Survey of Fusarium toxins in foodstuffs of plant origin marketed in Germany

Schollenberger, Margit; Müller, Hans‐Martin; Rüfle, Melanie; Suchy, Sybille; Planck, Susanne; Drochner, W.

doi:10.1016/j.ijfoodmicro.2004.05.001

Cited by 117 publications

(83 citation statements)

References 33 publications

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“…Gas chromatography methods have been based on flame ionisation detection (FID) Jekel, 2001 and2003), electroncapture (ECD) (Molto et al, 2000) or mass spectrometric (MS) detection (Schollenberger et al, 2005). Mostly a derivatization step of the hydroxyl groups is included in order to increase volatility and sensitivity.…”

Section: Methodsmentioning

confidence: 99%

Scientific information on mycotoxins and natural plant toxicants

Battilani

Costa

Dossena

et al. 2009

EFSA Supporting Publications

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Section: Methodsmentioning

confidence: 99%

Scientific information on mycotoxins and natural plant toxicants

Battilani

Costa

Dossena

et al. 2009

EFSA Supporting Publications

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“…Existem relatos desse gênero como contaminante de alimentos, apresentando espécies produtoras de micotoxinas (SCHOLLENBERGER et al, 2005;KATSOUDAS, 2005;HEERS;BURGESS, 2006). Foi verificada também a presença da espécie de fungo Cladosporium cladosporioides (Fresen.)…”

Section: Identificação De Fungos Contaminantesunclassified

Características físico-químicas e microbiológicas de morango minimamente processado

et al. 2010

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A produção brasileira de morangos no ano de 2007 foi estimada em aproximadamente 100 mil toneladas, com uma área ocupada de 3.500 ha (ANTUNES et al., 2007), uma produção pequena quando comparada a de outros países como os EUA, que alcança 998,8 mil toneladas (USDA, 2005). Entretanto, a produção nacional de morangos se expande a cada ano, com predominância do cultivo em pequenas propriedades rurais. Por se tratar de exploração que agrega mão de obra familiar, possui grande importância econômica e social, caracterizando-se em excelente fonte de renda para pequenas propriedades.Por ser um produto de alta perecibilidade no mercado in natura, o morango requer a utilização de tecnologia adequada para melhor conservação. Uma alternativa para aumentar o prazo de vida útil do morango in natura seria submetê-lo ao processamento mínimo, com adoção de etapas que possam garantir um produto que atenda à demanda do mercado consumidor atual, com tendência de consumo crescente de alimentos saudáveis, frescos e de alta qualidade. Entre os tratamentos que são aplicados a morangos in natura citam-se a imersão em solução contendo cálcio, para manter a firmeza (GARCÍA; HERRERA; MORILLA, 1996;CAMARGO et al., 2000; MISHA, 2001), manutenção em embalagens com atmosfera modificada ou controlada (AHAONI; BARKAI-GOLAN, 1987;SMILANICK;CRISOSTO;MLIKOTA, 1999;CALEGARO;PEZZI;BENDER, 2002;MORAES et al., 2008); recobrimento comestível (GARCÍA; MEDINA; OLÍAS, 1998; HENRIQUE; AbstractThis study aimed to evaluate the physical-chemical and microbiological changes in strawberries subjected to the fresh-cut process. The effects on the contaminants and texture of strawberries washed with calcium chloride and polyethylene glycol and of ozone gas and organic chlorine as sanitizer to reduce microbial contamination were evaluated. Analyses of texture, color, weight loss and microbial contaminants were made during storage at 5 °C for 12 days in packs wrapped in up to four layers of PVC film. The addition of 0.5, 1.0 and 1.5% of calcium chloride or 0.5% of polyethylene glycol in the washing water did not ensure the maintenance of the texture of the strawberry at the end of the period of storage. The ozonation of strawberries for 60 minutes was more effective in reducing (p < 0.05) the count of mesophilic aerobics microorganisms, yeasts and molds and coliforms, when compared to results obtained with strawberries ozonizated for 30 minutes and immersed in a solution of organic chlorine. The strawberries stored in packages covered with three layers of PVC film showed an increase in texture and intensity of browning and a reduction in microbial contaminants. The main molds isolated on the strawberry were of the genus Fusarium and the species Cladosporium cladosporioides.

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“…13) They showed that DON contamination was high (maximum level = 2350 ng/g), but the concentration of T-2 was lower than that in our study (maximum level = 0.95 ng/g). Schollenberger et al 18) showed that NIV, DON, HT-2, T-2 and ZEN occurred in foodstuffs marketed in Germany with DON the most commonly observed. The incidence of HT-2 was higher than that of T-2, differences depending on the kind of sample, similarly to the incidence of NIV and ZEN.…”

Section: Analysis Of Trs and Zen In Biscuits Based On Wheatmentioning

confidence: 99%