First risk assessment report of aflatoxins in Egyptian tahini

Sebaei, Ahmed Salem; Refai, Hoda M.; Elbadry, Hannah Tarek; Armeya, Sandra Mounir

doi:10.1016/j.jfca.2020.103550

Cited by 8 publications

(7 citation statements)

References 29 publications

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“…Mold and yeast were also detected in the investigated samples. Moreover, chemical hazards like mycotoxin contamination were also reported [ 50 , 51 ]. Salmonella as a bacterial infection may contaminate the paste of tahini due to the insufficient roasting degree of sesame seeds [ 52 ] and contamination may happen after heat treatment as a result of unsanitary conditions during production and tahini products packing [ 48 ].…”

Section: Discussionmentioning

confidence: 99%

Quality Attributes of Sesame Butter (Tahini) Fortified with Lyophilized Powder of Edible Mushroom (Agaricus blazei)

Ali

Badr

Alsulami

et al. 2022

Foods

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Sesame butter (tahini) is a common appetizer and food additive in the Mediterranean basin. Pathogenic strains and mycotoxin content are the most hazardous issues in the final product. This investigation aimed to enhance the quality and safety properties of tahini products against microbial hazards and mycotoxins. Local samples of tahini were evaluated for natural contamination, including mycotoxin level determinations. Agaricus blazei was utilized as a bioactive source and evaluated for the bioactive content of laccase, B-glucan, antioxidant activity, and phenolic content, as well as antimicrobial and antioxidant potency. Two fortification ratios (0.5% and 1.0%) were chosen to apply Agaricus in tahini sesame as a model. Chemical composition, color attributes, sensory properties, emulsion, and oxidative stability were evaluated for the fortified samples versus the control. The results reflected increments of protein (22.91 ± 0.64% to 29.34 ± 0.96%), fiber content (3.09 ± 0.05% to 6.27 ± 0.06%), emulsion stability (84.9 ± 1.24% to 95.41 ± 0.56%), oxidative stability, and bioactive group content. The fortification process is reflected by the absence of Salmonella, Listeria, and E. coli bacteria from contaminated samples after 30 days of storage. The water activity for 1.0% fortification (0.154 ± 0.001) was recorded as lower than the control sample (0.192 ± 0.002). Moreover, the degradation of aflatoxins and zearalenone content was recorded during storage. The degradation ratio reached 68% and 97.2% for 0.5% and 1.0% fortifications, respectively, while zearalenone degradation recorded a decline of 26.7% and 33.7%, respectively, for the same fortification ratios. These results recommended 1.0% lyophilized mushroom fortification as a quality and ameliorative safety treatment for tahini products.

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Section: Discussionmentioning

confidence: 99%

Quality Attributes of Sesame Butter (Tahini) Fortified with Lyophilized Powder of Edible Mushroom (Agaricus blazei)

Ali

Badr

Alsulami

et al. 2022

Foods

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“…(2020) in Egypt, mean AFB 1 in 16 samples of branded tahini and 101 samples of local tahini reported 0.10 ± 0.24 μg/kg and 13 ± 19.3 μg/kg, respectively (Sebaei et al, 2020). Li et al (2009) reported that 19% and 32% of 100 of the sesame paste (Tahini) samples studied in China contained AFB 1 at levels higher than the Chinese regulation (5 μg/kg) and European regulations (Li et al, 2009).…”

Section: The Prevalence Of Afs In Sesame Seedsmentioning

confidence: 98%

“…The Committee on Food Additives of Joint FAO/WHO (JECFA) recommends that the presence of mycotoxins in meals be minimized to reduce the potential risk (Di Sanzo et al, 2018). Therefore, in order to control AFs in food products, some regulations were established in many countries; the measurement and monitoring of AFs in food products are crucial (Sebaei et al, 2020).…”

Section: Extract and Cleanup Of Afmentioning

confidence: 99%

“…Tahini is made by grinding and roasting sesame seeds known in the Middle East (Gholami et al, 2020;Sebaei et al, 2020). Tahini halva, also known as halva, helva, halawi, halawh, is produced by mixing tahini with sugar, citric or tartaric acid, and Saponaria officinalis root extract (Öğütcü et al, 2017;Osaili et al, 2018a;Var et al, 2007).…”

Section: Extract and Cleanup Of Afmentioning

confidence: 99%

“…The most critical factors in food contamination with mycotoxins are moisture, intrinsic properties and nutrients, long shelf life and pH, and high-water activity (Wang et al, 2018). Aflatoxins (AFs) are produced by Aspergillus fungi, especially A. flavus and A. parasitics and rarely by A. nomius (De Souza prevalence of AFs in sesame seeds and their products was demonstrated by previous studies (Anthony et al, 2014;Apeh et al, 2016;Asadi et al, 2011;Esan et al, 2020;Fapohunda et al, 2018;Hosseininia et al, 2014;Kollia et al, 2016;Li et al, 2009;Reddy et al, 2011;Sabry et al, 2016;Sebaei et al, 2020;Sirhan et al, 2014;Tabata, 2007;Torlak and Akan, 2013;Var et al, 2007).…”

Section: Introductionmentioning

confidence: 98%

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The prevalence and risk assessment of aflatoxin in sesame based products

2021

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The contamination of aflatoxins (AFs) in 120 samples of sesame seeds, tahini, and tahini halva collected from Iran’s market were evaluated. The exposed risk due to ingestion of aflatoxin B1 (AFB1) via their consumption was estimated with the aid of the Monte Carlo simulation (MCS). The highest prevalence of AF (55%) was associated with sesame seed samples, followed by tahini (45%) and tahini halva (32.5%). The AFB1 concentration in sesame seeds, tahini, and tahini halva was in the ranges of 0.21–12.35, 0.23–5.81, and 0.27–3.56 ?g/kg, respectively. The concentration of the total aflatoxin (TAF) in 7 (17.5%), 8 (20%), and 2 (5%) samples of sesame seeds, tahini, and tahini halva, respectively, was below the limit of European regulations (4 µg/kg), while the levels of AFB1 in 10 (25%), 7 (17.5%), and 6 (15%) samples of sesame seeds, tahini, and tahini halva, respectively, were higher than the European regulations (2 µg/kg). As the percentile 50 and 95 of margin of exposure (MOE) with AFB1 for sesame seed, tahini, and tahini halva was more than 10,000, it could conclude the intake of aflatoxin through the consumption of mentioned products did pose a not remarkable cancer risk for adults.

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Towards sustainable production of sesame products: Comparison of traditional and modern production systems via a life cycle assessment approach

Fereidani,

Görkem Üçtuğ

2024

Cleaner and Responsible Consumption

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First risk assessment report of aflatoxins in Egyptian tahini

Cited by 8 publications

References 29 publications

Quality Attributes of Sesame Butter (Tahini) Fortified with Lyophilized Powder of Edible Mushroom (Agaricus blazei)

Quality Attributes of Sesame Butter (Tahini) Fortified with Lyophilized Powder of Edible Mushroom (Agaricus blazei)

The prevalence and risk assessment of aflatoxin in sesame based products

Towards sustainable production of sesame products: Comparison of traditional and modern production systems via a life cycle assessment approach

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