Effect of Spanish smoked paprika “Pimentón de La Vera” on control of ochratoxin A and aflatoxins production on a dry-cured meat model system

Sánchez-Montero, Lourdes; Córdoba, Juan J.; Alía, Alberto; Peromingo, Belén; Núñez, Félix

doi:10.1016/j.ijfoodmicro.2019.108303

Cited by 13 publications

(16 citation statements)

References 51 publications

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“…A recent scientific study demonstrated the effect of the Spanish paprika smoker "Pimentón de la Vera" on the development of A. parasiticus and P. nordicum and the production of AFB1, AFG1, and OTA. The addition 2%-3% Spanish paprika smoker in meat products such as fillets or sausage preparations helped minimize the development and production of mycotoxins AF and OTA [302]. Moreover, capsaicin, a natural compound, inhibited OTA production in grapes by Aspergillus section Nigri strains from 28.9% to 78.1%, and by A. carbonarius of 61.5% [303].…”

Section: Plant Extractsmentioning

confidence: 99%

Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods

Agriopoulou

Stamatelopoulou

Varzakas

2020

Foods

458

388

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Mycotoxins are toxic substances that can infect many foods with carcinogenic, genotoxic, teratogenic, nephrotoxic, and hepatotoxic effects. Mycotoxin contamination of foodstuffs causes diseases worldwide. The major classes of mycotoxins that are of the greatest agroeconomic importance are aflatoxins, ochratoxins, fumonisins, trichothecenes, emerging Fusarium mycotoxins, enniatins, ergot alkaloids, Alternaria toxins, and patulin. Thus, in order to mitigate mycotoxin contamination of foods, many control approaches are used. Prevention, detoxification, and decontamination of mycotoxins can contribute in this purpose in the pre-harvest and post-harvest stages. Therefore, the purpose of the review is to elaborate on the recent advances regarding the occurrence of main mycotoxins in many types of important agricultural products, as well as the methods of inactivation and detoxification of foods from mycotoxins in order to reduce or fully eliminate them.

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Section: Plant Extractsmentioning

confidence: 99%

Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods

Agriopoulou

Stamatelopoulou

Varzakas

2020

Foods

458

388

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“…Another study investigated the effects of "Pimentón de la Vera" (Spanish paprika smoker) on P. nordicum and A. parasiticus development and AFG1, OTA, and AFB1 production. It was shown that the addition of between 2 and 3% "Pimentón de la Vera" in meat products, including preparations of sausage and fillets, could reduce the production as well as the development of ochratoxins and aflatoxins [306]. Capsaicin would also inhibit the production of OTA in grapes via Aspergillus carbonarius at 61.5%, and via strains of Aspergillus Nigri 28.9-78.1% [307].…”

Section: Extracts From Plantsmentioning

confidence: 99%

Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit

Awuchi

Ondari

Ogbonna

et al. 2021

Foods

187

100

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Mycotoxins are produced by fungi and are known to be toxic to humans and animals. Common mycotoxins include aflatoxins, ochratoxins, zearalenone, patulin, sterigmatocystin, citrinin, ergot alkaloids, deoxynivalenol, fumonisins, trichothecenes, Alternaria toxins, tremorgenic mycotoxins, fusarins, 3-nitropropionic acid, cyclochlorotine, sporidesmin, etc. These mycotoxins can pose several health risks to both animals and humans, including death. As several mycotoxins simultaneously occur in nature, especially in foods and feeds, the detoxification and/or total removal of mycotoxins remains challenging. Moreover, given that the volume of scientific literature regarding mycotoxins is steadily on the rise, there is need for continuous synthesis of the body of knowledge. To supplement existing information, knowledge of mycotoxins affecting animals, foods, humans, and plants, with more focus on types, toxicity, and prevention measures, including strategies employed in detoxification and removal, were revisited in this work. Our synthesis revealed that mycotoxin decontamination, control, and detoxification strategies cut across pre-and post-harvest preventive measures. In particular, pre-harvest measures can include good agricultural practices, fertilization/irrigation, crop rotation, using resistant varieties of crops, avoiding insect damage, early harvesting, maintaining adequate humidity, and removing debris from the preceding harvests. On the other hand, post-harvest measures can include processing, chemical, biological, and physical measures. Additionally, chemical-based methods and other emerging strategies for mycotoxin detoxification can involve the usage of chitosan, ozone, nanoparticles, and plant extracts.

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“…Recovery for OTA, AFs, and CPA extraction methods had been previously calculated [18,43] showing a recovery rate >90%. Linearity was estimated in the working range for every mycotoxin by spiking the acetonitrile recovered from non-inoculated samples extracted with QuEChERS in order to subtract the matrix effect.…”

Section: Recovery Experiments and Linearity Rangementioning

confidence: 99%

Selection and Evaluation of Staphylococcus xylosus as a Biocontrol Agent against Toxigenic Moulds in a Dry-Cured Ham Model System

et al. 2020

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Toxigenic moulds can develop on the surface of dry-cured meat products during ripening due to their ecological conditions, which constitutes a risk for consumers. A promising strategy to control this hazard is the use of antifungal microorganisms usually found in these foods. However, to date, the effectiveness of gram-positive catalase-positive cocci (GCC+) has not been explored. The aim of this work was to select GCC+ isolates with antifungal activity to study its effectiveness in a dry-cured ham model system at the environmental conditions reached during the ripening. Forty-five strains of GCC+ were evaluated and the isolate Staphylococcus xylosus Sx8 was selected to assess its efficacy at two different concentrations (106 and 104 cfu/mL) against Penicillium nordicum, Aspergillus flavus, Aspergillus parasiticus, and Penicillium griseofulvum at 15, 20, and 25 °C. The results showed that the inoculation of 106 cfu/mL of S. xylosus completely inhibited the growth of most fungi. In addition, in the presence of this strain at 104 cfu/mL, a significant reduction in fungal growth and mycotoxins production was observed at the three temperatures studied. In conclusion, S. xylosus Sx8 possesses great potential as a biological agent to control toxigenic moulds in dry-cured meat products.

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Effect of Spanish smoked paprika “Pimentón de La Vera” on control of ochratoxin A and aflatoxins production on a dry-cured meat model system

Cited by 13 publications

References 51 publications

Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods

Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods

Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit

Selection and Evaluation of Staphylococcus xylosus as a Biocontrol Agent against Toxigenic Moulds in a Dry-Cured Ham Model System

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