Mycotoxins in fruits and their processed products: Analysis, occurrence and health implications

Abstract

Mycotoxins are secondary metabolites of filamentous fungi that occur naturally in food and feed. The presence of these compounds in the food chain is of high concern for human health due to their properties to induce severe toxicity effects at low dose levels. The contamination of fruits with mycotoxins has not only caused health hazards but also resulted in economic losses, especially for exporting countries. The mycotoxins most commonly found in fruits and their processed products are aflatoxins, ochratoxin A, patulin and the Alternaria toxins alternariol, alternariol methyl ether and altenuene. The aim of this work is to review the toxicity of these major mycotoxins, their natural occurrence in fruits, dried fruits, juices, wines and other processed products, the analytical methods available for their determination and the strategies for their control.

AlternariaMycotoxins in Food and Feed: An Overview

“…They were also stable in spiked white wine for almost 8 days at room temperature. ATX-1 contents were stable when added to apple juice for up to 27 days at room temperature [10]. Overall, some Alternaria toxins remain difficult to degrade or decontaminate in fruits and their processed products.…”

“…In the last decade, Ostry [1], Scott et al [9], and Fernández-Cruz et al [10] have studied the occurrence of the major Alternaria mycotoxins: AOH, AME, and TEN. However, food-relevant Alternaria species are able to produce many more metabolites including that known as emerging Alternaria mycotoxins described as potentially hazardous.…”

Gold Nanopellets a Unique Platform for Electrochemical Ultra-Low Detection of Ochratoxin A

“…Studies have demonstrated that OTA at cell level outcomes in expanded oxidative stress and abnormal state of the poison in people causing "Balkan endemic nephropathy". Numerous nations over the globe have set regulatory levels for the usage of OTA depending on the food commodities consumed [8,10]. Among all the countries, Europe is known to be a prolific consumer of the OTA-contaminated foods and the European Union has fixed the amount of OTA to be permitted in the food items which is 5ppb for crude grains, 2ppb for wines and 0.5ppb for child nourishments (Commission Regulation No.…”

Determination of Ochratoxin A in Selected Cereal Grains Retailed in Nairobi County, Kenya

“…They are disease and death causing metabolites to humans and animals (Bennett & Klich, 2003). Mycotoxins producing species colonize agricultural products during crop growth, harvesting, storage or even in processing (Fernandez-cruz, Mansilla & Tadeo, 2010). Their occurrence is influenced interdependently by physical, biological and chemical factors (Milani, 2013;Milicevic, Nesic & Jaksic, 2015).…”