Mycotoxin contamination of food and feed in the Gulf Cooperation Council countries and its detection

Al-Jaal, Belqes; Salama, Sofia; Al-Qasmi, Noof; Jaganjac, Morana

doi:10.1016/j.toxicon.2019.10.003

Cited by 56 publications

(25 citation statements)

References 70 publications

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“…An alternative approach considered a direct and more accurate way of measuring human‐aflatoxin exposure is by measuring aflatoxin biomarkers in human biological fluids (Al‐Jaal, Jaganjac, et al., 2019). Aflatoxin biomarkers, including the aflatoxin‐N7‐guanine adduct excreted in urine and aflatoxin M1 excreted in breast milk are used to determine the short term exposure to aflatoxin B1 and aflatoxin–albumin adduct in plasma or serum is used for chronic exposure assessment, (Routledge & Gong, 2011).…”

Section: Agricultural Products and Foods Contaminated By Aflatoxinsmentioning

confidence: 99%

“…Being a carcinogenic substance, there is no established tolerable daily intake (TDI) for aflatoxin B1 (EFSA Panel on Contaminants in the Food Chain et al., 2020). Daily exposure to levels as low as 1 ng/kg is considered dangerous and a threat to human health (Al‐Jaal et al., 2019). As such, taking into account the as low as reasonably achievable (ALARA) approach applied when managing aflatoxin‐related risks in food, aflatoxin‐exposure levels (Table 3) remain high in numerous countries in the world, especially in countries in sub‐Saharan Africa and some parts of Asia.…”

Section: Agricultural Products and Foods Contaminated By Aflatoxinsmentioning

confidence: 99%

“…In Asia, almost all the states have written regulations for aflatoxin, mostly for cereals, nuts, and their products (Anukul et al., 2013). Members of the Gulf Cooperation Council (the United Arab Emirates, Saudi Arabia, Qatar, Oman, Kuwait, Bahrain) have also jointly adopted aflatoxin‐related regulations (Al‐Jaal, Salama, et al., 2019).…”

Section: Worldwide Regulations Of Aflatoxin In Foodmentioning

confidence: 99%

See 2 more Smart Citations

Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control

Jallow

Xie

Tang

et al. 2021

Comp Rev Food Sci Food Safe

161

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Aflatoxins represent a global public health and economic concern as they are responsible for significant adverse health and economic issues affecting consumers and farmers worldwide. Produced by fungal species from the Aspergillus genus, aflatoxins are a toxic, mutagenic, and carcinogenic group of fungal metabolites that routinely contaminate food and agricultural products. Climate and diet are essential factors in the aflatoxin contamination of food and subsequent human exposure process. Countries with warmer climates and staple foods that are aflatoxin‐susceptible shoulder a substantial portion of the global aflatoxins burden. Enactment of regulations, prevention of pre‐ and postharvest contamination, decontamination, and detoxification have been used to prevent human dietary exposure to aflatoxin. Exploiting their chemical and structural properties, means are devised to detect and quantify aflatoxin presence in foods. Herein, recent developments in several important aspects impacting aflatoxin contamination of the food supply, including: fungal producers of the toxin, occurrence in food, worldwide regulations, detection methods, preventive strategies, and removal and degradation methods were reviewed and presented. In conclusion, aflatoxin continues to be a major food safety problem, especially in developing countries where regulatory limits do not exist or are not adequately enforced. Finally, knowledge gaps and current challenges in each discussed aspect were identified, and new solutions were proposed.

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Section: Agricultural Products and Foods Contaminated By Aflatoxinsmentioning

confidence: 99%

Section: Agricultural Products and Foods Contaminated By Aflatoxinsmentioning

confidence: 99%

Section: Worldwide Regulations Of Aflatoxin In Foodmentioning

confidence: 99%

See 1 more Smart Citation

Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control

Jallow

Xie

Tang

et al. 2021

Comp Rev Food Sci Food Safe

161

View full text Add to dashboard Cite

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“…and Fusarium as well ( Bhagya et al., 2019 ). Data published on contamination of mycotoxin in natural feed showed 24.8 μg/kg of OTA in various regions of Saudi Arabia ( Al-Jaal et al., 2019 ). Nevertheless, 37.5% silage samples had 0.1 to 169 ng/g OTA in Pakistan, which is higher than the standard set by the European Commission proposed for OTA ( Sultana et al., 2013 ).…”

Section: Contamination Of Ota In the Feed Of Meat-producing Animalsmentioning

confidence: 99%

Ochratoxin A: Carryover from animal feed into livestock and the mitigation strategies

et al. 2021

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This review aims to highlight the effects of ochratoxin A (OTA) in the feed of meat-producing animals. The accumulation of OTA in feed and its distribution in various farm animals were compared and evaluated. Primarily, the oral administration of OTA-contaminated feed and the predisposition in an animal's vital organ were critically examined in this work. The collated reports show that OTA directly associated with endemic nephropathy and its high concentration leads to degeneration of liver cells, and necrosis of intestinal and lymphoid tissues. At present, limited reports are available in the recent literature on the problems and consequences of OTA in feed. Therefore, this review focused on the OTA carryover from feed to farm animals and the interaction of its secondary metabolites on their biochemical parameters. Hence, this report provides greater insights into animal health related to OTA residues in meat and meat products. This article also explores mitigation strategies that can be used to prevent the carryover effects of OTA in livestock feeds and the effects in the food chain.

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“…Therefore, the study recommended a need for a regular assessment and review of the concentration limits of aflatoxins allowed in food products in Qatar. Al-Jaal et al 2019 [25] studied the mycotoxin contamination of food and feed in the Gulf Cooperation Council countries (GCC). They highlighted the limitation of the studies related to mycotoxins such as aflatoxins globally and in the GCC countries.…”

Section: Introductionmentioning

confidence: 99%

Determination of aflatoxins in coffee by means of ultra-high performance liquid chromatography-fluorescence detector and fungi isolation

Al-Ghouti

AlHusaini

Abu-Dieyeh

et al. 2020

International Journal of Environmental Analytical Chemistry

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In this study, fourteen coffee samples were collected from local markets in Doha, Qatar according to different variables i.e. packed or unpacked, beans or powder, roasted or raw bean samples. The coffee samples were subjected to both microbiological and chromatographical analyses. The microbiological isolation was achieved using direct plating of the coffee on malt agar extract and potato dextrose agar plates. The chromatographical analytical method was conducted using ultra-high-performance liquid chromatographyfluorescence detector (UHPLC-FLD) to quantify the contamination of four classes of aflatoxins (B1, B2, G1, and G2). In the UHPLC-FLD validation process, no interfering peaks were present and the aflatoxins G1, B1, G2, and B2 were well separated. The R 2 or coefficient of determination of the calibration plots for all compounds was ≥ 0.995. The limit of quantitation for all compounds was 2 μg/kg. The precision or the relative standard deviation calculated for six replicates of samples spiked at 2 μg/kg were less than 20%, and the limit of detection was 0.17 μg/kg, 0.14 μg/kg, 0.12 μg/kg and 0.09 μg/kg for Aflatoxins G1, Aflatoxins B1, Aflatoxins G2, and Aflatoxins B2, respectively. The average recovery calculated for six replicates of samples spiked at 2 μg/kg was from 74.5-80%. The results for the chromatographical part showed that there was no contamination of aflatoxin in most of the coffee samples collected. Only two samples exhibited low concentrations of aflatoxin G, which are sample A (4.27 × 10 −1 μg/kg) and sample O (1.99 × 10 −2 μg/kg). Direct plating showed growth of microorganisms, such as Aspergillus niger, Mucor sp., Bacillus sp., Fusarium sp., and two yeast species. Although some of the isolated species have the potential to produce mycotoxins in coffee, they might be in the spore phase in the coffee samples and did not germinate.

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Mycotoxin contamination of food and feed in the Gulf Cooperation Council countries and its detection

Cited by 56 publications

References 70 publications

Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control

Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control

Ochratoxin A: Carryover from animal feed into livestock and the mitigation strategies

Determination of aflatoxins in coffee by means of ultra-high performance liquid chromatography-fluorescence detector and fungi isolation

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