Mycotoxin in the food supply chain—implications for public health program

Milićević, Dragan; Nastasijević, Ivan; Petrović, Z

doi:10.1080/10590501.2016.1236607

Cited by 34 publications

(20 citation statements)

References 86 publications

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“…Fungal attack on wheat, maize, and rice entails an annual loss of approximately $60 billon in global agricultural production (Varsha & Nampoothiri, ). Mold spoilage can also pose a considerable threat to the safety of foods and feeds as a result of the ability of many fungal species to produce mycotoxins such as aflatoxins, ochratoxins, fumonisins, and various others (Bryden, ; Milicevic, Nastasijevic, & Petrovic, ). Fungal mycotoxins are routinely detected in several foodstuffs including legumes, nuts, cereal grains and their products, spices, coffee, processed flours, and milk (Adeyeye, ; Perczak, Golinski, Bryla, & Waskiewicz, ).…”

Section: Introductionmentioning

confidence: 99%

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Sadiq

Yan

Tian

et al. 2019

Comp Rev Food Sci Food Safe

214

111

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Fungal contamination of food and animal feed, especially by mycotoxigenic fungi, is not only a global food quality concern for food manufacturers, but it also poses serious health concerns because of the production of a variety of mycotoxins, some of which present considerable food safety challenges. In today's mega‐scale food and feed productions, which involve a number of processing steps and the use of a variety of ingredients, fungal contamination is regarded as unavoidable, even good manufacturing practices are followed. Chemical preservatives, to some extent, are successful in retarding microbial growth and achieving considerably longer shelf‐life. However, the increasing demand for clean label products requires manufacturers to find natural alternatives to replace chemically derived ingredients to guarantee the clean label. Lactic acid bacteria (LAB), with the status generally recognized as safe (GRAS), are apprehended as an apt choice to be used as natural preservatives in food and animal feed to control fungal growth and subsequent mycotoxin production. LAB species produce a vast spectrum of antifungal metabolites to inhibit fungal growth; and also have the capacity to adsorb, degrade, or detoxify fungal mycotoxins including ochratoxins, aflatoxins, and Fusarium toxins. The potential of many LAB species to circumvent spoilage associated with fungi has been exploited in a variety of human food and animal feed stuff. This review provides the most recent updates on the ability of LAB to serve as antifungal and anti‐mycotoxigenic agents. In addition, some recent trends of the use of LAB as biopreservative agents against fungal growth and mycotoxin production are highlighted.

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Section: Introductionmentioning

confidence: 99%

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Sadiq

Yan

Tian

et al. 2019

Comp Rev Food Sci Food Safe

214

111

View full text Add to dashboard Cite

show abstract

“…Diseases produced by Fusarium toxins are one of the major threats to farmers in Serbia [9]. Under such climate conditions a high presence of mycotoxins can be expected, as well as the co-occurrence of multiple mycotoxins in cereals [10]. Since the presence of mycotoxins may potentially affect human and animal health, maximum levels (ML) have been established for Figure 1.…”

Section: Impact Of Climate Change Factors In Serbia On Growth and Mycmentioning

confidence: 99%

“…Costs arising from increased sampling and analysis, as well as investing in additional research can not be estimated. On the basis of rough indicators, economic damage due to lack of adaptatione strategies of Serbian agriculture on the resulting climatic changes, it can be concluded how important is the development of preventive models for preventing food contamination of molds and mycotoxins [10]. Knowledge of environmental factors which support fungi to colonize, growth, and interact with plants is important in order to better understand the variation in the population structures of mycotoxigenic fungi and their ability to produce mycotoxins.…”

Section: Impact Of Climate Change Factors In Serbia On Growth and Mycmentioning

confidence: 99%

Climate Change: Impact on Mycotoxins Incidence and Food Safety

Milićević

Lakicević

Petronijević

et al. 2019

Teor. prakt. pererab. mâsa (Print)

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Climate change may have an impact on the occurrence of food safety hazards along the entire agri-food chain, from farm to fork. The interactions between environmental factors and food contamination, food safety and foodborne diseases are very complex, dynamic and difficult to predict. Extreme weather conditions such as floods and droughts which have not occurred previously in Serbia, may be supporting factors to contamination of crops by various species of toxigenic fungi and related mycotoxins. Mycotoxins are a group of naturally occurring toxic chemical substances, produced mainly by microscopic filamentous fungal species that commonly grow on a number of crops and that cause adverse health effects when consumed by humans and animals. Recent drought and then flooding confirmed that Serbia is one of the few European countries with very high risk exposure to natural hazards, as well as that mycotoxins are one of the foodborne hazards most susceptible to climate change.

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“…The infection by Aspergillus, the sole producer of AF, is higher when the temperature in association with drought increases (>25°C) [39]. Aflatoxins occur mostly in tropical and sub-tropical regions where high humidity and temperature are recorded [18,49]. Pre-, peri-and post-harvest conditions and agricultural practices play critical roles in modulating the risk of mycotoxigenic fungal colonization and growth, as well as mycotoxin contamination [49,50].…”

Section: Total Aflatoxins In Soybeansmentioning

confidence: 99%

Evaluation of mycotoxin content in soybean (Glycine max L.) grown in Rwanda

Niyibituronsa

Onyango

Gaidashova

et al. 2018

AJFAND

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Soybean is a critical food and nutritional security crop in Rwanda. Promoted by the Rwandan National Agricultural Research System for both adults and as an infant weaning food, soybean is grown by approximately 40% of households. Soybean may be susceptible to the growth of mycotoxin-producing moulds; however, data has been contradictory. Mycotoxin contamination is a food and feed safety issue for grains and other field crops. This study aimed to determine the extent of mycotoxin contamination in soybean, and to assess people's awareness on mycotoxins. A farm-level survey was conducted in 2015 within three agro-ecological zones of Rwanda suitable for soybean production. Soybean samples were collected from farmers (n=300) who also completed questionnaires about pre-and post-harvest farm practices, and aflatoxin awareness. The concentration of total aflatoxin in individual soybean samples was tested by enzymelinked immunosorbent assay (ELISA) using a commercially-available kit. Other mycotoxins were analyzed using liquid chromatography-mass spectrometry (LC-MS/MS) on 10 selected sub samples. Only 7.3% of the respondents were aware of aflatoxin contamination in foods, but farmers observed good postharvest practices including harvesting the crop when the pods were dry. Using enzyme-linked immunosorbent assay (ELISA), only one sample had a concentration (11 µg/kg) above the most stringent EU maximum permitted limit of 4 µg/kg. Multi-mycotoxins liquid chromatography-mass spectrometry (LC-MS/MS) results confirmed that soybeans had low or undetectable contamination; only one sample contained 13µg/kg of sterigmatocystine. The soybean samples from Rwanda obtained acceptably low mycotoxin levels. Taken together with other studies that showed that soybean is less contaminated by mycotoxins, these results demonstrate that soybean can be promoted as a nutritious and safe food. However, there is a general need for educating farmers on mycotoxin contamination in food and feed to ensure better standards are adhered to safeguard the health of the consumers regarding these fungal secondary metabolites.

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Mycotoxin in the food supply chain—implications for public health program

Cited by 34 publications

References 86 publications

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Climate Change: Impact on Mycotoxins Incidence and Food Safety

Evaluation of mycotoxin content in soybean (Glycine max L.) grown in Rwanda

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