Quantification of aflatoxin risk associated with Chinese spices: Point and probability risk assessments for aflatoxin B1

Since the implementation of the Food Safety Law of the People's Republic of China in 2009 use of Quantitative Microbiological Risk Assessment (QMRA) has increased. QMRA is used to assess the risk posed to consumers by pathogenic bacteria which cause the majority of foodborne outbreaks in China. This review analyses the progress of QMRA research in China from 2000 to 2013 and discusses 3 possible improvements for the future. These improvements include planning and scoping to initiate QMRA, effectiveness of microbial risk assessment utility for risk management decision making, and application of QMRA to establish appropriate Food Safety Objectives.

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“…QMRA on fungal toxin including mycotoxin ochratoxin ( Han et al. , 2013 ) and aflatoxin ( Li et al. , 2014; Zhao, Schaffner, & Yue, 2013 ).…”

Section: Research Of Qmra In Chinamentioning

confidence: 99%

Status and future of Quantitative Microbiological Risk Assessment in China

Dong

Barker

Gorris

et al. 2015

Trends in Food Science & Technology

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“…Numerous studies have reported that AFB1 can induce liver cancer in many species of laboratory and wild animals, including subhuman primates, and is a potent hepatocarcinogen in humans [5][6][7][8][9]. e genotoxicity of AFB1 is linked to its epoxidation reaction in the liver of hosting animal.…”

Section: Introductionmentioning

confidence: 99%

Use of Natural Dietary Spices for Reclamation of Food Quality Impairment by Aflatoxin

Negera

Washe

2019

Journal of Food Quality

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Certain natural dietary spices, in addition to their use in food flavoring and preservation, have the ability to detoxify or degrade a wide range of chemical carcinogens. In the present study, aqueous extracts of judiciously selected natural dietary spices were evaluated for their ability to degrade aflatoxin B1 (AFB1). A total of 9 spices including garlic (Allium sativum), ginger (Zingiber officinale), black cumin (Nigella sativum), clove (Syzygium aromaticum), sacred basil (Ocimum basilicum), lemon grass (Cymbopogon citratus L. (DC) Stapf)), thyme (Thymus schimperi), fenugreek (Trigonella foenum-graecum), and lemon traditionally used by the Ethiopian Community for food flavoring and preservation were considered. Aflatoxin degradation efficacy of the spice extracts was studied through determination of the toxin in extract-treated and nontreated samples using LC-MS/MS. The degradation was characterized by electrochemical methods based on the characteristic oxidation peak of phenolic hydroxyl resulting from the degradation of the toxin after treatment with the extracts. Of the various spices, garlic showed the highest 35.8% (30 min) to 61.7% (1 hr) in spiked and 46.7% (30 min) to 68.3% (1 hr) and real-sample (contaminated maize) treatment reduction followed by lemon 34.2% (30 min) to 56.0% (1 hr) in spiked and 41.1% (30 min) to 60.6% (1 hr) in real-sample treatment at 25°C. The level of reduction was higher in real-sample treatment than that in spiked. This suggests adsorptive contribution by the matrix in addition to the chemical degradation. The current findings revealed nonobvious benefits of the use of natural dietary spices as effective solution for AFB1 degradation and decontamination of food.

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“…Mycotoxins are fungal secondary metabolites mostly produced by toxigenic molds such as Aspergillus, Penicillium, and Fusarium. Aflatoxins (AFs) are a major group of mycotoxins, mainly produced by the species of Aspergillus, specifically Aspergillus flavus and Aspergillus parasiticus (Fallah, Barani, & Nasiri, 2015;Zhao, Schaffner, & Yue, 2013). Aflatoxin B1, B2, G1, and G2 (AFB1, AFB2, AFG1, and AFG2) are the most important mycotoxins that appear in foodstuffs as a result of fungal contamination during harvest and post-harvest practices (Fallah, 2010;Kamkar, Fallah, & Mozaffari Nejad, 2014).…”

Section: Introductionmentioning

confidence: 99%

Natural occurrence of Aflatoxins in commercial pepper in Iran

Barani

Nasiri

Jarrah

2016

Food and Agricultural Immunology

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During the period from September to November 2014, occurrences of Aflatoxin B1, B2, G1, and G2 (AFB1, AFB2, AFG1, and AFG2) were determined in 76 pepper samples consisting black pepper (n = 40) and red pepper (n = 36) obtained from local markets of Isfahan province, Iran. Aflatoxins' (AFs') analyses were carried out by using the high-performance liquid chromatography (HPLC) method. AFB1 levels in 32 (88.9%) of 36 red pepper samples were higher than the Iranian and European maximum permitted level (>5 µg/kg). Total AFs were detected in 41 out of 76 samples (53.9%) while 25 pepper samples (32.9%) had levels of the toxin above the Iranian and European permitted level, that is, 10 μg/kg. This study shows that incidence of AFs' contamination in red pepper in Iran was significantly higher than black pepper (p < .05) and indicates a serious hazard for human health.

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Quantification of aflatoxin risk associated with Chinese spices: Point and probability risk assessments for aflatoxin B1

Cited by 34 publications

References 36 publications

Status and future of Quantitative Microbiological Risk Assessment in China

Status and future of Quantitative Microbiological Risk Assessment in China

Use of Natural Dietary Spices for Reclamation of Food Quality Impairment by Aflatoxin

Natural occurrence of Aflatoxins in commercial pepper in Iran

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