Mycotoxins in Foods: Mycotoxicoses, Detection, and Management

Kharayat, Bhupendra Singh; Singh, Yogendra

doi:10.1016/b978-0-12-811515-2.00013-5

Cited by 14 publications

(19 citation statements)

References 87 publications

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“…Patulin (PAT) is an uncomplex lactone produced by several species of Penicillium (most commonly P. expansum ), Aspergillus , and Byssochlamys . This mycotoxin is most often identified in fruits and fruit products [ 110 , 111 , 112 ].…”

Section: Mycotoxins Associated With Meat and Meat Products Contaminationmentioning

confidence: 99%

Mycotoxins and Essential Oils—From a Meat Industry Hazard to a Possible Solution: A Brief Review

Gheorghe-Irimia

Tăpăloagă

Tapaloaga

et al. 2022

Foods

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The preservation of food supplies has been humankind’s priority since ancient times, and it is arguably more relevant today than ever before. Food sustainability and safety have been heavily prioritized by consumers, producers, and government entities alike. In this regard, filamentous fungi have always been a health hazard due to their contamination of the food substrate with mycotoxins. Additionally, mycotoxins are proven resilient to technological processing. This study aims to identify the main mycotoxins that may occur in the meat and meat products “Farm to Fork” chain, along with their effect on the consumers’ health, and also to identify effective methods of prevention through the use of essential oils (EO). At the same time, the antifungal and antimycotoxigenic potential of essential oils was considered in order to provide an overview of the subject. Targeting the main ways of meat products’ contamination, the use of essential oils with proven in vitro or in situ efficacy against certain fungal species can be an effective alternative if all the associated challenges are addressed (e.g., application methods, suitability for certain products, toxicity).

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Section: Mycotoxins Associated With Meat and Meat Products Contaminationmentioning

confidence: 99%

Mycotoxins and Essential Oils—From a Meat Industry Hazard to a Possible Solution: A Brief Review

Gheorghe-Irimia

Tăpăloagă

Tapaloaga

et al. 2022

Foods

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“…It has been reported that approximately 10% of milk samples analyzed in the world presented aflatoxin M1 (AFM1) in levels higher than the maximum level permitted in the European Union. Besides, ochratoxin A (OTA); aflatoxin G1, G2, B1, B2, and M2; ZEA and its metabolites; deepoxy-deoxynivalenol; fumonisin B1 and B2; and cyclopiazonic acid have been detected in animal milk samples (Kharayat & Singh, 2018).…”

Section: Mycotoxinsmentioning

confidence: 99%

Recent progress on graphene quantum dots‐based fluorescence sensors for food safety and quality assessment applications

Sharma

Ali

Devaraj

et al. 2021

Comp Rev Food Sci Food Safe

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The versatile photophysicalproperties, high surface-to-volume ratio, superior photostability, higher biocompatibility, and availability of active sites make graphene quantum dots (GQDs) an ideal candidate for applications in sensing, bioimaging, photocatalysis, energy storage, and flexible electronics. GQDsbased sensors involve luminescence sensors, electrochemical sensors, optical biosensors, electrochemical biosensors, and photoelectrochemical biosensors.Although plenty of sensing strategies have been developed using GQDs for biosensing and environmental applications, the use of GQDs-based fluorescence techniques remains unexplored or underutilized in the field of food science and technology. To the best of our knowledge, comprehensive review of the GQDsbased fluorescence sensing applications concerning food quality analysis has not yet been done. This review article focuses on the recent progress on the synthesis strategies, electronic properties, and fluorescence mechanisms of GQDs.The various GQDs-based fluorescence detection strategies involving Förster resonance energy transfer-or inner filter effect-driven fluorescence turn-on and turn-off response mechanisms toward trace-level detection of toxic metal ions, toxic adulterants, and banned chemical substances in foodstuffs are summarized. The challenges associated with the pretreatment steps of complex food matrices and prospects and challenges associated with the GQDs-based fluorescent probes are discussed. This review could serve as a precedent for further advancement in interdisciplinary research involving the development of versatile GQDs-based fluorescent probes toward food science and technology applications.

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“…In particular, exposure to these two toxins results in mutagenic, teratogenic, neurotoxic, genotoxic and nephrotoxic effects or acute effects like nausea and gastrointestinal damages. The major producers of ochratoxin A in nature are P. verrucosum and P. nordicum, while P. expansum is the major producer of patulin [46]. While patulin is commonly detected in fresh fruits like apple and its derivates, ochratoxin A can be found in a large number of food products including nuts [47].…”

Section: The Genus Penicilliummentioning

confidence: 99%

Fungal Contaminants and Mycotoxins in Nuts

Mirabile¹,

Bella²,

Vella³

et al. 2021

Nuts and Nut Products in Human Health and Nutrition

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Contamination by fungi and mycotoxins in nuts has achieved much attention in recent years. In fact, the fungal metabolites produced by the species of Aspergillus, Penicillium (aflatoxins and ochratoxins), Fusarium (trichothecenes, zearalenones and fumonisins) and Alternaria (alternariotoxins) with toxic and/or carcinogenic effects are considered a threat to human and animal health. In this chapter we will discuss the main fungal taxa and related mycotoxins most frequently associated with these materials. In this regard, the first results on the level of contamination by fungi and mycotoxins in samples of almonds and pistachios of different origins will be reported. The main strategies to reduce the risk of contamination will also be recommended.

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Mycotoxins in Foods: Mycotoxicoses, Detection, and Management

Cited by 14 publications

References 87 publications

Mycotoxins and Essential Oils—From a Meat Industry Hazard to a Possible Solution: A Brief Review

Mycotoxins and Essential Oils—From a Meat Industry Hazard to a Possible Solution: A Brief Review

Recent progress on graphene quantum dots‐based fluorescence sensors for food safety and quality assessment applications

Fungal Contaminants and Mycotoxins in Nuts

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