Co-occurrence and risk assessment of mycotoxins in food and diet from Mediterranean area

Serrano, A.B.; Font, Guillermina; Ruiz, María-José; Ferrer, Emilia

doi:10.1016/j.foodchem.2012.03.064

Cited by 131 publications

(65 citation statements)

References 33 publications

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“…In a study conducted in Spain, González-Osnaya et al (2011) found DON incidence in 47 of 75 pasta samples, with levels ranging from 11 to 623 µg kg −1 . Serrano et al (2012) found DON in 6.2% of wheat flour, pasta and biscuit samples with levels ranging from 63 to 296 µg kg −1 in samples from the Mediterranean region. The results of our study were comparable with data reported by Tanaka et al (2010) regarding the frequency of DON in biscuit (98%), although these authors found a lower level of contamination (0.9-791 µg kg −1 ).…”

Section: Incidencementioning

confidence: 96%

Occurrence of deoxynivalenol in wheat flour, instant noodle and biscuits commercialised in Brazil

Almeida

Lamardo

Shundo

et al. 2016

Food Additives & Contaminants: Part B

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A total of 134 samples, consisting of 58 wheat flour, 40 instant noodle and 36 biscuits, were analysed for the presence of deoxynivalenol (DON). The samples were obtained from retail markets of the city of São Paulo during the period 2010-2014. DON was determined by high performance liquid chromatography with ultraviolet detection and immunoaffinity sample clean-up. Method validation followed international guidelines. The LOD and LOQ were 60 and 200 µg kg, respectively, considering the three different types of samples analysed. The lowest recovery found in this study was 91.8% with RSD 4.5% for instant noodles. DON was detected in 91.4%, 97.5% and 97.2% of samples wheat flour, instant noodles and biscuits, respectively, resulting in a total of 94.8% with levels ranging from LOD to 1720.0 µg kg.

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Section: Incidencementioning

confidence: 96%

Occurrence of deoxynivalenol in wheat flour, instant noodle and biscuits commercialised in Brazil

Almeida

Lamardo

Shundo

et al. 2016

Food Additives & Contaminants: Part B

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“…The multiple exposure assessments in other countries indicated that small children were exposed to high levels of the mycotoxins investigated in contrast to the adult population (Serrano et al, 2012;Gauchi et al, 2002). The average intakes for regions such as the Mediterranean area estimate that the exposure is generally below the levels deemed as tolerable.…”

Section: Uncertainty Related To Exposure Assessmentsmentioning

confidence: 97%

Human exposure to mycotoxins and their masked forms through cereal-based foods in Belgium

et al. 2013

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In the present study, a quantitative dietary exposure assessment of mycotoxins and their masked forms was conducted on a national representative sample of the Belgian population using the contamination data of cereal-based foods. Cereal-based food products (n = 174) were analysed for the occurrence of deoxynivalenol, 3-acetyldeoxynivalenol, 15-acetyldeoxynivalenol, zearalenone, α-zearalenol, β-zearalenol, T-2-toxin, HT-2-toxin, and their respective masked forms, including, deoxynivalenol-3-glucoside, zearalenone-4-glucoside, α-zearalenol-4-glucoside, β-zearalenol-4-glucoside and zearalenone-4-sulfate.Fiber-enriched bread, bran-enriched bread, breakfast cereals, popcorn and oatmeal were collected in Belgian supermarkets according to a structured sampling plan and analysed during the period from April 2010 till October 2011. The habitual intake of these food groups was estimated from a national representative food intake survey. According to a probabilistic exposure analysis, the mean (and P95) mycotoxin intake for the sum of the deoxynivalenolequivalents, zearalenone-equivalents, and the sum of HT-2-and T-2-toxin for all cereal-based foods was 0.1162 (0.4047, P95), 0.0447 (0.1568, P95) and 0.0258 (0.0924, P95) µg kg -1 body weight day -1 , respectively. These values were below the tolerable daily intake (TDI) levels for deoxynivalenol, zearalenone and the sum of T-2 and HT-2 toxin (1.0, 0.25 and 0.1 µg kg -1 body weight day -1 , respectively). The absolute level exceeding the TDI for all cereal-based foods was calculated, and recorded 0.85%, 2.75% and 4,11% of the Belgian population, respectively. KEYWORDS: mycotoxins,

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“…Nivalenol (NIV) and beauvericin were the most predominant mycotoxins. The concentration ranges of NIV and beauvericin in the contaminated samples were 135–961 µ g/kg and 2.1–844 µ g/kg, respectively [68] (Table 1). …”

Section: North African Countriesmentioning

confidence: 99%

An Overview on Mycotoxin Contamination of Foods in Africa

et al. 2014

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Mycotoxins are fungal secondary metabolites that contaminate various feedstuffs and agricultural crops. The contamination of food by mycotoxins can occur before production, during storage, processing, transportation or marketing of the food products. High temperature, moisture content and water activity are among the predisposing factors that facilitate the production of mycotoxins in food. Aflatoxins, ochratoxins, fumonisins, deoxynivalenol and zearalenone are all considered the major mycotoxins produced in food and feedstuffs. In Africa, mycotoxin contamination is considered to be a major problem with implications that affect human and animal health and economy. Aflatoxin-related hepatic diseases are reported in many African countries. Ochratoxin and fumonisin toxicity in humans and animals is widespread in Africa. The available, updated information on the incidence of mycotoxin contamination, decontamination and its public health importance in Africa is lacking. The aim of this review is to highlight, update and discuss the available information on the incidence of mycotoxins in African countries. The public health implications and the recommended strategies for control of mycotoxins in food and agricultural crops are also discussed.

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Co-occurrence and risk assessment of mycotoxins in food and diet from Mediterranean area

Cited by 131 publications

References 33 publications

Occurrence of deoxynivalenol in wheat flour, instant noodle and biscuits commercialised in Brazil

Occurrence of deoxynivalenol in wheat flour, instant noodle and biscuits commercialised in Brazil

Human exposure to mycotoxins and their masked forms through cereal-based foods in Belgium

An Overview on Mycotoxin Contamination of Foods in Africa

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