Storage Fungi and Mycotoxins

Kumar, Santosh; Sinha, Asha; Singh, V. P.; Hooda, K. S.; Nath, Kedar

doi:10.1007/978-981-32-9046-4_29

Cited by 4 publications

(3 citation statements)

References 208 publications

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“…Infection and mycotoxins buildup occur during storage, which is a key stage (Daou et al, 2021;Kumar et al, 2020). Because storage conditions affect the total growth of fungus, they play an important role in reducing mycotoxins contamination.…”

Section: Proper Storage Conditionsmentioning

confidence: 99%

Occurrence of aflatoxins in Nigerian foods

Yemisi Adefunke,

Oluwakanyinsola,

Kehinde

et al. 2023

Hrvat. čas. prehrambenu tehnol. biotehnol. nutr. (Online)

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Aflatoxins are a family of poisonous, mutagenic, and carcinogenic mycotoxins that contaminate a wide range of foods and agricultural goods. Aspergillus species, such as Aspergillus flavus, and Aspergillus parasiticus are the most common producers. Aflatoxin generation can occur at any point of the food chain, including pre-harvest, drying, storage, transit, processing, and handling, if conditions are favourable for fungus to create toxins. It is classified into six main types which are Aflatoxin B1, Aflatoxin B2, Aflatoxin G1, Aflatoxin G2, Aflatoxin M1 and Aflatoxin M2. In Nigeria, Aspergillus species that produces aflatoxin has been isolated from agricultural products such as cereals, spices, locally fermented food, oil-seeds, and animal products. Aflatoxin contamination is high due to poor storage of food crops and lack of awareness of aflatoxins contamination among farmers, marketers and the consumers of these goods. Locally fermented foods such as ogiri, ugba, ogi-baba, and iru have been said to be contaminated by aflatoxin. Preventive measures should be carried out by the policy-making bodies to create awareness and sustain ongoing measures to effectively manage aflatoxin contamination in Nigeria so as to reduce the health risk of aflatoxins on the people and economy of the country.

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Section: Proper Storage Conditionsmentioning

confidence: 99%

Occurrence of aflatoxins in Nigerian foods

Yemisi Adefunke,

Oluwakanyinsola,

Kehinde

et al. 2023

Hrvat. čas. prehrambenu tehnol. biotehnol. nutr. (Online)

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“…About 10 g of each homogenized spice sample was transferred into a screw-capped bottle with 90 ml of sterile distilled water and mixed properly (Kumar et al, 2020). Serial dilutions of each sample were plated onto sterile plastic Petri dishes containing solidified potato dextrose agar (PDA) (Liofilchem, Italy) and incubated at the inverted position at 28ºC for 3 days (Khalid et al, 2018).…”

Section: Mycological Analysismentioning

confidence: 99%

Effect of gamma radiation on fungal load decontamination of marketed spices

Rahman,

Moniruzzazan,

Das

et al. 2023

Arch. Agric. Environ. Sci.

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In this study, the effects of gamma radiation on the decontamination of fungus, physicochemi-cal properties, and molecular analysis of Aspergillus spp. of common spices for storage were evaluated. After being irradiated with gamma doses of 0, 2, 4, and 6 kGy and sealed in glass vials, the spices were stored at room temperature for 180 days. Among the tested spice samples, chili, turmeric, and black pepper powder showed the highest presence of fungal contamination compared to cumin, coriander, garlic, and ginger samples. Microscopy was used to identify a total of 48 isolates, of which 11 were Mucor, 25 were Penicillium, and 12 were Aspergillus. By polymerase chain reaction (PCR) amplification and sequencing of the internal transcribed spacer (ITS) region, a total of 12 Aspergillus genera were identified among them: 5 in black pepper and 7 in red chili. The gamma radiation also reduced the number of microbes compared to the control group. The best gamma radiation doses were found to kill the organ-isms in the studied spices. These were 6 kGy for red chili, 4 kGy for turmeric and black pepper, and 2 kGy for cumin, coriander, garlic, and ginger. Measurements of the physicochemical parameters were not significantly impacted by the 180-day exposure to gamma radiation; however, the number of fungi drastically decreased. Gamma radiation has been explored as an effective method for decontaminating spices, offering a promising solution for ensuring food safety and quality.

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“…Currently, more than 400 mycotoxins produced by about 200 different fungal species have been identified [ 9 ]. The main mycotoxins in terms of toxic impact on both animals and humans are aflatoxins, fumonisins, citrinin (CIT), T-2 toxin, cyclopiazonic acid, nivalenol, moniliformin, deoxynivalenol, ochratoxin A, zearalenone, patulin, and ustiloxins [ 10 ]. The most frequently encountered mycotoxins in food and agriculture systems are classified into four main groups: (1) aflatoxins, produced by species of Aspergillus , and ochratoxins and patulin, produced by Penicillium and Aspergillus species; (2) fumonisins, zearalenone, and trichothecenes, produced by species of Fusarium ; (3) ergot alkaloids, produced by species of Claviceps [ 6 ], and (4) altertoxin, produced by species of Alternaria [ 11 ].…”

Section: Mycotoxinsmentioning

confidence: 99%

Application of Novel Non-Thermal Physical Technologies to Degrade Mycotoxins

Yousefi

Mohammadi

Khajavi

et al. 2021

JoF

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Mycotoxins cause adverse effects on human health. Therefore, it is of the utmost importance to confront them, particularly in agriculture and food systems. Non-thermal plasma, electron beam radiation, and pulsed light are possible novel non-thermal technologies offering promising results in degrading mycotoxins with potential for practical applications. In this paper, the available publications are reviewed—some of them report efficiency of more than 90%, sometimes almost 100%. The mechanisms of action, advantages, efficacy, limitations, and undesirable effects are reviewed and discussed. The first foretastes of plasma and electron beam application in the industry are in the developing stages, while pulsed light has not been employed in large-scale application yet.

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Storage Fungi and Mycotoxins

Cited by 4 publications

References 208 publications

Occurrence of aflatoxins in Nigerian foods

Occurrence of aflatoxins in Nigerian foods

Effect of gamma radiation on fungal load decontamination of marketed spices

Application of Novel Non-Thermal Physical Technologies to Degrade Mycotoxins

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