“…Strategies should be aimed to improve the sustainability of maize production systems and to reduce food insecurity rates in rural areas ( Donatti et al., 2019 ) in Lempira. It would also be beneficial to study the associations and stability of aflatoxins and fumonisins during processing and digestion to reduce the health risks of the population ( Massarolo et al., 2020 ). Figure 3 Exposure risk by aflatoxins daily intake (μg/kg bw/day) for maize tortillas in the San Marcos de Caiquín (SMC), La Campa (LC), Gracias (GR) and Lepaera (LE) municipalities.…”
Section: Resultsmentioning
confidence: 99%
“…Strategies should be aimed to improve the sustainability of maize production systems and to reduce food insecurity rates in rural areas (Donatti et al, 2019) in Lempira. It would also be beneficial to study the associations and stability of aflatoxins and fumonisins during processing and digestion to reduce the health risks of the population (Massarolo et al, 2020).…”
Section: Exposure Risk From Consumption Of Corn Products Contaminated With Aflatoxins and Fumonisinsmentioning
In Honduras, corn is the most important staple food for the majority of the population. This high-demand crop is susceptible to biological contamination with mycotoxins, which could represent a latent hazard for consumers. To assess the incidence of aflatoxins and fumonisins in grain, masa and tortilla, and the dietary exposure to these substances among consumers, a study was conducted in four municipalities in the department of Lempira. Total aflatoxin and fumonisin content were quantified by fluorometry in 144 samples from 48 farmers. Sixty five percent of the samples were contaminated with aflatoxins with levels of 1.28–32.05, 1.15 to 12.61, and 1.01–5.98 μg/kg in grain, masa and tortilla, respectively. Fumonisins were detected in 100% of the samples at levels between 0.82 and 28.04, 0.66 and 14.36, and 0.63 and 12.04 mg/kg in grain, masa and tortilla, respectively. The reduction in aflatoxin and fumonisin contamination after processing grains into tortillas was of 83% and 52%, respectively. The difference in aflatoxin and fumonisin concentration in the three products was significant (p < 0.05). With a per capita tortilla consumption of 490 g/day, dietary exposure was estimated between 0.003 and 0.073 μg/kg bw/day for aflatoxins and 6.16 and 151.98 μg/kg bw/day for fumonisins. Therefore, the risk of exposure to mycotoxins in the evaluated communities was considered high. Mixed effect models showed that postharvest grain management and the nixtamalization process affect the incidence of mycotoxins in corn-based products.
“…Strategies should be aimed to improve the sustainability of maize production systems and to reduce food insecurity rates in rural areas ( Donatti et al., 2019 ) in Lempira. It would also be beneficial to study the associations and stability of aflatoxins and fumonisins during processing and digestion to reduce the health risks of the population ( Massarolo et al., 2020 ). Figure 3 Exposure risk by aflatoxins daily intake (μg/kg bw/day) for maize tortillas in the San Marcos de Caiquín (SMC), La Campa (LC), Gracias (GR) and Lepaera (LE) municipalities.…”
Section: Resultsmentioning
confidence: 99%
“…Strategies should be aimed to improve the sustainability of maize production systems and to reduce food insecurity rates in rural areas (Donatti et al, 2019) in Lempira. It would also be beneficial to study the associations and stability of aflatoxins and fumonisins during processing and digestion to reduce the health risks of the population (Massarolo et al, 2020).…”
Section: Exposure Risk From Consumption Of Corn Products Contaminated With Aflatoxins and Fumonisinsmentioning
In Honduras, corn is the most important staple food for the majority of the population. This high-demand crop is susceptible to biological contamination with mycotoxins, which could represent a latent hazard for consumers. To assess the incidence of aflatoxins and fumonisins in grain, masa and tortilla, and the dietary exposure to these substances among consumers, a study was conducted in four municipalities in the department of Lempira. Total aflatoxin and fumonisin content were quantified by fluorometry in 144 samples from 48 farmers. Sixty five percent of the samples were contaminated with aflatoxins with levels of 1.28–32.05, 1.15 to 12.61, and 1.01–5.98 μg/kg in grain, masa and tortilla, respectively. Fumonisins were detected in 100% of the samples at levels between 0.82 and 28.04, 0.66 and 14.36, and 0.63 and 12.04 mg/kg in grain, masa and tortilla, respectively. The reduction in aflatoxin and fumonisin contamination after processing grains into tortillas was of 83% and 52%, respectively. The difference in aflatoxin and fumonisin concentration in the three products was significant (p < 0.05). With a per capita tortilla consumption of 490 g/day, dietary exposure was estimated between 0.003 and 0.073 μg/kg bw/day for aflatoxins and 6.16 and 151.98 μg/kg bw/day for fumonisins. Therefore, the risk of exposure to mycotoxins in the evaluated communities was considered high. Mixed effect models showed that postharvest grain management and the nixtamalization process affect the incidence of mycotoxins in corn-based products.
“…Turkish enterprises exporting nuts and dry figs to the EU utilize the test extensively even if it is not as reliable as initially planned (Karlovsky et al., 2016). Thermal/hydrothermal treatments alone or combined with high pressure have been found effective in lowering the AF contaminations in ground maize grains (Méndez‐Albores et al., 2009), wheat grains (Hwang & Lee, 2006), cornmeal (Massarolo et al., 2020), rice (Da Silva et al., 2019), peanut (Jalili, 2016; Zheng et al., 2015), and milk (Rabie et al., 2019). However, these treatments consume too much energy (>160°C), and the quality and nutritional content of feed ingredients would be diminished by the maillard reaction caused by high temperatures (Pankaj et al., 2018).…”
Section: Prevention and Mitigation Of Aflatoxinsmentioning
Mycotoxins are secondary metabolites produced by a variety of fungal and mold species. One of the mycotoxin families that is often regarded as the most concerned one in human and animal feeds, is aflatoxin. Aflatoxins produced by Aspergillus species are very toxic and cause significant contamination of food supplies, resulting in serious health repercussions including carcinogenicity. To date, several regulations on aflatoxin permissible level limits have been established in a number of nations. Based on government guidelines and restrictions, consumers and food producers anticipate that aflatoxin contamination in food should not negatively impact human and animal health. Aflatoxin contamination of food commodities poses a consequential risk to humans and is also associated with substantial financial losses. Conventional mycotoxin reduction strategies involve both preventative and decontamination approaches. The present review gives an update on recent research on conventional approaches, including pre‐ and post‐harvest procedures that could potentially be used to decontaminate aflatoxin. Additionally, the current study delves into the source of contamination, global occurrence, impact on human health, and management strategies to assure food security and safety.
“…There are promising and appliable results of conventional thermal [69] and emergent technologies, such as microwave heating [66], extrusion [69], enzyme degradation of AFB1 and M1 in milk [68], gamma and electron beam irradiation, ultraviolet and pulsed light, electrolyzed water and cold plasma [56,63]. However, in general, degradation levels are below 100%.…”
Among microorganisms found in food, fungi stand out because they are adaptable and competitive in a large range of water activities, temperatures, pHs, humidities and substrate types. Besides sporulating, some species are toxigenic and produce toxic metabolites, mycotoxins, under adverse biotic and abiotic variables. Microorganisms are inactivated along the food chain, but mycotoxins have stable structures and remain in ready-to-eat food. The most prevalent mycotoxins in food, which are aflatoxins, fumonisins, ochratoxin A, patulin, tenuazonic acid, trichothecenes and zearalenone, have maximum tolerable limits (MTLs) defined as ppb and ppt by official organizations. The chronic and acute toxicities of mycotoxins and their stability are different in a chemical family. This critical review aims to discuss promising scientific research that successfully mitigated levels of mycotoxins and focus the results of our research group on this issue. It highlights the application of natural antifungal compounds, combinations of management, processing parameters and emergent technologies, and their role in reducing the levels and bioaccessibility. Despite good crop management and processing practices, total decontamination is almost impossible. Experimental evidence has shown that exposure to mycotoxins may be mitigated. However, multidisciplinary efforts need to be made to improve the applicability of successful techniques in the food supply chain to avoid mycotoxins’ impact on global food insecurity.
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