Developments in mycotoxin analysis: an update for 2007-2008

Shephard, G.S.; Berthiller, Franz; Dorner, Joe W.; Krska, Rudolf; Lombaert, G. A.; Malone, B.; Maragos, Chris M.; Sabino, Myrna; Solfrizzo, Michele; Trucksess, Mary W; Egmond, H. P. van; Whitaker, T. B.

doi:10.3920/wmj2008.1095

Cited by 24 publications

(8 citation statements)

References 140 publications

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“…The methods of analysis of Alternaria toxins have been reviewed by Scott (2001) and more recently by Ostry (2008), Shephard et al (2009Shephard et al ( , 2010 and Köppen et al (2010).…”

Section: Methods Of Analysis Of Alternaria Toxins In Food and Feedmentioning

confidence: 99%

Scientific Opinion on the risks for animal and public health related to the presence ofAlternariatoxins in feed and food

2011

EFSA Journal

370

151

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The European Commission asked the European Food Safety Authority to review the safety of Alternaria toxins in food and feed. In addition to causing plant diseases on many crops such as cereals, oilseeds, tomatoes, apples and olives, some of these toxins are genotoxic in vitro and/or fetotoxic in rats. This opinion deals with alternariol, alternariol monomethyl ether, tenuazonic acid, iso-tenuazonic acid, altertoxins, tentoxin, altenuene and AAL-toxins (Alternaria alternata f. sp. lycopersici toxins). Two Member States provided 11,730 occurrence results in food and also data published in the scientific literature were considered. Generally these toxins were found in grains and grain-based products, tomato and tomato products, sunflower seeds and sunflower oil, fruits and fruit products, and beer and wine. The feed occurrence data (1150 results) were collected from the literature only. The knowledge on toxic effects of Alternaria toxins on farm and companion animals and occurrence data in feed were insufficient to assess the health risk for different species. For chicken there are indications that alternariol represents a health risk but it cannot be excluded that tenuazonic acid could also be of concern. Considering: (1) there are few or no relevant toxicity data on Alternaria toxins, (2) the chemical structure of several of them is known, (3) dietary exposure data exist for some of them, the Panel on Contaminants in the food chain used the threshold of toxicological concern (TTC) approach to assess the relative level of concern for dietary exposure of humans to these mycotoxins. For the genotoxic Alternaria toxins, alternariol and alternariol monomethyl ether, the estimated chronic dietary exposure exceeded the relevant TTC value indicating a need for additional toxicity data. The dietary exposure estimates for nongenotoxic tentoxin and tenuazonic acid are lower than the relevant TTC value and are considered unlikely to be a human health concern. SUMMARYAlternaria toxins are mycotoxins produced by Alternaria species that cause plant diseases on many crops. They are the principal contaminating fungi in wheat, sorghum and barley, and have also been reported to occur in oilseeds such as sunflower and rapeseed, tomato, apples, citrus fruits, olives and several other fruits and vegetables. Alternaria alternata is the most common Alternaria species in harvested fruits and vegetables, and is the most important mycotoxin-producing species. Due to their growth even at low temperature, Alternaria species are also responsible for spoilage of these commodities during refrigerated transport and storage.Alternaria species produce more than 70 phytotoxins, but a small proportion of them have been chemically characterised and reported to act as mycotoxins to humans and animals. Some toxins such as alternariol (AOH), alternariol monomethyl ether (AME), tenuazonic acid (TeA) and altertoxins (ATX) are described to induce harmful effects in animals, including fetotoxic and teratogenic effects. Culture extracts of A. altern...

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“…The methods of analysis of Alternaria toxins have been reviewed by Scott (2001) and more recently by Ostry (2008), Shephard et al (2009Shephard et al ( , 2010 and Köppen et al (2010).…”

Section: Methods Of Analysis Of Alternaria Toxins In Food and Feedmentioning

confidence: 99%

Scientific Opinion on the risks for animal and public health related to the presence ofAlternariatoxins in feed and food

2011

EFSA Journal

370

151

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“…Hence, there is a need for methods capable of increasing sample throughput at reasonable cost. Recent methods have used liquid chromatography in combination with mass spectrometry (MS) or tandem MS (MS/MS), which allow for the simultaneous detection of multiple toxins without derivatization in plenty of food matrices, such as raisins, rice, cornflakes, barley, and pistachios (Shephard et al., ). Apart from this, some researchers have used approaches such as ultra‐high‐performance liquid chromatography (UPLC)‐MS/MS (Beltran, Ibanez, Sancho, & Hernandez, ), reversed‐phase high‐performance liquid chromatography/electrospray ionization‐ion trap and time‐of‐flight MS (RP‐LC‐ESI‐ITMS and RP‐LC‐ESI‐TOFMS; Bartok et al., ) and LC in conjunction with evaporative light‐scattering detection (Wang, Zhou, & Wang, ).…”

Section: Identification Of Fumonisinsmentioning

confidence: 99%

Exposure, Occurrence, and Chemistry of Fumonisins and their Cryptic Derivatives

Braun

Wink

2018

Comp Rev Food Sci Food Safe

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Fumonisins are mycotoxins mainly produced by Fusarium proliferatum and Fusarium verticillioides. Because of their wide distribution, the potential health hazard, and economic significance, they are considered one of the most important mycotoxin classes. Epidemiological evidence suggests a relationship between the Fusarium load in corn, exposure to fumonisins, and esophageal cancer. However, mechanisms of actions of fumonisins are not yet fully resolved and epidemiological studies suffer from various confounding factors. Correspondingly, the most relevant congener of the fumonisin family (fumonisin B 1 ) has been classified as possibly carcinogenic to humans and maximum limits have been set for corn and corn-based products. However, many non-corn-based products are also susceptible to fumonisin contamination. Indeed, some of them contain very high amounts of fumonisins, but enter the market legally. Furthermore, fumonisin exposure of consumers is probably consistently being underestimated because only a fraction of fumonisins can be detected by routine analysis. The bioavailability and toxicity of most nondetectable (cryptic) forms has not been resolved. In this work, we review the developments of cancer research into fumonisins since their discovery in 1988 until today and provide an overview of the contributions of various foodstuffs to fumonisin exposure, including those products that have been largely neglected in the past. In conclusion, (1) corn remains the principal source of fumonisin ingestion, but fumonisins in non-corn-based commodities require continuous monitoring;(2) cryptic fumonisins should be included in risk assessment studies; and (3) certain population groups (for example children) may suffer from enhanced exposure and could face increased health risks.

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“…The extraction of the mycotoxins from foodstuff is done by liquid extraction using acetonitrile or methanol and water or buffer. Vigorous mixing is performed by ultra turrax, horizontal shakers or stomacher (Shephard et al, 2009;Martos et al, 2010). Afterwards centrifugation steps separate the phases.…”

Section: Sample Preparationmentioning

confidence: 99%

“…Afterwards centrifugation steps separate the phases. For methods using column clean-up before injection, the amount of organic solvent is reduced in a nitrogen stream under gentle heating or with a rotary evaporator (Shephard et al, 2009).…”

Section: Sample Preparationmentioning

confidence: 99%

Scientific Opinion on the risks for public health related to the presence of zearalenone in food

2011

EFSA Journal

333

113

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Zearalenone is a mycotoxin produced by several Fusarium species. It is commonly found in maize but can be found also in other crops such as wheat, barley, sorghum and rye. The European Commission asked the European Food Safety Authority to review the safety of zearalenone and the risk to consumers of a possible increase of the maximum level (ML) for zearalenone in breakfast cereals. A total of 13,075 analytical results obtained on food samples and 9,877 results on unprocessed grains sampled by 19 European countries in 2005-2010 were used in the evaluation. The highest concentrations of zearalenone were reported for wheat bran, corn and products thereof (e.g. corn flour, cornflakes). Grains and grain-based foods, in particular grains and grain milling products, bread and fine bakery wares, made the largest contribution to the estimated zearalenone exposures. Vegetable oils also made an important contribution to the zearalenone exposure. The critical effects of zearalenone result from its oestrogenic activity. Based on recent data in the most sensitive animal species, the pig, and taking into account comparisons between pigs and humans, the Panel on Contaminants in the Food Chain established a tolerable daily intake (TDI) for zearalenone of 0.25 μg/kg b.w. Estimates of chronic dietary exposure to zearalenone based on the available occurrence data are below or in the region of the TDI for all age groups and not a health concern. A potential increase in the ML for zearalenone in breakfast cereals from 50 µg/kg to 75, 100, 125 or 150 µg/kg is unlikely to result in a chronic dietary exposure exceeding the TDI. In a worst case scenario it is possible that an individual could consume the same batch of breakfast cereal containing zearalenone at the ML every day for 2 to 4 weeks, in which case exposures may exceed the TDI.

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Developments in mycotoxin analysis: an update for 2007-2008

Cited by 24 publications

References 140 publications

Scientific Opinion on the risks for animal and public health related to the presence ofAlternariatoxins in feed and food

Scientific Opinion on the risks for animal and public health related to the presence ofAlternariatoxins in feed and food

Exposure, Occurrence, and Chemistry of Fumonisins and their Cryptic Derivatives

Scientific Opinion on the risks for public health related to the presence of zearalenone in food

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