biocontrol approaches to prevent mycotoxin contamination in soybean-based fermented foods were discussed. The present review highlights the risks of mycotoxin contamination during the production of fermented soybean products and recommends promising strategies for eliminating mycotoxin contamination risk in soybean-based fermented foods.

show abstract

Section: Mycotoxigenic Fungal and Mycotoxin Contamination In The Midd...mentioning

confidence: 99%

Mycotoxins in soybean‐based foods fermented with filamentous fungi: Occurrence and preventive strategies

Tian

Woo

Lee

et al. 2022

Comp Rev Food Sci Food Safe

Self Cite

View full text Add to dashboard Cite

show abstract

“…Moreover, a cancer risk of 1.62-37.15 cancers/year/100,000 population was also estimated (Kortei et al, 2021c). Risk assessment of AFs occurring in homemade soybean paste in South Korea resulted in the mean EDI of 0.1012-0.1080 ng/kg bw/day and consequently lower MOEs were observed ranging between 3705 and 3954, indicating a significant public health concern (Lee et al, 2022).…”

Section: Cereals and Cereal Productsmentioning

confidence: 99%

Risk assessments for the dietary intake aflatoxins in food: A systematic review (2016–2022)

et al. 2023

View full text Add to dashboard Cite

“…Few studies have assessed consumers' dietary exposure to aflatoxins and OTA due to intake of soy-based food. Lee et al (2022) reported that the dietary exposure of South Koreans to total aflatoxins (AFs) in soybean paste in different exposure scenarios is 0.1012-0.1080 ng/kg bw/day with MOEs between 730 and 22,642, while Lee et al (2009) reported even lower exposure scenarios between 0.0033 and 0.01 ng/kg bw/day. Both studies, likely in consideration of the different approach adopted, reported a lower exposure to AFs following consumption of soy than the one estimated for Italian consumers in this study.…”

Section: Exposure Assessment and Risk Characterization For The Baseli...mentioning

confidence: 99%

Assessing the Mycotoxin-related Health Impact of Shifting from Meat-based Diets to Soy-based Meat Analogues in a Model Scenario Based on Italian Consumption Data

2022

View full text Add to dashboard Cite

The aim of this study was to assess the risk of replacing meat with plant-based analogues with respect to mycotoxin exposure, as a proof of concept to demonstrate the need for a proper regulatory framework for mycotoxins in meat imitates. Hence, we considered a full replacement of meat consumption with soy-based meat analogues and we evaluated the exposure to AFB1 and OTA, based on the Italian National Food Consumption Survey INRAN-SCAI 2005–2006 and the European Food Safety Authority occurrence data. The overall health impact from soy-based food consumption and a meat-free diet was quantified in terms of Disability-Adjusted Life Years (DALYs) in three different contamination and consumption scenarios. The substitution of meat products with soy-based imitates would prevent up to 406.2 colorectal cancer cases/year/country associated with 532 healthy years of life. However, we also determined an increased risk of liver cancer and loss of healthy life-years due to AFB1 exposure and a potential risk of renal cancer as due to an increased intake of OTA, leading up to 1208 extra cancer cases associated with the loss of 12,080 healthy life-years/country. Shifting to a plant-based diet actually eliminates a cancer risk factor such as processed meat, however, higher and unexpected risks could arise if mycotoxins are not properly regulated in plant-based meat alternatives. Taking into account the ubiquitous occurrence of mycotoxins, also in the light of climate change, and the growing trend toward plant-based meat analogues, greater importance should be given to actual food consumption trends and correlated with updated natural toxins regulations and risk assessments. Graphical abstract

show abstract

Contamination characteristics and risk assessment of aflatoxins in homemade soybean paste, a traditional fermented soybean food, in South Korea

Cited by 14 publications

References 34 publications

Mycotoxins in soybean‐based foods fermented with filamentous fungi: Occurrence and preventive strategies

Mycotoxins in soybean‐based foods fermented with filamentous fungi: Occurrence and preventive strategies

Risk assessments for the dietary intake aflatoxins in food: A systematic review (2016–2022)

Assessing the Mycotoxin-related Health Impact of Shifting from Meat-based Diets to Soy-based Meat Analogues in a Model Scenario Based on Italian Consumption Data

Contact Info

Product

Resources

About