MYCOTOXINS | Toxicology

Gil-Serna, Jéssica; Vázquez, Carmen M.; González-Jaén, M. Teresa; Patiño, Belén

doi:10.1016/b978-0-12-384730-0.00234-2

Cited by 30 publications

(31 citation statements)

References 10 publications

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“…In order to facilitate discrimination among species within Section Circumdati, specific PCR-based assays were developed by our group and they have been used to confirm the identification of the isolates from A. westerdijkiae and A. steynii used in this study (Gil-Serna et al, 2009). Therefore, this is the first work to our knowledge with these two recently described species in food matrix-based substrates.…”

Section: Discussionmentioning

confidence: 99%

“…On the other hand, since their high ability to produce OTA (both levels of OTA production and percentage of OTA producing strains), particularly in the case of A. steynii, a highly sensitive assay for specific detection of these species on food products might be a crucial point in control and prevention strategies. Currently, there are a number of simple, fast and sensitive tools based on PCR to detect them, even directly in food matrices (Gil-Serna et al, 2009). Brodhagen and Keller (2006) reported that sporulation and mycotoxin production might be related because their synthesis routes are regulated similarly.…”

Section: Discussionmentioning

confidence: 99%

“…These strains were kindly provided by Dr Sanchis (University of Lleida, Spain) and Dr Jimenez (University of Valencia, Spain). The correct identification of all the isolates was confirmed using species-specific PCR assays according to Gil-Serna et al (2009). They were maintained by regular subculturing on Potato Dextrose Agar (PDA, Pronadisa, Spain) at 25±1ºC for 4-5 days and then stored at 4 ºC until required and as spore suspension in 15% glycerol at -80ºC.…”

Section: Fungal Strainsmentioning

confidence: 99%

See 2 more Smart Citations

Aspergillus steynii and Aspergillus westerdijkiae as potential risk of OTA contamination in food products in warm climates

Gil-Serna

Patiño

Cortes³

et al. 2015

Food Microbiology

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Fungal Strainsmentioning

confidence: 99%

See 1 more Smart Citation

Aspergillus steynii and Aspergillus westerdijkiae as potential risk of OTA contamination in food products in warm climates

Gil-Serna

Patiño

Cortes³

et al. 2015

Food Microbiology

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“…The B-series of the fumonisins are modified sphingoid bases mainly consisting of fumonisin B1 (FB1), fumonisin B2 (FB2) and fumonisin B3 (FB3) [ 2 ]. FB1 is regarded as the major fumonisin because of its high occurrence, being reported to occur at more than two thirds of the sum of FB1, FB2 and FB3 [ 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

Occurrence and Probabilistic Risk Assessment of Fumonisin B1, Fumonisin B2 and Deoxynivalenol in Nixtamalized Maize in Mexico City

Gilbert-Sandoval

Wesseling

Rietjens

2020

Toxins

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Fumonisins (FB1+FB2) and deoxynivalenol (DON) are mycotoxins produced by Fusarium species that might be present in maize and maize products. Knowledge on their occurrence in nixtamalized maize from Mexico together with an accompanying risk assessment are scarce, while nixtamalized maize is an important food in Mexico. This study presents the occurrence of FB1 + FB2 and DON in nixtamalized maize samples collected in Mexico City and analyses their distribution and resulting estimated daily intake for Mexican consumers by a probabilistic approach using a two-dimensional Monte-Carlo simulation. The results obtained reveal that for FB1 + FB2, 47% of the Mexican men and 30% of the Mexican women might exceed the provisional tolerable daily intake (PMTDI) of 2 µg/kg bw/day for fumonisins and for DON, 9% of men and 5% of women would be exceeding the PMTDI of 1 µg/kg bw/day, corresponding to the high consumers. The results raise a flag for risk managers in Mexico, to consider regulations and interventions that lower mycotoxin levels in nixtamalized maize for human consumption.

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“…OTA has been found in a variety of products worldwide, such as cereals and derivatives, grape and grape products, coffee, nuts, spices, and cocoa [4]. This toxin presents nephrotoxic, neurotoxic, P. nordicum and P. verrucosum are the main Penicillium species that are capable of producing OTA and are often related to temperate regions [2].…”

Section: Introductionmentioning

confidence: 99%

Wine Contamination with Ochratoxins: A Review

et al. 2018

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Ochratoxin A (OTA) is the main mycotoxin occurring in wine. This review article is focused on the distribution of this toxin and its producing-fungi in grape berries, as well as on the fate of OTA during winemaking procedures. Due to its toxic properties, OTA levels in wine are regulated in different countries; therefore, it is necessary to apply control and detoxification methods that are also discussed in this revision.

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MYCOTOXINS | Toxicology

Cited by 30 publications

References 10 publications

Aspergillus steynii and Aspergillus westerdijkiae as potential risk of OTA contamination in food products in warm climates

Aspergillus steynii and Aspergillus westerdijkiae as potential risk of OTA contamination in food products in warm climates

Occurrence and Probabilistic Risk Assessment of Fumonisin B1, Fumonisin B2 and Deoxynivalenol in Nixtamalized Maize in Mexico City

Wine Contamination with Ochratoxins: A Review

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