Influence of processing on trichothecene levels

Hazel, C. M.; Patel, S.

doi:10.1016/j.toxlet.2004.04.040

Cited by 147 publications

(88 citation statements)

References 22 publications

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“…[73], causing Fusarium cone tip blight [74]. However, the literature on mycotoxins in hops is very limited and the research on it being a possible source of Fusarium mycotoxins has been neglected [75]. Also, the amount of hops added to beer is very small, compared to the amount of malt, which is the major mycotoxin contributor in beer.…”

Section: Fungal Toxins In Malting and Brewingmentioning

confidence: 99%

Malting and Brewing Industries Encounter Fusarium spp. Related Problems

et al. 2018

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Versatile microbiota are inevitably naturally present on cereals. Fungi, yeasts and bacteria and their metabolites all contribute to the quality and safety of the final products derived from most common beer cereals-barley and wheat. The microorganisms that are most often associated with the safety and quality of cereals for beer production belong to the Fusarium spp. They greatly influence yields from the field, and can modify and diminish economic success for farmers. However, the real problem is their harmful metabolites-mycotoxins-that affect the health of humans and animals. In the era of emerging analytical methodologies, the spectrum of known toxins originating from microorganisms that can pose a threat to humans has grown tremendously. Therefore, it is necessary to monitor microflora throughout the productive "barley to beer" chain and to act suppressive on the proliferation of unwanted microorganisms, before and during malting, preventing the occurrence of mycotoxins in final products and by-products. Multi-mycotoxin analyses are very advanced and useful tools for the assessment of product safety, and legislation should follow up and make some important changes to regulate as yet unregulated, but highly occurring, microbial toxins in malt and beer.

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Section: Fungal Toxins In Malting and Brewingmentioning

confidence: 99%

Malting and Brewing Industries Encounter Fusarium spp. Related Problems

et al. 2018

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“…Mycotoxins are harmful for animal and human consumers. Moreover, some of them are stable at high temperatures, being possible to find them not only in primary agricultural crops but also after food manufacturing (Hazel & Patel 2004).…”

Section: Fusarium Importancementioning

confidence: 99%

Fusarium-plant interaction: state of the art - a review

Dinolfo¹,

Castañares²,

Stenglein³

2017

Plant Prot. Sci.

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Dinolfo M.I., Castañares E., Stenglein S.A. (2017): Fusarium-plant interaction: state of the art -a review. Plant Protect. Sci., 53: 61-70.One of the most important genera able to develop diseases in cereals is Fusarium which not only produces losses by the fungal presence but also mycotoxin production harmful to human and animal consumers. In the environment, plants are continuously threatened by abiotic and biotic stresses. Among the latter, pathogens gained importance mainly due to their ability to affect the plant fitness. To protect against potential attacks, plants have developed strategies in which phytohormones have an essential role. In plant-pathogen interactions, salicylic acid, ethylene, and jasmonates are the most important, but there are also auxins, gibberellins, abscisic acid, cytokinins, brassinosteroids, and peptide hormones involved in plant defence. The interaction between Fusarium species and plants used as models has been developed to allow understanding the plant behaviour against this kind of pathogen with the aim to develop several strategies to decrease the Fusarium disease effects.

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“…The grains infected by Fusarium spp. may have lower relative physical density if compared with the healthy grains, so they may be removed efficiently by the use of gravity separators [58]. The distribution of mycotoxins in dry milled corn fractions has been deeply investigated in order to understand the effect of industrial processing.…”

Section: Trichothecenesmentioning

confidence: 99%

“…Nevertheless, these adducts may break down resulting in free DON under alkaline conditions [69]. The addition of sodium bisulfite, L-cysteine or ammonium phosphate could reduce DON levels of more than 40% [58].…”

Section: Trichothecenesmentioning

confidence: 99%

Aflatoxins, Ochratoxins, Trichotecenes, Patulin, Fumonisins and Beauvericin in Finished Products for Human Consumption

A¹

2015

J Clin Toxicol

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Mycotoxins are considered a serious threat for mankind health due to their ability to form toxic secondary metabolites. For this reason, many efforts are actually in progress to reduce their impact on food, feed and food chain by-products. In particular, a large part of the scientific investigation is focused on reducing the on field contamination using an in situ agronomic approach or specific biological tools. In this paper, the reduction of Aflatoxins (AFs), Ochratoxins (OTAs), Trichothecenes (TC), Patulin (PAT), Fumonisins (FBs) and Beauvericin (BEA) in industrial processes addressed to obtain finished products for human consumption will be explored and analyzed. In particular, performances of the main mycotoxins and corresponding reduction methodologies will be examined together with the processes and the process conditions used during the usual commodities handling and foodstuff manufacturing.

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Influence of processing on trichothecene levels

Cited by 147 publications

References 22 publications

Malting and Brewing Industries Encounter Fusarium spp. Related Problems

Malting and Brewing Industries Encounter Fusarium spp. Related Problems

Fusarium-plant interaction: state of the art - a review

Aflatoxins, Ochratoxins, Trichotecenes, Patulin, Fumonisins and Beauvericin in Finished Products for Human Consumption

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