Mycotoxins in food – how to prevent and what to do when things go bad

Šarkanj, Bojan; Šarkanj, Ivana Dodlek; Shamtsyan, Mark

doi:10.1051/e3sconf/202021501004

Cited by 3 publications

(6 citation statements)

References 61 publications

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“…It ensures the implementation of ethical manufacturing and good hygiene practices that guarantee quality technological processes and healthy and safe products. In this way, nutrient intake and its interactions with antinutrients [10], heavy metals [11], (myco) toxins [12][13][14][15], and pesticides [16] are monitored; thus, a holistic approach to the assessment of exosomes (which has advocated lately) is conducted [20,55].…”

Section: Discussionmentioning

confidence: 99%

Determination of the Personal Nutritional Status of Elderly Populations Based on Basic Foodomics Elements

Uršulin-Trstenjak

Šarkanj

Sajko

et al. 2021

Foods

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Nutritional status is a series of related parameters collected using different available methods. In order to determine the nutritional status of elderly populations and ensure nutritional support based on an individual approach, the implementation of the increasingly used foodomics approach is available; this approach plays a key role in personalized diets and in the optimization of diets for a population group, such as an elderly population. The Mini Nutritional Assessment (MNA) method and the Nottingham Screening Tool (NST) form were used on 50 users in a home for the elderly in northwest Croatia. A loss of body mass (BM) was statistically significantly higher for those who had the following: decreased food intake in the last week and users who had complete and partial feeding autonomy. Additionally, the obtained data on drug intake, fluid, individual nutrients, and physical activity are based on an individual approach. The available documentation provides insight into nutritional values and food preparation in an attempt to satisfy a holistic approach in the evaluation of exposure while trying to achieve as many elements of foodomics as possible.

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Section: Discussionmentioning

confidence: 99%

Determination of the Personal Nutritional Status of Elderly Populations Based on Basic Foodomics Elements

Uršulin-Trstenjak

Šarkanj

Sajko

et al. 2021

Foods

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“…The effects of processing on mycotoxins are diverse based on the type of processing. Generally, mycotoxins are considered thermostable, and that is why they are one of the most critical of the chemical contaminants in processed food [5]. Ninety-eight percent of produced hops are used in the brewing industry.…”

Section: Transfer Of Mycotoxins In Hop Productsmentioning

confidence: 99%

“…The first step in hop processing is drying, which has to be performed gently at low temperatures (below 60 • C) to prevent color and flavor changes [1]. At these temperatures mycotoxins are stable, and no mycotoxin losses are expected [5]. After drying, the next step is milling and palletization, where low temperature extruders are used.…”

Section: Transfer Of Mycotoxins In Hop Productsmentioning

confidence: 99%

“…One significant concern is the contamination of hops with (mycotoxigenic) fungi [4], which can produce mycotoxins that pose health risks to consumers. Mycotoxins are toxic secondary metabolites produced by certain species of fungi [5], and their presence in food and beverages is a serious safety issue, particularly in a changing climate [6]. The biological control of these fungi and their toxins is a critical area of research, with studies focusing on pre-harvest approaches to mitigate the risk of contamination [7], and also ensuring stability and prevention of infection during storage [8].…”

Section: Introductionmentioning

confidence: 99%

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First Report on Mycotoxin Contamination of Hops (Humulus lupulus L.)

Dodlek Šarkanj,

Vahčić,

Markov

et al. 2024

Toxins

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The presence of mycotoxins and other toxic metabolites in hops (Humulus lupulus L.) was assessed for the first time. In total, 62 hop samples were sampled in craft breweries, and analyzed by a multi-toxin LS-MS/MS method. The study collected samples from craft breweries in all of the Croatian counties and statistically compared the results. Based on previous reports on Alternaria spp. and Fusarium spp. contamination of hops, the study confirmed the contamination of hops with these toxins. Alternaria toxins, particularly tenuazonic acid, were found in all tested samples, while Fusarium toxins, including deoxynivalenol, were present in 98% of samples. However, no Aspergillus or Penicillium metabolites were detected, indicating proper storage conditions. In addition to the Alternaria and Fusarium toxins, abscisic acid, a drought stress indicator in hops, was also detected, as well as several unspecific metabolites. The findings suggest the need for monitoring, risk assessment, and potential regulation of Alternaria and Fusarium toxins in hops to ensure the safety of hop usage in the brewing and pharmaceutical industries. Also, four local wild varieties were tested, with similar results to the commercial varieties for toxin contamination, but the statistically significant regional differences in toxin occurrence highlight the importance and need for targeted monitoring.

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“…24 Inhibition of Fusarium growth by B. subtilis was 95–100% under laboratory conditions, and the use of B. subtilis growth filtrate inhibited Fusarium growth by 21–26% in the field and greenhouse. 25 These indicate that B. subtilis plays an important role in the biological control of Fusarium. 26 More and more work is focusing on the degradation of ZEN by B. subtilis , where the presence of the phosphatase ZPH in B. subtilis Y816 allows for the phosphorylation of ZEN, 27 and the degradation of ZEN by B. subtilis Y-4 occurs through the action of the enzyme ZENY, which is a member of the lactone hydrolase family.…”

Section: Introductionmentioning

confidence: 99%