Exposure assessment and risk characterization of aflatoxins intake through consumption of maize products in the adult populations of Serbia, Croatia and Greece

Udovički, Božidar; Đjekić, Ilija; Kljusurić, Jasenka Gajdoš; Παπαγεωργίου, Μαρία; Skendi, Adriana; Djugum, Jelena; Rajković, Andreja

doi:10.1080/19440049.2019.1600748

Cited by 20 publications

(15 citation statements)

References 43 publications

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“…In another survey in France, 6% of 114 maize field samples and 15% of 81 of maize silo samples were found aflatoxin‐positive (Bailly et al., 2018). Moreover, an exposure and risk assessment of aflatoxins intake through consumption of maize products in the adult populations of Serbia, Croatia and Greece, concluded that average aflatoxin intake through the consumption of maize or maize‐based products was between 0.44 and 5.59 ng/kg bw/day (Udovicki et al., 2019).…”

Section: Agricultural Products and Foods Contaminated By Aflatoxinsmentioning

confidence: 99%

“…In general, two approaches are used to estimate human‐aflatoxin exposure. The first and the most widely used method involves integrating aflatoxin levels in food samples with food consumption data (Udovicki et al., 2019). These results are further standardized by dividing them by average human body weight (60 kg for adults) and expressed as nanogram/kilogram body weight/day (ng/kg bw/day; Li et al., 2018).…”

Section: Agricultural Products and Foods Contaminated By Aflatoxinsmentioning

confidence: 99%

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Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control

Jallow

Xie

Tang

et al. 2021

Comp Rev Food Sci Food Safe

160

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Aflatoxins represent a global public health and economic concern as they are responsible for significant adverse health and economic issues affecting consumers and farmers worldwide. Produced by fungal species from the Aspergillus genus, aflatoxins are a toxic, mutagenic, and carcinogenic group of fungal metabolites that routinely contaminate food and agricultural products. Climate and diet are essential factors in the aflatoxin contamination of food and subsequent human exposure process. Countries with warmer climates and staple foods that are aflatoxin‐susceptible shoulder a substantial portion of the global aflatoxins burden. Enactment of regulations, prevention of pre‐ and postharvest contamination, decontamination, and detoxification have been used to prevent human dietary exposure to aflatoxin. Exploiting their chemical and structural properties, means are devised to detect and quantify aflatoxin presence in foods. Herein, recent developments in several important aspects impacting aflatoxin contamination of the food supply, including: fungal producers of the toxin, occurrence in food, worldwide regulations, detection methods, preventive strategies, and removal and degradation methods were reviewed and presented. In conclusion, aflatoxin continues to be a major food safety problem, especially in developing countries where regulatory limits do not exist or are not adequately enforced. Finally, knowledge gaps and current challenges in each discussed aspect were identified, and new solutions were proposed.

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Section: Agricultural Products and Foods Contaminated By Aflatoxinsmentioning

confidence: 99%

Section: Agricultural Products and Foods Contaminated By Aflatoxinsmentioning

confidence: 99%

Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control

Jallow

Xie

Tang

et al. 2021

Comp Rev Food Sci Food Safe

160

View full text Add to dashboard Cite

show abstract

“…With regard to the relatively recent studies considering risk assessment (EDI) of PAT intake through apple-based products by infants and children in Serbia, the results revealed no health risk for Serbian infants and preschool children through apple-based foods (Torovic et al, 2017). In contrast to the situation for aflatoxins (Udovicki et al, 2019a;, in Serbia, DON and ZEA intake by adults was 0.262 and 0.05 μg kg⁻ 1 bw day⁻ 1 , respectively, through consumption of wheat-based food. Only 3.96% and 2.25% of the population exceeded established TDI values for DON and ZEA, respectively (Djekic et al, 2019).…”

Section: Group 3 (Not Classifiable As To Its Carcinogenicity To Humans)mentioning

confidence: 90%

“…Fusarium mycotoxins (FB1, FB2, DON, ZEN) and OTA were mostly detected in the maize harvested in 2018 from European countries. Extreme weather events in Serbia pose one of the greatest risks for contamination of cereals such as wheat, maize, barley and oats by various species of toxigenic fungi and their related mycotoxins (Udovicki et al, 2018;Udovicki et al, 2019a). Serbia has a largely agrarian economy, and thus, mycotoxin contamination of agricultural products has had a strong negative impact on Serbian trade, especially with the European Economic Community markets.…”

Section: Incidence Of Mycotoxins In Serbiamentioning

confidence: 99%

“…In recent years in Serbia, most health concerns around mycotoxins have been related to aflatoxin exposure due to unusual contamination of maize and, consequently, of milk. A recent study conducted by Udovicki et al (2019a) to asses aflatoxin exposure revealed a high average dietary intake (5.59 ng kg⁻ 1 bw) through maize consumption in Serbia. Taking into account the contamination level of AFM1 in milk (Milicevic et al, 2017), the highest estimated daily intake (EDI) values for AFM1 in raw milk were calculated for infants (1-4 years old) (2.257 and 2.206 ng kg⁻ 1 bw day⁻ 1 for males and females, respectively).…”

Section: Group 1 (Carcinogenic To Humans)mentioning

confidence: 99%

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Current Status of Mycotoxin Contamination of Food and Feeds and Associated Public Health Risk in Serbia

Milićević¹,

Udovički²,

Petrović³

et al. 2020

Meat Technology

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Mycotoxins are chemical hazards of microbiological origin, produced mainly by filamentous fungi during their secondary metabolism. The role of mycotoxins has been recognized in the aetiology of a number of diseases, particularly cancers that belong to non-communicable diseases (NCDs). The NCDs have a leading and growing contribution to preventable deaths and disability across the globe. The NCDs are known as chronic diseases, tend to be of long duration and are the result of a combination of genetic, physiological, environmental and behavioural factors. Following the increased interest in health effects caused by synergisms between natural and synthetic contaminants along the food chain, mycotoxin contamination will continue to be an area of concern for producers, manufacturers, regulatory agencies, researchers and consumers in the future. Considering that their presence in food depends strongly on climatic conditions, in Serbia, recent drought and then flooding confirmed that mycotoxins are one of the foodborne hazards most susceptible to climate change. In this article, we review key aspects of mycotoxin contamination of the food supply chain and attempt to highlight the latest trends and projections for mycotoxin reduction from a Serbian perspective.

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Aflatoxin’s Health Impacts on Adults and Elderly

et al. 2021

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Exposure assessment and risk characterization of aflatoxins intake through consumption of maize products in the adult populations of Serbia, Croatia and Greece

Cited by 20 publications

References 43 publications

Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control

Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control

Current Status of Mycotoxin Contamination of Food and Feeds and Associated Public Health Risk in Serbia

Aflatoxin’s Health Impacts on Adults and Elderly

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