Emerging mycotoxins in infant and children foods: A review

Sá, Soraia Vieira Mendes de; Monteiro, Carolina; Fernandes, José O.; Pinto, Eugénia; Faria, Miguel A.; Cunha, Sara C.

doi:10.1080/10408398.2021.1967282

Cited by 20 publications

(8 citation statements)

References 111 publications

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“…As a result, they can also be detected in processed foods and may contaminate animal products, such as milk, meat, and eggs, through infected feed [ 10 , 11 ]. Currently, numerous published reviews reported the occurrence of mycotoxin contamination in various foodstuffs [ 12 , 13 , 14 , 15 , 16 ]. These reports indicated that mycotoxin contamination in agricultural products is considered a global issue, particularly in the case of tropical and subtropical countries.…”

Section: Introductionmentioning

confidence: 99%

Occurrence of Mycotoxins in Dried Fruits Worldwide, with a Focus on Aflatoxins and Ochratoxin A: A Review

González-Curbelo,

Kabak

2023

Toxins

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Dried fruits are popular and nutritious snacks consumed worldwide due to their long shelf life and concentrated nutrient content. However, fruits can be contaminated with various toxigenic fungal species during different stages, including cultivation, harvesting, processing, drying, and storage. Consequently, these products may contain high levels of mycotoxins. This risk is particularly pronounced in developed countries due to the impact of climate change. Several factors contribute to mycotoxin production, including the type of fruit, geographical location, climate conditions, harvest treatments, and storage management practices. The main mycotoxins in dried fruits are aflatoxins (AFs) and ochratoxin A (OTA), which can induce human health problems and economic losses. Mycotoxin contamination can vary significantly depending on the geographic origin of dried fruits (vine fruits, figs, dates, apricots, prunes, and mulberries). The aim of this review was to fill the knowledge gap by consolidating data from various regions to understand the global picture and identify regions with higher contamination risks. By consolidating research from various origins and stages of the supply chain, the review intends to shed light on potential contamination events during pre-harvest, drying, storage, and trading, while also highlighting the effects of storage conditions and climate change on mycotoxin contamination.

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Section: Introductionmentioning

confidence: 99%

Occurrence of Mycotoxins in Dried Fruits Worldwide, with a Focus on Aflatoxins and Ochratoxin A: A Review

González-Curbelo,

Kabak

2023

Toxins

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“…Mycotoxins can contaminate food and feed in many phases of the food chain, and this contamination can occur pre-harvest (by crop contamination with fungi in the field) or post-harvest (during storage, transportation, and industrial food processing) [7]. These compounds are very stable and resistant to degradation [2], so good agricultural and manufacturing processes and industrial or home food processing are not enough to eliminate them [7].…”

Section: Introductionmentioning

confidence: 99%

Ergot Alkaloids on Cereals and Seeds: Analytical Methods, Occurrence, and Future Perspectives

Silva,

Mateus,

Barros

et al. 2023

Molecules

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Ergot alkaloids are secondary metabolites resulting from fungi of the genus Claviceps that have proven to be highly toxic. These mycotoxins commonly infect cereal crops such as wheat, rye, barley, and oats. Due to the increase worldwide consumption of cereal and cereal-based products, the presence of ergot alkaloids in food presents a concern for human safety. For this reason, it is essential to develop several analytical methods that allow the detection of these toxic compounds. This review compiles and discusses the most relevant studies and methods used in the detection and quantification of ergot alkaloids. Moreover, the decontamination techniques are also addressed, with special attention to sorting, cleaning, frying, baking, peeling, and ammonization methods, as they are the only ones already applied to ergot alkaloids.

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“…Mycotoxins are toxic secondary metabolites produced by fungi that are capable of contaminating a wide range of food commodities, including grains, nuts, fruits, and vegetables [ 1 ]. Food contamination with mycotoxins can occur through crops infected with fungi producing toxins in the field or during various stages of the food chain, such as storage, transportation, and food processing [ 2 , 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

The Occurrence of Non-Regulated Mycotoxins in Foods: A Systematic Review

Mihalache,

De Boevre,

Dellafiora

et al. 2023

Toxins

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The aim of this systematic review is to provide an update on the occurrence and co-occurrence of selected non-regulated mycotoxins and provide an overview of current regulations. Fifteen non-regulated mycotoxins were found in 19 food categories worldwide. On top of that, 38 different combinations of non-regulated mycotoxins were found, with mixtures varying from binary combinations up to 12 mycotoxins. Taking into consideration the amount of evidence regarding the prevalence and co-occurrence of non-regulated mycotoxins, future steps should be taken considering continuous monitoring, scientific exchange, and generation of high-quality data. To enhance data quality, guidelines outlining the minimum quality criteria for both occurrence data and metadata are needed. By doing so, we can effectively address concerns related to the toxicity of non-regulated mycotoxins. Furthermore, obtaining more data concerning the co-occurrence of both regulated and non-regulated mycotoxins could aid in supporting multiple chemical risk assessment methodologies. Implementing these steps could bolster food safety measures, promote evidence-based regulations, and ultimately safeguard public health from the potential adverse effects of non-regulated mycotoxins.

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Emerging mycotoxins in infant and children foods: A review

Cited by 20 publications

References 111 publications

Occurrence of Mycotoxins in Dried Fruits Worldwide, with a Focus on Aflatoxins and Ochratoxin A: A Review

Occurrence of Mycotoxins in Dried Fruits Worldwide, with a Focus on Aflatoxins and Ochratoxin A: A Review

Ergot Alkaloids on Cereals and Seeds: Analytical Methods, Occurrence, and Future Perspectives

The Occurrence of Non-Regulated Mycotoxins in Foods: A Systematic Review

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