Sterigmatocystin — incidence, fate and production byA versicolor in ras cheese

Metwally, M.; El-Sayed, AM abd Alla; Mehriz, A. M.; Sree, YH Abu

doi:10.1007/bf02945067

Cited by 7 publications

(5 citation statements)

References 7 publications

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“…It was shown that the disappearance of STC from contaminated milk depends on the type of starter culture, the storage period and the type of milk. The same group showed also that during cheese processing, 80 % of the toxin present in milk was found in the curd and only 20 % was found in the whey, related to low solubility in aqueous media, according to the authors (Abd Alla et al, 1996;Metwally et al, 1997).…”

Section: Food Processingmentioning

confidence: 93%

“…The toxin was not found in the inner part of the same positive samples. STC was detected also in the outer layer (1-2 cm) of mouldy cheese with concentrations up to 9000 µg/kg in the Netherlands (Northolt et al, 1980;Northolt and van Egmond, 1982) and in Egypt, where 100 samples of hard cheese were analysed using TLC (Abd Alla et al, 1996;Metwally et al, 1997). From the 100 samples, 35 samples contained STC with a mean value of 24 µg/kg and a range between 10 and 63 µg/kg.…”

Section: Cheesementioning

confidence: 99%

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Scientific Opinion on the risk for public and animal health related to the presence of sterigmatocystin in food and feed

2013

EFSA Journal

134

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The European Food Safety Authority (EFSA) was asked by the European Commission to deliver a scientific opinion on sterigmatocystin (STC) in food and feed. STC is a polyketide mycotoxin that shares its biosynthetic pathway with aflatoxins. Following an EFSA call for data, analytical results from 247 food and 334 feed samples were submitted. In food, analytical results on STC were reported to be all below the limit of detection or limit of quantification. In feed, only four quantified results were reported. Therefore, the EFSA Panel on Contaminants in the Food Chain (CONTAM Panel) concluded that the available occurrence data are too limited to carry out a reliable human and animal dietary exposure assessment. Acute oral toxicity of STC is relatively low, and liver and kidneys are the target organs. STC is mutagenic in both bacterial and mammalian cells after metabolic activation and forms DNA adducts. Tumourigenicity has been observed after oral, intraperitoneal, subcutaneous and dermal administration resulting in hepatocellular carcinomas, haemangiosarcomas in the liver, angiosarcomas in brown fat and lung adenomas. Since no exposure data were available, the margin of exposure approach for substances that are genotoxic and carcinogenic could not be applied for STC, and thus the CONTAM Panel could not characterise the risk for human health. Regarding animals, the Panel noted that STC is hepatotoxic in poultry and pigs, and nephrotoxic in poultry and toxic in several fish species. However, in the absence of exposure data for livestock, fish and companion animals, and given the limited knowledge on the adverse effects of STC, the CONTAM Panel could not characterise the risk for animal health. More occurrence data on STC in food and feed need to be collected to allow dietary exposure assessment. For food, methods with a limit of quantification of less than 1.5 µg/kg should be applied. Analytical methods for STC in food and feed based on liquid chromatography-mass spectrometry (LC-MS) reach the lowest limits of detection (LOD). However, the sensitivity varies between individual matrices and whether a single or multi-analyte method is applied. So far, no certified reference materials are available for STC. In addition, no proficiency tests for STC analysis in food or feed could be identified.In the literature, only limited information is available on the occurrence of STC in different foods and feed. Most of the earlier studies using methods with rather high LODs/limits of quantification (LOQ) report a high percentage of left-censored data (often 100 %) on food and feed. Two recent studies using a liquid chromatography-tandem mass spectrometry (LC-MS/MS) method with an LOD of 0.15 µg/kg and an LOQ of 0.3 µg/kg reported STC positive samples of bread and of grain intended for use as animal feed. While these data indicate that these methods are sufficiently sensitive to quantify STC in food and feed, the data were insufficient to use for a reliable exposure assessment.Moreover, STC has been occasionally reported t...

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Section: Food Processingmentioning

confidence: 93%

Section: Cheesementioning

confidence: 99%

Scientific Opinion on the risk for public and animal health related to the presence of sterigmatocystin in food and feed

2013

EFSA Journal

134

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“…STC je detektovan u žitima, hlebu, siru, začinima, kafi, pasulju, soji, pistaćima, koštičavom voću, pivu, povrću, stočnoj hrani i silaži [45,46,56,72].…”

Section: Sterigmatocistin (Stc) Je Sekundarni Metabolit Nekih Vrsta Iunclassified

Fungi and mycotoxins: Food contaminants

Kocić‐Tanackov

Dimić

2013

Hem Ind

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The growth of fungi on food causes physical and chemical changes which, further affect negatively the sensory and nutritive quality of food. Species from genera: Aspergillus, Penicillium, Fusarium, Alternariа, Cladosporium, Mucor, Rhizopus, Eurotium and Emericella are usually found. Some of them are potentially dangerous for humans and animals, due to possible synthesis and excretion of toxic secondary metabolites - mycotoxins into the food. Their toxic syndroms in animals and humans are known as mycotoxicoses. The pathologic changes can be observed in parenhimatic organs, and in bones and central nervous system also. Specific conditions are necessary for mycotoxin producing fungi to synthetize sufficient quantities of these compounds for demonstration of biologic effects. The main biochemical paths in the formation of mycotoxins include the polyketide (aflatoxins, sterigmatocystin, zearalenone, citrinine, patulin), terpenic (trichothecenes), aminoacid (glicotoxins, ergotamines, sporidesmin, malformin C), and carbonic acids path (rubratoxins). Aflatoxins are the most toxigenic metabolites of fungi, produced mostly by Aspergillus flavus and A. parasiticus species. Aflatoxins appear more frequently in food in the tropic and subtropic regions, while the food in Europe is more exposed to also very toxic ochratoxin A producing fungi (A. ochraceus and some Penicillium species). The agricultural products can be contaminated by fungi both before and after the harvest. The primary mycotoxicoses in humans are the result of direct intake of vegetable products contaminated by mycotoxins, while the secondary mycotoxicoses are caused by products of animal origin. The risk of the presence of fungi and mycotoxin in food is increasing, having in mind that some of them are highly thermoresistent, and the temperatures of usual food sterilization is not sufficient for their termination. The paper presents the review of most important mycotoxins, their biologic effects, the condition of their synthesis, occurence in food, permitted tolerant intake, as well as the possibility of their degradation. [Projekat Ministarstva nauke Republike Srbije, br. TR 31017

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“…Food processing (e.g., roasting, fermentation, bread and cheese making, milling, heating, or enzymes) can potentially lead to alterations in the levels of STG; the extent of these modifications depends on the type of food involved and the food processing conditions [14,15]. The migration, transformation and degradation of contaminants in food processing, such as mycotoxins, is closely related to its physicochemical properties, especially the melting point, the Octanol-Water Partition Coefficient (Kow), water solubility, and vapor pressure [16][17][18]. STG has a high melting point (246 • C) and is relatively insoluble in water (1.44 mg/L at 25 • C); these characteristics make it stable in the food and surroundings.…”

Section: Introductionmentioning

confidence: 99%

“…Veršilovskis et al [18] reported that STG remained stable during the breadmaking process; the levels of STG were determined in 5 of the 29 bread samples analyzed at concentrations ranging from 2.4 to 7.1 µg/kg in Riga, Latvia. Metwally et al [17] reported high levels of STG (80%) in the curd and much lower levels (20%) in the whey during the cheese making process, thus demonstrating the low solubility of STG in aqueous media.…”

Section: Introductionmentioning

confidence: 99%

Profiles of Sterigmatocystin and Its Metabolites during Traditional Chinese Rice Wine Processing

Zhang

et al. 2022

Biosensors

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Mycotoxin pollution is widespread in cereal, which greatly threatens food security and human health. In this study, the migration and transformation of sterigmatocystin (STG) mycotoxin during the contaminated rice wine processing was systematically assessed. QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) coupled with ultrahigh-performance liquid chromatography coupled with tandem mass spectrometry (UPLC−MS/MS) method was firstly established for STG analysis in rice wine. It was found that high levels of rice leaven caused a significant reduction in STG in the fermented rice and wine, which was mainly due to the adsorption of yeast cells and Rhizopus biological degradation. However, compared with rice, the levels of STG in separated fermented wine was significantly decreased by 88.6%, possibly attributed to its high log Kow (3.81) and low water solubility (1.44 mg/L). The metabolites of STG (i.e., monohydroxy STG) were identified in rice wine fermentation for the first time. Moreover, STG disturbed the metabolic profile rice wine composition mainly by glycine, serine and threonine metabolism, alanine, aspartate and glutamate metabolism, purine metabolism pathway, particularly with regard to eight amino acids and sixteen lipids. This study elucidated the STG migration and transformation mechanism during the rice wine processing. The finding provided new analytical method for mycotoxin exposure and pollutant in food production, which may support agricultural production and food security.

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Sterigmatocystin — incidence, fate and production byA versicolor in ras cheese

Cited by 7 publications

References 7 publications

Scientific Opinion on the risk for public and animal health related to the presence of sterigmatocystin in food and feed

Scientific Opinion on the risk for public and animal health related to the presence of sterigmatocystin in food and feed

Fungi and mycotoxins: Food contaminants

Profiles of Sterigmatocystin and Its Metabolites during Traditional Chinese Rice Wine Processing

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