Worldwide Occurrence of Mycotoxins in Cereals and Cereal-Derived Food Products: Public Health Perspectives of Their Co-occurrence

Lee, Hyun Jung; Ryu, Dojin

doi:10.1021/acs.jafc.6b04847

Cited by 452 publications

(310 citation statements)

References 206 publications

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“…Many national and international public health and governmental authorities such as the US Food and Drug Administration (FDA), World Health Organization (WHO), Food Agriculture Organization (FAO), and the European Food Safety Authority (EFSA), are paying serious attention to mycotoxin contamination in food and feed and addressed this global problem by adopting strict regulatory guidelines for major mycotoxin classes in food and feed [5]. Currently, about 100 countries have established limits on the presence of major mycotoxins in food and feed [24,25]. Table 1 lists the important toxins, main producers, and some commonly contaminated food commodities along with the US FDA and EU regulatory limits for mycotoxin levels in food and animal feed.…”

Section: Occurrence and Toxicity Of Major Mycotoxinsmentioning

confidence: 99%

Occurrence, Toxicity, and Analysis of Major Mycotoxins in Food

Alshannaq

2017

IJERPH

887

573

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Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi (molds). These low molecular weight compounds (usually less than 1000 Daltons) are naturally occurring and practically unavoidable. They can enter our food chain either directly from plant-based food components contaminated with mycotoxins or by indirect contamination from the growth of toxigenic fungi on food. Mycotoxins can accumulate in maturing corn, cereals, soybeans, sorghum, peanuts, and other food and feed crops in the field and in grain during transportation. Consumption of mycotoxin-contaminated food or feed can cause acute or chronic toxicity in human and animals. In addition to concerns over adverse effects from direct consumption of mycotoxin-contaminated foods and feeds, there is also public health concern over the potential ingestion of animal-derived food products, such as meat, milk, or eggs, containing residues or metabolites of mycotoxins. Members of three fungal genera, Aspergillus, Fusarium, and Penicillium, are the major mycotoxin producers. While over 300 mycotoxins have been identified, six (aflatoxins, trichothecenes, zearalenone, fumonisins, ochratoxins, and patulin) are regularly found in food, posing unpredictable and ongoing food safety problems worldwide. This review summarizes the toxicity of the six mycotoxins, foods commonly contaminated by one or more of them, and the current methods for detection and analysis of these mycotoxins.

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Section: Occurrence and Toxicity Of Major Mycotoxinsmentioning

confidence: 99%

Occurrence, Toxicity, and Analysis of Major Mycotoxins in Food

Alshannaq

2017

IJERPH

887

573

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“…Recently, a combined toxicity of deoxynivalenol (DON) and fumonisins (FBs), or aflatoxins (AFs) and fumonisin B1 (FB1), in the livers of piglets caused higher histopathological lesions and immune suppression [9,10]. Lee and Ryu summarized the most relevant studies reporting additive or synergistic effects due to the co-occurrence of mycotoxins and their interactive toxicity [11]. Severe reductions in growth and immune response were found in broilers by dietary combinations of AFs and ochratoxin A (OTA) [12].…”

Section: Introductionmentioning

confidence: 99%

Development of a LC-MS/MS Method for the Multi-Mycotoxin Determination in Composite Cereal-Based Samples

Santis¹,

Debegnach

Gregori

et al. 2017

Toxins

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The analytical scenario for determining contaminants in the food and feed sector is constantly prompted by the progress and improvement of knowledge and expertise of researchers and by the technical innovation of the instrumentation available. Mycotoxins are agricultural contaminants of fungal origin occurring at all latitudes worldwide and being characterized by acute and chronic effects on human health and animal wellness, depending on the species sensitivity. The major mycotoxins of food concern are aflatoxin B1 and ochratoxin A, the first for its toxicity, and the second for its recurrent occurrence. However, the European legislation sets maximum limits for mycotoxins, such as aflatoxin B1, ochratoxin A, deoxynivalenol, fumonisins, and zearalenone, and indicative limits for T-2 and HT-2 toxins. Due to the actual probability that co-occurring mycotoxins are present in a food or feed product, nowadays, the availability of reliable, sensitive, and versatile multi-mycotoxin methods is assuming a relevant importance. Due to the wide range of matrices susceptible to mycotoxin contamination and the possible co-occurrence, a multi-mycotoxin and multi-matrix method was validated in liquid chromatography-tandem mass spectrometry (LC-MS/MS) with the purpose to overcome specific matrix effects and analyze complex cereal-based samples within the Italian Total Diet Study project.

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“…Cereal grains, and maize in particular, are likely to be contaminated before harvesting by all of these mycotoxins (Lee and Ryu, 2017): the occurrence of these metabolites is dependent to a great extent on the co-existence of hybrid susceptibility and certain environmental factors that are favourable to fungal infection, growth and toxinogenesis, such as temperature and moisture at crucial growth stages (GS) (Lancashire et al, 1991). Thus, the application of specific agronomic practices could play a crucial role in minimising the contamination levels of these compounds, by means of the control of their biosynthesis as well as their fungal infection and development during plant cultivation (Munkvold, 2003).…”

Section: Introductionmentioning

confidence: 99%

Impact of sowing time, hybrid and environmental conditions on the contamination of maize by emerging mycotoxins and fungal metabolites

et al. 2017

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Mycotoxins and other fungal metabolites represent the most insidious safety risks to cereal food and the feed chain. Optimising agronomic practices is one of the main strategies adopted to minimise the contents of these undesirable substances in grain-based commodities. The aim of this study was to investigate the effect of the combination of sowing times and hybrids on the occurrence of emerging mycotoxins and fungal metabolites in maize. Field experiments were carried out in 2 sowing times (early vs late) and 3 maize hybrids were compared in the 2014 and 2015 growing seasons. Overall, 37 fungal metabolites produced by Fusarium and Alternaria species were detected. Apart from fumonisins type B (FBs), other metabolites produced by Fusarium verticillioides and F. proliferatum, such as fumonisins type A, fusaric acid, bikaverin and fusaproliferin, were also detected in all of the samples. Fusarin C was found in 61% of the samples. Deoxynivalenol (DON), deoxynivalenol-3-glucoside, culmorin and zearalenone, all of which are produced prevalently by Fusarium graminearum and F. culmorum, were found in all the samples. Their contents were clearly affected by the meteorological trend: the highest contamination was detected in the 2014 growing season, which was characterised by abundant rainfall and lower temperatures from flowering to maize ripening. Among the mycotoxins produced by other Fusarium species, aurofusarin was found to clearly be associated with DON, while moniliformin and beauvericin followed the same behaviour as the FBs.A late sowing time significantly increased the FBs and fumonisin-associated mycotoxins in both growing seasons. The increase in contamination with the delay of sowing was more pronounced in the 2015 growing season, as the environmental conditions were less favourable to the infection of other Fusarium species. The effect of sowing time on DON and DON-associated mycotoxins produced conflicting results for the two growing seasons, because contamination by these metabolites depends more on the conditions that occur during maize flowering than those that occur during ripening. A clearer hybrid susceptibility was observed for these compounds. Other metabolites, such as enniatins, equisetin, T-2 and HT-2 toxins and Alternaria toxins, were always found in traces. The occurrence of these metabolites seems to be influenced less by the considered agronomic practices.The results, obtained under naturally-infected field conditions, underline the key role that the sowing date and hybrid susceptibility play in influencing, in a variable way, the contamination of mycotoxins produced by different Fusarium species in maize subjected to different meteorological conditions. The content of mycotoxins produced by Fusarium spp. section Liseola is more directly and steadily related to late sowing time, while the contamination of mycotoxins associated to Fusarium spp. section Discolor depends more strongly on the environmental conditions at maize flowering and on hybrid susceptibility.

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Worldwide Occurrence of Mycotoxins in Cereals and Cereal-Derived Food Products: Public Health Perspectives of Their Co-occurrence

Cited by 452 publications

References 206 publications

Occurrence, Toxicity, and Analysis of Major Mycotoxins in Food

Occurrence, Toxicity, and Analysis of Major Mycotoxins in Food

Development of a LC-MS/MS Method for the Multi-Mycotoxin Determination in Composite Cereal-Based Samples

Impact of sowing time, hybrid and environmental conditions on the contamination of maize by emerging mycotoxins and fungal metabolites

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