Mycotoxins and flours: Effect of type of crop, organic production, packaging type on the recovery of fungal genus and mycotoxins

Sacco, Cristiana; Donato, Rosa; Zanella, Beatrice; Pini, Gian Andrea; Pettini, L.; Marino, Maria Francesca; Rookmin, Anubha Devi; Marvasi, Massimiliano

doi:10.1016/j.ijfoodmicro.2020.108808

Cited by 21 publications

(24 citation statements)

References 31 publications

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“…Furthermore, the flour for preparing children's porridge was mainly stored in plastic buckets, which are known to retain heat and moisture and easily promote fungal growth and mycotoxin contamination (Mutegi et al, 2013). Sacco et al, (2020) and Selemani (2018) suggested that paper bags could be a suitable packaging material fewer trainings as compared to their counterparts from Tanzania (Katengesya, 2018). Inadequate awareness on issues related to mycotoxins poses a risk of producing and feeding young children with contaminated complementary foods (Katengesya, 2018).…”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, the flour for preparing children's porridge was mainly stored in plastic buckets, which are known to retain heat and moisture and easily promote fungal growth and mycotoxin contamination (Mutegi et al., 2013 ). Sacco et al., ( 2020 ) and Selemani ( 2018 ) suggested that paper bags could be a suitable packaging material for flours as they found lower fungal count in flour stored in paper bags compared with flour stored in plastic buckets and low‐density polyethylene bags.…”

Section: Discussionmentioning

confidence: 99%

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Determinants of knowledge about aflatoxin and fumonisin contamination in sorghum and postharvest practices among caregivers of children aged 6–59 months in Kerio Valley, Kenya

Lesuuda

Obonyo

Cheserek

2021

Food Science & Nutrition

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Section: Discussionmentioning

confidence: 99%

“…Furthermore, the flour for preparing children's porridge was mainly stored in plastic buckets, which are known to retain heat and moisture and easily promote fungal growth and mycotoxin contamination (Mutegi et al., 2013 ). Sacco et al., ( 2020 ) and Selemani ( 2018 ) suggested that paper bags could be a suitable packaging material for flours as they found lower fungal count in flour stored in paper bags compared with flour stored in plastic buckets and low‐density polyethylene bags.…”

Section: Discussionmentioning

confidence: 99%

Determinants of knowledge about aflatoxin and fumonisin contamination in sorghum and postharvest practices among caregivers of children aged 6–59 months in Kerio Valley, Kenya

Lesuuda

Obonyo

Cheserek

2021

Food Science & Nutrition

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“…Consumption of contaminated food with mycotoxins leads to adverse effects on human health, such as carcinogenic, estrogenic, neurotoxic, hepatotoxic, teratogenic, and even immunosuppressive effects, further causing acute or chronic diseases [1][2][3][4][5]. Great attention has been paid to the aflatoxin-producing fungi belonging to the Aspergillus flavus and Aspergillus parasiticus species due to their ability to grow on a variety of food matrices [6] and to synthesize aflatoxins, which are some of the most dangerous mycotoxins [7]. Aflatoxin B 1 (AfB 1 ) is considered by the International Agency for Research on Cancer (IARC) to be the most carcinogenic compound produced by fungi [8].…”

Section: Introductionmentioning

confidence: 99%

The Occurrence of Aflatoxins in Nuts and Dry Nuts Packed in Four Different Plastic Packaging from the Romanian Market

et al. 2020

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Mycotoxins are secondary metabolites produced by various fungi. A very important category of mycotoxins are aflatoxins, considered to be the most dangerous in humans. Aflatoxin B1, well known as a favorable factor in the occurrence of hepatocellular carcinoma in humans, is the most controversial of all mycotoxins. Aflatoxins, found in naturally contaminated food, are resistant to degradation by heat. Current food processing practices and conventional storage conditions do not completely eliminate aflatoxin contamination from the food supply chain. Long storage food products—such as peanuts, pistachio, nuts in general, and dried fruits—are susceptible to aflatoxins contamination. The type of plastic material can influence the concentration of aflatoxins during storage due to the permeability to gas and moisture exchange with the external milieu. Nuts in general and dried fruits are consumed in large quantities worldwide. Therefore, herein we investigated the effect of plastic material on the total aflatoxins and aflatoxin B1 content in 64 samples of nuts and dried fruits packed and stored in low-density polyethylene (LDPE), polypropylene (PP), polyethylene (PE), and polyethylene terephthalate (PET). The method consisted in a cleanup procedure using immunoaffinity columns coupled with RIDASCREEN FAST immunoenzymatic competitive assays based on the ELISA technique. Collected data were subjected to statistical analysis and multiple comparisons tests were applied. From the total analyzed samples, 14.06% exceeded the maximum admitted European levels for total aflatoxins. The highest concentrations of total aflatoxins were obtained from samples packed in LDPE, followed by PP, PE, and PET. Aflatoxin B1 was detected in all samples packed in LDPE, PP, and PE. Most of the samples packed in PET had concentrations <1 µg/kg. These results indicate that nuts in general packed and stored in LDPE are more prone to contamination with aflatoxins, while PET is more suitable for maintaining the quality and safety of these products.

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“…The lack of use of chemicals (including chemical fungicides) in organic production might favor the contamination with mycotoxin-producing molds ( Lairon, 2010 ). However, this topic is still being debated with surveys indicating that organic production does not lead to overall noticeable differences in mycotoxin level ( Vinković Vrček et al, 2014 ) and studies demonstrating that higher mycotoxin detection was found in organic compared with non-organic flours ( Sacco et al, 2020 ).…”

Section: Discussionmentioning

confidence: 99%

Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications

et al. 2021

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Organic farming is gaining a broad recognition as sustainable system, and consumer demand for organic products has increased dramatically in the recent past. Whether organic agriculture delivers overall advantages over conventional agriculture is, however, contentious. Here, the safety, nutritional, and sensory implications of using commercial organic rye, soft, and durum wheat flours rather than conventional-made sourdough bread have been investigated. Culture-dependent and culture-independent approaches were used to explore the microbial architecture of flours and to study their dynamics during sourdough propagation. Besides biochemical features, the main nutritional (amino acid content, asparagine level, and antioxidant activity) characteristics of sourdoughs were investigated, and their effect on the structural, nutritional, and sensory profiles of breads assessed. Overall, the organic farming system led to flours characterized by lower content of asparagine and cell density of Enterobacteriaceae while showing higher concentration of total free amino acids. Differences of the flours mirrored those of sourdoughs and breads. The use of sourdough fermentation guaranteed a further improvement of the flour characteristics; however, a microbial and sensory profile simplification as well as a slight decrease of the biochemical parameters was observed between breads with sourdough after one-cycle fermentation and 10 days of propagation.

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Mycotoxins and flours: Effect of type of crop, organic production, packaging type on the recovery of fungal genus and mycotoxins

Cited by 21 publications

References 31 publications

Determinants of knowledge about aflatoxin and fumonisin contamination in sorghum and postharvest practices among caregivers of children aged 6–59 months in Kerio Valley, Kenya

Determinants of knowledge about aflatoxin and fumonisin contamination in sorghum and postharvest practices among caregivers of children aged 6–59 months in Kerio Valley, Kenya

The Occurrence of Aflatoxins in Nuts and Dry Nuts Packed in Four Different Plastic Packaging from the Romanian Market

Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications

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