Washing procedures using water or sodium carbonate solutions for the decontamination of three cereals contaminated with deoxynivalenol and zearalenone

Trenholm, H. L.; Charmley, L. L.; Prelusky, Dan B.; Warner, Richard C.

doi:10.1021/jf00023a021

Cited by 64 publications

(45 citation statements)

References 11 publications

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“…Similar trends were confirmed in few studies concerning the fate of mycotoxins during malting [26,32,33]. Most of knowledge is known about DON.…”

Section: Poděkovánísupporting

confidence: 74%

See 1 more Smart Citation

Fusarium mycotoxins in spring barley and their transfer into malt.

Malachová¹,

Hajšlová²,

Ehrenbergerová³

et al. 2010

Kvasny Prum

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“…Similar trends were confirmed in few studies concerning the fate of mycotoxins during malting [26,32,33]. Most of knowledge is known about DON.…”

Section: Poděkovánísupporting

confidence: 74%

“…Pozorované trendy potvrzuje většina doposud publikovaných studií zabývajících se osudem mykotoxinů v průběhu sladování [36, 32,33]. Nejvíce informací je známo o DON, protože tento mykotoxin se v ječmeni vyskytuje nejčetněji a na vyšších hladinách než ostatní fusariotoxiny.…”

Section:  6 Osud Fusariových Mykotoxinů V Průběhu Sladováníunclassified

Fusarium mycotoxins in spring barley and their transfer into malt.

Malachová¹,

Hajšlová²,

Ehrenbergerová³

et al. 2010

Kvasny Prum

View full text Add to dashboard Cite

“…Positive effects in the reduction of the chosen mycotoxins are produced by rinsing grains, e.g. with 1 M solution of sodium carbonate and distilled water, since often the infestation with moulds and the mycotoxins themselves are localized on the grain surface [38,39]. However, such treatment of grains requires drying at further stages of their processing, which puts the producers of feeds and foodstuffs at risk of making additional costs.…”

Section: Methods Of Limiting the Poisoning With Mycotoxinsmentioning

confidence: 99%

The characteristics of the chosen mycotoxins and their toxic influence on the human and animal metabolism

Lazicka¹,

Orzechowski

2010

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Mycotoxins are toxic secondary metabolites of fungi belonging mainly to the Aspergillus, Penicillium and Fusarium genera. They can be formed in various agricultural produce in specific conditions. These natural and zootoxic chemical compounds cause an array of diseases in people and animals, i.e., mycotoxicoses. Depending on the type and dose, mycotoxins may cause liver, kidney, and lung cancers, as well as damage to the immune system, pathological changes in the nervous system, and reproduction disorders. Many mycotoxins disrupt digestion process, cause vomiting, nausea, anorexia, skin irritation and dermatitis, and even haemorrhages. A significant threat to the health of animals and people can be observed in the case of major infestation of crop ears from which foodstuff or feed are then produced. The ear infestation is facilitated by a suitable humidity and temperature during the growing season or while harvesting and storing the agricultural produce, which enhances the growth of mycotoxin-producing fungi. Suitable agricultural treatment, crop rotation, proper storing of crops in the conditions of limited humidity after the harvest as well as regular chemical analyses of the content of mycotoxins minimize their consumption and, accordingly, decrease the threat caused by these substances to the human and animal health.

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“…Washing procedures, using distilled water, resulted in 65 to 69% reductions of DON and 2 to 61% reductions of ZEA in barley and maize, whereas using 1 M sodium carbonate solution for the first wash reduced DON by 72 to 74% and ZEA by 80 to 87% (Trenholm et al, 1992). This process might be a useful treatment before wet milling and brewing; otherwise, the cost of seed drying would be prohibitive.…”

Section: Physical Separationmentioning

confidence: 99%

Mycotoxins in animals: Occurrence, effects, prevention and management

Zaki¹

2012

J. Toxicol. Environ. Health Sci.

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Globalization of the trade in agricultural commodities has contributed significantly to the discussion about potential hazards involved and has increased in particular the awareness of mycotoxins. Safety awareness in food and feed production has also risen due to the simple fact that methods for testing residues and undesirable substances have become noticeably more sophisticated and more available at all points of the supply chain. Mycotoxins comprise of a family of fungal toxins, many of which have been implicated as chemical progenitors of toxicity in man and animals. There are four classes of mycotoxins of major concern namely aflatoxins, zearalenone, ochratoxins, and fumonisins. Formation of mycotoxins varied between species as well as within a given species. A variety of physical, chemical, and biological methods to counteract the mycotoxin problem have been reported, but large-scale, practical, and cost-effective methods for detoxifying mycotoxin-containing feedstuffs are currently not available. Detoxification strategies for the contaminated foods and feeds should be done to reduce or eliminate the adverse actions of mycotoxin to improve food safety and prevent economic losses. The most recent approach to the problem has been the addition to the animal's diet of nonnutritive sorbents that sequester mycotoxins, reduce their gastrointestinal absorption and avoiding their toxic effects on livestock and toxin carryover into animal products. This review comments on the potential hazards of several mycotoxins together with prevention strategy for fungal and mycotoxin contamination.

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Washing procedures using water or sodium carbonate solutions for the decontamination of three cereals contaminated with deoxynivalenol and zearalenone

Cited by 64 publications

References 11 publications

Fusarium mycotoxins in spring barley and their transfer into malt.

Fusarium mycotoxins in spring barley and their transfer into malt.

The characteristics of the chosen mycotoxins and their toxic influence on the human and animal metabolism

Mycotoxins in animals: Occurrence, effects, prevention and management

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