Recent advances on type A trichothecenes in food and feed: Analysis, prevalence, toxicity, and decontamination techniques

Chen, Peiyao; Xiang, Bo; Shi, Haitao; Yu, Peiqiang; Song, Yang; Li, Shengli

doi:10.1016/j.foodcont.2020.107371

Cited by 26 publications

(19 citation statements)

References 84 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The use of color sorting in order to remove the discolored oat groats can reduce the mycotoxin's level in end products of oat flake. The results showed that more than 90% of T-2 toxin can be removed during industrial processing [1]. According to De Angelis et al [77], during bread-baking, T2 mitigation up to 74% was observed in naturally contaminated wheat flour.…”

Section: Physical Methodsmentioning

confidence: 94%

See 1 more Smart Citation

T-2 Toxin—The Most Toxic Trichothecene Mycotoxin: Metabolism, Toxicity, and Decontamination Strategies

et al. 2021

View full text Add to dashboard Cite

Among trichothecenes, T-2 toxin is the most toxic fungal secondary metabolite produced by different Fusarium species. Moreover, T-2 is the most common cause of poisoning that results from the consumption of contaminated cereal-based food and feed reported among humans and animals. The food and feed most contaminated with T-2 toxin is made from wheat, barley, rye, oats, and maize. After exposition or ingestion, T-2 is immediately absorbed from the alimentary tract or through the respiratory mucosal membranes and transported to the liver as a primary organ responsible for toxin's metabolism. Depending on the age, way of exposure, and dosage, intoxication manifests by vomiting, feed refusal, stomach necrosis, and skin irritation, which is rarely observed in case of mycotoxins intoxication. In order to eliminate T-2 toxin, various decontamination techniques have been found to mitigate the concentration of T-2 toxin in agricultural commodities. However, it is believed that 100% degradation of this toxin could be not possible. In this review, T-2 toxin toxicity, metabolism, and decontamination strategies are presented and discussed.

show abstract

Section: Physical Methodsmentioning

confidence: 94%

“…Trichothecenes (TCT) are groups of chemically related mycotoxins compounds produced by diverse filamentous fungal species such as Fusarium, Myrothecium, Stachybotrys, Trichoderma, Trichothecium, and Spicellum, which pose a threat to human and animal health [1,2]. The fungi capable of producing TCT can be found throughout the world.…”

Section: Introductionmentioning

confidence: 99%

T-2 Toxin—The Most Toxic Trichothecene Mycotoxin: Metabolism, Toxicity, and Decontamination Strategies

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Trichothecenes are a group of mycotoxins mainly produced by fungi species such as Fusarium Myrothecium, and Stachybotry. Consumers are particularly concerned over the toxicity and food safety of trichothecenes and their metabolites from food-producing animals 22 .T-2 toxin can be frequently observed in cereals, particularly in oats, barley, wheat, corn, rice, sorghum, beans, and animal feeds, especially in the cooler and humid regions 23 .Side effects of this toxin in humans A c c e p t e d a r t i c l e and animals include: Hemorrhaging, diarrhea, skin lesion, emesis, feed refusal, weight loss, leucopenia, immunosuppression, oxidative stress, radiomimetic injury to tissues, and death are the clinical signs 22,24 . However, No regulations are present for T-2 toxin in commodities or any other products 20 .…”

Section: Trichothecenesmentioning

confidence: 99%

Increased food contamination with mold and fungi during COVID-19 crisis

et al. 2021

View full text Add to dashboard Cite

COVID-19 known as the “novel coronavirus disease 2019” is a respiratory illness, and the causative pathogen is officially named as Sars-CoV-2whose epidemic has spread rapidly worldwide. Thus, human-to human transmission has reduced if people's attention to health has increased and precautionary measures have been implemented.It is known that the virus can survive on infected surfaces and handsfor hours and days. It is possible to get infected by touchingthe contaminated surface of food packaging by customers in the grocery and then touching their own mouth, nose, or eyes. Thus, the public supposes that touching food or food packing by salesmen and buyers in the grocery can transmit the virus to the customers. Therefore, the World Health Organization encourages people to wash their hands regularly and disinfect areas where the virus can survive, such as metal and plastic surfaces.In fact, overwashing can cause disadvantages such as moisture penetration into food packages and increased water activity in food, which provides the conditions for fungi to grow and cause spoilage in food. Accordingly, this phenomenon would have shown significant negative effects on public health as the post-pandemic phase of COVID-19. The corona virus has had a significant impact on people's behavior in the food chain, washing and disinfecting food in these critical situations. People also quickly changed the way they bought and procured food from supermarkets to ensure food safety and eradicate the virus.Use of substances/disinfectants such as Sodium hypochlorite, reduce COVID-19 from surfaces and objects or reduce viral particles from surfaces and objects. COVID-19 is the disease caused by the virus. The virus is present on the surface of objects and the disease caused by the virus does not occur on objects. Washing and disinfecting food packaging may cause damage the products thereby reducing their shelf life and provide. Therefore, health experts report public awareness of hands and disinfect surfaces regularly to eliminate the virus. It is also recommended to wash and disinfect hands and disinfect surfaces.

show abstract

“…Trichothecenes are groups of chemically related toxins formed by some filamentous fungal species such as Fusarium , Myrothecium , and Stachybotrys . T-2 toxin (T-2), HT-2 toxin (HT-2), neosolaniol (NEO), diacetoxyscirpenol (DAS), monoacetoxyscirpenol (MAS), verrucarol (VER), scirpentriol (SCP), and their derivatives are reported as representative type A trichothecenes [ 22 ]. These toxins are manly produced by strains of F. sporotrichioides and F. poae [ 23 ].…”

Section: Introductionmentioning

confidence: 99%

Trichothecenes in Food and Feed, Relevance to Human and Animal Health and Methods of Detection: A Systematic Review

Polak-Śliwińska

Paszczyk

2021

Molecules

View full text Add to dashboard Cite

Trichothecene mycotoxins are sesquiterpenoid compounds primarily produced by fungi in taxonomical genera such as Fusarium, Myrothecium, Stachybotrys, Trichothecium, and others, under specific climatic conditions on a worldwide basis. Fusarium mold is a major plant pathogen and produces a number of trichothecene mycotoxins including deoxynivalenol (or vomitoxin), nivalenol, diacetoxyscirpenol, and T-2 toxin, HT-2 toxin. Monogastrics are sensitive to vomitoxin, while poultry and ruminants appear to be less sensitive to some trichothecenes through microbial metabolism of trichothecenes in the gastrointestinal tract. Trichothecene mycotoxins occur worldwide however both total concentrations and the particular mix of toxins present vary with environmental conditions. Proper agricultural practices such as avoiding late harvests, removing overwintered stubble from fields, and avoiding a corn/wheat rotation that favors Fusarium growth in residue can reduce trichothecene contamination of grains. Due to the vague nature of toxic effects attributed to low concentrations of trichothecenes, a solid link between low level exposure and a specific trichothecene is difficult to establish. Multiple factors, such as nutrition, management, and environmental conditions impact animal health and need to be evaluated with the knowledge of the mycotoxin and concentrations known to cause adverse health effects. Future research evaluating the impact of low-level exposure on livestock may clarify the potential impact on immunity. Trichothecenes are rapidly excreted from animals, and residues in edible tissues, milk, or eggs are likely negligible. In chronic exposures to trichothecenes, once the contaminated feed is removed and exposure stopped, animals generally have an excellent prognosis for recovery. This review shows the occurrence of trichothecenes in food and feed in 2011–2020 and their toxic effects and provides a summary of the discussions on the potential public health concerns specifically related to trichothecenes residues in foods associated with the exposure of farm animals to mycotoxin-contaminated feeds and impact to human health. Moreover, the article discusses the methods of their detection.

show abstract

Recent advances on type A trichothecenes in food and feed: Analysis, prevalence, toxicity, and decontamination techniques

Cited by 26 publications

References 84 publications

T-2 Toxin—The Most Toxic Trichothecene Mycotoxin: Metabolism, Toxicity, and Decontamination Strategies

T-2 Toxin—The Most Toxic Trichothecene Mycotoxin: Metabolism, Toxicity, and Decontamination Strategies

Increased food contamination with mold and fungi during COVID-19 crisis

Trichothecenes in Food and Feed, Relevance to Human and Animal Health and Methods of Detection: A Systematic Review

Contact Info

Product

Resources

About