Mycotoxins in Foodstuffs

Weidenbörner, Martin

doi:10.1007/978-1-4614-8727-2_1

Cited by 12 publications

(21 citation statements)

References 1,295 publications

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“…Among mycotoxins produced by Penicillium spp. are ochratoxins, patulin and citrinin (O'Brien et al, 2006), while A. niger produces, ochratoxin A and malformins among others (Frisvad, Smedsgaard, Samson, Larsen, & Thrane, 2007;Weidenbörner, 2008). Although Fusarium spp.…”

Section: Discussionmentioning

confidence: 99%

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Changes in Fungal Population and Aflatoxin Levels and Assessment of Major Aflatoxin Types in Stored Peanuts (Arachis hypogaea Linnaeus)

Wagacha¹,

Mutegi²,

Christie³

et al. 2013

JFR

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Peanut kernels of Homabay Local, Valencia Red, ICGV-SM 12991 and ICGV-SM 99568 cultivars were stored for six months in jute, polypropylene and polyethylene bags to assess the effect of storage bags, temperature and R.H. on fungal population and aflatoxin contamination. Moisture content (M.C.), fungal population and aflatoxin levels were determined before storage and after every 30 days during storage. Isolates of Aspergillus flavus and A. parasiticus were assayed for production of aflatoxin B1, B2, G1 and G2. The correlation between MC, population of A. flavus and A. parasiticus and aflatoxin levels in peanuts was also determined. Six fungal pathogens were commonly isolated from the peanut samples and occurred as follows in decreasing order: Penicillium spp. (106.6 CFU/g), A. flavus L-strain (4.8 CFU/g), A. flavus S-strain (2.9 CFU/g), A. niger (2.6 CFU/g), A. parasiticus (1.7 CFU/g) and A. tamarii (0.2 CFU/g). The overall population of A. flavus L-strain was 66% higher than that of A. flavus S-strain. Ninety one percent of A. flavus and A. parasiticus isolates produced at least one of the four aflatoxin types assayed, with 36% producing aflatoxin B1. Total aflatoxin levels ranged from 0 -47.8 µg/kg with samples stored in polyethylene and jute bags being the most and least contaminated, respectively. Eighty nine percent and 97% of the peanut samples met the EU (≤ 4 µg/kg) and Kenyan (≤ 10 µg/kg) regulatory standards for total aflatoxin, respectively. Peanuts should be adequately dried to safe moisture level and immediately packaged in a container -preferably jute bags -which will not promote critical increases in fungal population and aflatoxin contamination.

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Section: Discussionmentioning

confidence: 99%

“…Although Fusarium spp. were isolated in low incidence, their infection of peanuts implies a health risk to consumers since they produce a wide range of mycotoxins such as fumonisins, trichothecenes, zearalenone and moniliformin among others (Weidenbörner, 2008).…”

Section: Discussionmentioning

confidence: 99%

Changes in Fungal Population and Aflatoxin Levels and Assessment of Major Aflatoxin Types in Stored Peanuts (Arachis hypogaea Linnaeus)

Wagacha¹,

Mutegi²,

Christie³

et al. 2013

JFR

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“…Toxins are also present in processed plant products due to the limitations of the current industrial procedures to completely eliminate the rotting tissues (Logriego et al, 2009). Some crops affected by Alternaria diseases, such as grains, pome fruits and grapes, are often infected also by toxigenic strains of Fusarium, Penicillium and Aspergillus, so the co-occurrence of Alternaria toxins with other mycotoxins is likely to occur (Agrios, 2005;Weidenbörner, 2008).…”

Section: Alternaria Toxin Productionmentioning

confidence: 99%

Scientific Opinion on the risks for animal and public health related to the presence ofAlternariatoxins in feed and food

2011

EFSA Journal

399

188

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The European Commission asked the European Food Safety Authority to review the safety of Alternaria toxins in food and feed. In addition to causing plant diseases on many crops such as cereals, oilseeds, tomatoes, apples and olives, some of these toxins are genotoxic in vitro and/or fetotoxic in rats. This opinion deals with alternariol, alternariol monomethyl ether, tenuazonic acid, iso-tenuazonic acid, altertoxins, tentoxin, altenuene and AAL-toxins (Alternaria alternata f. sp. lycopersici toxins). Two Member States provided 11,730 occurrence results in food and also data published in the scientific literature were considered. Generally these toxins were found in grains and grain-based products, tomato and tomato products, sunflower seeds and sunflower oil, fruits and fruit products, and beer and wine. The feed occurrence data (1150 results) were collected from the literature only. The knowledge on toxic effects of Alternaria toxins on farm and companion animals and occurrence data in feed were insufficient to assess the health risk for different species. For chicken there are indications that alternariol represents a health risk but it cannot be excluded that tenuazonic acid could also be of concern. Considering: (1) there are few or no relevant toxicity data on Alternaria toxins, (2) the chemical structure of several of them is known, (3) dietary exposure data exist for some of them, the Panel on Contaminants in the food chain used the threshold of toxicological concern (TTC) approach to assess the relative level of concern for dietary exposure of humans to these mycotoxins. For the genotoxic Alternaria toxins, alternariol and alternariol monomethyl ether, the estimated chronic dietary exposure exceeded the relevant TTC value indicating a need for additional toxicity data. The dietary exposure estimates for nongenotoxic tentoxin and tenuazonic acid are lower than the relevant TTC value and are considered unlikely to be a human health concern. SUMMARYAlternaria toxins are mycotoxins produced by Alternaria species that cause plant diseases on many crops. They are the principal contaminating fungi in wheat, sorghum and barley, and have also been reported to occur in oilseeds such as sunflower and rapeseed, tomato, apples, citrus fruits, olives and several other fruits and vegetables. Alternaria alternata is the most common Alternaria species in harvested fruits and vegetables, and is the most important mycotoxin-producing species. Due to their growth even at low temperature, Alternaria species are also responsible for spoilage of these commodities during refrigerated transport and storage.Alternaria species produce more than 70 phytotoxins, but a small proportion of them have been chemically characterised and reported to act as mycotoxins to humans and animals. Some toxins such as alternariol (AOH), alternariol monomethyl ether (AME), tenuazonic acid (TeA) and altertoxins (ATX) are described to induce harmful effects in animals, including fetotoxic and teratogenic effects. Culture extracts of A. altern...

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“…Numerous studies indicate the occurrence of aflatoxigenic fungi and aflatoxins in various foods of plant and animal origin, as well as in animal feed (Weidenbörner, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of caraway and juniper essential oils on aflatoxigenic fungi growth and aflatoxins secretion in polenta

Kocić‐Tanackov

Dimić

Jakšić

et al. 2019

J Food Process Preserv

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Inhibitory activity of caraway and juniper essential oils was tested against two aflatoxigenic strains (Aspergillus flavus—four isolates and Aspergillus parasiticus—one isolate) using the method of agar plates. A. flavus IKBT and A. flavus IKB isolated from corn flour, A. flavus IKT isolated from peanuts, and A. flavus IKK isolated from flint corn. A. parasiticus CBS 260.67 was obtained from the Centralbureau voor Schimmelcultures (CBS, Utrecht, The Netherlands). The inhibitory effect of essential oils on aflatoxins secretion by A. flavus (isolated from maize flour) was examined in the polenta. Growth of all fungi were completely inhibited at caraway essential oil concentration of 4.5 μl/g. At this concentration, aflatoxin secretion was completely inhibited in polenta. Juniper essential oil particularly inhibited growth of examined fungi at the applied concentration of 35 μl/g (from 42.4% to 79.7%). At concentration of 50.0 μl/g, this oil completely inhibited aflatoxin secretion in polenta. Practical applications The obtained results show that caraway essential oil had significantly better inhibitory effects against A. flavus, A. parasiticus, and aflatoxins production than juniper essential oil, in vitro and in polenta. Future research should point to the possible application of this oil in different types of food and the choice of an efficient method: adding them directly to the product, surface coating of the products, dispersing, applying them in the atmosphere of the package, coating the inner side of the packaging, applying in edible films, or in the form of nanocapsules. In the case of polenta, essential oils can be applied in the packaging atmosphere, by coating the inside of the package, or adding them directly to the polenta.

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Mycotoxins in Foodstuffs

Cited by 12 publications

References 1,295 publications

Changes in Fungal Population and Aflatoxin Levels and Assessment of Major Aflatoxin Types in Stored Peanuts (Arachis hypogaea Linnaeus)

Changes in Fungal Population and Aflatoxin Levels and Assessment of Major Aflatoxin Types in Stored Peanuts (Arachis hypogaea Linnaeus)

Scientific Opinion on the risks for animal and public health related to the presence ofAlternariatoxins in feed and food

Effects of caraway and juniper essential oils on aflatoxigenic fungi growth and aflatoxins secretion in polenta

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