Fungal and mycotoxin problems in the nut industry

Kluczkovski, Ariane Mendonça

doi:10.1016/j.cofs.2019.07.009

Cited by 42 publications

(25 citation statements)

References 47 publications

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“…In food analysis, the presence of AFB1 is often the highest in the AF mixture [19]. AFs are mainly detected in cereals (barley, corn, rice, wheat, oat) [33] and their derivatives (bread, flour, breakfast products, cornflakes and pasta) [4], in nuts (almonds, pecans, pistachios, walnuts, cashews, and Brazil nuts) and peanuts [73], in species and herbs [6,74], in edible vegetable oils [55], in wines [75], in sugarcane [76], in cottonseed [40], in dried fruits [77], and in animal food products such as milk [78], eggs [79], cured meat [80], and animal tissues [81]. Some detailed recent studies on AF occurrence in foods are presented in Table 4.…”

Section: Aflatoxinsmentioning

confidence: 99%

Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods

Agriopoulou

Stamatelopoulou

Varzakas

2020

Foods

428

388

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Mycotoxins are toxic substances that can infect many foods with carcinogenic, genotoxic, teratogenic, nephrotoxic, and hepatotoxic effects. Mycotoxin contamination of foodstuffs causes diseases worldwide. The major classes of mycotoxins that are of the greatest agroeconomic importance are aflatoxins, ochratoxins, fumonisins, trichothecenes, emerging Fusarium mycotoxins, enniatins, ergot alkaloids, Alternaria toxins, and patulin. Thus, in order to mitigate mycotoxin contamination of foods, many control approaches are used. Prevention, detoxification, and decontamination of mycotoxins can contribute in this purpose in the pre-harvest and post-harvest stages. Therefore, the purpose of the review is to elaborate on the recent advances regarding the occurrence of main mycotoxins in many types of important agricultural products, as well as the methods of inactivation and detoxification of foods from mycotoxins in order to reduce or fully eliminate them.

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Section: Aflatoxinsmentioning

confidence: 99%

Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods

Agriopoulou

Stamatelopoulou

Varzakas

2020

Foods

428

388

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“…Concerning contamination in the cultivation phase, some authors point out that the climatic condition is the one that most influences the production of mycotoxins by fungi (Stanciu et al, 2017). In some studies, data are found that evidence that the higher the humidity and temperature during cultivation, the greater the number of fungi and mycotoxins found in these crops (Kluczkovski, 2019). Thus, in countries where climate change is less intense between seasons, a higher prevalence of these contaminants is found in food (Piacentini et al, 2015).…”

Section: Grain Storage Conditions and Association With Mycotoxin Productionmentioning

confidence: 99%

“…The control of fungal growth and the production of mycotoxins is extremely important for obtaining products suitable for human and animal consumption. In this sense, the control of some factors, such as temperature and a w the most commonly affected foods is of fundamental importance, with constantly seeking an adequate safety of the foods that are consumed by the population (Kluczkovski, 2019;Wawrzyniak et al, 2018).…”

Section: Grain Storage Conditions and Association With Mycotoxin Productionmentioning

confidence: 99%

Influence of grains postharvest conditions on mycotoxins occurrence in milk and dairy products

et al. 2022

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Mycotoxins are secondary metabolites produced by some filamentous fungi, which can cause toxic effects in humans and animals. The purpose of the study was to report the influence of postharvest conditions of grains and animal feed on the occurrence of mycotoxins in milk and dairy products which are widely consumed worldwide and have several health benefits for consumers. Among the most toxic mycotoxins are aflatoxins (AFs), with AFB 1 being the most toxic and present in grains and cereals used in the feeding of dairy cows. After ingestion, AFB 1 is converted to AFM 1 , which is excreted in milk, being a source of direct contamination to consumers of this product and dairy products. Thus, knowledge about this substance and the care that can be taken to reduce the consumption of contaminated food is a matter of great importance concerning public health and food safety. This review reports that the temperature and humidity at which the grains are stored, are the main conditions that can be controlled during storage, aiming to reduce the growth of fungi and the production of mycotoxins. This work reinforces that the continuous control of mycotoxins in milk and dairy products is of vital importance to obtain a safe product. Besides, strategies to mitigate the development of fungal contamination have been carefully revised to prevent the formation of these toxic substances.

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“…Studying mycotoxins is topical and relevant for ensuring food and biological safety [ 1 , 2 , 3 ]. Analytical approaches to the detection and identification of mycotoxins [ 4 ] are being actively developed, and so are strategies for mycotoxin control and detoxification [ 5 , 6 , 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

Using Cholinesterases and Immobilized Luminescent Photobacteria for the Express-Analysis of Mycotoxins and Estimating the Efficiency of Their Enzymatic Hydrolysis

Ефременко

Maslova

Stepanov

et al. 2021

Toxins

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Novel sensitive analytical agents that can be used for simple, affordable, and rapid analysis of mycotoxins are urgently needed in scientific practice, especially for the screening of perspective bio-destructors of the toxic contaminants. We compared the characteristics of a rapid quantitative analysis of different mycotoxins (deoxynivalenol, ochratoxin A, patulin, sterigmatocystin, and zearalenone) using acetyl-, butyrylcholinesterases and photobacterial strains of luminescent cells in the current study. The best bioindicators in terms of sensitivity and working range (μg/mL) were determined as follows: Photobacterium sp. 17 cells for analysis of deoxynivalenol (0.8–89) and patulin (0.2–32); Photobacterium sp. 9.2 cells for analysis of ochratoxin A (0.4–72) and zearalenone (0.2–32); acetylcholinesterase for analysis of sterigmatocystin (0.12–219). The cells were found to be more sensitive than enzymes. The assayed strains of photobacterial cells ensured 44%–83% lower limit of detection for deoxynivalenol and sterigmatocystin as compared to the previously known data for immobilized luminescent cells, and the range of working concentrations was extended by a factor of 1.5–3.5. Calibration curves for the quantitative determination of patulin using immobilized photobacteria were presented in this work for the first time. This calibration was applied to estimate the enzyme efficiency for hydrolyzing mycotoxins using zearalenone and His6-tagged organophosphorus hydrolase as examples.

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Fungal and mycotoxin problems in the nut industry

Cited by 42 publications

References 47 publications

Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods

Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods

Influence of grains postharvest conditions on mycotoxins occurrence in milk and dairy products

Using Cholinesterases and Immobilized Luminescent Photobacteria for the Express-Analysis of Mycotoxins and Estimating the Efficiency of Their Enzymatic Hydrolysis

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