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Babaee R, Karami-Osboo R, Mirabolfathy M. Evaluation of the use of Ozone, UV-C and Citric acid in reducing aflatoxins in pistachio nut. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Liu M, Zhao L, Gong G, Zhang L, Shi L, Dai J, Han Y, Wu Y, Khalil MM, Sun L. Invited review: Remediation strategies for mycotoxin control in feed. J Anim Sci Biotechnol 2022; 13:19. [PMID: 35090579 PMCID: PMC8796454 DOI: 10.1186/s40104-021-00661-4] [Citation(s) in RCA: 63] [Impact Index Per Article: 31.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Accepted: 11/29/2021] [Indexed: 12/31/2022] Open
Abstract
Mycotoxins are secondary metabolites of different species of fungi. Aflatoxin B1 (AFB1), deoxynivalenol (DON), zearalenone (ZEN) and fumonisin B1 (FB1) are the main mycotoxins contaminating animal feedstuffs. These mycotoxins can primarily induce hepatotoxicity, immunotoxicity, neurotoxicity and nephrotoxicity, consequently cause adverse effects on the health and performance of animals. Therefore, physical, chemical, biological and nutritional regulation approaches have been developed as primary strategies for the decontamination and detoxification of these mycotoxins in the feed industry. Meanwhile, each of these techniques has its drawbacks, including inefficient, costly, or impractically applied on large scale. This review summarized the advantages and disadvantages of the different remediation strategies, as well as updates of the research progress of these strategies for AFB1, DON, ZEN and FB1 control in the feed industry.
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Affiliation(s)
- Meng Liu
- Hubei Hongshan Laboratory, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, China
| | - Ling Zhao
- Hubei Hongshan Laboratory, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, China
| | - Guoxin Gong
- Hubei Hongshan Laboratory, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, China
| | - Lei Zhang
- Hubei Hongshan Laboratory, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, China
| | - Lei Shi
- Hubei Hongshan Laboratory, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, China
| | - Jiefan Dai
- Department of Agriculture of Sichuan Province, Chengdu, 610041, China
| | - Yanming Han
- Trouw Nutrition, Amersfoort, The Netherlands
| | - Yuanyuan Wu
- Trouw Nutrition, Amersfoort, The Netherlands
| | - Mahmoud Mohamed Khalil
- Animal Production Department, Faculty of Agriculture, Benha University, Banha, 13736, Egypt
| | - Lvhui Sun
- Hubei Hongshan Laboratory, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, China.
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Removal of Aflatoxin B 1 by Edible Mushroom-Forming Fungi and Its Mechanism. Toxins (Basel) 2021; 13:toxins13090668. [PMID: 34564672 PMCID: PMC8473272 DOI: 10.3390/toxins13090668] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 09/15/2021] [Accepted: 09/16/2021] [Indexed: 11/29/2022] Open
Abstract
Aflatoxins (AFs) are biologically active toxic metabolites, which are produced by certain toxigenic Aspergillus sp. on agricultural crops. In this study, five edible mushroom-forming fungi were analyzed using high-performance liquid chromatography fluorescence detector (HPLC-FLD) for their ability to remove aflatoxin B1 (AFB1), one of the most potent naturally occurring carcinogens known. Bjerkandera adusta and Auricularia auricular-judae showed the most significant AFB1 removal activities (96.3% and 100%, respectively) among five strains after 14-day incubation. The cell lysate from B. adusta exhibited higher AFB1 removal activity (35%) than the cell-free supernatant (13%) after 1-day incubation and the highest removal activity (80%) after 5-day incubation at 40 °C. In addition, AFB1 analyses using whole cells, cell lysates, and cell debris from B. adusta showed that cell debris had the highest AFB1 removal activity at 5th day (95%). Moreover, exopolysaccharides from B. adusta showed an increasing trend (24–48%) similar to whole cells and cell lysates after 5- day incubation. Our results strongly suggest that AFB1 removal activity by whole cells was mainly due to AFB1 binding onto cell debris during early incubation and partly due to binding onto cell lysates along with exopolysaccharides after saturation of AFB1 binding process onto cell wall components.
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Afsah-Hejri L, Hajeb P, Ehsani RJ. Application of ozone for degradation of mycotoxins in food: A review. Compr Rev Food Sci Food Saf 2020; 19:1777-1808. [PMID: 33337096 DOI: 10.1111/1541-4337.12594] [Citation(s) in RCA: 79] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 05/07/2020] [Accepted: 05/28/2020] [Indexed: 12/01/2022]
Abstract
Mycotoxins such as aflatoxins (AFs), ochratoxin A (OTA) fumonisins (FMN), deoxynivalenol (DON), zearalenone (ZEN), and patulin are stable at regular food process practices. Ozone (O3 ) is a strong oxidizer and generally considered as a safe antimicrobial agent in food industries. Ozone disrupts fungal cells through oxidizing sulfhydryl and amino acid groups of enzymes or attacks the polyunsaturated fatty acids of the cell wall. Fusarium is the most sensitive mycotoxigenic fungi to ozonation followed by Aspergillus and Penicillium. Studies have shown complete inactivation of Fusarium and Aspergillus by O3 gas. Spore germination and toxin production have also been reduced after ozone fumigation. Both naturally and artificially, mycotoxin-contaminated samples have shown significant mycotoxin reduction after ozonation. Although the mechanism of detoxification is not very clear for some mycotoxins, it is believed that ozone reacts with the functional groups in the mycotoxin molecules, changes their molecular structures, and forms products with lower molecular weight, less double bonds, and less toxicity. Although some minor physicochemical changes were observed in some ozone-treated foods, these changes may or may not affect the use of the ozonated product depending on the further application of it. The effectiveness of the ozonation process depends on the exposure time, ozone concentration, temperature, moisture content of the product, and relative humidity. Due to its strong oxidizing property and corrosiveness, there are strict limits for O3 gas exposure. O3 gas has limited penetration and decomposes quickly. However, ozone treatment can be used as a safe and green technology for food preservation and control of contaminants.
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Affiliation(s)
- Leili Afsah-Hejri
- Mechanical Engineering Department, School of Engineering, University of California Merced, Merced, California
| | - Parvaneh Hajeb
- Department of Environmental Science, Aarhus University, Roskilde, Denmark
| | - Reza J Ehsani
- Mechanical Engineering Department, School of Engineering, University of California Merced, Merced, California
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Kan C. Factors affecting absorption of harmful substances from the digestive tract of poultry and their level in poultry products. WORLD POULTRY SCI J 2019. [DOI: 10.1079/wps19940004] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- C.A. Kan
- DLO-Spelderholt Centre for Poultry Research, Spelderholt 9, 7361 DA Beekbergen, The Netherlands
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Li H, Xiong Z, Gui D, Pan Y, Xu M, Guo Y, Leng J, Li X. Effect of ozonation and UV irradiation on aflatoxin degradation of peanuts. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13914] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hui Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin China
| | - Zhongfei Xiong
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin China
| | - Dali Gui
- Institute of Mechanics Tianjin University of Science and Technology Tianjin China
| | - Yanfang Pan
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin China
| | - Mengjun Xu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin China
| | - Yanli Guo
- Tianjin Jiesheng Donghui Preservation Technology Co. Ltd Tianjin China
| | - Juncai Leng
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin China
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin China
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Khan I, Tango CN, Miskeen S, Lee BH, Oh DH. Hurdle technology: A novel approach for enhanced food quality and safety – A review. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.11.010] [Citation(s) in RCA: 123] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Karlovsky P, Suman M, Berthiller F, De Meester J, Eisenbrand G, Perrin I, Oswald IP, Speijers G, Chiodini A, Recker T, Dussort P. Impact of food processing and detoxification treatments on mycotoxin contamination. Mycotoxin Res 2016; 32:179-205. [PMID: 27554261 PMCID: PMC5063913 DOI: 10.1007/s12550-016-0257-7] [Citation(s) in RCA: 321] [Impact Index Per Article: 40.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2016] [Revised: 07/29/2016] [Accepted: 08/05/2016] [Indexed: 11/15/2022]
Abstract
Mycotoxins are fungal metabolites commonly occurring in food, which pose a health risk to the consumer. Maximum levels for major mycotoxins allowed in food have been established worldwide. Good agricultural practices, plant disease management, and adequate storage conditions limit mycotoxin levels in the food chain yet do not eliminate mycotoxins completely. Food processing can further reduce mycotoxin levels by physical removal and decontamination by chemical or enzymatic transformation of mycotoxins into less toxic products. Physical removal of mycotoxins is very efficient: manual sorting of grains, nuts, and fruits by farmers as well as automatic sorting by the industry significantly lowers the mean mycotoxin content. Further processing such as milling, steeping, and extrusion can also reduce mycotoxin content. Mycotoxins can be detoxified chemically by reacting with food components and technical aids; these reactions are facilitated by high temperature and alkaline or acidic conditions. Detoxification of mycotoxins can also be achieved enzymatically. Some enzymes able to transform mycotoxins naturally occur in food commodities or are produced during fermentation but more efficient detoxification can be achieved by deliberate introduction of purified enzymes. We recommend integrating evaluation of processing technologies for their impact on mycotoxins into risk management. Processing steps proven to mitigate mycotoxin contamination should be used whenever necessary. Development of detoxification technologies for high-risk commodities should be a priority for research. While physical techniques currently offer the most efficient post-harvest reduction of mycotoxin content in food, biotechnology possesses the largest potential for future developments.
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Affiliation(s)
- Petr Karlovsky
- Molecular Phytopathology and Mycotoxin Research, Georg-August-University Göttingen, Grisebachstrasse6, 37077, Göttingen, Germany
| | - Michele Suman
- Barilla G. R. F.lli SpA, Advanced Laboratory Research, via Mantova 166, 43122, Parma, Italy
| | - Franz Berthiller
- Christian Doppler Laboratory for Mycotoxin Metabolism, Department IFA-Tulln, University of Natural Resources and Life Sciences, Vienna, Konrad-Lorenz-Straße 20, 3430, Tulln, Austria
| | - Johan De Meester
- Cargill R&D Center Europe, Havenstraat 84, B-1800, Vilvoorde, Belgium
| | - Gerhard Eisenbrand
- Department of Chemistry, Division of Food Chemistry and Toxicology, Germany (retired), University of Kaiserslautern, P.O.Box 3049, 67653, Kaiserslautern, Germany
| | - Irène Perrin
- Nestlé Research Center, Vers-chez-les-Blanc, PO Box 44, 1000, Lausanne 26, Switzerland
| | - Isabelle P Oswald
- INRA, UMR 1331 ToxAlim, Research Center in Food Toxicology, 180 chemin de Tournefeuille, BP93173, 31027, Toulouse, France
- Université de Toulouse, INP, UMR1331, Toxalim, Toulouse, France
| | - Gerrit Speijers
- General Health Effects Toxicology Safety Food (GETS), Winterkoning 7, 34353 RN, Nieuwegein, The Netherlands
| | - Alessandro Chiodini
- International Life Sciences Institute-ILSI Europe, Avenue E. Mounier 83, Box 6, 1200, Brussels, Belgium
| | - Tobias Recker
- International Life Sciences Institute-ILSI Europe, Avenue E. Mounier 83, Box 6, 1200, Brussels, Belgium
| | - Pierre Dussort
- International Life Sciences Institute-ILSI Europe, Avenue E. Mounier 83, Box 6, 1200, Brussels, Belgium.
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Wang L, Shao H, Luo X, Wang R, Li Y, Li Y, Luo Y, Chen Z. Effect of Ozone Treatment on Deoxynivalenol and Wheat Quality. PLoS One 2016; 11:e0147613. [PMID: 26812055 PMCID: PMC4727889 DOI: 10.1371/journal.pone.0147613] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2015] [Accepted: 01/06/2016] [Indexed: 11/24/2022] Open
Abstract
Deoxynivalenol (DON) is a secondary metabolite produced by Fusarium fungi, which is found in a wide range of agricultural products, especially in wheat, barley, oat and corn. In this study, the distribution of DON in the wheat kernel and the effect of exposure time to ozone on DON detoxification were investigated. A high concentration of toxin was found in the outer part of the kernel, and DON was injected from the outside to the inside. The degradation rates of DON were 26.40%, 39.16%, and 53.48% after the samples were exposed to 75 mg/L ozone for 30, 60, and 90 min, respectively. The effect of ozonation on wheat flour quality and nutrition was also evaluated. No significant differences (P > 0.05) were found in protein content, fatty acid value, amino acid content, starch content, carbonyl and carboxyl content, and swelling power of ozone-treated samples. Moreover, the ozone-treated samples exhibited higher tenacity and whiteness, as well as lower extensibility and yellowness. This finding indicated that ozone treatment can simultaneously reduce DON levels and improve flour quality.
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Affiliation(s)
- Li Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food safety and quality control, Jiangnan University, Wuxi, 214122, Jiangsu province, China
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Huili Shao
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Xiaohu Luo
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Ren Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food safety and quality control, Jiangnan University, Wuxi, 214122, Jiangsu province, China
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Yongfu Li
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Yanan Li
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Yingpeng Luo
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Zhengxing Chen
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food safety and quality control, Jiangnan University, Wuxi, 214122, Jiangsu province, China
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
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Luo X, Wang R, Wang L, Li Y, Wang Y, Chen Z. Detoxification of aflatoxin in corn flour by ozone. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2253-2258. [PMID: 24374809 DOI: 10.1002/jsfa.6550] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2013] [Revised: 12/04/2013] [Accepted: 12/24/2013] [Indexed: 06/03/2023]
Abstract
BACKGROUND Corn, which is one of most important agricultural products worldwide, is prone to pollution by aflatoxins (AFs) in many areas, thus seriously jeopardizing human health and threatening economic growth. This study evaluated the effects of ozone on the detoxification of AFs in corn flour (CF) and the moisture content (MC) thereof. RESULTS The detoxifying effects of ozone on CF became more obvious as the ozone concentration and exposure time increased. After CF was treated with 75 mg L(-1) ozone for 60 min, the contents of AFB1 , AFG1 and AFB2 decreased from 53.60, 12.08 and 2.42 µg kg(-1) to 11.38, 3.37 and 0.71 µg kg(-1) , respectively, which are lower than the maximum limits of AFB1 , AFG1 , AFB2 and total AFs (20 µg kg(-1) ) for CF regulated by the Chinese government. Ozonation significantly affected the MC of CF, and ozone at a higher concentration decreased the MC more drastically. After CF was exposed to 15, 30, 45 and 75 mg L(-1) ozone for 60 min, the MC of CF decreased from 17.4% to below 15%, fulfilling the long-period storage requirements for CF. CONCLUSION Ozone is potentially applicable in effectively degrading the AFs in CF and in greatly decreasing the MC of CF.
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Affiliation(s)
- Xiaohu Luo
- State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
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12
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Savi GD, Piacentini KC, Scussel VM. Ozone Treatment Efficiency in Aspergillus
and Penicillium
Growth Inhibition and Mycotoxin Degradation of Stored Wheat Grains (Triticum aestivum
L.). J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12307] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Geovana D. Savi
- Laboratory of Mycotoxicology and Food Contaminants; Food Science and Technology Department; Center of Agricultural Sciences; Federal University of Santa Catarina; Florianopolis Santa Catarina Brazil
| | - Karim C. Piacentini
- Laboratory of Mycotoxicology and Food Contaminants; Food Science and Technology Department; Center of Agricultural Sciences; Federal University of Santa Catarina; Florianopolis Santa Catarina Brazil
| | - Vildes M. Scussel
- Laboratory of Mycotoxicology and Food Contaminants; Food Science and Technology Department; Center of Agricultural Sciences; Federal University of Santa Catarina; Florianopolis Santa Catarina Brazil
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Luo X, Wang R, Wang L, Li Y, Bian Y, Chen Z. Effect of ozone treatment on aflatoxin B1 and safety evaluation of ozonized corn. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.09.043] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Use of Self-Organizing Map to Analyze Images of Fungi Colonies Grown from Triticum aestivum Seeds Disinfected by Ozone Treatment. Int J Microbiol 2012; 2012:865175. [PMID: 23118753 PMCID: PMC3479990 DOI: 10.1155/2012/865175] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2012] [Revised: 09/20/2012] [Accepted: 09/20/2012] [Indexed: 11/26/2022] Open
Abstract
We submitted to ozone treatment Triticum aestivum (common wheat) seeds severely contaminated by fungi. Fungi colonies developed when seeds were placed over malt agar medium in Petri dishes; Fusarium sp. and Alternaria sp. were identified. However, conventional colonies counting did not allow a clear assessment of the effect of ozone disinfection. We thus used self-organizing maps (SOMs) to perform an image analysis of colonies surface area that clearly showed a significant disinfection effect on Fusarium sp.
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Walse SS, Karaca H. Remediation of fungicide residues on fresh produce by use of gaseous ozone. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2011; 45:6961-6969. [PMID: 21790162 DOI: 10.1021/es2006868] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Ozone fumigation was explored as a means for degrading organic fungicide residues on fresh produce. Fungicides sorbed onto model abiotic glass surfaces or onto grape berries were fumigated separately in a flow-through chamber. Gaseous ozone at a constant concentration of 150 ± 10 ppmv (μL·L(-1)) selectively oxidized fungicides sorbed to model surfaces. Over 140 min, boscalid and iprodione levels did not change significantly based on a single-factor analysis of variance (ANOVA) at the 95% level of confidence (p = 0.05); however, pseudo-first-order losses resulted in observable rate constants of ozonolysis, k(ozonolysis) (min(-1)), of 0.0233 ± 0.0029 (t(1/2) ≈ 29.7 min), 0.0168 ± 0.0028 (t(1/2) ≈ 41.3 min), and 0.0127 ± 0.0010 (t(1/2) ≈ 54.6 min) for fenhexamid, cyprodinil, and pyrimethanil, respectively. The relative degradation of fungicides on berries at gaseous ozone concentrations of 900 ± 12 ppmv (μL·L(-1)) over 2 h was similar to that on glass; decreases in residue concentration were observed for only fenhexamid (∼ 64%), cyprodinil (∼ 38%), and pyrimethanil (∼ 35%) with corresponding k(ozonolysis) (min(-1)) of 0.0085 ± 0.0021 (t(1/2) ≈ 81.5 min), 0.0039 ± 0.0008 (t(1/2) ≈ 177.7 min), and 0.0036 ± 0.0007 (t(1/2) ≈ 192.5 min). Heterogeneous rate constants of gaseous ozone reacting with a sorbed fungicide, k(O(3)) (M(-1)·min(-1)), were calculated for both surfaces and indicate losses proceed ∼ 15-fold slower on grapes. The kinetics and mechanism of fungicide removal, supported by gas chromatography- and liquid chromatography-mass spectrometry product analyses, is discussed in the context of facilitating compliance with maximum residue level (MRL) tolerances for fresh produce.
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Affiliation(s)
- Spencer S Walse
- Agricultural Research Service, United States Department of Agriculture, 9611 South Riverbend Avenue, Parlier, California 93648, USA.
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16
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Perry JJ, Yousef AE. Decontamination of Raw Foods Using Ozone-Based Sanitization Techniques. Annu Rev Food Sci Technol 2011; 2:281-98. [DOI: 10.1146/annurev-food-022510-133637] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Popular foods such as fresh produce and dry nuts are increasingly implicated in outbreaks of food-transmitted diseases. These products are not amenable to conventional processing technologies; therefore, many alternative decontamination methods are actively investigated. Ozone is a versatile sanitizer with promising applications in some high-risk foods. This antimicrobial agent is active against a broad spectrum of microorganisms, and it can be used effectively in its gaseous or aqueous state. The flexibility afforded by ozone use makes it a viable option for application on easy-to-damage products like fresh produce. If process parameters are adequately controlled, ozone treatment can enhance safety and increase shelf life without adversely affecting product quality. Despite these advantages, ozone may not be suitable for some applications, including treatment of liquid foods and products rich in unsaturated fats and soluble proteins. Ozone, as a powerful oxidizer, must be carefully controlled at all times, and equipment must be rigorously maintained to ensure safety of workers.
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Affiliation(s)
- Jennifer J. Perry
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio;,
| | - Ahmed E. Yousef
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio;,
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17
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Freitas-Silva O, Venâncio A. Ozone applications to prevent and degrade mycotoxins: a review. Drug Metab Rev 2010; 42:612-20. [DOI: 10.3109/03602532.2010.484461] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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18
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Velazhahan R, Vijayanandraj S, Vijayasamundeeswari A, Paranidharan V, Samiyappan R, Iwamoto T, Friebe B, Muthukrishnan S. Detoxification of aflatoxins by seed extracts of the medicinal plant, Trachyspermum ammi (L.) Sprague ex Turrill – Structural analysis and biological toxicity of degradation product of aflatoxin G1. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.10.014] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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19
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20
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Zorlugenç B, Kiroğlu Zorlugenç F, Oztekin S, Evliya IB. The influence of gaseous ozone and ozonated water on microbial flora and degradation of aflatoxin B(1) in dried figs. Food Chem Toxicol 2008; 46:3593-7. [PMID: 18824207 DOI: 10.1016/j.fct.2008.09.003] [Citation(s) in RCA: 98] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2008] [Revised: 07/21/2008] [Accepted: 09/02/2008] [Indexed: 11/19/2022]
Abstract
In this study, the effectiveness of gaseous ozone and ozonated water on microbial flora and aflatoxin B(1) content of dried figs were investigated. After dried figs were exposed to13.8mgL(-1) ozone gas and 1.7mgL(-1) ozonated water for 7.5, 15 and 30min, variation of aerobic mesophilic bacteria (AMB), E. coli, coliform, yeast and mold counts were determined. Before and after ozone treatments molds on dried figs were also isolated and identified. In both ozone treatments, AMB was not exactly inactivated whereas E. coli was completely destroyed at 7.5min. Coliform, and yeast were also destroyed at 7.5 and 15min in ozonated water, respectively. Ozone applications at 15min were sufficient for inactivation of all molds. Aspergillus flavus and Aspergillus parasiticus which cause aflatoxin formation were isolated from dried figs. Artificially contaminated with aflatoxin B(1) samples were also treated with gaseous ozone and ozonated water for 30, 60 and 180min, respectively. In both of treatments, degradation of aflatoxin B(1) was increased due to increasing of ozonation time. Results indicated that gaseous ozone was more effective than ozonated water for reduction of aflatoxin B(1), whereas ozonated water was affected for decreasing microbial counts.
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Affiliation(s)
- Bülent Zorlugenç
- Department of Food Engineering, Cukurova University, 01330 Adana, Turkey.
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Wang Y, King JM, Xu Z, Losso J, Prudente A. Lutein from ozone-treated corn retains antimutagenic properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:7942-7949. [PMID: 18681445 DOI: 10.1021/jf801562v] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The present study was conducted to determine the influence of an ozonation process on lutein and protein in clean and contaminated corns. This study aimed to determine the levels of lutein and protein in corn before and after ozonation and to verify the antimutagenic potential of the extracted lutein against aflatoxin using the Ames test. The lutein content was analyzed by high-performance liquid chromatography. Nitrogen analysis and sodium dodecyl sulfate-polyacrylamide gel electrophoresis were used to analyze protein. Clean ozone-treated corn had a total lutein content of 28.36 microg/g, which was higher than that of 22.75 microg/g in the untreated clean corn. However, the lutein content was 11.69 microg/g in the ozone-treated contaminated corn, which was lower than that of 16.42 microg/g in the untreated contaminated corn. In both corn samples, the protein content of ozone-treated corn was lower than that of untreated corn, indicating that protein could be destroyed by the ozonation process, which may influence the nutritious value of the corn. Lutein extracts alone showed no mutagenic potential against Salmonella typhimurium tester strains TA100. Lutein extracts from corn inhibited the mutagenicity of AFB1 in a dose-response manner more efficiently than lutein standard. Lutein extracts from different corn samples had similar antimutagenic potentials against AFB1, so the ozone treatment did not affect the antimutagenic potentials of lutein extracts.
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Affiliation(s)
- Yu Wang
- Department of Food Science, Louisiana State University Agricultural Center, 111 Food Science Building, Louisiana State University, Baton Rouge, Louisiana 70803, USA
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22
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Leibetseder J. Chapter 15 Decontamination and detoxification of mycotoxins. ACTA ACUST UNITED AC 2006. [DOI: 10.1016/s1877-1823(09)70102-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2023]
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23
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Dubois M, Coste C, Despres AG, Efstathiou T, Nio C, Dumont E, Parent-Massin D. Safety of Oxygreen®, an ozone treatment on wheat grains. Part 2. Is there a substantial equivalence between Oxygreen-treated wheat grains and untreated wheat grains? ACTA ACUST UNITED AC 2006; 23:1-15. [PMID: 16393809 DOI: 10.1080/02652030500316728] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The Oxygreen process is a new process based on wheat grain treatment by ozone (produced in situ), in a closed sequential batch reactor. The Oxygreen process offers a close, homogeneous, and controlled contact between the gas and the grain. It is proposed for use for wheat grain decontamination (insects, fungi, bacteria, mycotoxins, pesticides). It takes place in classical milling diagram, and occurs after grain cleaning and before milling. The aim of the study reported here was to determine if Oxygreen treatment could induce in the grain the formation of processing-related compounds, and if these compounds are specific or could be recognized as classical modifications already used in the cereal industry (milling, baking). Studies were performed in order to evaluate any effect of Oxygreen treatment on vitamins, ferulic acid, phytates, proteins, carbohydrates, and lipids. It was concluded that there was no detectable substantial difference between ozone-treated grains and the untreated ones, although some quantitative differences can occur. The more detectable differences concern concentration of free sugars, and inhibition of some oxidative enzymes. These quantitative differences are very slight compared to the modifications that occur in dough, after addition of oxidative products directly in flour, or during kneading and dough fermentation.
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Affiliation(s)
- M Dubois
- Goëmar, ZAC La Madeleine, Saint Malo Cedex, France.
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24
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Manousaridis G, Nerantzaki A, Paleologos E, Tsiotsias A, Savvaidis I, Kontominas M. Effect of ozone on microbial, chemical and sensory attributes of shucked mussels. Food Microbiol 2005. [DOI: 10.1016/j.fm.2004.06.003] [Citation(s) in RCA: 88] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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25
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Parish M, Beuchat L, Suslow T, Harris L, Garrett E, Farber J, Busta F. Methods to Reduce/Eliminate Pathogens from Fresh and Fresh-Cut Produce. Compr Rev Food Sci Food Saf 2003. [DOI: 10.1111/j.1541-4337.2003.tb00033.x] [Citation(s) in RCA: 355] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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26
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Kells SA, Mason LJ, Maier DE, Woloshuk CP. Efficacy and fumigation characteristics of ozone in stored maize. JOURNAL OF STORED PRODUCTS RESEARCH 2001; 37:371-382. [PMID: 11463399 DOI: 10.1016/s0022-474x(00)00040-0] [Citation(s) in RCA: 61] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
This study evaluated the efficacy of ozone as a fumigant to disinfest stored maize. Treatment of 8.9tonnes (350bu) of maize with 50ppm ozone for 3d resulted in 92-100% mortality of adult red flour beetle, Tribolium castaneum (Herbst), adult maize weevil, Sitophilus zeamais (Motsch.), and larval Indian meal moth, Plodia interpunctella (Hübner) and reduced by 63% the contamination level of the fungus Aspergillus parasiticus Speare on the kernel surface. Ozone fumigation of maize had two distinct phases. Phase 1 was characterized by rapid degradation of the ozone and slow movement through the grain. In Phase 2, the ozone flowed freely through the grain with little degradation and occurred once the molecular sites responsible for ozone degradation became saturated. The rate of saturation depended on the velocity of the ozone/air stream. The optimum apparent velocity for deep penetration of ozone into the grain mass was 0.03m/s, a velocity that is achievable in typical storage structures with current fans and motors. At this velocity 85% of the ozone penetrated 2.7m into the column of grain in 0.8d during Phase 1 and within 5d a stable degradation rate of 1ppm/0.3m was achieved. Optimum velocity for Phase 2 was 0.02m/s. At this velocity, 90% of the ozone dose penetrated 2.7m in less than 0.5d. These data demonstrate the potential usefulness of using ozone in managing stored maize and possibly other grains.
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Affiliation(s)
- S A. Kells
- Department of Entomology, Purdue University, 1158 Lilly Hall, 47907, West Lafayette, IN, USA
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28
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Beuchat LR, Chmielewski R, Keswani J, Law SE, Frank JF. Inactivation of aflatoxigenic aspergilli by treatment with ozone. Lett Appl Microbiol 1999; 29:202-5. [PMID: 10530042 DOI: 10.1046/j.1365-2672.1999.00618.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
The D-values of conidia of aflatoxigenic Aspergillus flavus and Aspergillus parasiticus exposed to 1.74 ppm. ozone in 1 mM potassium phosphate buffer (pH 7.0 and 5.5) at 25 degrees C were determined. D-values of A. flavus conidia were 1.72 and 1.54 min at pH 5.5 and 7.0, respectively; D-values of A. parasiticus were 2.08 and 1.71 min, respectively. None of these D-values was significantly (P < or = 0.05) different from each other.
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Affiliation(s)
- L R Beuchat
- Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, Griffin 30223-1797, USA
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29
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McKenzie KS, Kubena LF, Denvir AJ, Rogers TD, Hitchens GD, Bailey RH, Harvey RB, Buckley SA, Phillips TD. Aflatoxicosis in turkey poults is prevented by treatment of naturally contaminated corn with ozone generated by electrolysis. Poult Sci 1998; 77:1094-102. [PMID: 9706072 DOI: 10.1093/ps/77.8.1094] [Citation(s) in RCA: 80] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Previous studies have demonstrated that a novel source of ozone gas (O3) maybe used to chemically degrade numerous mycotoxins, including aflatoxin (AF) B1. Subsequent in vitro analyses demonstrated detoxification of AFB1, suggesting a potential method of remediate AF-contaminated grain. The objective of this study was to evaluate the capability of electrochemically produced ozone to degrade AFB1 in naturally contaminated whole kernel corn and confirm detoxification in turkey poults. Corn was procured from the southern coastal areas of Texas and HPLC revealed 1,220 +/- 73.3 ppb AFB1. Control and contaminated corn were treated for 92 h with O3 at 200 mg/min in 30 kg batches; greater than 95% reduction of AFB1 in contaminated corn was achieved. One-day-old female turkey poults were fed 1) control corn, 2) control corn + O3, 3) AFB1 corn, or 4) AFB1 corn + O3 mixed in rations (46% by wt.) and consumed ad libitum for 3 wk. When compared with controls, turkeys fed AFB1 corn had reduced body weight gain and relative liver weight, whereas turkeys fed control corn + O3 or AFB1 corn + O3 did not differ from controls. Furthermore, alterations in the majority of relative organ weight, liver discoloration, serum enzyme activity, hematological parameters, and blood chemistry caused by AFB1 were eliminated (no difference from controls) by treatment with O3. These data demonstrate that treatment of contaminated corn with electrochemically produced O3 provided protection against AFB1 in young turkey poults. It is important to note that treatment of control corn with O3 did not alter the performance of the turkey poults.
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Affiliation(s)
- K S McKenzie
- Department of Veterinary Anatomy and Public Health, Faculty of Toxicology, College of Veterinary Medicine, Texas A&M University, College Station 77843-4458, USA
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30
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McKenzie KS, Sarr AB, Mayura K, Bailey RH, Miller DR, Rogers TD, Norred WP, Voss KA, Plattner RD, Kubena LF, Phillips TD. Oxidative degradation and detoxification of mycotoxins using a novel source of ozone. Food Chem Toxicol 1997; 35:807-20. [PMID: 9350226 DOI: 10.1016/s0278-6915(97)00052-5] [Citation(s) in RCA: 239] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Practical methods to degrade mycotoxins using ozone gas (O3) have been limited due to low O3 production capabilities of conventional systems and their associated costs. Recent advances in electrochemistry (i.e. proton-exchange membrane and electrolysis technologies) have made available a novel and continuous source of O3 gas up to 20% by weight. It is possible that the rapid delivery of high concentrations of O3 will result in mycotoxin degradation in contaminated grains--with minimal destruction of nutrients. The major objectives of this study were to investigate the degradation and detoxification of common mycotoxins in the presence of high concentrations of O3. In this study, aqueous equimolar (32 microM) solutions of aflatoxins B1 (AfB1), B2 (AfB2), G1 (AfG1), G2 (AfG2), cyclopiazonic acid (CPA), fumonisin B1 (FB1), ochratoxin A (OA), patulin, secalonic acid D (SAD) and zearalenone (ZEN) were treated with 2, 10 and/or 20 weight% O3 over a period of 5.0 min and analysed by HPLC. Results indicated that AfB1 and AfG1 were rapidly degraded using 2% O3, while AfB2 and AfG2 were more resistant to oxidation and required higher levels of O3 (20%) for rapid degradation. In other studies, patulin, CPA, OA, SAD and ZEN were degraded at 15 sec, with no by-products detectable by HPLC. Additionally, the toxicity of these compounds (measured by a mycotoxin-sensitive bioassay) was significantly decreased following treatment with O3 for 15 sec. In another study, FB1 (following reaction with O3) was rapidly degraded at 15 sec, with the formation of new products. One of these appeared to be a 3-keto derivative of FB1. Importantly, degradation of FB1 did not correlate with detoxification, since FB1 solutions treated with O3 were still positive in two bioassay systems.
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Affiliation(s)
- K S McKenzie
- Department of Veterinary Anatomy and Public Health, Faculty of Toxicology, College of Veterinary Medicine, Texas A&M University, College Station 77843-4458, USA
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31
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Samarajeewa U, Sen AC, Fernando SY, Ahmed EM, Wei CI. Inactivation of aflatoxin B1 in corn meal, copra meal and peanuts by chlorine gas treatment. Food Chem Toxicol 1991; 29:41-7. [PMID: 1900253 DOI: 10.1016/0278-6915(91)90061-b] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
More than 75% degradation of aflatoxin B1 (AFB1) was achieved after treatment of AFB1-spiked corn meal, spiked copra meal (the residue of the kiln-dried coconut kernels after mechanical expulsion of oil) and peanuts artificially infected with Aspergillus parasiticus, with 11, 16 and 35 mg chlorine gas per g meal or peanuts, respectively. At these chlorine gas treatment levels, extension of the exposure period of the corn meal and copra meal beyond 2.5 hr, and the peanuts beyond 1 day, did not increase the percentage degradation of AFB1. The mutagenicity of chlorine-treated copra meal and peanuts spiked with AFB1 was greatly reduced compared with untreated controls, as determined in Salmonella typhimurium strain TA98 in the presence of rat liver S-9 mix; the reduction in mutagenicity was found to be highly correlated with the reduction in AFB1 levels. Reactions of chlorine with AFB1 or constituents of the meals or peanuts did not appear to generate new mutagenic compounds. The moisture content of the meals and peanuts appeared to be an important factor affecting the degradation of AFB1 by chlorine gas.
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Affiliation(s)
- U Samarajeewa
- Food Science and Human Nutrition Department, University of Florida, Gainesville 32611-0163
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32
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Ellis WO, Smith JP, Simpson BK, Oldham JH. Aflatoxins in food: occurrence, biosynthesis, effects on organisms, detection, and methods of control. Crit Rev Food Sci Nutr 1991; 30:403-39. [PMID: 1910523 DOI: 10.1080/10408399109527551] [Citation(s) in RCA: 172] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Aflatoxins are secondary metabolites produced by species of Aspergilli, specifically Aspergillus flavus and Aspergillus parasiticus. These molds are ubiquitous in nature and grow on a variety of substrates, thereby producing aflatoxins. Aflatoxins are of great concern due to their biochemical and biological effects on living organisms. In this article, the occurrence of aflatoxins, their biosynthesis, factors influencing their production, their effects on living organisms, and methods of detection and control in food are reviewed. Future areas of research involving mathematical modeling of factors influencing aflatoxin production and alternative methods of control, such as modified atmosphere packaging, are also discussed.
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Affiliation(s)
- W O Ellis
- Dept. of Food Science and Agricultural Chemistry, McGill University, Montreal, Canada
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Sen AC, Wei CI, Fernando SY, Toth J, Ahmed EM, Dunaif GE. Reduction of mutagenicity and toxicity of aflatoxin B1 by chlorine gas treatment. Food Chem Toxicol 1988; 26:745-52. [PMID: 3145246 DOI: 10.1016/0278-6915(88)90209-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Chlorine gas was used to treat aflatoxin B1 (AFB1). The time-related exposure study showed that 4 ml (15 mg) pure chlorine gas caused about 90% destruction of 100 micrograms AFB1 within 10 min, at standard temperature and pressure. Four fluorescent reaction products were produced, two of which were identified as 8,9-dichloro-AFB1 and 8,9-dihydroxy-AFB1 (diol). The use of [14C]AFB1 confirmed the 90% destruction of the compound by chlorine gas. An increased destruction of AFB1 also occurred when an increased amount of chlorine gas was used. The mutagenic activity of the AFB1 sample treated for 10 min was reduced to about 5% of the untreated control using the Salmonella typhimurium strain TA98 in the presence of a rat-liver S-9 mix. A similar time-related reduction in AFB1 toxicity after chlorine treatment was also achieved using the chicken embryo toxicity assay.
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Affiliation(s)
- A C Sen
- Department of Food Science and Human Nutrition, University of Florida, Gainesville 32611
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36
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Inactivation of aflatoxins in cottonseed meal by ammoniation: I. Reaction studies. J AM OIL CHEM SOC 1979. [DOI: 10.1007/bf02909523] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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37
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JOHNSON KATHERINEM, BUSTA FF. FATE OF AFLATOXIN B 2IN A TWO-STEP MICROBIAL RECOVERY SYSTEM FOR FOOD INDUSTRY WASTES. J Food Sci 1978. [DOI: 10.1111/j.1365-2621.1978.tb15294.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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38
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DETOXIFICATION OF AFLATOXIN–CONTAMINATED AGRICULTURAL COMMODITIES. Toxins (Basel) 1978. [DOI: 10.1016/b978-0-08-022640-8.50072-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] Open
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39
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Kiermeier F, Mashaley R. [Influence of raw milk processing on the aflatoxin M content of milk products (author's transl)]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND -FORSCHUNG 1977; 164:183-7. [PMID: 562039 DOI: 10.1007/bf01263028] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Several contracdictory results in the literature lead us to the conclusion, that the influence of raw milk processing on aflatoxin content should be tested under as close as possible practical conditions. Even though storage at 5 degrees C for 1-3 days does not greatly influence aflatoxin content (11-25% reduction), this might still be important for food inspection. Although experiments on exposure to light resp. oxygen were repeated ten times, the results could not be definitely be shown as due to oxidation. Part of the contradictory literature references also in the case of freeze drying in our opinion caused by the way in which aflatoxins was added. The loss was less pronounced when milk was contaminated naturally than when it was added artificially. Heating of milk, depending on the conditions, caused a decrease of the aflatoxin-content of between 12 and 35% when making butter from naturally contaminated cream 23% (18-28%) of the aflatoxin M1 appeared in the butter, whereas the buttermilk contained the major amount of aflatoxin.
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Natarajan KR, Rhee KC, Cater CM, Mattil KF. Destruction of aflatoxins in peanut protein isolates by sodium hypochlorite. J AM OIL CHEM SOC 1975; 52:160-3. [PMID: 1133435 DOI: 10.1007/bf02557949] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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42
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Janicki J, Szebiotko K, Chelkowski J, Kokorniak M, Wiewiórowska M. [Aflatoxins in food]. DIE NAHRUNG 1972; 16:85-98. [PMID: 4557928 DOI: 10.1002/food.19720160202] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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43
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Gardner HK, Koltun SP, Dollear FG, Rayner ET. Inactivation of aflatoxins in peanut and cottonseed meals by ammoniation. J AM OIL CHEM SOC 1971; 48:70-3. [PMID: 5107811 DOI: 10.1007/bf02635688] [Citation(s) in RCA: 59] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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44
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Fishbein L, Falk HL. Chromatography of mold metabolites. I. Aflatoxins, ochratoxins and related compounds. CHROMATOGRAPHIC REVIEWS 1970; 12:42-87. [PMID: 4905864 DOI: 10.1016/0009-5907(70)80013-8] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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45
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Dollear FG, Mann GE, Codifer LP, Gardner HK, Koltun SP, Vix HL. Elimination of aflatoxins from peanut meal. J AM OIL CHEM SOC 1968; 45:862-5. [PMID: 5749435 DOI: 10.1007/bf02540171] [Citation(s) in RCA: 59] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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