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Foodborne Pathogens and Nanoparticles as a Tool for Quality Assurance and Intervention of Foodborne Pathogens
Published in Moayad N. Khalaf, Michael Olegovich Smirnov, Porteen Kannan, A. K. Haghi, Environmental Technology and Engineering Techniques, 2020
Porteen Kannan, S. Wilfred Ruban, M. Nithya Quintoil
Mycotoxins are the toxic products of certain microscopic fungi which, in some circumstances, develop on or in foodstuffs of plant or animal origin. They are ubiquitous and widespread at all levels of the food chain. Hundreds of mycotoxins have been identified and are produced by some 200 varieties of fungi. In terms of their implications for human health and the economy, mycotoxins are by far the most important contaminants of the food chain. Of particular importance in current toxicological studies are the combined and possible synergistic effects that some of the mycotoxins may have on human and animal life. Some of the important mycotoxins include fumonisins, zearalenone, trichothecenes, and ochratoxins.
Biological Agents
Published in Katarzyna Majchrzycka, Małgorzata Okrasa, Justyna Szulc, Respiratory Protection Against Hazardous Biological Agents, 2020
Numerous species of mould belonging to the genera Alternaria, Aspergillus, Fusarium, Penicillium and Stachybotrys are known for the production of mycotoxins – toxic organic compounds with molecular weight of 200 to 800 Da. Mycotoxins can be secreted by moulds directly into the air or can be found in it as a component of spores or hyphae fragments. Over 400 mycotoxins produced by 350 species of mould are described, and the number of the newly discovered ones is constantly growing [Rocha 2014]. Mycotoxins with the greatest clinical significance include aflatoxins, ochratoxin A, trichothecenes, satratoxin and zearalenone (Table 2.3).
The Grading and Quality of Dried Cocoa Beans
Published in Hii Ching Lik, Borém Flávio Meira, Drying and Roasting of Cocoa and Coffee, 2019
Mycotoxins are a group of naturally occurring toxic chemicals produced by certain molds (fungi) which affect a number of food crops and commodities. For cocoa beans, the most important mycotoxin is ochratoxin A (OTA) produced by Aspergillus molds, though aflatoxins have also been detected. Mycotoxins can arise during postharvest processing, by using diseased beans, over-fermentation or inadequate drying, improper storage and transportation that leads to re-humidification (above 8%) as well as secondary mold growth. Although there are currently no specific regulatory limits for OTA in cocoa beans, it is still important that measures are taken to minimize their formation (CAOBISCO/ECA/FCC, 2015).
Preliminary survey of the occurrence of mycotoxins in cereals and estimated exposure in a northwestern region of Mexico
Published in International Journal of Environmental Health Research, 2022
I. B. Molina-Pintor, M. A. Ruíz-Arias, M. C. Guerrero-Flores, A. E. Rojas-García, B. S. Barrón-Vivanco, I. M. Medina-Díaz, Y. Y. Bernal-Hernández, L. Ortega-Cervantes, C. H. Rodríguez-Cervantes, A. J. Ramos, V. Sanchis, S. Marín, C. A. González-Arias
Mycotoxins are secondary metabolites with varying organic structures and low-molecular weights that are produced by several filamentous fungi species, such as Aspergillus, Penicillium, and Fusarium. The most important mycotoxins are the aflatoxins (AFs), fumonisins (FBs), and ochratoxins (OTs) groups, as well as individual mycotoxins such as deoxynivalenol (DON) and zearalenone (ZEN) (Hojnik et al. 2017). These compounds can be present during the growth and storage of cereals and can be found both in the raw materials and in food and feed derived from them (Franco et al. 2019; Munkvold et al. 2019). The presence of these compounds has been reported in at least a quarter of the cereals produced for human consumption worldwide ([EFSA] European Food Safety Authority 2012; Trombete et al. 2013). In animals and humans, mycotoxins have been associated with adverse effects such as nephrotoxicity, hepatotoxicity, teratogenicity, and immunotoxicity (Mousavi Khaneghah et al. 2018; Szabó et al. 2018; Tao et al. 2018). Aflatoxin B1 (AFB1) has been considered the most potent known natural carcinogen to humans. It has been classified by the IARC as carcinogenic to humans (group 1) ([IARC] International Agency for Research on Cancer 1993), while ochratoxin A (OTA) and fumonisin B1 (FB1) have been classified as possibly carcinogenic to humans (group 2B) ([IARC] International Agency for Research on Cancer 1993, 2002).
On the interpretation of bioaerosol exposure measurements and impacts on health
Published in Journal of the Air & Waste Management Association, 2019
Hamza Mbareche, Lidia Morawska, Caroline Duchaine
For mycotoxins, gas chromatography coupled with mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC) are the definitive methods for characterizing mycotoxins in aerosol samples (Bloom et al. 2009; Jargot and Melin 2013). Enzyme-linked immunosorbent assays (ELISAs) can also be used to quantify mycotoxins, although they are mostly used with urine specimens from exposed workers (Brewer et al. 2013). Due to volatile characteristics MVOCs, the most established method that allows for both the identification and quantification of MVOCs is GC-MS with solid-phase microextraction (SPME; Garcia-Alcega et al. 2017). For (1→3)-β-d-glucan, both ELISA and LAL have been successful for making measurements from aerosol samples (Alwis and Milton 2006; Douwes 2005).
Engineering methods to reduce aflatoxin contamination of corn in on-farm bin drying and storage systems
Published in Drying Technology, 2018
Griffiths G. Atungulu, Gbenga Olatunde, Shante Wilson
Grain moisture contents, relative humidity, and temperature are the principal driver of mycotoxins production in grain. Currently, mycotoxins contamination can be prevented through fumigation and irradiation techniques.[8910] The use of descants to rapidly dry the corn below critical water activity for aflatoxin contamination is a new area that is gaining traction.[5] Recently introduced technology for use in on-farm drying systems offers a means to mitigate drying problems that result in aflatoxin contamination. The new technology offers capability to control drying fan operation by the principle of EMC. Thus, drying fans are operated only under set conditions to avoid over-drying of grain. The technology comprises sensors to measure ambient air conditions, as well as cables to monitor grain MC and temperature throughout the grain bin mass. Thus, in-bin drying can be accomplished through EMC-controlled drying and uncontrolled drying modes of fan operation. Under the uncontrolled drying mode, the fan is operated continuously until the grains dry; periods of extreme drying and rewetting are common. The EMC-controlled drying mode allows the fan to be operated only under set EMC conditions. Some producers have bins equipped with low temperature heaters, such as gas burners or electric resistance heaters to lower air EMC and increase the moisture removal rate during drying.