Multitoxin evaluation in fermented beverages and cork stoppers by liquid chromatography–tandem mass spectrometry

Scussel, V. M.; Scholten, Jos; Rensen, Peter M.; Spanjer, M.C.; Giordano, B. N. E.; Savi, Geovana D.

doi:10.1111/j.1365-2621.2012.03163.x

Cited by 9 publications

(5 citation statements)

References 48 publications

(77 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Various investigations conducted on dog food samples in South America and Turkey in the past decade have revealed a significant presence of aflatoxins in these products, with concentrations sometimes exceeding the maximum limits allowed by the respective national legislation (Sharma and Márquez, 2001;Maia and Pereira Bastos de Siqueira, 2002;Gunsen and Yaroglu, 2002;Scussel et al, 2006). In contrast, other studies recently conducted in several European countries showed only a modest presence of aflatoxinsin dog foods, often in non-quantifiable traces or, in any case, in very small concentrations (Martins et al, 2003;López Grío et al, 2010;Böhm et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

Occurrence of mycotoxins in extruded commercial dog food

Gazzotti¹,

Biagi²,

Pagliuca³

et al. 2015

Animal Feed Science and Technology

View full text Add to dashboard Cite

a b s t r a c tThe aim of this study was to determine the presence and the level of contamination of the most important mycotoxins (deoxynivalenol, fumonisin B 1 and B 2 , aflatoxin B 1 , B 2 , G 1 and G 2 , ochratoxin A and zearalenone) in 48 samples of extruded dry dog food found in the Italian market (24 samples from standard economy lines, 24 of premium lines). Analyses were performed using ultra-performance liquid chromatography coupled to tandem mass spectrometry. Although the concentrations of the mycotoxins in all samples proved to respect the European legislation with regards to animal feed, the analyses revealed a substantial presence of deoxynivalenol, fumonisins and ochratoxin A, with values above the limit of quantification (5 g/kg) in 100%, 88% and 81% of the samples, respectively. In contrast, aflatoxins and zearalenone contamination proved to be very modest, with 88% and 75% of the samples, respectively, showing concentrations below the corresponding limit of quantification (5 g/kg for aflatoxins and 10 g/kg for zearalenone). Moreover, despite a very heterogeneous contamination, the concentration of fumonisins and ochratoxin A was significantly higher in standard foods than in premiumones (491 vs. 80.2 g/kg dry matter for fumonisin B 1 ; 113 vs. 38.5 g/kg dry matter for fumonisin B 2 ; 599 vs. 103 g/kg dry matter for total fumonisins; 23.8 vs. 13.0 g/kg dry matter for ochratoxin A; P<0.001). Furthermore, a simultaneous presence of different mycotoxins (at concentrations higher than their limit of quantification) was observed in most of the pet foods analyzed; in particular, 19% of the samples were contaminated by no fewer than two different types of mycotoxins, 52% by three, 25% by four and 2% by all the mycotoxins evaluated. These results revealed the need for further investigation into the potential risk deriving from chronic exposure to low doses of the different types of mycotoxins that pet species are subject to today.

show abstract

Section: Discussionmentioning

confidence: 99%

Occurrence of mycotoxins in extruded commercial dog food

Gazzotti¹,

Biagi²,

Pagliuca³

et al. 2015

Animal Feed Science and Technology

View full text Add to dashboard Cite

show abstract

“…Accurate and rapid quantitative methods to measure Alternaria toxins would be very helpful for such studies. Recently, LC-MS/MS has been used to determine and confirm the presence of AOH and AME in apple juice and other fruit beverages at sub-nanogram per milliliter levels (Lau et al, 2003;Scussel et al, 2012). A multiphase method was developed by which 33 mycotoxins (including AOH and AME) in various products such as peanuts, pistachios, wheat, maize, cornflakes, raisins, and figs could be analyzed simultaneously (Lee et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Mycotoxin production of Alternaria strains isolated from Korean barley grains determined by LC-MS/MS

Nguyen

Kim

Jeon

et al. 2018

International Journal of Food Microbiology

View full text Add to dashboard Cite

Twenty-four Alternaria strains were isolated from barley grain samples. These strains were screened for the production of mycotoxins on rice medium using thin layer chromatography. All 24 strains produced at least one of the five mycotoxins (ALT, AOH, ATX-I, AME, and TeA). Three representative strains, namely EML-BLDF1-4, EML-BLDF1-14, and EML-BLDF1-18, were further analyzed using a new LC-MS/MS-based mycotoxin quantification method. This method was used to detect and quantify Alternaria mycotoxins. We used positive ion electrospray mass spectrometry with multiple reaction mode (MRM) for the simultaneous quantification of various Alternaria mycotoxins produced by these strains. Five Alternaria toxins (ALT, ATX-I, AOH, AME, and TeA) were detected and quantified. Sample preparation included methanol extraction, concentration, and injection into LC-MS/MS. Limit of detection ranged from 0.13 to 4μg/mL and limit of quantification ranged from 0.25 to 8μg/mL.

show abstract

“…A study by Scussel et al (2013) demonstrated the presence of various types of toxins in wines randomly collected from a retail market in the Netherlands. Ochratoxin A and penicillinic acid produced by Aspergillus spp.…”

Section: Alcoholic Beveragesmentioning

confidence: 99%

Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption

et al. 2022

View full text Add to dashboard Cite

In underdeveloped and developing countries, due to poverty, fermentation is one of the most widely used preservation methods. It not only allows extending the shelf life of food, but also brings other benefits, including inhibiting the growth of pathogenic microorganisms, improving the organoleptic properties and product digestibility, and can be a valuable source of functional microorganisms. Today, there is a great interest in functional strains, which, in addition to typical probiotic strains, can participate in the treatment of numerous diseases, disorders of the digestive system, but also mental diseases, or stimulate our immune system. Hence, fermented foods and beverages are not only a part of the traditional diet, e.g., in Africa but also play a role in the nutrition of people around the world. The fermentation process for some products occurs spontaneously, without the use of well-defined starter cultures, under poorly controlled or uncontrolled conditions. Therefore, while this affordable technology has many advantages, it can also pose a potential health risk. The use of poor-quality ingredients, inadequate hygiene conditions in the manufacturing processes, the lack of standards for safety and hygiene controls lead to the failure food safety systems implementation, especially in low- and middle-income countries or for small-scale products (at household level, in villages and scale cottage industries). This can result in the presence of pathogenic microorganisms or their toxins in the food contributing to cases of illness or even outbreaks. Also, improper processing and storage, as by well as the conditions of sale affect the food safety. Foodborne diseases through the consumption of traditional fermented foods are not reported frequently, but this may be related, among other things, to a low percentage of people entering healthcare care or weaknesses in foodborne disease surveillance systems. In many parts of the world, especially in Africa and Asia, pathogens such as enterotoxigenic and enterohemorrhagic Escherichia coli, Shigella spp., Salmonella spp., enterotoxigenic Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus have been detected in fermented foods. Therefore, this review, in addition to the positive aspects, presents the potential risk associated with the consumption of this type of products.

show abstract

Multitoxin evaluation in fermented beverages and cork stoppers by liquid chromatography–tandem mass spectrometry

Cited by 9 publications

References 48 publications

Occurrence of mycotoxins in extruded commercial dog food

Occurrence of mycotoxins in extruded commercial dog food

Mycotoxin production of Alternaria strains isolated from Korean barley grains determined by LC-MS/MS

Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption

Contact Info

Product

Resources

About