Review
Food Science & Technology
Debora Muratori Holanda, Sung Woo Kim
Summary: The occurrence of mycotoxins, especially aflatoxins and Fusarium toxins, poses a challenge to pig production globally. Their toxic effects impair the health and growth of pigs. Effective mycotoxin-detoxifying agents are needed to improve pig health and performance, and enhance the sustainable use of crops.
Article
Food Science & Technology
Funda Yilmaz Eker, Karlo Muratoglu, Muhsin Ozturk, Bayram Cetin, Serkan Kemal Buyukunal
Summary: In this study, cereal-based foods sold in temporary open-air markets were analyzed for the presence of various mycotoxins using LC-MS/MS. The results showed high levels of contamination, including aflatoxins, ochratoxin, zearalenone, deoxynivalenol, fumonisin, and T-2 toxins. The presence of multiple mycotoxins in grain-based foods poses a significant health risk that needs to be addressed through appropriate regulations and monitoring.
Article
Food Science & Technology
Chris M. Maragos, Kristin Barnett, Luke Morgan, Martha M. Vaughan, Kristal K. Sieve
Summary: Fumonisins are mycotoxins commonly found in contaminated maize. Immunoassays are used for initial screening, and mass spectrometry is used for confirmation. This study introduces a portable mass spectrometer for measuring fumonisins in maize, and validates the method with 64 samples. The results show good correlation between the portable mass spectrometer and the laboratory-based LC-MS method.
Review
Microbiology
Wenjie Wang, Xinle Liang, Yudong Li, Pinmei Wang, Nancy P. Keller
Summary: Mycotoxin contamination in food is a health hazard and current control methods have limitations. Environmental factors have been tested for their influence on mycotoxin production, revealing a complex regulatory network. Understanding the regulatory mechanisms of different regulators can lead to the development of more efficient methods to inhibit mycotoxin biosynthesis.
Article
Agricultural Economics & Policy
Vivian Hoffmann, Samuel K. Mutiga, Jagger W. Harvey, Rebecca J. Nelson, Michael G. Milgroom
Summary: Food safety tends to degrade after harvest, with losses not readily observable by market actors. This absence of incentives to address food safety losses specifically results in no correlation between price and aflatoxin contamination. Providing consumers with information about the correlation between visible grain attributes and contamination could improve the incentives for provision of food safety in the market.
Article
Entomology
Bismark Opoku, Enoch A. Osekre, George P. Opit, Augustine Bosomtwe, Georgina Bingham
Summary: This study assessed the potential of using platforms to control aflatoxins and fumonisin levels in heaped maize cobs in the field. The results showed that aflatoxin levels decreased significantly or remained unchanged in heaps on platforms over a 14-day period, while levels increased in heaps on the ground and tarpaulin. Except for heaping on the ground during the major season in the Middle Belt, all scenarios had aflatoxin and fumonisin levels below the recommended safe thresholds. The study demonstrated that heaping maize on platforms mitigates mycotoxin contamination, while heaping on the ground and tarpaulin exacerbates contamination.
JOURNAL OF STORED PRODUCTS RESEARCH
(2023)
Article
Food Science & Technology
Haiwei Lou, Chuangming Yang, Yonghui Li, Yang Li, Yujin Li, Renyong Zhao
Summary: Ganoderma sinense was used to degrade aflatoxin B1 (AFB1) in corn through solid-state fermentation. The optimal conditions for AFB1 degradation in corn were 12 days of fermentation, a moisture content of 65.2% in the corn substrate, an inoculation amount of 5 mL of G. sinense culture (containing 51.85 mg of G. sinense mycelia), and a fermentation temperature of 27.9 degrees C. Under these conditions, the degradation rate of AFB1 reached 94.03%. This study provides an economical, environmentally friendly, and efficient strategy for degrading AFB1 in corn, which has great application potential in the food and feed industries.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Plant Sciences
Alejandro Ortega-Beltran, Daniel Agbetiameh, Joseph Atehnkeng, Titilayo D. O. Falade, Ranajit Bandyopadhyay
Summary: Results of the study show that treating maize with atoxigenic isolates of A. flavus used in biocontrol formulations did not lead to higher grain fumonisin levels. In fact, most treated maize samples in Nigeria and Ghana had low fumonisin levels considered safe by the European Union, along with lower Fusarium spp. densities compared to untreated maize.
Article
Chemistry, Applied
Wanjiku N. Gichohi-Wainaina, Nelson C. Kumwenda, Msere Harry, Limbikani Matumba, Samuel M. C. Njoroge, Patrick Okori
Summary: This study investigated aflatoxin contamination in commonly consumed cereals and nuts in Malawi, finding that less than half of households were aware of the health risks associated with consuming contaminated food, and that contamination was highest in southern Malawi.
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
(2022)
Article
Food Science & Technology
Neelam Yadav, Surender Singh Yadav, Anil Kumar Chhillar, Jogender Singh Rana
Summary: AFB1 is a powerful mycotoxin contaminating various foods and feeds, causing a range of health hazards. Researchers suggest that nanomaterials-based biosensors are more stable, selective, and cost-effective for detecting AFB1 toxicity. However, further studies are needed to address issues related to the stability, toxicity, and metabolic fate of these biosensors.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Food Science & Technology
Rafael Jose Nguenha, Maral Seidi Damyeh, Hung Trieu Hong, Mridusmita Chaliha, Yasmina Sultanbawa
Summary: This study evaluated the impact of four solvents on curcumin-mediated photosensitization, with ethanol and propylene glycol showing effective suppression of Aspergillus flavus spores. The photosensitization technique led to delayed fungal growth in maize kernels and flour, ultimately reducing aflatoxin accumulation. This green technology has the potential to reduce postharvest losses in maize by decontaminating kernels and inhibiting toxin accumulation.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Agriculture, Multidisciplinary
Jolly Oder Akullo, Robert Amayo, David Kalule Okello, Abdi Mohammed, Robert Muyinda, David Magumba, Robert Gidoi, Alice Mutiti Mweetwa
Summary: Groundnut and maize products in Uganda, especially in markets away from major urban centers, are highly contaminated with aflatoxins, posing a serious threat to food and feed safety. A significant percentage of groundnuts and maize products exceeded the safe level of 20 ppb of aflatoxin, with groundnut paste and flour being the most contaminated. Immediate action is needed to develop mitigation measures, including sensitization and training on appropriate pre-and post-harvest handling practices, to protect the health and income of households.
COGENT FOOD & AGRICULTURE
(2023)
Article
Food Science & Technology
Kaat Neckermann, Gregor Claus, Siegrid De Baere, Gunther Antonissen, Sarah Lebrun, Celine Gemmi, Bernard Taminiau, Caroline Douny, Marie-Louise Scippo, Dian Schatzmayr, James Gathumbi, Silvio Uhlig, Siska Croubels, Veronique Delcenserie
Summary: This study investigated the efficacy of two mycotoxin detoxifying animal feed additives in reducing aflatoxin and fumonisin concentrations in the human intestinal environment. The results showed promising effects without compromising the gastrointestinal microbiota.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Food Science & Technology
Peter Sipos, Ferenc Peles, Dora Lili Brasso, Bela Beri, Tunde Pusztahelyi, Istvan Pocsi, Zoltan Gyori
Summary: Aflatoxins pose serious health risks to both household animals and humans, with prevention methods focused on pre-harvest control of Aspergillus infestations and post-harvest reduction of these hazardous secondary metabolites. Physical and chemical methods have been shown to effectively reduce mycotoxins in feed and food, with further research needed to ensure their efficacy. The rapid spread of these cost-effective and safe post-harvest tools during storage and food processing is expected.
Article
Microbiology
Lina Castano-Duque, Martha Vaughan, James Lindsay, Kristin Barnett, Kanniah Rajasekaran
Summary: This study developed models using machine learning and historical data to predict mycotoxin contamination of corn in Illinois, and found that meteorological factors have a significant impact on the contamination levels.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Muiz O. Akinyemi, Dominik Braun, Patrick Windisch, Benedikt Warth, Chibundu N. Ezekiel
Summary: The study assessed the mycotoxin profile in raw milk samples from different animals in Nigeria. The results showed that at least 97% of all samples contained mycotoxins, with cow milk being the most affected. It is recommended to strengthen mycotoxin mitigation measures in the dairy food chain.
Review
Food Science & Technology
Stephan Freitag, Michael Sulyok, Natasha Logan, Christopher T. Elliott, Rudolf Krska
Summary: Infrared spectroscopy is widely used in the analysis of food crops for quality and safety purposes. However, current methods face challenges in sensitivity and overlapping absorption characteristics. By measuring fungal-induced matrix changes, indirect determination of mycotoxins in food crops is possible. Validation and routine analytical applications of infrared methods are lacking.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Kolawole I. Ayeni, Michael Sulyok, Rudolf Krska, Benedikt Warth, Chibundu N. Ezekiel
Summary: This study evaluated the presence of mycotoxins and other contaminants in complementary foods consumed by Nigerian infants and young children. The results showed that some foods exceeded the EU safety threshold for aflatoxin and fumonisin. Other mycotoxins were also detected. The study emphasizes the importance of storage and hygiene practices during food preparation and feeding.
Article
Chemistry, Applied
Elzbieta Suchowilska, Wolfgang Kandler, Marian Wiwart, Rudolf Krska
Summary: Tritordeum grain has lower thousand kernel weight and ash content compared to durum wheat and barley, but it contains higher levels of potassium, magnesium, copper, zinc, and cobalt.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Editorial Material
Food Science & Technology
Alexandra Malachova, Marta Magdalena Sopel, Chibundu N. Ezekiel
Article
Food Science & Technology
Felipe Penagos-Tabares, Michael Sulyok, Juan-Ignacio Artavia, Samanta-Irais Flores-Quiroz, Cesar Garzon-Perez, Ezequias Castillo-Lopez, Luis Zavala, Juan-David Orozco, Johannes Faas, Rudolf Krska, Qendrim Zebeli
Summary: This study analyzed a wide range of mycotoxins, phytoestrogens, and other metabolites in dairy feeds from Mexican farms, and found widespread contamination. Fusarium-derived secondary metabolites were the most frequently detected fungal compounds. The most commonly detected mycotoxins in the feeds were zearalenone, fumonisin B1, and deoxynivalenol.
Article
Engineering, Chemical
Dawid Dygas, Wiktoria Liszkowska, Aleksandra Steglinska, Michael Sulyok, Dorota Kregiel, Joanna Berlowska
Summary: The potential of enriching rapeseed meal (RM) with single-cell protein through fermentation with conventional and unconventional yeasts was investigated. The process improved the protein content, reduced crude fiber content, and enhanced the biotransformation of isoflavone compounds in the waste biomass. The results demonstrate the potential of using RM as a substrate for making nutritionally improved feed components.
Article
Agronomy
Urszula Wachowska, Michael Sulyok, Marian Wiwart, Elzbieta Suchowilska, Weronika Giedrojc, Dariusz Gontarz, Wolfgang Kandler, Rudolf Krska
Summary: The efficacy of Debaryomyces hansenii (Dh) yeast in reducing the content of secondary fungal metabolites in durum wheat spikes grown in southern and northern Poland was evaluated. The results showed that the Dh yeast strain significantly decreased mycotoxin concentration in the grain and also reduced the content of other fungal metabolites in northern Poland.
Article
Food Science & Technology
Oluwadamilola M. M. Makinde, Michael Sulyok, Rasheed A. A. Adeleke, Rudolf Krska, Chibundu N. N. Ezekiel
Summary: A comprehensive study was conducted to analyze bacterial and biotoxin contaminants in ready-to-eat (RTE) foods in Nigeria. 16S rRNA gene sequencing and dilute-and-shoot LC-MS/MS method were used to profile bacteria and biotoxins, respectively. The study discovered new bacterial isolates and detected various metabolites in the RTE foods. It also found different types of contamination in artisanal and industrially-processed foods, highlighting the need for routine surveillance and food safety education.
Article
Biotechnology & Applied Microbiology
Muiz O. Akinyemi, Obinna T. Ezeokoli, M. N. Mthiyane, Rasheed A. Adeleke, Chibundu N. Ezekiel
Summary: This study compared the microbial composition of raw milk from dairy camels, cows, and goats in Northwestern Nigeria using high-throughput DNA metabarcoding. Although the dominant bacterial and yeast phyla were similar across the three species, there were noticeable differences in the microbial compositions at the genus level. The results provide insight into the diverse microbial communities in raw animal milk consumed in Nigeria, which could have both beneficial and harmful effects on consumers.
LETTERS IN APPLIED MICROBIOLOGY
(2023)
