Review
Food Science & Technology
Aldrey Nathalia Ribeiro Correa, Cristiano Dietrich Ferreira
Summary: This article introduces the regulations and maximum tolerated limits for mycotoxins in Brazil, and discusses the findings of recent studies indicating that several grains intended for human consumption in Brazil exceed the mycotoxins limits. The co-occurrence of mycotoxins in different grains grown in Brazil is also addressed.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Azem Belasli, Marta Herrera, Agustin Arino, Djamel Djenane
Summary: This study investigated the occurrence and levels of mycotoxins in cereal-based products, nuts, and dried fruits in Algeria. Aflatoxins were found in a significant percentage of the samples, while ochratoxin A and zearalenone were only detected in some cereal-based products. Some samples exceeded the EU maximum level for aflatoxin B1, posing a potential risk to the Algerian population.
Article
Food Science & Technology
Luca Ferrari, Nicoletta Rizzi, Elisa Grandi, Eleonora Clerici, Erica Tirloni, Simone Stella, Cristian Edoardo Maria Bernardi, Luciano Pinotti
Summary: This study analyzed 95,882 samples of raw milk collected in northern Italy between 2013 and 2021 for the presence of aflatoxin M1 (AFM1) using an enzyme-linked immunosorbent assay method. Only 0.7% of the samples exceeded the European Union threshold limit of 50 ng/L for AFM1. The study also identified certain feed materials that were more likely to result in AFs transferring from feed to milk. The findings highlight the importance of a robust monitoring system covering both feed and milk to ensure the quality and safety of dairy products.
Article
Food Science & Technology
Borja Munoz-Solano, Elena Gonzalez-Penas
Summary: This study presents data on the presence and co-occurrence of nine mycotoxins in compound feed samples collected in Spain from 2019 to 2020. Although mycotoxin levels in Spanish feed generally comply with EU regulations, regular monitoring is necessary to prevent contaminated materials from entering the food chain.
Review
Microbiology
Nadine Abraham, Edicon Tze Shun Chan, Ting Zhou, Stephen Y. K. Seah
Summary: Mycotoxins produced by certain fungi pose a significant food safety issue due to their toxicity. Existing physical and chemical methods for mycotoxin removal may reduce food quality, making microbial transformation a promising alternative for detoxification.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Hector Abel Palacios, Andrieli Stefanello, Margarita Susana Garcia Gavilanez, Dicke Alejandro Castro Demera, Marcelo Valle Garcia, Wilson Arturo Vasquez Castillo, Marcelo Alejandro Almeida Marcano, Ivan Rodrigo Samaniego Maigua, Marina Venturini Copetti
Summary: This study evaluated fungal incidence and aflatoxin presence in maize samples from the Highlands and Coast of Ecuador, showing lower fungal infection in Highland samples and higher aflatoxin presence in Coastal samples. The study demonstrated the significant impact of temperature, water activity, and altitude on maize contamination.
Article
Food Science & Technology
Luca Ferrari, Francesca Fumagalli, Nicoletta Rizzi, Elisa Grandi, Serena Vailati, Michele Manoni, Matteo Ottoboni, Federica Cheli, Luciano Pinotti
Summary: This study aims to investigate the contamination of aflatoxins in animal feed ingredients in Northern Italy. The data shows a high variability in AF contamination between different matrices and years. Although most cases had concentrations below the EU's maximum levels, there is still a high risk in certain feed ingredients.
Article
Food Science & Technology
Sirui Cheng, Xiaoxiao Feng, Guoxin Liu, Nan Zhao, Jing Liu, Zhimeng Zhang, Nan Yang, Luqi Zhou, Minhao Pang, Bowen Tang, Jingao Dong, Bin Zhao, Yingchao Liu
Summary: Mycotoxin contamination is a global concern for maize, and this study analyzed maize samples from northeast and northwest China, finding widespread contamination but with most samples still within safe levels. The contamination levels varied among different regions.
Article
Food Science & Technology
Victor Kagot, Marthe De Boevre, Sofie Landschoot, George Obiero, Sheila Okoth, Sarah De Saeger
Summary: This study assessed the levels of mycotoxins in maize from Kenyan households and compared different varieties for their susceptibility to mycotoxin contamination. The findings revealed the presence of multiple mycotoxins in Kenyan maize, most of which are not regulated in the country. It was also observed that local open-pollinated maize varieties showed higher resistance to mycotoxin contamination.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Review
Food Science & Technology
Marta Leite, Andreia Freitas, Ana Sanches Silva, Jorge Barbosa, Fernando Ramos
Summary: This review examines the occurrence of regulated, masked, and emerging mycotoxins in the maize food chain from 2005 to 2020, highlighting deoxynivalenol and zearalenone as the most prevalent mycotoxins. Aflatoxin B1, deoxynivalenol, and zearalenone are main contaminants in maize silage, while fumonisins have the highest levels in maize grains for feed or food. Emerging mycotoxins are also found throughout the feed and food chain, with frequent co-contamination patterns.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Nan-nan An, Nan Shang, Xia Zhao, Xiao-yu Tie, Wen-bo Guo, Dong Li, Li-jun Wang, Yong Wang
Summary: This article reviews the occurrence, regulations, and decontamination technologies of aflatoxins in maize, discussing the mechanisms, applications, advantages, and limitations of emerging technologies. Future research should focus on the synergy of these technologies and their impact on food composition.
FOOD REVIEWS INTERNATIONAL
(2022)
Review
Food Science & Technology
Maria Vanessa Vila-Lopez, Noelia Pallares, Emilia Ferrer, Josefa Tolosa
Summary: Pseudo-cereals are becoming popular due to their health benefits, but studies on the presence of mycotoxins in these grains are limited. Similar to cereals, pseudo-cereals can be contaminated with mycotoxins, although levels are often lower. More research is needed to establish safe levels and ensure human and animal health.
Article
Food Science & Technology
Matheus Frey, Roice Rosim, Carlos Oliveira
Summary: This study evaluated the co-occurrence of multiple mycotoxins in fluid milk consumed in Pirassununga, Sao Paulo, Brazil. Most samples contained at least one type of mycotoxin without exceeding the Brazilian maximum permitted level. Calculated probable daily intake levels indicated low exposure to mycotoxins through milk consumption, but the presence of multiple mycotoxins in some samples warrants concern.
Article
Microbiology
Marco Camardo Leggieri, Marco Mazzoni, Paola Battilani
Summary: This study utilized a machine learning approach to predict mycotoxin contamination in maize fields, achieving an accuracy of over 75% which outperformed traditional statistical methods. The models developed here were shown to be robust, thanks to the large data set and good statistical scores applied.
FRONTIERS IN MICROBIOLOGY
(2021)
Review
Food Science & Technology
Ana Rita Soares Mateus, Silvia Barros, Angelina Pena, Ana Sanches Silva
Summary: The consumption of pistachios is increasing due to their health benefits, but they can also be contaminated with mycotoxins like aflatoxins. Aflatoxins are the most common and toxic mycotoxins in pistachios. To minimize health risks, reducing contamination of Aspergillus and aflatoxins is crucial.
Review
Food Science & Technology
Bruna Leonel Goncalves, Romulo Dutra Uliana, Carolina Fernanda Sengling Cebin Coppa, Sarah Hwa In Lee, Eliana Setsuko Kamimura, Carlos Augusto Fernandes Oliveira, Carlos Humberto Corassin
Summary: Dairy cattle can excrete aflatoxin M-1 in milk when fed on aflatoxin B-1. Biological decontamination methods have been applied to milk, but research on cheese is limited. Further studies and development are needed for the application of this technique on a larger scale in the dairy industry.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Toxicology
Khurram Muaz, Muhammad Riaz, Carlos Augusto Fernandes de Oliveira, Saeed Akhtar, Shinawar Waseem Ali, Habibullah Nadeem, Sungkwon Park, Balamuralikrishnan Balasubramanian
Summary: This review discusses the occurrence of aflatoxin M-1 in milk and dairy products, as well as various physical, chemical, and biological methods for decontamination. Adsorption through nonviable microorganisms and clay materials is highlighted as the most effective approach for removing AFM(1) from milk and dairy products. High occurrence levels of AFM(1), particularly in African countries, have also been reported.
Letter
Virology
Abdullah, Sher Ali, Fernando A. C. Q. Cancado, Carlos A. F. de Oliveira
JOURNAL OF MEDICAL VIROLOGY
(2023)
Correction
Agriculture, Multidisciplinary
Lucas F. Lopes, Keliani Bordin, Gabriel H. C. de Lara, Federica Saladino, Juan M. Quiles, Giuseppe Meca, Fernando B. Luciano
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Chemistry, Applied
Amin Mousavi Khaneghah, Parisa Mostashari, Carlos A. F. Oliveira, Fernanda M. Vanin, Saber Amiri, Anderson S. Sant'Ana
Summary: The study found that the concentrations of mycotoxins changed during fermentation and baking processes when OTA, ZEA, and DON were added to the flour. Freezing the flour can be introduced as a new method to reduce mycotoxin contamination in cereal-based products.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Review
Chemistry, Multidisciplinary
Lucas Gabriel Dionisio Freire, Sher Ali, Carlos Augusto Fernandes de Oliveira
Summary: This review examines the feasibility of using biomarkers to assess the efficiency of mineral adsorbents against mycotoxin absorption in farm animals. The study found that biomarkers were effective tools for evaluating the effects of aflatoxins and deoxynivalenol, but further research is needed to identify reliable biomarkers for other mycotoxins.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Isabela Maria de Moura Silva, Adriano Gomes da Cruz, Sher Ali, Lucas Gabriel Dionisio Freire, Luzianna Macedo Fonseca, Roice Eliana Rosim, Carlos Humberto Corassin, Rodrigo Barbosa Acioli de Oliveira, Carlos Augusto Fernandes de Oliveira
Summary: This study investigated the frequency and levels of AFM(1) in coalho and mozzarella cheese samples (n = 28) from the main cheese-processing plants in Araripe Sertao and Agreste in the state of Pernambuco, Brazil, using HPLC. All samples (100%) had detectable levels of AFM(1), with concentrations ranging from 0.026 to 0.132 mu g/kg. Higher levels of AFM(1) were observed in artisanal mozzarella cheeses. However, none of the cheese samples exceeded the maximum permissible limits established for AFM(1) in cheese in Brazil and European countries.
Review
Food Science & Technology
Beatriz Guevara Guerrero, Kamila de Lima Santos, Eliana Setsuko Kamimura, Carlos Augusto Fernandes de Oliveira
Summary: Exopolysaccharides (EPS) are high-valued biopolymers produced by microorganisms with unique characteristics such as antioxidant, prebiotic, antimicrobial, and biodegradable properties, making them promising for applications in food packaging.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Micheli Midori de Cerqueira Costa Aoyanagi, Fabio Enrique Lemos Budino, Jog Raj, Marko Vasiljevic, Sher Ali, Leandra Naira Zambelli Ramalho, Fernando Silva Ramalho, Carlos Humberto Corassin, Giovana Fumes Ghantous, Carlos Augusto Fernandes de Oliveira
Summary: This study evaluated the efficacy of two commercial adsorbents in mitigating the adverse effects of dietary aflatoxins, fumonisins, and zearalenone in piglets. The results showed that these adsorbents effectively reduced the toxic effects of the mycotoxins and improved the histology of organs.
Review
Food Science & Technology
Sher Ali, Lucas Gabriel Dionisio Freire, Vanessa Theodoro Rezende, Muhammad Noman, Sana Ullah, Abdullah, Gul Badshah, Muhammad Siddique Afridi, Fernando Gustavo Tonin, Carlos Augusto Fernandes de Oliveira
Summary: This review discusses the occurrence levels of mycotoxins in foods and emphasizes the main knowledge gaps on their persistence in the food production system. The article highlights the need for exploring the biochemical and metabolic details relevant to the food sector and public health, and suggests the application of computational modeling and advanced imaging approaches for understanding the relationship between storage fungi, mycotoxins, and stored cereal grains. It also emphasizes the importance of collaborative networks and funding to find effective solutions against mycotoxin persistence in the food system.
Article
Food Science & Technology
Juliana Sarmiento-Santos, Leticia Arca da Silva, Carla A. Monaco Lourenco, Roice Eliana Rosim, Carlos Augusto Fernandes de Oliveira, Sergio Henrique Monteiro, Fernanda Maria Vanin
Summary: This study systematically analyzed commercial and homemade baby foods and found that commercial products generally had better nutritional attributes and were safer in terms of microbiological, pesticide residue standards, and mycotoxin contamination. However, both types of baby foods need improvement.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Sher Ali, Vanessa Theodoro Rezende, Sana Ullah, Esther Lima de Paiva, Fernando Gustavo Tonin, Carlos Humberto Abdullah, Carlos Humberto Corassin, Carlos Augusto Fernandes de Oliveira
Summary: This review introduces the use of foodomics by mass spectrometry and nuclear magnetic resonance spectroscopy for food processing and quality safety concerns. By monitoring the changes in food molecular components during processing, production, storage, and packaging, the food industry can improve processing, preservation, and safety measures.
Review
Food Science & Technology
Esther Lima de Paiva, Sher Ali, Elsa Reis Vasco, Paula Cristina Alvito, Carlos Augusto Fernandes Oliveira
Summary: The introduction of complementary foods is a crucial step in the transition to solid foods for infants, but these foods may contain potentially harmful toxic elements. Understanding the bioaccessibility of these elements is essential for assessing the potential risks to infants. Standardized assessment methods and regulatory guidelines have been established, but there are still research opportunities and significant knowledge gaps.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agronomy
Saba Azimi-Youvalari, Parviz Farhoomand, Payam Baghban-Kanani, Sina Payvastegan, Alireza Seidavi, Carlos Augusto Fernandes de Oliveira
Summary: In this study, the effects of copper sulfate solution (CSS) and arginine powder (Arg) supplements on broiler chickens fed with canola meal (CM) were evaluated. The results showed that the addition of 250 mg/kg CSS and 0.2% Arg improved feed efficiency and thyroid function. Furthermore, the supplementation of 0.2% Arg decreased blood glucose levels.
Article
Biology
Marcia Regina Beux, Suelen Avila, Monica Surek, Keliani Bordin, Jaqueline Leobet, Fabiana Barbieri, Sila Mary Rodrigues Ferreira, Edvaldo Antonio Ribeiro Rosa
Summary: This study analyzed the microbial community in the nest pots of Tetragonisca angustula bees and found various bacteria and yeast species. Bacillus was the dominant bacteria in honey and pollen, while Z. bailli was the dominant yeast in pollen and S. meliponinorum was the dominant yeast in honey.
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
(2022)
