Occupational Exposure to Mycotoxins: Current Knowledge and Prospects

Viegas, Susana; Viegas, Carla; Oppliger, Anne

doi:10.1093/annweh/wxy070

Cited by 45 publications

(51 citation statements)

References 73 publications

(86 reference statements)

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“…Air samples and EDC fungal counts followed the same trend than a previous study, which explored fungal concentrations in Portuguese bakeries [41]. However, regarding settled dust, in this current study, besides mycotoxin detection, fungal isolates were observed using culture-based methods and were detected by qPCR (Aspergillus section Fumigati), whereas in the Portuguese study, only mycotoxins were detected, which emphasizes the importance of measuring both fungi and mycotoxins, as the absence of one (fungi/mycotoxins) is not a surrogate for the absence of the other [42].…”

Section: Discussionmentioning

confidence: 71%

“…This can happen because of the re-suspension of settled dust, and also from exposure as a result of the high volumes of flour used by the workers in this sector on a daily basis [2,3]. There is currently a knowledge gap concerning the approach, which should be used to accomplish a suitable risk assessment methodology for mycotoxins, as toxicokinetics and toxicodynamics data for mycotoxins from exposure routes other than ingestion are lacking [42]. The mycotoxin contamination of flour can vary depending on where the wheat is harvested, and is thought to be now impacted by climate change, as the cereals used for flour production can be contaminated by different mycotoxins or with a different intensity [40,41,62].…”

Section: Discussionmentioning

confidence: 99%

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Occupational Exposures to Organic Dust in Irish Bakeries and a Pizzeria Restaurant

et al. 2020

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For decades, occupational exposure to flour dust has been linked to a range of respiratory diseases, including occupational asthma, thought to result from exposure to fungi present in the flour. Antifungal resistance is of increasing prevalence in clinical settings, and the role of occupational and environmental exposures, particularly for specific fungal species, is of concern. Occupational exposure to flour dust can occur in a range of occupational settings, however, few studies have focused on restaurant workers. The objective of this study was to measure occupational exposure to flour and microbial contamination, including azole resistance screening, in two small commercial bakeries and in a pizzeria. Personal full shift inhalable dust measurements were collected from workers, and were analyzed for inhalable dust and fungi, bacteria, azole resistance, and mycotoxins. Samples of settled dust were collected, and electrostatic dust cloths (EDC) were deployed and analyzed for microbial contamination, including azole resistance screening, and mycotoxins. Geometric mean exposures of 6.5 mg m−3 were calculated for inhalable dust, however, exposures of up to 18.30 mg m−3 were measured—70% of personal exposure measurements exceeded the occupational exposure limit for flour dust of 1.0 mg m−3. The air and EDC fungal counts were similar to those reported in previous studies for similar occupational environments. The fungi were dominated by Penicillium genera, however Aspergillus genera, including Fumigati and Flavi sections, were observed using culture-based methods, and the Fumigati section was also observed by molecular tools. Both Aspergillus sections were identified on the azole resistance screening. Mycotoxins were also detected in the settled dust samples, dominated by deoxynivalenol (DON). The role of environmental exposure in both the development of antimicrobial resistance and the total mycotoxin body burden is a growing concern; therefore, the presence of azole-resistant fungi and mycotoxin contamination, although low in magnitude, is of concern and warrants further investigation.

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Section: Discussionmentioning

confidence: 71%

Section: Discussionmentioning

confidence: 99%

Occupational Exposures to Organic Dust in Irish Bakeries and a Pizzeria Restaurant

et al. 2020

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“…12 Occupational exposure can happen by inhalation or by dermal contact, resulting in exposure by ingestion or through absorption. 11 Mycotoxins are not volatile, so airborne dust and fungal spores and fragments act as carriers of mycotoxins to the lungs. 11,[20][21][22][23] In the dairy farm, the dust resulting from the handling of feedstuffs can therefore have an important role in exposure by inhalation.…”

Section: Discussionmentioning

confidence: 99%

“…11 Mycotoxins are not volatile, so airborne dust and fungal spores and fragments act as carriers of mycotoxins to the lungs. 11,[20][21][22][23] In the dairy farm, the dust resulting from the handling of feedstuffs can therefore have an important role in exposure by inhalation. Concerning dermal contact, because workers normally handle the feedstuffs with their naked hands, it is important to consider that several mycotoxins can be absorbed by the skin.…”

Section: Discussionmentioning

confidence: 99%

“…9 Animal production is a setting in which occupational exposure to mycotoxins has frequently been reported and feed has been pointed out as a source of contamination in the workplace environment resulting in workers exposure by inhalation and, in some cases, also by dermal absorption. [10][11][12] Recent publications have demonstrate that, in addition to exposure to mycotoxins through food consumption, occupational environment can be responsible for adding exposure to workers exposure to mycotoxins. 12,13 The One Health approach involves a complex environmentanimal-human interaction.…”

Section: Introductionmentioning

confidence: 99%

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Mycotoxins feed contamination in a dairy farm – potential implications for milk contamination and workers' exposure in a One Health approach

et al. 2019

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BACKGROUND: Dairy farming feed can be contaminated with mycotoxins, affecting animals' health and milk quality. Dairy farming is also prone to occupational exposure to mycotoxins, and feed is recognized as a source of contamination in the workplace. An exploratory study was developed in a dairy farm located in Portugal intending to assess the mycotoxins present in the feed. RESULTS: All the samples analyzed presented contamination by at least two mycotoxins and up to a maximum of 13 mycotoxins in the same sample. Zearalenone (ZEA) was detected in all the samples (n = 10) followed by deoxynivalenol (DON), which was reported in eight samples, and ochratoxin A (OTA), reported in five samples.CONCLUSION: The results point to the possible contamination of milk by several mycotoxins and raise the possibility of occupational exposure to mycotoxins due to feed contamination. An adequate One Health approach for dairy production should address these issues through effective preventive actions such as avoiding the use of feed contaminated with mycotoxins. This represents an important challenge due to climate change. It requires proper attention and accurate management measures.

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In Vitro Testing of Lung Carcinogenicity for an In Silico-Identified Cluster of Mycotoxins

Habauzit,

Alvariño,

Pérez-Fuentes

et al. 2023

Expo Health

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Occupational Exposure to Mycotoxins: Current Knowledge and Prospects

Cited by 45 publications

References 73 publications

Occupational Exposures to Organic Dust in Irish Bakeries and a Pizzeria Restaurant

Occupational Exposures to Organic Dust in Irish Bakeries and a Pizzeria Restaurant

Mycotoxins feed contamination in a dairy farm – potential implications for milk contamination and workers' exposure in a One Health approach

In Vitro Testing of Lung Carcinogenicity for an In Silico-Identified Cluster of Mycotoxins

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