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Mycotoxins in food
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Abstract Mycotoxins are toxic products formed by filamentous fungi. They pose a problem in food if the food has been infected with a fungus which then produced its toxic product. As the infection can occur at many points in the food production chain, e.g., in the field or in storage, then it is very difficult to decide if a processed food product is contaminated and if it is, where the contamination arose...
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ABSTRACT
This review article illustrates the efforts which were done throughout thirty two years in the field of mycotoxins; whether for developing the detection methods of some mycotoxins, detection of natural occurrence of some mycotoxins, preserving methods against fungal invasion and mycotoxins production, describing the toxic symptoms of some mycotoxicoses by different animal species, or treating...
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Prof. Mallmann (LAMIC) gave a lecture about Clinical and immunosuppresive effects of mycotoxins and management of the proble....
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Mycotoxins are fungal metabolites frequently associated with grains, cereals, and other human and animal foods obtained from these sources. However, based on the latest studies and recently implemented norms, other products associated with mycotoxins contamination have begun to be taken into account, especially regarding toxins which are considered a human risk, as is the case with Ochratoxin A (OTA). Ochratoxin A is produced by various species of Aspergillus and Penicillium. Several aspects...
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Pickering Laboratories announced that researchers at the Munich Technical University and Bavarian Health and Food Safety Authority have developed an innovative, comprehensive mycotoxin screening method based on the use of LCTech's GPC ULTRA gel permeation chromatography instrument. Distributed by Pickering Laboratories in North America for sample cleanup prior to separation and detection, the new GPC instrument separates low weight mycotoxins from high molecular weight food constituents...
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Researchers of agriculture sector of our country reached the technology of reducing Aflatoxin level of pistachio using Ozone. "Pistachio is the most important export commodity after oil for Iran and Aflatoxin is the most important issue for exports of this commodity," said the deputy of the minister of agriculture and the head of the organization of AREEO (Agricultural Research, Education and Extension Organization), the largest responsible...
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Multi-mycotoxins contamination exposes ruminant livestock to health and performance issue
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For years, this food has topped the most common allergens list, is banned in many school lunchrooms across the U.S., and now is at the center of an extremely serious - and in some cases, deadly - strain of salmonella. The food in question? Peanuts.
Thought to have started in late-October, the peanut-based salmonella outbreak has so far sickened more than 470 people in 43 states. FDA officials are currently focusing their investigation on a peanut processing plant in Georgia, which...
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Introduction Mycotoxins are highly undesired substances that should not be present in food and for which a zero tolerance is ideal. However, even the best agricultural, storage and processing practices cannot completely avoid or eliminate these contaminants, and thus it is impossible to achieve a truly mycotoxin-free food chain. Despite low consumer awareness of the problem, health risk related to mycotoxin ingestion has been quantified as exceeding risk from other food-related...
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Mycotoxins are unavoidable contaminants in foods and feeds and are a major problem all over the world (Wood, 1992). The number of mycotoxins known to induce signs of toxicity in mammalian and avian species exceeds 300 (Fink-Gremmels, 1999; Leeson et al., 1995) and is steadily increasing. The most significant mycotoxins in naturally-contaminated foods and feeds are aflatoxins, ochratoxins, zearalenone, T-2 toxin, vomitoxin and fumonisins (Devegowda et al., 1998) and in many cases these...
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Three spring pea germplasm lines developed by Agricultural Research Service (ARS) scientists are now available for breeding new commercial cultivars that can withstand the fungus Fusarium solani. F. solani causes Fusarium root rot, a disease affecting peas worldwide, including in the Pacific Northwest and Northern Plains, where much of America's crop is grown. Treating pea seeds with fungicide and sowing them in well-drained soils can diminish the severity of the disease. Rotating peas...
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A US product survey has found that four out of ten red yeast rice supplements were contaminated with a fungal substance called citrinin that has been linked with kidney problems in animal and human populations. Consumerlab.com said that while red yeast rice products had clinical backing demonstrating their effectiveness as pharmaceutical statin alternatives, manufacturers needed to be wary of a problem that has the potential to become a health hazard. Citrinin is a mycotoxin of...
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Introduction The immune system is an important defensive mechanism against invading parasitic organisms or foreign cells. The system is highly evolved in mammals and birds. In general, its complexity correlates with the evolutionary level of various animal species. In higher organisms, the system consists of specialized cells found throughout the body; these cells are localized in large quantities in certain organs such as the thymus, spleen, and lymph nodes. Cells of the immune...
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Multi-mycotoxins contamination exposes ruminant livestock to health and performance issue
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European food industry must continue its crack down on food safety as the European Commission identifies six food alerts in just seven days. Aflatoxins, mycotoxins and salmonella dogged European food supplies last week, according to data from Europe's Rapid Alert System for Food and Feed (RASFF). RASFF, a Europe-wide tool to minimise risk to the food chain, reported five food alert notifications from member states last week. Alert notifications, sent by member states to the...
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Mycotoxins are secondary metabolites produced by fungi on agricultural products before or after harvest. These toxic substances are known to be either carcinogenic (e.g. aflatoxin B1, ochratoxin A, fumonisin B1 (FUM)), estrogenic (zearalenone), neurotoxic (fumonisin B1), nephrotoxic (ochratoxin A),...
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The spiraling use of corn for food and fuel is creating heightened concerns about contamination of this staple crop with deadly aflatoxin. Produced by certain fungi that grow on corn, this contaminant is a known human carcinogen that especially threatens food safety in the developing world and can potentially cause the loss of hundreds of millions of dollars in the United States each year. Bruce Hammond, Ph.D., a lead researcher at Monsanto’s Product Safety Center, says that aflatoxin is...
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Beneficial flower-dwelling bacteria could soon join the fight against Fusarium graminearum, the fungus that causes Fusarium head blight disease ("scab") in wheat, barley and other cereal crops. According to Agricultural Research Service (ARS) plant pathologist David Schisler, the naturally occurring bacteria may compete with F. graminearum for nutrients exuded by the wheat plant's anthers. One such nutrient, choline, is rich in carbon that both the bacteria and fungus need to...
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Making sure that U.S. peanuts are top-quality requires drying them enough to prevent growth of fungi that can seriously decrease their market value. Now, Agricultural Research Service (ARS) scientists have developed a way to determine moisture levels without destroying the peanuts' shells, or pods, as is currently done. ARS is the U.S. Department of Agriculture's chief scientific research agency. Market value is directly tied to peanut quality, and one of the most important quality...
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Why a pathogen is a pathogen may be answered as scientists study the recently mapped genetic makeup of a fungus that spawns the worst cereal grains disease known and also can produce toxins potentially fatal to people and livestock. The fungus, which is especially destructive to wheat and barley, has resulted in an estimated $10 billion in damage to U.S. crops over the past 10 years. The scientists who sequenced the fungus' genes said that the genome will help them discover what makes...
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Multi-mycotoxins contamination exposes ruminant livestock to health and performance issue
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Harvest 2007 was one of the worst years for fusarium and mycotoxins in wheat and some loads have already been rejected, NIAB warned today (19 September). Testing at the Cambridge-based centre found that 90% of samples were infected with Fusarium species, compared with 60-70% in the last bad year for pink grains, grain specialist, David Kenyon said. Some 17% had ‘high’ levels of infection – the highest proportion for 6-7 years, he said. But importantly, background levels of the DON...
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New crop management guidelines designed to prevent mycotoxin contamination of grain are being published to coincide with the introduction (this July) of EU limits for deoxynivalenol (DON) and zearalenone (ZEAR) in milling wheat.
Based on previous surveys, a small proportion of the UK wheat crop may exceed the maximum DON limits of 1250ppb in unprocessed grain.
The same applies to ZEAR, produced by the same fusarium pathogens.
Its limit is just 100ppb.
A new topic sheet provides an...
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