Food fermentation and mycotoxin detoxification: An African perspective

Adebiyi, Janet Adeyinka; Kayitesi, Eugénie; Adebo, Oluwafemi Ayodeji; Changwa, Rumbidzai; Njobeh, Patrick Berka

doi:10.1016/j.foodcont.2019.106731

Cited by 81 publications

(65 citation statements)

References 63 publications

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“…Meanwhile a number of techniques for mycotoxin control and management prove to be quite costly and/or unenforceable in some cases. On the other hand, using fermentation process for appropriate process has been recommended for mycotoxin reduction by Adebiyi et al [99]. In the future, more emphasis should be given to nanotechnology and genetic engineering practices in the development of durable product types to ensure food safety.…”

Section: Resultsmentioning

confidence: 99%

“…Recently the effectiveness of fermentation for the reduction and elimination of mycotoxins has also been proven. Studies documented in the literature generally show that mycotoxins are reduced by conversion, detoxification, binding, degradation, and decontamination after food fermentation [99]. Modification of the chemical structure of the mycotoxin molecule, removal or detoxification/inactivation, and adhesion to bacterial cell walls provide a reduced toxicity during fermentation [99].Implementation of these preventive methods cannot solve the problem alone; also it must be an integral part of an integrated food safety management system based on the hazard analysis and critical control point (HACCP).…”

Section: Management Of Mycotoxin Preventionmentioning

confidence: 99%

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Mycotoxins: The Hidden Danger in Foods

Çinar¹,

Onbaşı²

2020

Mycotoxins and Food Safety

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Mycotoxins are secondary metabolites synthesized by a variety of fungal species such as Aspergillus, Penicillium, Fusarium, and Alternaria. These secondary metabolites are toxic and have a significant impact if they enter the production and food chain. Mycotoxins have attracted worldwide attention because of their impact on human health, huge economic losses, and domestic and foreign trade. Although more than 400 mycotoxins have been identified, most studies have focused on aflatoxins (AF), ochratoxin A (OTA), Fusarium toxins, fumonisin (FUM), zearalenone (ZEA), trichothecenes (TCT), and deoxynivalenol/nivalenol due to food safety and economic losses. This chapter will be addressing the type of mycotoxins, its importance in food industry, preventive measures, and implementation of hazard analysis critical control point (HACCP) to control mycotoxin.

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Section: Resultsmentioning

confidence: 99%

Section: Management Of Mycotoxin Preventionmentioning

confidence: 99%

Mycotoxins: The Hidden Danger in Foods

Çinar¹,

Onbaşı²

2020

Mycotoxins and Food Safety

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“…In addition, as suggested by Cho et al [161] and Haskard et al [162], mycotoxins degradation during fermentation may either be strain-specific or may require synergistic interactions of more than one species/strain. Moreover, other non-LAB species (e.g., Bacillus subtilis) have been implicated in ZEN degradation (up to 99% of 1 mg/kg after 24 h) in liquid medium [75,163]. An excellent review documenting the decontamination of mycotoxins in fermented foods is available in the literature [163] and can be consulted for further information.…”

Section: Reduction Of Mycotoxinsmentioning

confidence: 99%

“…Moreover, other non-LAB species (e.g., Bacillus subtilis) have been implicated in ZEN degradation (up to 99% of 1 mg/kg after 24 h) in liquid medium [75,163]. An excellent review documenting the decontamination of mycotoxins in fermented foods is available in the literature [163] and can be consulted for further information. * back-slopped is referred to practice based on the inoculation of material coming from a previous batch culture.…”

Section: Reduction Of Mycotoxinsmentioning

confidence: 99%

Changes Occurring in Spontaneous Maize Fermentation: An Overview

et al. 2020

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Maize and its derived fermented products, as with other cereals, are fundamental for human nutrition in many countries of the world. Mixed cultures, principally constituted by lactic acid bacteria (LAB) and yeasts, are responsible for maize fermentation, thus increasing its nutritional value and extending the products' shelf-life. Other microorganisms involved, such as molds, acetic acid bacteria, and Bacillus spp. can contribute to the final product characteristics. This review gives an overview of the impact of the activities of this complex microbiota on maize product development and attributes. In particular, starting from amylolytic activity, which is able to increase sugar availability and influence the microbial succession and production of exopolysaccharides, vitamins, and antimicrobial compounds, which improve the nutritional value. Further activities are also considered with positive effects on the safety profile, such as phytates detoxification and mycotoxins reduction.

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“…The antioxidant activities of fermented pastes may be improved through prolonged fermentation [2]. However, several undesired mycotoxins may exist and can lead to human disease due to the high risk of paste contamination during the long-term fermentation process [3]. Mycotoxins produced by fungi play the most significant role in food contamination [4].…”

Section: Introductionmentioning

confidence: 99%

Predominant Mycotoxins, Pathogenesis, Control Measures, and Detection Methods in Fermented Pastes

Zhao

Wang

Chen

et al. 2020

Toxins

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Fermented pastes are some of the most popular traditional products in China. Many studies reported a strong possibility that fermented pastes promote exposure to mycotoxins, including aflatoxins, ochratoxins, and cereulide, which were proven to be carcinogenic and neurotoxic to humans. The primary mechanism of pathogenicity is by inhibiting protein synthesis and inducing oxidative stress using cytochrome P450 (CYP) enzymes. The level of mycotoxin production is dependent on the pre-harvest or post-harvest stage. It is possible to implement methods to control mycotoxins by using appropriate antagonistic microorganisms, such as Aspergillus niger, Lactobacillus plantarum, and Saccharomyces cerevisiae isolated from ordinary foods. Also, drying products as soon as possible to avoid condensation or moisture absorption in order to reduce the water activity to lower than 0.82 during storage is also effective. Furthermore, organic acid treatment during the soaking process reduces toxins by more than 90%. Some novel detection technologies based on magnetic adsorption, aptamer probes, and molecular-based methods were applied to rapidly and accurately detect mycotoxins in fermented pastes.

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Food fermentation and mycotoxin detoxification: An African perspective

Cited by 81 publications

References 63 publications

Mycotoxins: The Hidden Danger in Foods

Mycotoxins: The Hidden Danger in Foods

Changes Occurring in Spontaneous Maize Fermentation: An Overview

Predominant Mycotoxins, Pathogenesis, Control Measures, and Detection Methods in Fermented Pastes

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