Article
Food Science & Technology
D. Tardieu, A. Travel, C. Le Bourhis, J-P Metayer, A. Mika, D. Cleva, C. Boissieu, P. Guerre
Summary: The study found that alpha-zearalanol (alpha-ZOL) and FB1 were the most abundant metabolites in the livers of turkeys and chickens, and their concentrations decreased over time. The concentration of FB1 in turkeys and chickens decreased linearly with time, while the concentration of alpha-ZOL decreased exponentially.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Alina Mihalcea, Sonia Amariei
Summary: Crops can be contaminated by fungi producing mycotoxins, with over 400 different mycotoxins described so far. This study evaluates the prevalence of mycotoxins in corn and corn-derived products in Romania. Fumonisins were found to be the most prevalent mycotoxin, while zearalenone had the lowest presence. The levels of these mycotoxins were within the legal limits.
APPLIED SCIENCES-BASEL
(2022)
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
Agronomy
Siti Nur Ezzati Yazid, Wan Jing Ng, Jinap Selamat, Siti Izera Ismail, Nik Iskandar Putra Samsudin
Summary: Malaysia has started cultivating grain corn locally to reduce import dependency for animal feed industries. Fungal isolates were collected from two pioneer grain corn farms, revealing a predominance of Fusarium verticillioides, with several other fungal species present, some of which could produce mycotoxins in vitro. This research provides a baseline for further studies on fungal contamination and mycotoxin accumulation in Malaysian grain corn agroecosystems.
Article
Mycology
Jan Purchase, Rosa Donato, Cristiana Sacco, Lilia Pettini, Anubha Devi Rookmin, Simone Melani, Alice Artese, Diane Purchase, Massimiliano Marvasi
Summary: Breakfast processed products are at a high risk of fungal contamination, specifically fumonisins. This research studied the fumonisins concentration in different breakfast products and conducted in vitro experiments to measure fumonisins production in various substrates inoculated with Fusarium verticillioides. The findings show that complex combinations of ingredients and high concentrations of maize, sodium, and rice are associated with high fumonisins detection, but further research is needed to understand the predictive aspects of mycology in food processing.
MYCOTOXIN RESEARCH
(2023)
Article
Food Science & Technology
Patricia D. Andrade
Summary: This paper summarizes the latest dietary risk assessments for fumonisins, evaluates the approaches used, and raises challenges and prospects. The inclusion of matrix-associated and modified forms in dietary risk assessments for fumonisins should be carefully evaluated, as they may greatly affect the total fumonisin content in food products.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Celine Peillod, Marie Laborde, Angelique Travel, Amandine Mika, Jean Denis Bailly, Didier Cleva, Cyril Boissieu, Jean Le Guennec, Olivier Albaric, Sophie Labrut, Pascal Froment, Didier Tardieu, Philippe Guerre
Summary: The study found that decreased performance may occur in ducks exposed to a combination of fumonisins B (FB), deoxynivalenol (DON) and zearalenone (ZEN), but did not reveal any other interactions between mycotoxins in other variables measured.
Article
Plant Sciences
Laura Righetti, Chiara Dall'Asta, Luigi Lucini, Paola Battilani
Summary: The study found that under the same environmental conditions, there was higher activation of lipid signaling systems in hybrid H22 compared to H21, suggesting that less susceptible hybrids may have other pathways to limit fumonisin B accumulation. The results highlight the crucial role of oxylipin and sphingolipid signaling in modulating the complex maize response to F. verticillioides infection.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Agronomy
Matteo Salina, Giovanni Tagliabue, Roberta Ghizzoni, Valeria Terzi, Caterina Morcia
Summary: Mycotoxigenic fungi, especially Fusaria, can contaminate wheat grains with various mycotoxins, impacting human and animal health. A fast multi-toxin assay based on RPI technology has been developed to identify and quantify toxins in wheat samples, showing potential for point-of-care and point-of-sale control along production and transformation chains.
Article
Chemistry, Analytical
Ines Jedidi, Eva M. Mateo, Patricia Marin, Misericordia Jimenez, Salem Said, Maria T. Gonzalez-Jaen
Summary: This study detected the presence of fumonisins, trichothecenes, and ZEN, along with their potentially producing Fusarium species in wheat, barley, and maize in Tunisia. The high levels of fumonisins in cereals, especially maize, underscore the importance of controlling and regulating these mycotoxins for food safety.
JOURNAL OF AOAC INTERNATIONAL
(2021)
Article
Environmental Sciences
Elodie Lassallette, Pi Nyvall Collen, Philippe Guerre
Summary: This study investigated the effects of the mycotoxin fumonisins on different types of sphingolipids. The results showed that fumonisins had significant effects on m18:0, m18:1, d18:2, and corresponding ceramides, while the t18:0 forms were less affected. In addition, d18:1 and d18:0 sphingolipids were important variables for explaining the grouping of chickens fed with fumonisins, while other sphingolipids did not have an effect. The C22-C24:C16 ratios may have potential as biomarkers, but further study is needed.
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
(2023)
Review
Food Science & Technology
Hongwen Xu, Liangzhe Wang, Jiadi Sun, Liping Wang, Hongyan Guo, Yongli Ye, Xiulan Sun
Summary: Mycotoxins are metabolites produced by fungi in food or feed that can be toxic to both humans and animals. Traditional methods for detoxification have limitations, leading to an urgent need for new technologies to effectively control mycotoxins. Microbial detoxification technology has been widely used in recent years due to its high efficiency, low toxicity, and strong specificity.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Jian Ji, Jian Yu, Yongli Ye, Lina Sheng, Jinpei Fang, Yang Yang, Xiulan Sun
Summary: Mycotoxins, particularly Zearalenone (ZEN), pose a serious threat to food security and result in significant food waste and economic losses. To address the increasing contamination of ZEN in food and the need for enhanced safety and adaptability, researchers have reviewed the identification of ZEN-degrading bacteria, isolation and modification of ZEN-degrading enzymes, and the use of genetic engineering for ZEN degradation. The structure, toxicity, degradation pathways, and fate of degradation products have been analyzed. Future research will focus on screening and modifying ZEN-degrading enzymes, developing multi-selective and multi-targeting biodegradation techniques, and studying stability and safety in relation to actual production.
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
Claudia Foerster, Liliam Monsalve, Gisela Rios-Gajardo
Summary: This study investigated the occurrence and levels of mycotoxins in four commonly consumed breakfast cereals in Chile, assessing the exposure and risk in children aged 2 to 13. The results showed that many samples exceeded the EU regulations for processed cereal-based food for young children.
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.