Irradiation for Mold and Mycotoxin Control: A Review

Abstract

The mycotoxin issue requires constant vigilance from economic, regulatory, and scientific agents to minimize its toxicological effects on human and animals. The implementation of good practices to avoid fungal growth and mycotoxin production on agricultural commodities is essential to achieve most restrictive safety standards; however, the contribution of novel technologies that may act on postharvesting and poststorage situations may be equally important. Several methodologies, more or less technologically advanced, may be used for this purpose. In this work, we review the role, contribution, and impact of irradiation technology to control the presence of fungi and mycotoxins in food and in feed. The effect of this technology on the viability of mold spores and on the elimination of mycotoxins is reviewed. A critical evaluation of the advantages and disadvantages of irradiation in this context is presented.

Factors controlling mycotoxin contamination in maize and food in the Hebei province, China

“…If the mycotoxin levels in maize and feed are not properly controlled, toxigenic fungi may cause serious economic losses, such as rejection and destruction of contaminated maize and risk of sickness and death to livestock and human (Calado et al 2014). Thereby, it is urgently needed that the mycotoxin contents in food and feed are reduced to the lowest technologically and economically feasible levels (Calado et al 2014) for promoting the sustainable development of maize industry.…”

Study on the Use of Ionizing Radiation for the Preservation of Spices

“…Irradiation is a method that uses radiant energy to forusefulpurposes, such as disinfection, shelf life improvement by the inactivation of spoilage organisms, and the improvement of the safety of spices by inactivating food-borne pathogens [5].Y-Ray irradiation is now internationally recognized as an effectivestandard and safe sterilization technique for maintaining the long-term quality of spices [6].This method decreases the risk of microbiological contamination and prolongs the shelf life of foodstuff [7]. In addition, it reduces post-harvest losses, ensures hygienic quality and facilitates food product trading [8] .The established community list provided by the Directive 1999/3/EC itemizes food ingredients and foods that can be treated by ionizing radiation and gives the maximum overall average absorbed dose as 10 kGy for dried aromatic herbs, spices and vegetable seasonings [9].…”

In vitro exposure of Penicillium mycotoxins with or without a modified yeast cell wall extract (mYCW) on bovine macrophages (BoMacs)

“…The consumption of animal feed heavily contaminated with mycotoxins can decrease livestock productivity and health, and this contributes to economic losses for producers (Schmale and Munkvold 2009). Due to their significant impact on agricultural commodities, many efforts, such as heat or radiation treatments as well as the inclusion of mycotoxin binders, have been made to reduce mycotoxin exposure via animal feed (Bursian et al 2004;Calado et al 2014).…”