Mycotoxin contamination in food: An exposition on spices

Thanushree, M. P.; Sailendri, D.; Yoha, K.S.; Moses, J.A.; Anandharamakrishnan, C.

doi:10.1016/j.tifs.2019.08.010

Cited by 113 publications

(50 citation statements)

References 101 publications

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“…Moreover, many of these fungi are known to produce a range of toxins, including fumonisins , moniliformin , beauvericin , fusaproliferin , and fusaric acid [ 16 , 17 , 18 ]. Most mycotoxins are chemically stable and survive food processing; therefore, they present a great risk to the health of humans and livestock [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Incidence and Etiology of Postharvest Fungal Diseases Associated with Bulb Rot in Garlic (Alllium sativum) in Spain

Gálvez

Llamas

2021

Foods

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In recent years, different postharvest alterations have been detected in garlic. In many cases, the symptoms are not well defined, or the etiology is unknown, which further complicates the selection of bulbs during postharvest handling. To characterize the different symptoms of bulb rot caused by fungi, garlic bulb samples were collected from six Spanish provinces in two consecutive years. Eight different fungal species were identified. The most prevalent postharvest disease was Fusarium dry rot (56.1%), which was associated with six Fusarium species. Fusarium proliferatum was detected in more than 85% of symptomatic cloves, followed by F. oxysporum and F. solani. Pathogenicity tests did not show a significant correlation between virulence and mycotoxin production (fumonisins, beauvericin, and moniliformin) or the mycelial growth rate. Penicillium allii was detected in 12.2% of the samples; it was greatly influenced by the harvest season and garlic cultivar, and three different morphotypes were identified. Stemphylium vesicarium and Embellisia allii were pathogenic to wounded cloves. Some of the isolated fungal species produce highly toxic mycotoxins, which may have a negative impact on human health. This work is the first to determine the quantitative importance, pathogenicity, and virulence of the causative agents of postharvest garlic rot in Spain.

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Section: Introductionmentioning

confidence: 99%

Incidence and Etiology of Postharvest Fungal Diseases Associated with Bulb Rot in Garlic (Alllium sativum) in Spain

Gálvez

Llamas

2021

Foods

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“…These molecules are of concern to human health because of their toxicological properties and the capacity to maintain food even after thermal processing. For instance, Aflatoxin B1, Ochratoxin A, and Zearalenone have been associated with hepatotoxicity, nephrotoxicity, and hyperestrogenism [12,13]. Besides, based on recent reports, mycotoxin prevalence could be as high as 60-80% in food [4,14].…”

Section: Introductionmentioning

confidence: 99%

Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents

Torrijos

Nazareth

Quiles

et al. 2021

Foods

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In this study, the antifungal activity of white mustard bran (MB), a by-product of mustard (Sinapis alba) milling, and white mustard seed flour (MF) was tested against mycotoxigenic fungi in the agar diffusion method. The results obtained were posteriorly confirmed in a quantitative test, determining the minimum concentration of extract that inhibits the fungal growth (MIC) and the minimum concentration with fungicidal activity (MFC). Since MF demonstrated no antifungal activity, the MB was stored under different temperature conditions and storage time to determine its antifungal stability. Finally, an in situ assay was carried out, applying the MB as a natural ingredient into the dough to avoid P. commune CECT 20767 growth and increase the bread shelf life. The results demonstrated that the antifungal activity of MB was dose-dependent. The higher assayed dose of MB (10 g/kg) reduced the fungal population in 4.20 Log CFU/g regarding the control group. Moreover, the shelf life was extended four days compared to the control, equaling its effectiveness with the synthetic preservative sodium propionate (E-281). Therefore, MB could be an alternative to chemical additives in bread formulations since it satisfies consumer requirements. Also, the formulation of bread with MB valorizes this by-product generated during mustard seed milling, thereby helping the industry move forward sustainably by reducing environmental impact.

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“…Among them, aflatoxin B 1 (AFB 1 ) is the most relevant for a health concern, which has been classified as Group 1 by the International Agency for Research on Cancer (IARC) owing to its carcinogenic effect (IARC, 2012). This mycotoxin is closely associated, in long-term exposure, to the hepatocellular carcinoma in humans, modulation of the immune system and malnutrition [22].…”

Section: Introductionmentioning

confidence: 99%

Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears

Nazareth

Luz

Torrijos

et al. 2019

Toxins

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Fungal spoilage is an important issue for the food industry, leading to food sensory defects, food waste, economic losses and public health concern through the production of mycotoxins. Concomitantly, the search for safer natural products has gained importance since consumers began to look for less processed and chemically treated foods. In this context, the aim of this study was to evaluate the antifungal and antimycotoxigenic effect of seven strains of Lactobacillus plantarum. Lactic acid bacteria (LAB) were grown on Man Rogosa Sharpe (MRS) broth at 37 °C in anaerobic conditions. After that, the cell-free supernatant (CFS) were recovered to determine its antifungal activity by halo diffusion agar test. In addition, minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) was determined for each L. plantarum CFS by 96-well microplates method. Additionally, CFS was used as a natural biocontrol agent on corn kernels and corn ears contaminated with Aspergillus flavus and Fusarium verticillioides, respectively. The L. plantarum CECT 749 CFS showed the highest antifungal effect against all essayed strains. Moreover, the employment of this CFS in food reduced the mycotoxin production at a percentage ranging from 73.7 to 99.7%. These results suggest that the L. plantarum CECT 749 CFS could be promising for the biocontrol of corn.

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Mycotoxin contamination in food: An exposition on spices

Cited by 113 publications

References 101 publications

Incidence and Etiology of Postharvest Fungal Diseases Associated with Bulb Rot in Garlic (Alllium sativum) in Spain

Incidence and Etiology of Postharvest Fungal Diseases Associated with Bulb Rot in Garlic (Alllium sativum) in Spain

Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents

Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears

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