Aflatoxin contamination of dried red chilies: Contrasts between the United States and Nigeria, two markets differing in regulation enforcement

Singh, Pummi; Cotty, Peter J.

doi:10.1016/j.foodcont.2017.05.014

Cited by 58 publications

(44 citation statements)

References 36 publications

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“…In a study by Lippolis et al, ginger collected in the rainy season showed AF contamination exceeding the EU limit [124]. Singh and Cotty., reported more than 60% contamination of AFB1 in chilies spice samples [125].…”

Section: Contamination Of Foods and Feedsmentioning

confidence: 99%

Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds

Nazhand

Durazzo²,

Lucarini³

et al. 2020

Foods

112

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Mycotoxin contamination continues to be a food safety concern globally, with the most toxic being aflatoxins. On-farm aflatoxins, during food transit or storage, directly or indirectly result in the contamination of foods, which affects the liver, immune system and reproduction after infiltration into human beings and animals. There are numerous reports on aflatoxins focusing on achieving appropriate methods for quantification, precise detection and control in order to ensure consumer safety. In 2012, the International Agency for Research on Cancer (IARC) classified aflatoxins B1, B2, G1, G2, M1 and M2 as group 1 carcinogenic substances, which are a global human health concern. Consequently, this review article addresses aflatoxin chemical properties and biosynthetic processes; aflatoxin contamination in foods and feeds; health effects in human beings and animals due to aflatoxin exposure, as well as aflatoxin detection and detoxification methods.

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Section: Contamination Of Foods and Feedsmentioning

confidence: 99%

Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds

Nazhand

Durazzo²,

Lucarini³

et al. 2020

Foods

112

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“…The period of postharvest and preprocessing is crucial for all susceptible crops in terms of fungal growth and AF production. Crops including peanuts, rice and maize consistently show an increase in AF concentrations over storage time (Al‐Zoreky & Saleh, ; Florkowski & Kolavalli, ; P. Singh & Cotty, ; Sugri et al, ). Storage periods can last for months based on market demand if newly harvested crops are difficult to sell or the farmer might choose to store the crop for financial reasons (Florkowski & Kolavalli, ; Sugri et al, ).…”

Section: Field: Development Of Mycotoxins In Soil and Plantsmentioning

confidence: 99%

Section: Farm Postharvest Aflatoxin Developmentmentioning

confidence: 99%

A review on the relation between soil and mycotoxins: Effect of aflatoxin on field, food and finance

Winter

Pereg

2019

European J Soil Science

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Soil phytopathogenic fungi are principally associated with crop diseases; however, the effects of fungal infection may extend beyond the field to human and animal consumers putting their health at risk. Mycotoxigenic fungi can produce secondary metabolites known as mycotoxins, which are considered to be toxic when present in human food and animal feed. Mycotoxins are characterized as odourless and tasteless compounds, thus their identification in food is difficult. Furthermore, mycotoxins are heat resistant and tolerate a wide range of pH, making them hard to breakdown. In this review we follow the fates of mycotoxins from the ecology of their producers in the soil to pre‐harvest occurrence in host plants, postharvest in storage and their effect on human well‐being, focusing on aflatoxin as a case study. Aflatoxin production begins in the soil, the natural habitat of toxin‐producing fungi of the Aspergillus spp., and its production is influenced by agricultural practices, environmental conditions and fungal interaction with the plant. The fungi are further dispersed during storage, which leads to a vast increase in toxin concentration during the storage period. Aflatoxin may then be consumed by humans or animals in raw or processed foods and feeds, respectively. Animal consumption of the toxin might carry over to humans in animal food products, such as milk. Once consumed, various forms of aflatoxin are recognized as human carcinogens and exposure is mainly associated with the development of hepatocellular carcinoma. The presence of mycotoxins in foods also carries severe economic implications because of the loss of crops, the cost of analysis and enforcement of a regulatory system. This review provides a critical analysis of each of these stages and highlights the importance of understanding soil–fungal–plant interactions as key steps in the development of successful strategies to minimize mycotoxin exposure. Highlights Mycotoxins are produced by soil‐borne fungi during pre‐ and post‐harvest stages. Mycotoxins reach human diet directly by contamination of foods or indirectly through animal feeds. Chronic and acute exposure to mycotoxins is a major health hazard. Economic impact from mycotoxin contamination exceeds US$1 billion.

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“…Aflatoxin producers within Aspergillus section Flavi can infect a wide range of food and feed crops, such as maize, sorghum, groundnuts, cottonseed, chilies, tree nuts, and insects (Shotwell et al, 1969;Shetty and Bhat, 1997;Rodrigues et al, 2009;Kachapulula et al, 2017Kachapulula et al, , 2018Singh and Cotty, 2017;Ortega-Beltran et al, 2018). Infection frequently results in contamination of the host with aflatoxins, both through ramification of hyphae in host tissue, and production of immense numbers of aflatoxincontaining conidia (Mehl and Cotty, 2010).…”

Section: Introductionmentioning

confidence: 99%

Molecular Analysis of S-morphology Aflatoxin Producers From the United States Reveals Previously Unknown Diversity and Two New Taxa

et al. 2020

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Aflatoxins are highly toxic carcinogens that detrimentally influence profitability of agriculture and the health of humans and domestic animals. Several phylogenetically distinct fungi within Aspergillus section Flavi have S-morphology (average sclerotial size < 400 µm), and consistently produce high concentrations of aflatoxins in crops. S-morphology fungi have been implicated as important etiologic agents of aflatoxin contamination in the United States (US), but little is known about the diversity of these fungi. The current study characterized S-morphology fungi (n = 494) collected between 2002 and 2017, from soil and maize samples, in US regions where aflatoxin contamination is a perennial problem. Phylogenetic analyses based on sequences of the calmodulin (1.9 kb) and nitrate reductase (2.1 kb) genes resolved S-morphology isolates from the US into four distinct clades: (1) Aspergillus flavus S-morphotype (89.7%); (2) Aspergillus agricola sp. nov. (2.4%); (3) Aspergillus texensis (2.2%); and (4) Aspergillus toxicus sp. nov. (5.7%). All four S-morphology species produced high concentrations of aflatoxins in maize at 25, 30, and 35 • C, but only the A. flavus S-morphotype produced unacceptable aflatoxin concentrations at 40 • C. Genetic typing of A. flavus S isolates using 17 simple sequence repeat markers revealed high genetic diversity, with 202 haplotypes from 443 isolates. Knowledge of the occurrence of distinct species and haplotypes of S-morphology fungi that are highly aflatoxigenic under a range of environmental conditions may provide insights into the etiology, epidemiology, and management of aflatoxin contamination in North America.

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Aflatoxin contamination of dried red chilies: Contrasts between the United States and Nigeria, two markets differing in regulation enforcement

Cited by 58 publications

References 36 publications

Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds

Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds

A review on the relation between soil and mycotoxins: Effect of aflatoxin on field, food and finance

Molecular Analysis of S-morphology Aflatoxin Producers From the United States Reveals Previously Unknown Diversity and Two New Taxa

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