Multi-mycotoxin exposure and risk assessments for Chinese consumption of nuts and dried fruits

Wang, Yujiao; Nie, Jun; Yan, Zhiying; Li, Zhixia; Yang, Cheng; Farooq, Saqib

doi:10.1016/s2095-3119(18)61966-5

Cited by 38 publications

(14 citation statements)

References 38 publications

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“…There are various mycotoxins found in figs including ochratoxin A (OTA), alternariol (AOH), tenuazonic acid (TeA), fumonisin B 1 , and aflatoxins [ 11 , 13 , 14 , 19 , 20 , 21 ]. Aflatoxins are the most important and with the highest prevalence found in figs.…”

Section: Introductionmentioning

confidence: 99%

“…Aflatoxins are the most important and with the highest prevalence found in figs. These mycotoxins have been found in dried figs from Turkey [ 11 , 19 ], Cyprus [ 22 ], and China [ 21 ]. Among the aflatoxins, aflatoxin B 1 is recognized as one of the most potent carcinogens in foods and has been classed by the International Agency of Research for Cancer (IARC) in group 1A [ 23 ].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Temperature during Drying and Storage of Dried Figs on Growth, Gene Expression and Aflatoxin Production

Galván

Rodríguez

Martı́n

et al. 2021

Toxins

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Dried fig is susceptible to infection by Aspergillus flavus, the major producer of the carcinogenic mycotoxins. This fruit may be contaminated by the fungus throughout the entire chain production, especially during natural sun-drying, post-harvest, industrial processing, storage, and fruit retailing. Correct management of such critical stages is necessary to prevent mould growth and mycotoxin accumulation, with temperature being one of the main factors associated with these problems. The effect of different temperatures (5, 16, 25, 30, and 37 °C) related to dried-fig processing on growth, one of the regulatory genes of aflatoxin pathway (aflR) and mycotoxin production by A. flavus, was assessed. Firstly, growth and aflatoxin production of 11 A. flavus strains were checked before selecting two strains (M30 and M144) for in-depth studies. Findings showed that there were enormous differences in aflatoxin amounts and related-gene expression between the two selected strains. Based on the results, mild temperatures, and changes in temperature during drying and storage of dried figs should be avoided. Drying should be conducted at temperatures >30 °C and close to 37 °C, while industry processing, storage, and retailing of dried figs are advisable to perform at refrigeration temperatures (<10 °C) to avoid mycotoxin production.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Temperature during Drying and Storage of Dried Figs on Growth, Gene Expression and Aflatoxin Production

Galván

Rodríguez

Martı́n

et al. 2021

Toxins

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“…Mycotoxins produced by fungi are among the most important food contaminants and have a negative impact on public health, food safety, and the national economy of many countries, especially developing countries (Batrinou et al, 2020;Grumi et al, 2020). The most critical factors in food contamination with mycotoxins are moisture, intrinsic properties and nutrients, long shelf life and pH, and high-water activity (Wang et al, 2018). Aflatoxins (AFs) are produced by Aspergillus fungi, especially A. flavus and A. parasitics and rarely by A. nomius (De Souza prevalence of AFs in sesame seeds and their products was demonstrated by previous studies (Anthony et al, 2014;Apeh et al, 2016;Asadi et al, 2011;Esan et al, 2020;Fapohunda et al, 2018;Hosseininia et al, 2014;Kollia et al, 2016;Li et al, 2009;Reddy et al, 2011;Sabry et al, 2016;Sebaei et al, 2020;Sirhan et al, 2014;Tabata, 2007;Torlak and Akan, 2013;Var et al, 2007).…”

Section: Introductionmentioning

confidence: 98%

The prevalence and risk assessment of aflatoxin in sesame based products

2021

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The contamination of aflatoxins (AFs) in 120 samples of sesame seeds, tahini, and tahini halva collected from Iran’s market were evaluated. The exposed risk due to ingestion of aflatoxin B1 (AFB1) via their consumption was estimated with the aid of the Monte Carlo simulation (MCS). The highest prevalence of AF (55%) was associated with sesame seed samples, followed by tahini (45%) and tahini halva (32.5%). The AFB1 concentration in sesame seeds, tahini, and tahini halva was in the ranges of 0.21–12.35, 0.23–5.81, and 0.27–3.56 ?g/kg, respectively. The concentration of the total aflatoxin (TAF) in 7 (17.5%), 8 (20%), and 2 (5%) samples of sesame seeds, tahini, and tahini halva, respectively, was below the limit of European regulations (4 µg/kg), while the levels of AFB1 in 10 (25%), 7 (17.5%), and 6 (15%) samples of sesame seeds, tahini, and tahini halva, respectively, were higher than the European regulations (2 µg/kg). As the percentile 50 and 95 of margin of exposure (MOE) with AFB1 for sesame seed, tahini, and tahini halva was more than 10,000, it could conclude the intake of aflatoxin through the consumption of mentioned products did pose a not remarkable cancer risk for adults.

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“…To ensure food safety and protect human health, many countries and regions in the world have set maximum allowable limits for AFB 1 in nuts and dried figs, which are typically set as 2-8 µg/kg by the European Union [5], and 5-20 µg/kg by China [6]. However, a recent survey showed that the nuts and dried figs collected from China were seriously contaminated by AFB 1 , with the highest levels of 40.7 and 384.1 µg/kg [6], respectively, which far exceeded China's limits. Therefore, it is necessary to develop rapid, sensitive, and reliable detection methods for type-B aflatoxins monitoring to prevent the consumption of insecure food.…”

Section: Introductionmentioning

confidence: 99%

“…Conventional approaches, including high-performance liquid chromatography (HPLC) [7,8] and HPLC-tandem mass spectrometry (HPLC-MS/MS) [5,6], have been widely used for AFB 1 detection in nuts and dried fruits, but generally these methods need expensive instruments, highly skilled personnel, and complex pretreatment steps, making them difficult to use for real-time, fast and in-field detection. In addition to instrumental methods, immunoassays have proven to be effective in routine diagnostic applications for type-B aflatoxins.…”

Section: Introductionmentioning

confidence: 99%

A Lateral Flow Strip Based on a Truncated Aptamer-Complementary Strand for Detection of Type-B Aflatoxins in Nuts and Dried Figs

Zhao

Zhai

et al. 2020

Toxins

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Type-B aflatoxins (AFB1 and AFB2) frequently contaminate food, especially nuts and fried figs, and seriously threaten human health; hence, it is necessary for the newly rapid and sensitive detection methods to prevent the consumption of potentially contaminated food. Here, a lateral flow aptasensor for the detection of type-B aflatoxins was developed. It is based on the use of fluorescent dye Cy5 as a label for the aptamer, and on the competition between type-B aflatoxins and the complementary DNA of the aptamer. This is the first time that the complementary strand of the aptamer has been used as the test line (T-line) to detect type-B aflatoxins. In addition, the truncated aptamer was used to improve the affinity with type-B aflatoxins in our study. Therefore, the lengths of aptamer and cDNA probe were optimized as key parameters for higher sensitivity. In addition, binding buffer and organic solvent were investigated. The results showed that the best pair for achieving improved sensitivity and accuracy in detecting AFB1 was formed by a shorter aptamer (32 bases) coupled with the probe complementary to the AFB1 binding region of the aptamer. Under the optimal experimental conditions, the test strip showed an excellent linear relationship in the range from 0.2 to 20 ng/mL with a limit of detection of 0.16 ng/mL. This aptamer-based strip was successfully applied to the determination of type-B aflatoxins in spiked and commercial peanuts, almonds, and dried figs, and the recoveries of the spiked samples were from 93.3%−112.0%. The aptamer-complementary strand-based lateral flow test strip is a potential alternative tool for the rapid and sensitive detection of type-B aflatoxins in nuts and dried figs. It is of help for monitoring aflatoxins to avoid the consumption of unsafe food.

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Multi-mycotoxin exposure and risk assessments for Chinese consumption of nuts and dried fruits

Cited by 38 publications

References 38 publications

Effect of Temperature during Drying and Storage of Dried Figs on Growth, Gene Expression and Aflatoxin Production

Effect of Temperature during Drying and Storage of Dried Figs on Growth, Gene Expression and Aflatoxin Production

The prevalence and risk assessment of aflatoxin in sesame based products

A Lateral Flow Strip Based on a Truncated Aptamer-Complementary Strand for Detection of Type-B Aflatoxins in Nuts and Dried Figs

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