Dietary exposure to mycotoxins through the consumption of commercial bread loaf in Valencia, Spain

Saladino, Federica; Quiles, Juan Manuel; Mañes, Jordi; Fernández-Franzón, Mónica; Luciano, Fernando Bittencourt; Meca, Giuseppe

doi:10.1016/j.lwt.2016.10.029

Cited by 29 publications

(26 citation statements)

References 18 publications

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“…Chromatographic methods coupled to mass spectrometry are the techniques often used for the determination of mycotoxins in food matrices [ 17 , 18 ]. One of the main objectives pursued in most laboratories is the application of multiple analyte determination with minimal sample treatment.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Mycotoxin Residues on Ready-to-Eat Food by Chromatographic Methods Coupled to Mass Spectrometry in Tandem

Carballo

Font

Ferrer

et al. 2018

Toxins

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Simultaneous determination of twenty-seven mycotoxins in ready-to-eat food samples using “Quick Easy Cheap Rough and Safe” (QuEChERS) extraction and chromatographic methods coupled to mass spectrometry in tandem is described in this study. Mycotoxins included in this survey were aflatoxins (B1, B2, G1, G2), enniatins (A, A1, B, B1), beauvericin (BEA), fumonisins (FB1, FB2), sterigmatocystin (STG), deoxynivalenol (DON), 3-acetyl-deoxynivalenol (3-ADON), 15-acetyl-deoxynivalenol (15-ADON), nivalenol (NIV), neosolaniol (NEO), diacetoxyscirpenol (DAS), fusarenon-X (FUS-X), zearalenone (ZEA), α-zearalanol (αZAL), β-zearalenone (βZAL), α-zearalenol (αZOL), β-zearalenol (βzol), T2, and HT-2 toxin. The method showed satisfactory extraction results with recoveries ranging from 63 to 119% for the different food matrix samples. Limits of detection (LODS) and quantification (LOQs) were between 0.15–1.5 µg/kg and 0.5–5 µg/kg, respectively. The method was successfully applied to the analysis of 25 ready-to-eat food samples. Results showed presence of deoxynivalenol at 36% of samples (2.61–21.59 µg/kg), enniatin B at 20% of samples (9.83–86.32 µg/kg), HT-2 toxin at 16% of samples (9.06–34.43 µg/kg), and aflatoxin G2 at 4% of samples (2.84 µg/kg). Mycotoxins were detected mainly in ready-to-eat food samples prepared with cereals, vegetables, and legumes, even at levels below those often obtained from raw food.

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Section: Introductionmentioning

confidence: 99%

Evaluation of Mycotoxin Residues on Ready-to-Eat Food by Chromatographic Methods Coupled to Mass Spectrometry in Tandem

Carballo

Font

Ferrer

et al. 2018

Toxins

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show abstract

“…Even though the consumption of food contaminated with AFs should be strictly avoided due to its toxicity and carcinogenic effect, several studies show presence of AFs in different cereal products (Saladino et al, 2017;Iqbal et al, 2014;Serrano et al, 2012), sometimes above the limits enforced by the European legislation. For this reason different strategies have been developed to prevent the growth of mycotoxin producing fungi on food and feed, as well as to decontaminate and/or detoxify mycotoxincontaminated products.…”

Section: Introductionmentioning

confidence: 99%

Influence of probiotic microorganisms on aflatoxins B 1 and B 2 bioaccessibility evaluated with a simulated gastrointestinal digestion

Saladino

Posarelli

Luz

et al. 2018

Journal of Food Composition and Analysis

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Aflatoxins (AFs) are produced mainly by the molds Aspergillus flavus and Aspergillus parasiticus. Aflatoxin B 1 (AFB 1) is classified as carcinogenic to humans. The aim of this study was to evaluate the capacity of different strains of Lactobacilli (Lb.) and Bifidobacteria (Bf.) to reduce the bioaccessibility of AFB 1 and aflatoxin B 2 (AFB 2), spiked in loaf bread, using a dynamic in vitro simulated gastrointestinal digestion system. Aliquots of 20 mL of gastric and duodenal fluids were sampled for the determination of the mycotoxins gastric and duodenal bioaccessibility respectively, by liquid-chromatography coupled to the mass spectrometry in tandem (LC-MS/MS). A reduction of AFs bioaccessibility compared to the control (digestion without bacterial strains) was evidenced. The strains that evidenced the highest gastric and duodenal bioaccessibility reductions of AFB 1 and AFB 2 were Lb. johnsoni CECT 289, Lb. reuteri CECT 725, Lb. plantarum CECT 220 and Lb. casei CECT 4180, with values ranging from 76.38 to 98.34% for AFB 1 and from 77.14 to 98.66% for AFB 2. These results suggest that a food enriched with specific probiotic microorganisms and consumed at the same time as food contaminated with AFs, could reduce the risk associated to the intake of these toxic compounds contained in food.

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“…In another study (AfT) was analysed in 237 breakfast cereal samples collected from central areas of Punjab, Pakistan, 41% incidence was recorded, of which 8% were found to be above the European Union (EU) maximum permissible limit for AfT, the authors found the highest mean level of AfT in semolina (4.55 µg/kg) [10]. Saladino et al [12] reported AfT in 20% of 80 commercial bread in Valencia Spain including white, whole wheat and special bread loaves within the range 0.5 -7.1 µg/kg. The incidence and range in their report is within the range of the report in this current report.…”

Section: Occurrence Of Total Aflatoxins and Fumonisins In Breadmentioning

confidence: 98%

“…According to Legan [7], a relatively high water activity (a w = 0.94-0.97) with a pH of approximately 6 possessed by bread makes it a good substrate for a wide range of fungi. The occurrence of moulds has been reported in bread [8,9], the occurrence of mycotoxin have also been reported [8,10,11,12], also dietary exposure and risk characterisation of mycotoxins from bread has been reported [13,12]. The health implications associated with the consumption of mycotoxin contaminated food are vast and life-threatening, ranging from acute toxicity to chronic toxicity.…”

Section: Introduction mentioning

confidence: 99%

Mutual Occurrence and Dietary Exposure to Total Aflatoxin and Fumonisins in Bread: A Major Breakfast Bakery Product in Nigeria

Apeh

Oku

Anthony

2019

Advanced Research in Life Sciences

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Bread, which is a major breakfast food, has been documented to be susceptible to contamination by toxic fungi metabolites (mycotoxins) in various parts of the world. Total aflatoxins (AfT) and fumonisins (FB) are two important mycotoxins known for their ability to cause health damage to animals and humans when ingested through food over a long time. This study set out to determine the presence and level of these mycotoxins in bread produced and/or consumed within Lokoja, Kogi State, Nigeria. After extraction, ELISA was used to quantify the toxins in 30 samples of bread. The outcome showed 50% (15/30) contamination of bread samples by AfT and 93.3% (28/30) contamination by FB within the ranges 0.1-5.5 μg/kg and 10-220 μg/kg respectively. Three (3) of the bread samples were contaminated by AfT beyond the safe limit, while all the samples contaminated with FB were contaminated within the safe limit. The mutual occurrence of both toxins was recorded at 46.7%. EDI for AfT and FB were estimated to be 0.0048 μg/kg bw/day and 0.3379 μg/kg bw/day respectively while risk characterisation gave an estimated TDI% of 16.896% for FB. The results suggest that chronic toxic effects rather than acute toxicity could occur from long-term exposure to AfT and FB from bread. It is therefore advised that the raw materials used in bread manufacturing should be monitored and regulated for mycotoxins.

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Dietary exposure to mycotoxins through the consumption of commercial bread loaf in Valencia, Spain

Cited by 29 publications

References 18 publications

Evaluation of Mycotoxin Residues on Ready-to-Eat Food by Chromatographic Methods Coupled to Mass Spectrometry in Tandem

Evaluation of Mycotoxin Residues on Ready-to-Eat Food by Chromatographic Methods Coupled to Mass Spectrometry in Tandem

Influence of probiotic microorganisms on aflatoxins B 1 and B 2 bioaccessibility evaluated with a simulated gastrointestinal digestion

Mutual Occurrence and Dietary Exposure to Total Aflatoxin and Fumonisins in Bread: A Major Breakfast Bakery Product in Nigeria

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