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
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
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.
Article
Food Science & Technology
R. Calderon, P. Palma, M. Godoy, M. Vidal, A. Rivera
Summary: This study evaluated the presence of total aflatoxins (AFs) and ochratoxin A (OTA) in various agri-food products consumed daily in Chile. The contamination by AFs occurred mainly in nutmeg, pepper, and ginger in 2018 but was not detected in 2020. OTA was mainly present in turmeric, ginger, and pepper, with a higher detection frequency compared to AFs. The Estimated Daily Intake (EDI) of AFs and OTA in nutmeg did not exceed the tolerable intake levels proposed by international bodies.
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
Chemistry, Applied
Muhammad Asif Asghar, Farman Ahmed, Razia Sultana
Summary: The natural co-occurrence of aflatoxins and ochratoxin A in liquorice roots obtained from different herbal outlets of Karachi, Pakistan was evaluated in this study. The results showed a higher contamination rate of aflatoxins compared to ochratoxin A in these samples, but all were within the limits set by the European Union.
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
(2023)
Article
Agriculture, Multidisciplinary
Zhimin Song, Hongbin Fang, Xiaojuan Zhang, Yong-Ming Yan, Yufei Liu, Jingjing Miao, Huiying Niu, Weisheng Feng, Yong-Xian Cheng, Yanzhi Wang
Summary: This article investigates new natural compounds from ginger and determines their chemical structures and stereo configurations. The study also evaluates the activities of these compounds in treating renal fibrosis, finding that some of them show potential for renal fibrosis treatment.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Zhenzhen Zhang, Yanmin Song, Liyan Ma, Kunlun Huang, Zhihong Liang
Summary: This study investigated the presence of Staphylococcus aureus and Ochratoxin A (OTA) in pasteurized milk in ten urban Beijing districts, and found the co-occurrence of these two biohazards. The results indicate that when the cold chain is not guaranteed, the presence of S. aureus carrying enterotoxin genes in milk poses a risk to food safety, while the high detection rates and levels of OTA suggest it is a hidden risk.
Article
Agronomy
Clara Melguizo, Belen Patino, Antonio J. Ramos, Covadonga Vazquez, Jessica Gil-Serna
Summary: Aspergillus flavus is a xerophilic fungus whose occurrence in vineyards is increasing, but the risk of grape contamination with aflatoxin needs further investigation.
Review
Environmental Sciences
Ling Yang, Lihan Yang, Yuqing Cai, Yifei Luo, Hui Wang, Li Wang, Jingqing Chen, Xiaoming Liu, Yingjie Wu, Yinghe Qin, Zhenlong Wu, Ning Liu
Summary: Nowadays, companion animals such as dogs have become integral members of families and form strong emotional bonds with their owners. Ensuring the safety and nutritional adequacy of dog food is crucial for their health and well-being. However, common ingredients in dry dog food, such as cereals and plant-based feedstuffs, can potentially be contaminated with mycotoxins, which can adversely affect dogs' growth and metabolism. This review provides an overview of the mycotoxins found in dog food, their toxicity to dogs, and different detoxification methods. The aim is to serve as a reference for future studies in evaluating risk, implementing preventive strategies, and setting clear criteria for mycotoxins to minimize exposure, reduce harm, and prevent mycotoxicosis in dogs.
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
(2023)
Article
Food Science & Technology
Z. Dilek Heperkan, Ece Gunalan-Inci, Tugce Ceyhan
Summary: Fruit juices, dried fruits, and other fruit-based products contribute significantly to human exposure to mycotoxins. This study examined the contamination of patulin (PAT) and ochratoxin A (OTA) in homemade vinegar made from various fruits, with apples and grapes being the most contaminated. Analysis indicated that 61% of the vinegar samples were contaminated with PAT, and 12% with OTA. Interestingly, vinegar produced from fruits collected from the producers' own orchards showed the highest levels of mycotoxin contamination. This contamination poses a health risk, as 15% of the vinegar samples exceeded the European Union limit for PAT concentration.
Article
Environmental Sciences
Babalola Aisosa Oni, Samuel Eshorame Sanni
Summary: The occurrence of microplastics in borehole drinking water and sediments from Lagos Island in Nigeria was investigated. The study found the presence of microplastics in both the water and sediments, with polypropylene being the most common type. Plastic fragments were found to be the most abundant in terms of shape distribution. Additionally, the concentration of microplastics was closely related to industrial activity.
ENVIRONMENTAL TOXICOLOGY AND CHEMISTRY
(2022)
Article
Plant Sciences
Amr Farouk, Adel Gabr Abdel-Razek, Karolina Gromadzka, Ahmed Noah Badr
Summary: This study investigated the antibacterial, antifungal, and aflatoxin reduction effects of ginger oil nanoemulsion incorporated in edible films. The results showed that edible films enhanced the antimicrobial properties of ginger oil and reduced aflatoxin production.
Article
Food Science & Technology
Iswaibah Mustafa, Nyuk Ling Chin
Summary: Ginger is a popular culinary herb in the Eastern culture and plays a crucial role in the fight against oxidative stress-related diseases. Different drying methods and extraction solvents significantly affect the antioxidant activity of ginger, with sun-dried ginger extract demonstrating the highest antioxidant activity compared to fresh ginger extract.
Article
Biochemistry & Molecular Biology
Jelena Loncar, Barbara Bellich, Alessia Parroni, Massimo Reverberi, Roberto Rizzo, Slaven Zjalic, Paola Cescutti
Summary: The study evaluated oligosaccharides extracted from Trametes versicolor for controlling two mycotoxins, with heptasaccharides showing up to 90% inhibitory activity. These results suggest that these oligosaccharides could be natural alternatives for controlling mycotoxins.
Article
Agriculture, Multidisciplinary
Annalisa De Girolamo, Salvatore Cervellieri, Marina Cortese, Anna Chiara Raffaella Porricelli, Michelangelo Pascale, Francesco Longobardi, Christoph von Holst, Leonardo Ciaccheri, Vincenzo Lippolis
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2019)
Article
Chemistry, Applied
Valentina Centonze, Vincenzo Lippolis, Salvatore Cervellieri, Anna Damascelli, Grazia Casiello, Michelangelo Pascale, Antonio Francesco Logrieco, Francesco Longobardi
Article
Chemistry, Applied
Annalisa De Girolamo, Christoph von Holst, Marina Cortese, Salvatore Cervellieri, Michelangelo Pascale, Francesco Longobardi, Lucia Catucci, Anna Chiara Raffaella Porricelli, Vincenzo Lippolis
Article
Food Science & Technology
Vincenzo Lippolis, Anna C. R. Porricelli, Erminia Mancini, Biancamaria Ciasca, Veronica M. T. Lattanzio, Annalisa De Girolamo, Chris M. Maragos, Susan McCormick, Peiwu Li, Antonio F. Logrieco, Michelangelo Pascale
Article
Chemistry, Analytical
Michelangelo Pascale, Annalisa De Girolamo, Vincenzo Lippolis, Joerg Stroka, Hans G. J. Mol, Veronica M. T. Lattanzio
JOURNAL OF AOAC INTERNATIONAL
(2019)
Article
Food Science & Technology
Annalisa De Girolamo, Marina Cortese, Salvatore Cervellieri, Vincenzo Lippolis, Michelangelo Pascale, Antonio Francesco Logrieco, Michele Suman
Article
Agronomy
I Capotorto, V Innamorato, M. Cefola, S. Cervellieri, V Lippolis, F. Longobardi, A. F. Logrieco, B. Pace
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Michelangelo Pascale, Antonio F. Logrieco, Matthias Graeber, Marina Hirschberger, Mareike Reichel, Vincenzo Lippolis, Annalisa De Girolamo, Veronica M. T. Lattanzio, Katarina Slettengren
Article
Chemistry, Applied
Valentina Innamorato, Francesco Longobardi, Salvatore Cervellieri, Maria Cefola, Bernardo Pace, Imperatrice Capotorto, Vito Gallo, Antonino Rizzuti, Antonio F. Logrieco, Vincenzo Lippolis
Article
Food Science & Technology
Annalisa De Girolamo, Marcia Carolina Arroyo, Salvatore Cervellieri, Marina Cortese, Michelangelo Pascale, Antonio Francesco Logrieco, Vincenzo Lippolis
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Vincenzo Lippolis, Elisabetta De Angelis, Giuseppina Maria Fiorino, Annalisa Di Gioia, Marco Arlorio, Antonio Francesco Logrieco, Linda Monaci
Article
Chemistry, Applied
Annalisa De Girolamo, Marcia Carolina Arroyo, Vincenzo Lippolis, Salvatore Cervellieri, Marina Cortese, Michelangelo Pascale, Antonio Francesco Logrieco, Christoph von Holst
Article
Food Science & Technology
Vincenzo Lippolis, Shafaq Asif, Michelangelo Pascale, Salvatore Cervellieri, Erminia Mancini, Angelo Peli, Ippolito De Amicis, Domenico Robbe, Fiorenza Minervini
Review
Food Science & Technology
Annalisa De Girolamo, Vincenzo Lippolis, Michelangelo Pascale
Summary: This article reviews the relevant literature on liquid chromatography mass spectrometry methods for the analysis of various natural toxins in food. A total of 96 papers from 2011 to 2021 were selected for review. Different approaches in sample preparation, chromatographic separation, and detection mode are discussed. The article particularly focuses on the analytical performance characteristics obtained during the validation process and the application to real samples.
Article
Food Science & Technology
Annalisa De Girolamo, Salvatore Cervellieri, Erminia Mancini, Michelangelo Pascale, Antonio Francesco Logrieco, Vincenzo Lippolis
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.