Pre‐ and Postharvest Strategies to Minimize Mycotoxin Contamination in the Rice Food Chain

Gonçalves, Ana; Gkrillas, Athanasios; Dorne, Jean‐Lou; Dall’Asta, Chiara; Palumbo, Roberta; Lima, Nelson; Battilani, Paola; Venâncio, Armando; Giorni, Paola

doi:10.1111/1541-4337.12420

Cited by 80 publications

(73 citation statements)

References 136 publications

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“…Immediately after harvest, grain moisture content can exceed 25% [18,19]. Moist grains respire at a high rate, which results in breakdown of the reserves, especially starch, into monosaccharides, carbon dioxide and water with concurrent release of heat.…”

Section: Discussionmentioning

confidence: 99%

Germination Energy and Capacity of Maize Seeds Following Low-Temperature Short Storage

et al. 2019

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The present research attempts to characterize the effect of low temperatures, and the moisture content of maize (Kosmo 230) meant for sowing on its energy and capacity to germinate. Seeds were moistened to varying degrees and stored under various conditions; then, their germination energy and capacity were assessed. Sowing material with 15% moisture content showed slightly declined germination ability when stored at −25-−20 • C for over three days, while the storage of seeds with a 25 and 30% moisture content at −5-0 • C for 1-3 days had the effect of seed conditioning. Seedlings obtained from conditioned seeds showed sustainability characterized by faster growth, and demonstrated nearly twice the size as other plants. Warehousing and storage of maize grains with a 11.12% moisture content at temperatures up to −25 • C did not significantly affect seed germination capacity or energy, irrespective of storage time.Sustainability 2020, 12, 46 2 of 10 Sustainability 2020, 12, 46 9 of 10 a reduction in the grains' moisture content before storage can greatly conserve its germination energy and ability during storage at low temperatures, in comparison with grain of higher moisture content. Author Contributions: Conceptualization, M.D.; formal analysis, F.K.; investigation, M.D. and K.K.; methodology, M.D. and B.Ś.-G.; project administration, M.D.; software, S.N.; supervision, F.K.; visualization, M.S.; writing-original draft, M.D.; writing-review and editing, D.G. and M.S. All authors have read and agreed to the published version of the manuscript. Funding: This research received no external funding. Conflicts of Interest:The authors declare no conflict of interest.

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Section: Discussionmentioning

confidence: 99%

Germination Energy and Capacity of Maize Seeds Following Low-Temperature Short Storage

et al. 2019

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“…Figure 16 summarizes the effect of the main growing, handling and processing steps in the occurrence and fate of mycotoxins for the main crops included in this report ((Gonçalves et al, 2019;Gonçalves et al, 2020;Palumbo et al, 2020b); Annex A-E). Figure 16 summarizes the effect of the main growing, handling and processing steps in the occurrence and fate of mycotoxins for the main crops included in this report ((Gonçalves et al, 2019;Gonçalves et al, 2020;Palumbo et al, 2020b); Annex A-E).…”

Section: Good Agricultural and Management Practicesmentioning

confidence: 99%

“…Although generally processing will contribute to a reduction in the final mycotoxin content ( Figure 16 and (Gonçalves et al, 2019;Gonçalves et al, 2020;Palumbo et al, 2020b); Annex A-D), the relative reduction in the content is very dependent on the type and sanitary conditions of the raw material, as well as on the technology and operation conditions employed while processing.…”

Section: Processingmentioning

confidence: 99%

Mycotoxin mixtures in food and feed: holistic, innovative, flexible risk assessment modelling approach:

Battilani¹,

Palumbo²,

Giorni³

et al. 2020

EFS3

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Mycotoxins are toxic compounds mainly produced by fungi of the genera Aspergillus, Penicillium and Fusarium. They are present, often as mixtures, in many feed and food commodities including cereals, fruits and vegetables. Their ubiquitous presence represents a major challenge to the health and well being of humans and animals. Hundreds of compounds are listed as possible mycotoxins occurring in raw and processed materials destined for human food and animal feed. In this study, mycotoxins of major toxicological relevance to humans and target animal species were investigated in a range of crops of interest (and their derived products). Extensive Literature Searches (ELSs) were undertaken for data collection on: (i) ecology and interaction with host plants of mycotoxin producing fungi, mycotoxin production, recent developments in mitigation actions of mycotoxins in crop chains (maize, small grains, rice, sorghum, grapes, spices and nuts), (ii) analytical methods for native, modified and co-occurring mycotoxins (iii) toxicity, toxicokinetics, toxicodynamics and biomarkers relevant to humans and animals (poultry, suidae (pig, wild boar), bovidae (sheep, goat, cow, buffalo), rodents (rats, mice) and others (horses, dogs), (iv) modelling approaches and key reference values for exposure, hazard and risk modelling. Comprehensive databases were created using EFSA templates and were stored in the MYCHIF platform. A range of approaches were implemented to explore the modelling of external and internal exposure as well as dose-response of mycotoxins in chicken and pigs. In vitro toxicokinetic and in vivo toxicity databases were exploited, both for single compounds and mixtures. However, large data gaps were identified particularly with regards to absence of common statistical and study designs within the literature and constitute an obstacle for the harmonisation of internal exposure and dose-response modelling. Finally, risk characterisation was also performed for humans as well as for two animal species (i.e. pigs and chicken) using available tools for the modelling of internal dose and a component-based approach for selected mycotoxins mixtures.© European Food Safety Authority, 2020 MYCHIF www.efsa.europa.eu/publications 2 EFSA Supporting publication 2020: EN-1757

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“…When raw materials are mixed to produce feed or processed into food, mycotoxin co-occurrence becomes even more likely. Although potential interventions to prevent field outbreaks have been considered in several crops worldwide [7][8][9][10][11], mycotoxins still represent an important public health and economic burden.…”

Section: Introductionmentioning

confidence: 99%

Occurrence and Co-Occurrence of Mycotoxins in Cereal-Based Feed and Food

et al. 2020

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Dietary (co)-exposure to mycotoxins is associated with human and animal health concerns as well as economic losses. This study aims to give a data-based insight from the scientific literature on the (co-)occurrence of mycotoxins (i.e., parent and modified forms) in European core cereals, and to estimate potential patterns of co-exposure in humans and animals. Mycotoxins were mainly reported in wheat and maize showing the highest concentrations of fumonisins (FBs), deoxynivalenol (DON), aflatoxins (AFs), and zearalenone (ZEN). The maximum concentrations of FB1+FB2 were reported in maize both in feed and food and were above legal maximum levels (MLs). Similar results were observed in DON-food, whose max concentrations in wheat, barley, maize, and oat exceeded the MLs. Co-occurrence was reported in 54.9% of total records, meaning that they were co-contaminated with at least two mycotoxins. In the context of parental mycotoxins, co-occurrence of DON was frequently observed with FBs in maize and ZEN in wheat; DON + NIV and DON + T2/HT2 were frequently reported in barley and oat, respectively. Apart from the occurrence of ZEN and its phase I and phase II modified forms, only a limited number of quantified data were available for other modified forms; i.e., mainly the acetyl derivatives of DON. Data gaps are highlighted together with the need for monitoring studies on multiple mycotoxins to identify co-occurrence patterns for parent mycotoxins, metabolites, and their modified forms.

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Pre‐ and Postharvest Strategies to Minimize Mycotoxin Contamination in the Rice Food Chain

Cited by 80 publications

References 136 publications

Germination Energy and Capacity of Maize Seeds Following Low-Temperature Short Storage

Germination Energy and Capacity of Maize Seeds Following Low-Temperature Short Storage

Mycotoxin mixtures in food and feed: holistic, innovative, flexible risk assessment modelling approach:

Occurrence and Co-Occurrence of Mycotoxins in Cereal-Based Feed and Food

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