2017
DOI: 10.1016/j.forsciint.2016.10.015
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Identification of the potent toxin bongkrekic acid in a traditional African beverage linked to a fatal outbreak

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Cited by 35 publications
(15 citation statements)
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“…BKA is a polyunsaturated methoxy tricarboxylic acid polyketide produced by Burkholderia gladioli pathological variant cocovenenans ( de Bruijn et al., 1973 , van Veen and Mertens, 1934 ). Over 2,000 cases of human fatality from BKA poisoning have been reported in Indonesia, China, and Mozambique since 1950, due to contamination of corn or coconut products ( tempe bongkrek ) ( Anwar et al., 2017 , Falconer et al., 2017 ).…”
Section: Introductionmentioning
confidence: 99%
“…BKA is a polyunsaturated methoxy tricarboxylic acid polyketide produced by Burkholderia gladioli pathological variant cocovenenans ( de Bruijn et al., 1973 , van Veen and Mertens, 1934 ). Over 2,000 cases of human fatality from BKA poisoning have been reported in Indonesia, China, and Mozambique since 1950, due to contamination of corn or coconut products ( tempe bongkrek ) ( Anwar et al., 2017 , Falconer et al., 2017 ).…”
Section: Introductionmentioning
confidence: 99%
“…The U.S. Food and Drug Administration (USFDA) Forensic Chemistry Center laboratory expanded testing of the pombe and corn flour samples using a battery of forensic screening tests. These tests included non-targeted and quantitative liquid chromatography-mass spectrometry (LC/MS) and microbiological testing [2].…”
Section: Methodsmentioning
confidence: 99%
“…The compound is not expected to volatilize or hydrolyze in the environment, but may be susceptible to direct photolysis by sunlight (Voragen et al, 1982). It is important to note that cooking foods contaminated with BA does not render them safe for consumption: although the bacteria are destroyed, the toxin itself is heat-stable (Falconer et al, 2017). Previous literature indicated that food poisoning events involving BA were found only in specific regions of Indonesia and China, as a result of consuming locally produced fermented foods, but posed a massive health threat and caused many lethal intoxications (Matsumoto et al, 2015;Falconer et al, 2017).…”
Section: Introductionmentioning
confidence: 99%
“…It is important to note that cooking foods contaminated with BA does not render them safe for consumption: although the bacteria are destroyed, the toxin itself is heat-stable (Falconer et al, 2017). Previous literature indicated that food poisoning events involving BA were found only in specific regions of Indonesia and China, as a result of consuming locally produced fermented foods, but posed a massive health threat and caused many lethal intoxications (Matsumoto et al, 2015;Falconer et al, 2017). Outbreaks of BA food poisoning in these two regions exhibit high mortality rates, with numbers of 40% and 60% being reported on China and Indonesia, respectively (Anwar et al, 2017).…”
Section: Introductionmentioning
confidence: 99%
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