Detoxifying aflatoxin contaminated peanuts by high concentration of H2O2 at moderate temperature and catalase inactivation

Shen, Ming-Hsun; Singh, Rakesh K.

doi:10.1016/j.foodcont.2022.109218

Cited by 9 publications

(5 citation statements)

References 23 publications

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“…H 2 O 2 at high concentration can produce skin irritation; therefore, its dosage has to be limited to an amount sufficient for the purpose. Heat treatment, such as cooking, quickly decomposes H 2 O 2 (Shen and Singh, 2022), and thus has been approved for usage in food industry (US Food and Drug cholerae and the intestinal pathogen Vibrio parahaemolyticus, according to the method reported by American Public Health Association (APHA, 1998) and Andrews (1992).…”

Section: Effect Of Exposure Of Food Contact Surfaces To Different Con...mentioning

confidence: 99%

Evaluation of baseline cleanliness of food contact surfaces in Basrah Governorate restaurants using ATP-bioluminescence to assess the effectiveness of HACCP application in Iraq

et al. 2022

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The Hazard Analysis and Critical Control Points (HACCP) system prevents and manages physical, chemical and biological risks at places where foods and beverages are processed, packaged, distributed and consumed. The present study (1) assessed the level of microbial contamination of food contact surfaces using adenosine triphosphate (ATP)-bioluminescence in Iraq restaurants; (2) investigated the level of microbial contamination of food contact surfaces; and (3) evaluated the efficiency of sanitizers in removing biological hazards from food contact surfaces. The ATP-bioluminescence discovered the presence of Escherichia coli and Staphylococcus aureus on surfaces and tools. Results also showed that the HACCP application was very effective in the amelioration of food quality.

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Section: Effect Of Exposure Of Food Contact Surfaces To Different Con...mentioning

confidence: 99%

Evaluation of baseline cleanliness of food contact surfaces in Basrah Governorate restaurants using ATP-bioluminescence to assess the effectiveness of HACCP application in Iraq

et al. 2022

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“…The constructive points of this combination were the preservation of the oil quality of the treated peanuts, the absence of significant weight loss, and the conservation of the peanut’s form since the temperature did not reach that of starch gelatinization. Moreover, the combination is eco-friendly, leaving no H 2 O 2 residues after air drying the treated peanuts at 35 °C for 12 h [ 127 ].…”

Section: Subsequent Detoxification Treatments Used In Solid Foods And...mentioning

confidence: 99%

Single, Subsequent, or Simultaneous Treatments to Mitigate Mycotoxins in Solid Foods and Feeds: A Critical Review

Dib

Assaf

Khoury

et al. 2022

Foods

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Mycotoxins in solid foods and feeds jeopardize the public health of humans and animals and cause food security issues. The inefficacy of most preventive measures to control the production of fungi in foods and feeds during the pre-harvest and post-harvest stages incited interest in the mitigation of these mycotoxins that can be conducted by the application of various chemical, physical, and/or biological treatments. These treatments are implemented separately or through a combination of two or more treatments simultaneously or subsequently. The reduction rates of the methods differ greatly, as do their effect on the organoleptic attributes, nutritional quality, and the environment. This critical review aims at summarizing the latest studies related to the mitigation of mycotoxins in solid foods and feeds. It discusses and evaluates the single and combined mycotoxin reduction treatments, compares their efficiency, elaborates on their advantages and disadvantages, and sheds light on the treated foods or feeds, as well as on their environmental impact.

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“…Physical detoxification methods, such as thermal treatment, irradiation, and adsorption, are fast and simple, but may result in incomplete detoxification; however, their applicability is limited due to potential impacts on food characteristics (e.g., nutritive value, organoleptic properties, and palatability) ( Haidukowski et al, 2019 ; Murugesan et al, 2021 ; Raesi et al, 2022 ; Zhang et al, 2022 ; Jing et al, 2023 ; Romero-Sánchez et al, 2024 ). Chemical detoxification methods, such as ozonation, peroxidation, and ammoniation achieve high detoxification efficiencies but are associated with environmental degradation, the generation of hazardous by-products, the use of potentially toxic reagents, and significant costs ( Afsah-Hejri et al, 2020 ; Shen and Singh, 2022a , b ; Demirci et al, 2023 ). Newly developed physicochemical detoxification methods, such as cold plasma technology ( Gavahian and Khaneghah, 2020 ), pulsed light sterilization technology ( Wang L. et al, 2022 ; Li et al, 2023b ), and the application of novel nanomaterials ( Lin et al, 2022 ), also affect food characteristics and are costly.…”

Section: Introductionmentioning

confidence: 99%

Bioenzymatic detoxification of mycotoxins

Liu,

Zhang,

Luan

et al. 2024

Front. Microbiol.

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Mycotoxins are secondary metabolites produced during the growth, storage, and transportation of crops contaminated by fungi and are physiologically toxic to humans and animals. Aflatoxin, zearalenone, deoxynivalenol, ochratoxin, patulin, and fumonisin are the most common mycotoxins and can cause liver and nervous system damage, immune system suppression, and produce carcinogenic effects in humans and animals that have consumed contaminated food. Physical, chemical, and biological methods are generally used to detoxify mycotoxins. Although physical methods, such as heat treatment, irradiation, and adsorption, are fast and simple, they have associated problems including incomplete detoxification, limited applicability, and cause changes in food characteristics (e.g., nutritive value, organoleptic properties, and palatability). Chemical detoxification methods, such as ammonification, ozonation, and peroxidation, pollute the environment and produce food safety risks. In contrast, bioenzymatic methods are advantageous as they achieve selective detoxification and are environmentally friendly and reusable; thus, these methods are the most promising options for the detoxification of mycotoxins. This paper reviews recent research progress on common mycotoxins and the enzymatic principles and mechanisms for their detoxification, analyzes the toxicity of the degradation products and describes the challenges faced by researchers in carrying out enzymatic detoxification. In addition, the application of enzymatic detoxification in food and feed is discussed and future directions for the development of enzymatic detoxification methods are proposed for future in-depth study of enzymatic detoxification methods.

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Detoxifying aflatoxin contaminated peanuts by high concentration of H2O2 at moderate temperature and catalase inactivation

Cited by 9 publications

References 23 publications

Evaluation of baseline cleanliness of food contact surfaces in Basrah Governorate restaurants using ATP-bioluminescence to assess the effectiveness of HACCP application in Iraq

Evaluation of baseline cleanliness of food contact surfaces in Basrah Governorate restaurants using ATP-bioluminescence to assess the effectiveness of HACCP application in Iraq

Single, Subsequent, or Simultaneous Treatments to Mitigate Mycotoxins in Solid Foods and Feeds: A Critical Review

Bioenzymatic detoxification of mycotoxins

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