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Anelli P, Dall'Asta C, Cozzi G, Epifani F, Carella D, Scarpetta D, Brasca M, Moretti A, Susca A. Analysis of composition and molecular characterization of mycobiota occurring on surface of cheese ripened in Dossena's mine. Food Microbiol 2024; 123:104587. [PMID: 39038900 DOI: 10.1016/j.fm.2024.104587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 06/04/2024] [Accepted: 06/18/2024] [Indexed: 07/24/2024]
Abstract
Accurate identification of the fungal community spontaneously colonizing food products, aged in natural and not controlled environments, provides information about potential mycotoxin risk associated with its consumption. Autochthonous mycobiota colonizing cheese aging in Dossena mines, was investigated and characterized by two approaches: microbial isolations and metabarcoding. Microbial isolations and metabarcoding analysis were conducted on cheese samples, obtained by four batches, produced in four different seasons of the year, aged for 90 and 180 days, by five dairy farms. The two approaches, with different taxonomical resolution power, highlighted Penicillium biforme among filamentous fungi, collected from 58 out of 68 cheeses, and Debaryomyces hansenii among yeasts, as the most abundant species (31 ÷ 65%), none representing a health risk for human cheese consumption. Shannon index showed that the richness of mycobiota increases after 180 days of maturation. Beta diversity analysis highlighted significant differences in composition of mycobiota of cheese produced by different dairy farms and aged for different durations. Weak negative growth interaction between P. biforme and Aspergillus westerdijkiae by in vitro analysis was observed leading to hypothesize that a reciprocal control is possible, also affected by natural environmental conditions, possibly disadvantageous for the last species.
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Affiliation(s)
- Pamela Anelli
- Institute of Sciences of Food Production, National Research Council (CNR-ISPA), via Amendola 122/0, 70126 Bari, Italy
| | - Chiara Dall'Asta
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 17/A, 43121 Parma, Italy
| | - Giuseppe Cozzi
- Institute of Sciences of Food Production, National Research Council (CNR-ISPA), via Amendola 122/0, 70126 Bari, Italy
| | - Filomena Epifani
- Institute of Sciences of Food Production, National Research Council (CNR-ISPA), via Amendola 122/0, 70126 Bari, Italy
| | - Daria Carella
- Institute of Sciences of Food Production, National Research Council (CNR-ISPA), via Amendola 122/0, 70126 Bari, Italy
| | - Davide Scarpetta
- Institute of Sciences of Food Production, National Research Council (CNR-ISPA), Via G. Celoria 2, 20133 Milan, Italy
| | - Milena Brasca
- Institute of Sciences of Food Production, National Research Council (CNR-ISPA), Via G. Celoria 2, 20133 Milan, Italy
| | - Antonio Moretti
- Institute of Sciences of Food Production, National Research Council (CNR-ISPA), via Amendola 122/0, 70126 Bari, Italy
| | - Antonia Susca
- Institute of Sciences of Food Production, National Research Council (CNR-ISPA), via Amendola 122/0, 70126 Bari, Italy.
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2
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Rodríguez A, Magan N, Delgado J. Exploring a Cheese Ripening Process That Hinders Ochratoxin A Production by Penicillium nordicum and Penicillium verrucosum. BIOLOGY 2024; 13:582. [PMID: 39194520 DOI: 10.3390/biology13080582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2024] [Revised: 07/15/2024] [Accepted: 07/28/2024] [Indexed: 08/29/2024]
Abstract
A lack of control of the technological abiotic parameters apparent during cheese manufacture, including temperature and relative humidity, results in this dairy product being prone to mold contamination. Sometimes, inoculant molds are used to obtain the characteristic sensory properties of this type of product. However, during the maturation process, some unwanted molds can colonize the ripening cheese and produce mycotoxins. Mycotoxigenic molds such as Penicillium nordicum and Penicillium verrucosum can colonize ripened cheeses, contaminating them with ochratoxin A (OTA), a nephrotoxic 2B toxin. Thus, the presence of OTA in cheeses could represent a hazard to consumers' health. This study has evaluated the growth and OTA production of P. nordicum and P. verrucosum on a cheese analogue under simulated ripening conditions of 10 and 15 °C and 0.96 water activity (aw). Ecophysiological, molecular, and analytical tools assessed the mold growth, gene expression, and OTA production under these environmental conditions. Both species were able to effectively colonize the cheese under these ripening conditions. However, neither species expressed the otapks and otanps biosynthetic genes or produced phenotypic OTA. Therefore, these results suggest a relatively low risk of exposure to OTA for consumers of this type of cheese product. The conditions used were thus appropriate for cheese ripening to minimize the potential for contamination with such mycotoxins. An appropriate adjustment of the technological ripening parameters during such cheese manufacture could contribute to OTA-free cheeses.
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Affiliation(s)
- Alicia Rodríguez
- School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
- Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain
| | - Naresh Magan
- Applied Mycology Group, Environment and AgriFood Theme, Cranfield University, Cranfield MK43 0AL, Bedfordshire, UK
| | - Josué Delgado
- Higiene y Seguridad Alimentaria, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
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3
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Marcelão CVP, Souza MC, Silva JJ, Couto FA, Lacorte GA, Pinto UM, Maffei JT, Zacarchenco PB, Iamanaka BT, Taniwaki MH. Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption. Food Res Int 2024; 183:114214. [PMID: 38760141 DOI: 10.1016/j.foodres.2024.114214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 02/19/2024] [Accepted: 03/10/2024] [Indexed: 05/19/2024]
Abstract
Ochratoxin A (OTA) is a toxin produced by several Aspergillus species, mainly those belonging to section Circumdati and section Nigri. The presence of OTA in cheese has been reported recently in cave cheese in Italy. As artisanal cheese production in Brazil has increased, the aim of this study was to investigate the presence of ochratoxin A and related fungi in artisanal cheese consumed in Brazil. A total of 130 samples of artisanal cheeses with natural moldy rind at different periods of maturation were collected. Of this total, 79 samples were collected from 6 producers from Canastra region in the state of Minas Gerais, since this is the largest artisanal cheese producer region; 13 samples from one producer in the Amparo region in the state of São Paulo and 36 samples from markets located in these 2 states. Aspergillus section Circumdati occurred in samples of three producers and some samples from the markets. A. section Circumdati colony counts varied from 102 to 106 CFU/g. Molecular analysis revealed Aspergillus westerdijkiae (67 %) as the most frequent species, followed by Aspergillus ostianus (22 %), and Aspergillus steynii (11 %). All of these isolates of A. section Circumdati were able to produce OTA in Yeast Extract Sucrose Agar (YESA) at 25 °C/7 days. OTA was found in 22 % of the artisanal cheese samples, ranging from 1.0 to above 1000 µg/kg, but only five samples had OTA higher than 1000 µg/kg. These findings emphasize the significance of ongoing monitoring and quality control in the artisanal cheese production process to minimize potential health risks linked to OTA contamination.
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Affiliation(s)
| | | | - Josué J Silva
- Institute of Food Technology, Campinas, São Paulo, Brazil
| | - Fabiana Aparecida Couto
- Federal Institute of Education, Science and Technology of Minas Gerais, Campus Bambuí, Minas Gerais, Brazil
| | - Gustavo Augusto Lacorte
- Federal Institute of Education, Science and Technology of Minas Gerais, Campus Bambuí, Minas Gerais, Brazil
| | - Uelinton M Pinto
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo (USP), São Paulo, Brazil
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Mahmudiono T, Mazaheri Y, Sadighara P, Akbarlou Z, Hoseinvandtabar S, Fakhri Y. Prevalence and concentration of aflatoxin M1 and ochratoxin A in cheese: a global systematic review and meta-analysis and probabilistic risk assessment. REVIEWS ON ENVIRONMENTAL HEALTH 2023; 0:reveh-2023-0069. [PMID: 37800701 DOI: 10.1515/reveh-2023-0069] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Accepted: 09/05/2023] [Indexed: 10/07/2023]
Abstract
Exposure to mycotoxins such as aflatoxins can endanger human health, especially infants and children. In this study, an attempt was made to retrieved studies related to the concentration of aflatoxin M1 (AFM1) and ochratoxin A (OTA). Search was performed in international databases such as Embase, PubMed, Scopus, and Web of Science for the period 1 January 2010 to 20 February 2023. Then, the pooled concentration in the defined subgroups was calculated using meta-analysis and the health risk assessment was conducted by margin of exposure (MOEs). Thirty-one scientific papers with 34 data reports (Sample size=2,277) were included in our study. The lowest and highest prevalence of AFM1 in cheese was related to El Salvador (12.18 %) and Serbia (100.00 %). The pooled prevalence of AFM1 was 49.85 %, 95 %CI (37.93-61.78 %). The lowest and highest prevalence of OTA in cheese was related to Türkiye (6.67 %) and Italy (44.21 %). The pooled prevalence of OTA was 35.64 %, 95 %CI (17.16-56.44 %). Health risk of AFM1 revealed that except Pakistan and Iran, MOE in the other countries was lower than 10,000 for adults and also except Pakistan, MOE for other countries was lower than 10,000 for children. Health risk of OTA revealed that except Greece, MOE in the other countries was higher than 10,000 for adults and also except Germany and Greece, MOE for other countries was higher than 10,000 for children. Therefore, it is recommended to conduct control plans to reduce the concentration of mycotoxins in cheese, especially AFM1.
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Affiliation(s)
- Trias Mahmudiono
- Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Surabaya, Indonesia
| | - Yeganeh Mazaheri
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Zeynab Akbarlou
- Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
| | - Somayeh Hoseinvandtabar
- Student Research Committee, School of Public Health, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Yadolah Fakhri
- Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
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5
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Delfino D, Lucchetti D, Mauti T, Mancuso M, Di Giustino P, Triolone D, Vaccari S, Bonanni RC, Neri B, Russo K. Investigation of ochratoxin A in commercial cheeses and pork meat products by liquid chromatography-tandem mass spectrometry. J Food Sci 2022; 87:4465-4475. [PMID: 36120916 PMCID: PMC9826465 DOI: 10.1111/1750-3841.16326] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 08/03/2022] [Accepted: 08/18/2022] [Indexed: 01/11/2023]
Abstract
Ochratoxin A (OTA) is a mycotoxin produced by several species of Aspergillus and Penicillium and commonly detected in a wide range of foodstuffs. The purpose of this work was to monitor the presence of OTA in cheeses and pork meat products. A simple and accurate "dilute and shoot" method with no need of immunoaffinity column and isotopic labeled internal standard, by liquid chromatography-tandem mass spectrometry, was validated in accordance with the criteria set out in Commission Regulation (EC) No. 401/2006. The method showed good linearity in solvent and in matrix (R2 ≥ 0.995), limit of detection was 0.2 µg/kg for cheese and 0.3 µg/kg for pork meat products, limit of quantification was fixed at 1 µg/kg, and recovery was estimated at two different concentration levels (1 and 5 µg/kg) and ranged from 75% to 101%. The interday and intraday laboratory precisions were lower than 7%. The matrix effect, the recovery of the extraction process, and the overall process efficiency were evaluated. No significant ME was observed in the two matrices considered. This method was applied to the analysis of 75 samples, coming from official controls implemented by the Lazio Region (Central Italy). In one sample of dry-cured ham, the concentration found (69.3 µg/kg) was well above the guidance value recommended by the Italian Ministry of Health (1 µg/kg). These data together with the detection of OTA in three grated cheeses suggest the importance of monitoring these products. Considering the high dietary intake of these matrices, especially among vulnerable populations, further research should be devoted to estimate exposure and risk assessment for OTA.
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Affiliation(s)
- Daniela Delfino
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Dario Lucchetti
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Tabita Mauti
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Marta Mancuso
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Paolo Di Giustino
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Daniela Triolone
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Stefano Vaccari
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Rossana Claudia Bonanni
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Bruno Neri
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Katia Russo
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
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6
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Gützkow KL, Al Ayoubi C, Vasco LS, Rohn S, Maul R. Analysis of ochratoxin A, aflatoxin B1 and its biosynthetic precursors in cheese – Method development and market sample screening. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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7
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Analysis of Mycotoxin and Secondary Metabolites in Commercial and Traditional Slovak Cheese Samples. Toxins (Basel) 2022; 14:toxins14020134. [PMID: 35202161 PMCID: PMC8878695 DOI: 10.3390/toxins14020134] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/06/2022] [Accepted: 02/08/2022] [Indexed: 12/07/2022] Open
Abstract
Cheese represents a dairy product extremely inclined to fungal growth and mycotoxin production. The growth of fungi belonging to Aspergillus, Penicillium, Fusarium, Claviceps, Alternaria, and Trichoderma genera in or on cheese leads to undesirable changes able to affect the quality of the final products. In the present investigation, a total of 68 types of commercial and traditional Slovak cheeses were analyzed to investigate the occurrence of fungal metabolites. Altogether, 13 fungal metabolites were identified and quantified. Aflatoxin M1, the only mycotoxin regulated in milk and dairy products, was not detected in any case. However, the presence of metabolites that have never been reported in cheeses, such as tryptophol at a maximum concentration level from 13.4 to 7930 µg/kg (average: 490 µg/kg), was recorded. Out of all detected metabolites, enniatin B represents the most frequently detected mycotoxin (0.06–0.71 µg/kg) in the analyzed samples. Attention is drawn to the lack of data on mycotoxins’ origin from Slovak cheeses; in fact, this is the first reported investigation. Our results indicate the presence of fungal mycotoxin contamination for which maximum permissible levels are not established, highlighting the importance of monitoring the source and producers of contamination in order to protect consumers’ health.
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8
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Hamad G, El-Makarem H, Elaziz AA, Amer A, El-Nogoumy B, Abou-Alella S. Adsorption efficiency of sodium & calcium bentonite for ochratoxin A in some Egyptian cheeses: an innovative fortification model, in vitro and in vivo experiments. WORLD MYCOTOXIN J 2022. [DOI: 10.3920/wmj2021.2682] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The incidence of the mycotoxin ochratoxin A (OTA) in cheeses constitutes a significant economic and health concern for producers and consumers alike. Recently, detoxification approaches using food additives to counteract mycotoxins have been widely recommended in the food industry. This study aimed to quantify OTA levels in some Egyptian cheese types, and experimentally determine the detoxification effect of bentonite both in vitro and in vivo. The examined Roomy and Karish cheese showed higher OTA levels (4.138 and 3.399 μg/kg, respectively) than other cheeses. Calcium bentonite presented higher adsorption efficiency than sodium bentonite at all concentrations, both in phosphate buffered saline (PBS) and feta cheese, and at the whole pH range. Calcium bentonite concentrations (60 and 100 mg/ml) had much higher sequestering activity on OTA both in PBS and feta cheese, while the adsorption efficiency was higher at pH 6.8 than at pH 3. All enzymatic activities were near the control levels in rats treated both with OTA and bentonite compared with rats treated with OTA alone. The IC50 of calcium bentonite was 107.75 μg/ml, which was less cytotoxic than sodium bentonite (52.96 μg/ml). Bentonites were categorised by Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) as excellent binders of OTA. The innovative calcium bentonite-fortified feta cheese showed the most superior sensorial properties; hence it can be predicted as a novel food-grade adsorbent for OTA sequestration.
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Affiliation(s)
- G.M. Hamad
- Department of Food Technology, Arid Land Cultivation Research Institute, City of Scientific Research and Technological Applications, New Borg El-Arab City, Alexandria 21934, Egypt
| | - H.A. El-Makarem
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Alexandria University, Alexandria, Egypt
| | - A.I. Abd Elaziz
- Department of Pharmacology, Faculty of Medicine, Al-Azhar University, Cairo, Egypt
| | - A.A. Amer
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Alexandria University, Alexandria, Egypt
| | - B.A. El-Nogoumy
- Department of Botany and Microbiology, Faculty of Science, Kafrelsheikh University, Kafrelsheikh, Egypt
| | - S.A. Abou-Alella
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Alexandria University, Alexandria, Egypt
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9
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Altafini A, Roncada P, Guerrini A, Minkoumba Sonfack G, Fedrizzi G, Caprai E. Occurrence of Ochratoxin A in Different Types of Cheese Offered for Sale in Italy. Toxins (Basel) 2021; 13:540. [PMID: 34437411 PMCID: PMC8402398 DOI: 10.3390/toxins13080540] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/30/2021] [Accepted: 07/31/2021] [Indexed: 11/17/2022] Open
Abstract
The detection of Ochratoxin A (OTA) in the milk of ruminants occurs infrequently and at low levels, but its occurrence may be higher in dairy products such as cheese. The aim of this study was to investigate the presence of OTA in cheeses purchased in the metropolitan city of Bologna (Italy) and the surrounding area. For the analysis, a LC-MS/MS method with a limit of quantification (LOQ) of 1 µg/kg was used. OTA was detected in seven out of 51 samples of grated hard cheese (concentration range 1.3-22.4 µg/kg), while it was not found in the 33 cheeses of other types which were also analysed. These data show a low risk of OTA contamination for almost all types of cheese analysed. To improve the safety of cheese marketed in grated form, more regulations on cheese rind, which is the part most susceptible to OTA-producing moulds, should be implemented or, alternatively, producers should consider not using the rind as row material for grated cheese. It would be interesting to continue these investigations particularly on grated hard cheeses to have more data to update the risk assessment of OTA in cheese, as also suggested by EFSA in its 2020 scientific opinion on OTA.
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Affiliation(s)
- Alberto Altafini
- Department of Veterinary Medical Sciences, University of Bologna, 40064 Ozzano dell’Emilia, Italy; (A.A.); (A.G.)
| | - Paola Roncada
- Department of Veterinary Medical Sciences, University of Bologna, 40064 Ozzano dell’Emilia, Italy; (A.A.); (A.G.)
| | - Alessandro Guerrini
- Department of Veterinary Medical Sciences, University of Bologna, 40064 Ozzano dell’Emilia, Italy; (A.A.); (A.G.)
| | - Gaetan Minkoumba Sonfack
- Reparto Chimico Degli Alimenti, “Bruno Ubertini” Experimental Zooprophylactic Institute of Lombardy and Emilia Romagna, 40127 Bologna, Italy; (G.M.S.); (G.F.); (E.C.)
| | - Giorgio Fedrizzi
- Reparto Chimico Degli Alimenti, “Bruno Ubertini” Experimental Zooprophylactic Institute of Lombardy and Emilia Romagna, 40127 Bologna, Italy; (G.M.S.); (G.F.); (E.C.)
| | - Elisabetta Caprai
- Reparto Chimico Degli Alimenti, “Bruno Ubertini” Experimental Zooprophylactic Institute of Lombardy and Emilia Romagna, 40127 Bologna, Italy; (G.M.S.); (G.F.); (E.C.)
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10
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Schrenk D, Bodin L, Chipman JK, del Mazo J, Grasl‐Kraupp B, Hogstrand C, Hoogenboom L(R, Leblanc J, Nebbia CS, Nielsen E, Ntzani E, Petersen A, Sand S, Schwerdtle T, Vleminckx C, Wallace H, Alexander J, Dall'Asta C, Mally A, Metzler M, Binaglia M, Horváth Z, Steinkellner H, Bignami M. Risk assessment of ochratoxin A in food. EFSA J 2020; 18:e06113. [PMID: 37649524 PMCID: PMC10464718 DOI: 10.2903/j.efsa.2020.6113] [Citation(s) in RCA: 92] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
The European Commission asked EFSA to update their 2006 opinion on ochratoxin A (OTA) in food. OTA is produced by fungi of the genus Aspergillus and Penicillium and found as a contaminant in various foods. OTA causes kidney toxicity in different animal species and kidney tumours in rodents. OTA is genotoxic both in vitro and in vivo; however, the mechanisms of genotoxicity are unclear. Direct and indirect genotoxic and non-genotoxic modes of action might each contribute to tumour formation. Since recent studies have raised uncertainty regarding the mode of action for kidney carcinogenicity, it is inappropriate to establish a health-based guidance value (HBGV) and a margin of exposure (MOE) approach was applied. For the characterisation of non-neoplastic effects, a BMDL 10 of 4.73 μg/kg body weight (bw) per day was calculated from kidney lesions observed in pigs. For characterisation of neoplastic effects, a BMDL 10 of 14.5 μg/kg bw per day was calculated from kidney tumours seen in rats. The estimation of chronic dietary exposure resulted in mean and 95th percentile levels ranging from 0.6 to 17.8 and from 2.4 to 51.7 ng/kg bw per day, respectively. Median OTA exposures in breastfed infants ranged from 1.7 to 2.6 ng/kg bw per day, 95th percentile exposures from 5.6 to 8.5 ng/kg bw per day in average/high breast milk consuming infants, respectively. Comparison of exposures with the BMDL 10 based on the non-neoplastic endpoint resulted in MOEs of more than 200 in most consumer groups, indicating a low health concern with the exception of MOEs for high consumers in the younger age groups, indicating a possible health concern. When compared with the BMDL 10 based on the neoplastic endpoint, MOEs were lower than 10,000 for almost all exposure scenarios, including breastfed infants. This would indicate a possible health concern if genotoxicity is direct. Uncertainty in this assessment is high and risk may be overestimated.
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11
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Singh J, Mehta A. Rapid and sensitive detection of mycotoxins by advanced and emerging analytical methods: A review. Food Sci Nutr 2020; 8:2183-2204. [PMID: 32405376 PMCID: PMC7215233 DOI: 10.1002/fsn3.1474] [Citation(s) in RCA: 83] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2019] [Revised: 01/20/2020] [Accepted: 01/22/2020] [Indexed: 01/24/2023] Open
Abstract
Quantification of mycotoxins in foodstuffs is extremely difficult as a limited amount of toxins are known to be presented in the food samples. Mycotoxins are secondary toxic metabolites, made primarily by fungal species, contaminating feeds and foods. Due to the presence in globally used grains, it is an unpreventable problem that causes various acute and chronic impacts on human and animal health. Over the previous few years, however, progress has been made in mycotoxin analysis studies. Easier techniques of sample cleanup and advanced chromatographic approaches have been developed, primarily high-performance liquid chromatography. Few extremely sophisticated and adaptable tools such as high-resolution mass spectrometry and gas chromatography-tandem MS/MS have become more important. In addition, Immunoassay, Advanced quantitative techniques are now globally accepted for mycotoxin analysis. Thus, this review summarizes these traditional and highly advance methods and their characteristics for evaluating mycotoxins.
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Affiliation(s)
- Jyoti Singh
- Department of Integrative BiologySchool of Biosciences and TechnologyVellore Institute of TechnologyVelloreIndia
| | - Alka Mehta
- Department of Integrative BiologySchool of Biosciences and TechnologyVellore Institute of TechnologyVelloreIndia
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12
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Reinholds I, Rusko J, Pugajeva I, Berzina Z, Jansons M, Kirilina-Gutmane O, Tihomirova K, Bartkevics V. The Occurrence and Dietary Exposure Assessment of Mycotoxins, Biogenic Amines, and Heavy Metals in Mould-Ripened Blue Cheeses. Foods 2020; 9:E93. [PMID: 31963130 PMCID: PMC7023506 DOI: 10.3390/foods9010093] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 01/06/2020] [Accepted: 01/09/2020] [Indexed: 11/24/2022] Open
Abstract
The occurrence and dietary exposure assessment of 16 mycotoxins, 6 biogenic amines (BAs), and 13 metallic elements in blue-veined cheeses (n = 46) is reported. Co-occurrence of mycophenolic acid (≤599 µg·kg-1) with roquefortine C (≤5454 µg·kg-1) was observed in 63% of the tested cheeses, while BAs were frequently present at concentrations between 0.2 and 717 mg kg-1. The concentrations of heavy metals in cheeses were very low. Chronic/acute exposure assessment based on consumption data from different European populations indicated that the levels of mycotoxins and heavy metals are safe to consumers, whereas, rather high hazard indexes (HI up to 0.77) were determined for BAs according to the worst-case scenario based on high consumption and 95th percentile occurrence. A more detailed acute dietary intake study indicated that histamine and tyramine were predominant among these BAs, reaching 27 and 41% of the acute oral intake reference doses.
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Affiliation(s)
- Ingars Reinholds
- Institute of Food Safety, Animal Health and Environment "BIOR", Lejupes iela 3, LV-1076 Riga, Latvia
- Faculty of Chemistry, University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia
| | - Janis Rusko
- Institute of Food Safety, Animal Health and Environment "BIOR", Lejupes iela 3, LV-1076 Riga, Latvia
- Faculty of Chemistry, University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia
| | - Iveta Pugajeva
- Institute of Food Safety, Animal Health and Environment "BIOR", Lejupes iela 3, LV-1076 Riga, Latvia
| | - Zane Berzina
- Institute of Food Safety, Animal Health and Environment "BIOR", Lejupes iela 3, LV-1076 Riga, Latvia
- Faculty of Chemistry, University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia
| | - Martins Jansons
- Institute of Food Safety, Animal Health and Environment "BIOR", Lejupes iela 3, LV-1076 Riga, Latvia
- Faculty of Chemistry, University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia
| | - Olga Kirilina-Gutmane
- Institute of Food Safety, Animal Health and Environment "BIOR", Lejupes iela 3, LV-1076 Riga, Latvia
| | - Kristina Tihomirova
- Institute of Food Safety, Animal Health and Environment "BIOR", Lejupes iela 3, LV-1076 Riga, Latvia
- Water Research Laboratory, Research Centre for Civil Engineering, Faculty of Civil Engineering, Riga Technical University, Kipsalas iela 6a-263, LV-1048 Riga, Latvia
| | - Vadims Bartkevics
- Institute of Food Safety, Animal Health and Environment "BIOR", Lejupes iela 3, LV-1076 Riga, Latvia
- Faculty of Chemistry, University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia
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Camardo Leggieri M, Pietri A, Battilani P. Modelling Fungal Growth, Mycotoxin Production and Release in Grana Cheese. Microorganisms 2020; 8:microorganisms8010069. [PMID: 31906515 PMCID: PMC7022280 DOI: 10.3390/microorganisms8010069] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 12/27/2019] [Accepted: 12/31/2019] [Indexed: 12/15/2022] Open
Abstract
No information is available in the literature about the influence of temperature (T) on Penicillium and Aspergillus spp. growth and mycotoxin production on cheese rinds. The aim of this work was to: (i) study fungal ecology on cheese in terms of T requirements, focusing on the partitioning of mycotoxins between the rind and mycelium; and (ii) validate predictive models previously developed by in vitro trials. Grana cheese rind blocks were inoculated with A. versicolor, P. crustosum, P. nordicum, P. roqueforti, and P. verrucosum, incubated at different T regimes (10–30 °C, step 5 °C) and after 14 days the production of mycotoxins (ochratoxin A (OTA); sterigmatocystin (STC); roquefortine C (ROQ-C), mycophenolic acid (MPA), Pr toxin (PR-Tox), citrinin (CIT), cyclopiazonic acid (CPA)) was quantified. All the fungi grew optimally around 15–25 °C and produced the expected mycotoxins (except MPA, Pr-Tox, and CIT). The majority of the mycotoxins produced remained in the mycelium (~90%) in three out of five fungal species (P. crustosum, P. nordicum, and P. roqueforti); the opposite occurred for A. versicolor and P. verrucosum with 71% and 58% of STC and OTA detected in cheese rind, respectively. Available predictive models fitted fungal growth on the cheese rind well, but validation was not possible for mycotoxins because they were produced in a very narrow T range.
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Affiliation(s)
- Marco Camardo Leggieri
- Department of Sustinable Crop Production, Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy;
| | - Amedeo Pietri
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy;
| | - Paola Battilani
- Department of Sustinable Crop Production, Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy;
- Correspondence: ; Tel.: +39-0523-599-254
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Ramos-Pereira J, Mareze J, Patrinou E, Santos JA, López-Díaz TM. Polyphasic identification of Penicillium spp. isolated from Spanish semi-hard ripened cheeses. Food Microbiol 2019; 84:103253. [PMID: 31421787 DOI: 10.1016/j.fm.2019.103253] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 06/19/2019] [Accepted: 06/27/2019] [Indexed: 11/17/2022]
Abstract
Fifteen samples of semi-hard ripened cheeses, both spoiled (10) and unspoiled (5), and obtained from cheese factories located in Northwest of Spain, were analysed by a dilution plating technique and direct sampling. A total of 32 isolates were identified at species level by a polyphasic approach (phenotypic characterization, partial extrolite analysis and molecular identification). Most isolates (65.6%) belonged to the species P. commune; other species found were P. solitum, P. chrysogenum, P. nordicum, P. expansum and P. cvjetkovicii. All of the P. commune isolates were able to produce cyclopiazonic acid, while the P. nordicum and the P. expansum isolates were producers of ochratoxin A and patulin respectively. Despite this, the role of P. commune as beneficial fungi in cheese ripening should be investigated. Molecular identification based on BenA sequence analysis was able to identify the majority of isolates. The three mycotoxins investigated can be considered key for identification. The polyphasic approach seems to be a very valuable tool for identification of isolates of this complex genus.
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Affiliation(s)
- Juliana Ramos-Pereira
- Department of Food Hygiene and Food Technology, Veterinary Faculty, Universidad de León, Campus de Vegazana s/n, 24071, León, Spain.
| | - Juliana Mareze
- Department of Veterinary and Preventive Medicine, University of Londrina, Brazil.
| | - Eleni Patrinou
- Department of Food Hygiene and Food Technology, Veterinary Faculty, Universidad de León, Campus de Vegazana s/n, 24071, León, Spain.
| | - Jesús A Santos
- Department of Food Hygiene and Food Technology, Veterinary Faculty, Universidad de León, Campus de Vegazana s/n, 24071, León, Spain.
| | - Teresa-María López-Díaz
- Department of Food Hygiene and Food Technology, Veterinary Faculty, Universidad de León, Campus de Vegazana s/n, 24071, León, Spain.
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15
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Anelli P, Haidukowski M, Epifani F, Cimmarusti MT, Moretti A, Logrieco A, Susca A. Fungal mycobiota and mycotoxin risk for traditional artisan Italian cave cheese. Food Microbiol 2019; 78:62-72. [DOI: 10.1016/j.fm.2018.09.014] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 09/21/2018] [Accepted: 09/24/2018] [Indexed: 11/26/2022]
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16
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Guimarães A, Venancio A, Abrunhosa L. Antifungal effect of organic acids from lactic acid bacteria on Penicillium nordicum. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:1803-1818. [DOI: 10.1080/19440049.2018.1500718] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Ana Guimarães
- CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Armando Venancio
- CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Luís Abrunhosa
- CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal
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17
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Sakin F, Tekeli İO, Yipel M, Kürekci C. Occurrence and health risk assessment of aflatoxins and ochratoxin a in Sürk, a Turkish dairy food, as studied by HPLC. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.03.012] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Modelling the sporulation of some fungi associated with cheese, at different temperature and water activity regimes. Int J Food Microbiol 2018; 278:52-60. [PMID: 29702316 DOI: 10.1016/j.ijfoodmicro.2018.04.023] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Revised: 04/09/2018] [Accepted: 04/13/2018] [Indexed: 11/22/2022]
Abstract
The objectives of this study were to determine, in-vitro, the influence of temperature (T; 10-30 °C, step 5°), water activity (aw, 0.83-0.99; step 0.04) and time on sporulation (SPO) of some cheese-related fungi belonging to Penicillium spp. and A. versicolor. Overall, sporulation started rapidly (8 h in optimal conditions); it was significantly influenced by T and aw and the fungi studied were clearly distinguished based on their thermo-hydro adaptation. Boundary conditions for sporulation were defined for all the fungi considered and the sporulation rate was successfully modelled, especially based on T and time regimes. Penicillium crustosum, P. nordicum and P. verrucosum showed optimum for SPO at T between 20 and 25 °C and their sporulation continued up to aw = 0.87 (aw = 0.83 for P. nordicum). They resulted the fungi best adapted to the environmental conditions of ripening grana cheese storehouses; therefore, it is expected they dominate on the grana cheese surface. Studies on cheese are necessary to validate these results obtained on artificial media and without fungi co-occurrence.
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19
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Gamma irradiation effects on ochratoxin A: Degradation, cytotoxicity and application in food. Food Chem 2017; 240:463-471. [PMID: 28946299 DOI: 10.1016/j.foodchem.2017.07.136] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2017] [Revised: 07/07/2017] [Accepted: 07/25/2017] [Indexed: 11/21/2022]
Abstract
Ochratoxin A (OTA) is one of the main mycotoxins that can be found in food. The use of gamma radiation is a technique for preserving food that may exert some effects on mycotoxins. OTA was irradiated in its dry form, in aqueous and in methanolic solutions, and in wheat flour, grape juice and wine. Additionally, the toxicity of OTA irradiated in water was tested. In aqueous solutions, more than 90% of the OTA was degraded by γ-radiation doses ≥2.5kGy, and a 2-fold reduction in OTA cytotoxicity was observed. In food matrices, the elimination of OTA by γ-radiation was found more difficult, as radiation doses of 30kGy eliminate at most 24% of the OTA. Higher moisture content of food matrices did not substantially increase OTA elimination. It is concluded that OTA is very sensitive to irradiation in water solutions but resistant in its dry form and in food matrices.
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Decontardi S, Mauro A, Lima N, Battilani P. Survey of Penicillia associated with Italian grana cheese. Int J Food Microbiol 2017; 246:25-31. [PMID: 28187328 DOI: 10.1016/j.ijfoodmicro.2017.01.019] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2016] [Revised: 01/18/2017] [Accepted: 01/30/2017] [Indexed: 10/20/2022]
Abstract
The present work aimed to contribute information on the mycobiota associated with ripening grana cheese, with focus on the genus Penicillium as potential mycotoxin producers. Eighteen wheels of grana cheese, aged in different storehouses situated in Northern Italy, were sampled to isolate associated fungi. Penicillium spp. were commonly dominant; morphological observation and gene sequencing were applied to identify Penicillium at species level. P. crustosum and P. solitum were the dominant species. Citrinin and ochratoxin A mycotoxins were analysed and the latter was found in all grana cheese samples. These results confirmed that a polyphasic approach is mandatory for Penicillium identification at species level.
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Affiliation(s)
- S Decontardi
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - A Mauro
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - N Lima
- CEB-Center of Biological Engineering, Micoteca da Universidade do Minho, 4704-553 Braga, Portugal
| | - P Battilani
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
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21
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Camardo Leggieri M, Decontardi S, Bertuzzi T, Pietri A, Battilani P. Modeling Growth and Toxin Production of Toxigenic Fungi Signaled in Cheese under Different Temperature and Water Activity Regimes. Toxins (Basel) 2016; 9:E4. [PMID: 28029129 PMCID: PMC5308237 DOI: 10.3390/toxins9010004] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2016] [Revised: 12/20/2016] [Accepted: 12/21/2016] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to investigate in vitro and model the effect of temperature (T) and water activity (aw) conditions on growth and toxin production by some toxigenic fungi signaled in cheese. Aspergillus versicolor, Penicillium camemberti, P. citrinum, P. crustosum, P. nalgiovense, P. nordicum, P. roqueforti, P. verrucosum were considered they were grown under different T (0-40 °C) and aw (0.78-0.99) regimes. The highest relative growth occurred around 25 °C; all the fungi were very susceptible to aw and 0.99 was optimal for almost all species (except for A. versicolor, awopt = 0.96). The highest toxin production occurred between 15 and 25 °C and 0.96-0.99 aw. Therefore, during grana cheese ripening, managed between 15 and 22 °C, ochratoxin A (OTA), penitrem A (PA), roquefortine-C (ROQ-C) and mycophenolic acid (MPA) are apparently at the highest production risk. Bete and logistic function described fungal growth under different T and aw regimes well, respectively. Bete function described also STC, PA, ROQ-C and OTA production as well as function of T. These models would be very useful as starting point to develop a mechanistic model to predict fungal growth and toxin production during cheese ripening and to help advising the most proper setting of environmental factors to minimize the contamination risk.
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Affiliation(s)
- Marco Camardo Leggieri
- Department of Sustainable Crop Production-Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy.
| | - Simone Decontardi
- Department of Sustainable Crop Production-Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy.
| | - Terenzio Bertuzzi
- Institute of Food & Feed Science and Nutrition-Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy.
| | - Amedeo Pietri
- Institute of Food & Feed Science and Nutrition-Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy.
| | - Paola Battilani
- Department of Sustainable Crop Production-Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy.
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22
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23
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Soto JB, Ruiz MJ, Manyes L, Juan-García A. Blood, breast milk and urine: potential biomarkers of exposure and estimated daily intake of ochratoxin A: a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 33:313-28. [PMID: 26565760 DOI: 10.1080/19440049.2015.1118160] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The purposes of this review are to study potential biomarkers of exposure for ochratoxin A (OTA) in biological fluids (blood, urine and breast milk) for the period 2005-14, calculate the estimated daily intake (EDI) of OTA by using database consumption for the Spanish population, and, finally, to correlate OTA levels detected in blood and EDI values calculated from food products. The values of OTA detected in potential biomarkers of exposure for blood, breast milk and urine ranged from 0.15 to 18.0, from 0.002 to 13.1, and from 0.013 to 0.2 ng ml(-1), respectively. The calculated EDI for OTA in plasma ranged from 0.15 to 26 ng kg(-1) bw day(-1), higher than that obtained in urine (0.017-0.4 ng kg(-1) bw day(-1)). All these values are correlated with the range of EDI for OTA calculated from food products: 0.0001-25.2 ng kg(-1) bw day(-1).
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Affiliation(s)
| | - María-José Ruiz
- b Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy , University of Valencia , Valencia , Spain
| | - Lara Manyes
- b Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy , University of Valencia , Valencia , Spain
| | - Ana Juan-García
- b Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy , University of Valencia , Valencia , Spain
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Hymery N, Vasseur V, Coton M, Mounier J, Jany JL, Barbier G, Coton E. Filamentous Fungi and Mycotoxins in Cheese: A Review. Compr Rev Food Sci Food Saf 2014; 13:437-456. [PMID: 33412699 DOI: 10.1111/1541-4337.12069] [Citation(s) in RCA: 102] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2013] [Accepted: 02/12/2014] [Indexed: 12/01/2022]
Abstract
Important fungi growing on cheese include Penicillium, Aspergillus, Cladosporium, Geotrichum, Mucor, and Trichoderma. For some cheeses, such as Camembert, Roquefort, molds are intentionally added. However, some contaminating or technological fungal species have the potential to produce undesirable metabolites such as mycotoxins. The most hazardous mycotoxins found in cheese, ochratoxin A and aflatoxin M1, are produced by unwanted fungal species either via direct cheese contamination or indirect milk contamination (animal feed contamination), respectively. To date, no human food poisoning cases have been associated with contaminated cheese consumption. However, although some studies state that cheese is an unfavorable matrix for mycotoxin production; these metabolites are actually detected in cheeses at various concentrations. In this context, questions can be raised concerning mycotoxin production in cheese, the biotic and abiotic factors influencing their production, mycotoxin relative toxicity as well as the methods used for detection and quantification. This review emphasizes future challenges that need to be addressed by the scientific community, fungal culture manufacturers, and artisanal and industrial cheese producers.
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Affiliation(s)
- Nolwenn Hymery
- Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, ESIAB, Technopôle de Brest Iroise, Université de Brest, EA3882, 29280 Plouzané, France
| | - Valérie Vasseur
- Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, ESIAB, Technopôle de Brest Iroise, Université de Brest, EA3882, 29280 Plouzané, France
| | - Monika Coton
- Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, ESIAB, Technopôle de Brest Iroise, Université de Brest, EA3882, 29280 Plouzané, France
| | - Jérôme Mounier
- Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, ESIAB, Technopôle de Brest Iroise, Université de Brest, EA3882, 29280 Plouzané, France
| | - Jean-Luc Jany
- Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, ESIAB, Technopôle de Brest Iroise, Université de Brest, EA3882, 29280 Plouzané, France
| | - Georges Barbier
- Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, ESIAB, Technopôle de Brest Iroise, Université de Brest, EA3882, 29280 Plouzané, France
| | - Emmanuel Coton
- Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne, ESIAB, Technopôle de Brest Iroise, Université de Brest, EA3882, 29280 Plouzané, France
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Mayo B, Alonso L, Alegría Á. 19. Blue cheese. ACTA ACUST UNITED AC 2013. [DOI: 10.3920/978-90-8686-766-0_19] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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Ostry V, Malir F, Ruprich J. Producers and important dietary sources of ochratoxin A and citrinin. Toxins (Basel) 2013; 5:1574-86. [PMID: 24048364 PMCID: PMC3798874 DOI: 10.3390/toxins5091574] [Citation(s) in RCA: 136] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2013] [Revised: 08/27/2013] [Accepted: 09/06/2013] [Indexed: 11/16/2022] Open
Abstract
Ochratoxin A (OTA) is a very important mycotoxin, and its research is focused right now on the new findings of OTA, like being a complete carcinogen, information about OTA producers and new exposure sources of OTA. Citrinin (CIT) is another important mycotoxin, too, and its research turns towards nephrotoxicity. Both additive and synergistic effects have been described in combination with OTA. OTA is produced in foodstuffs by Aspergillus Section Circumdati (Aspergillus ochraceus, A. westerdijkiae, A. steynii) and Aspergillus Section Nigri (Aspergillus carbonarius, A. foetidus, A. lacticoffeatus, A. niger, A. sclerotioniger, A. tubingensis), mostly in subtropical and tropical areas. OTA is produced in foodstuffs by Penicillium verrucosum and P. nordicum, notably in temperate and colder zones. CIT is produced in foodstuffs by Monascus species (Monascus purpureus, M. ruber) and Penicillium species (Penicillium citrinum, P. expansum, P. radicicola, P. verrucosum). OTA was frequently found in foodstuffs of both plant origin (e.g., cereal products, coffee, vegetable, liquorice, raisins, wine) and animal origin (e.g., pork/poultry). CIT was also found in foodstuffs of vegetable origin (e.g., cereals, pomaceous fruits, black olive, roasted nuts, spices), food supplements based on rice fermented with red microfungi Monascus purpureus and in foodstuffs of animal origin (e.g., cheese).
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Affiliation(s)
- Vladimir Ostry
- Center for Health, Nutrition and Food, National Institute of Public Health in Prague, Palackeho 3a, 612 42 Brno, Czech Republic; E-Mail:
| | - Frantisek Malir
- Department of Biology, Faculty of Science, University of Hradec Kralove, Rokitanského 62, 500 03 Hradec Kralove, Czech Republic; E-Mail:
| | - Jiri Ruprich
- Center for Health, Nutrition and Food, National Institute of Public Health in Prague, Palackeho 3a, 612 42 Brno, Czech Republic; E-Mail:
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28
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Biancardi A, Piro R, Galaverna G, Dall'Asta C. A simple and reliable liquid chromatography-tandem mass spectrometry method for determination of ochratoxin A in hard cheese. Int J Food Sci Nutr 2013; 64:632-40. [DOI: 10.3109/09637486.2013.763911] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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29
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A comparative study of DNA extraction methods to be used in real-time PCR based quantification of ochratoxin A-producing molds in food products. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.12.010] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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30
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Duarte SC, Lino CM, Pena A. Food safety implications of ochratoxin A in animal-derived food products. Vet J 2012; 192:286-92. [DOI: 10.1016/j.tvjl.2011.11.002] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2011] [Revised: 10/31/2011] [Accepted: 11/03/2011] [Indexed: 10/14/2022]
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31
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Duarte SC, Lino CM, Pena A. Ochratoxin A in feed of food-producing animals: an undesirable mycotoxin with health and performance effects. Vet Microbiol 2011; 154:1-13. [PMID: 21641127 DOI: 10.1016/j.vetmic.2011.05.006] [Citation(s) in RCA: 74] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2011] [Revised: 04/30/2011] [Accepted: 05/04/2011] [Indexed: 10/18/2022]
Abstract
Mycotoxins are secondary fungal metabolites, whose presence in feed- and foodstuffs is unavoidable. Ochratoxin A (OTA) is one of the known mycotoxins with greatest public health and agro-economic significance. Several toxic effects have been ascribed following exposure, namely nephrotoxicity, as well negative impacts in the performance of farm animals, resulting in major economic implications. Of no less importance for the route of human exposure that can also embody the carry-over of OTA from feed into animal-derived products is also a concern. For all these reasons the present article updates the worldwide occurrence of OTA in different raw ingredients and finished feed destined to food-producing animals. After that a brief characterization of specie susceptibility and the major rationales is made. An historical overview of field outbreaks linked to OTA exposure in farm animals, concerning the implicated feeds, contamination levels and major clinical and productivity effects is presented. Finally a review of the major animal health and performance potential impacts of animals being reared on contaminated feed is made allied to a perspective regarding its co-occurrence with other mycotoxins, and simultaneous parasitic and bacterial infections. Ultimately, this article aims to be instructive and draw attention to a mycotoxin so often neglected and elapsed from the list of differential diagnosis in farm practice. For the unpredictability and unavoidability of occurrence, OTA will definitely be an enduring problem in animal production.
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Affiliation(s)
- Sofia C Duarte
- Group of Health Surveillance, Center of Pharmaceutical Studies, University of Coimbra, Polo III, Azinhaga de Sta Comba, 3000-548 Coimbra, Portugal.
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Abstract
Mycotoxins are secondary metabolites of microscopic filamentous fungi. With regard to the widespread distribution of fungi in the environment, mycotoxins are considered to be one of the most important natural contaminants in foods and feeds. To protect consumers' health and reduce economic losses, surveillance and control of mycotoxins in food and feed has become a major objective for producers, regulatory authorities, and researchers worldwide. In this context, availability of reliable analytical methods applicable for this purpose is essential. Since the variety of chemical structures of mycotoxins makes impossible to use one single technique for their analysis, a vast number of analytical methods has been developed and validated. Both a large variability of food matrices and growing demands for a fast, cost-saving and accurate determination of multiple mycotoxins by a single method outline new challenges for analytical research. This strong effort is facilitated by technical developments in mass spectrometry allowing decreasing the influence of matrix effects in spite of omitting sample clean-up step. The current state-of-the-art together with future trends is presented in this chapter. Attention is focused mainly on instrumental method; advances in biosensors and other screening bioanalytical approaches enabling analysis of multiple mycotoxins are not discussed in detail.
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Affiliation(s)
- Jana Hajslova
- Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Czech Republic.
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Zhang N, Zhao XH. Study of Mucor spp. in semi-hard cheese ripening. Journal of Food Science and Technology 2010; 47:613-9. [PMID: 23572694 DOI: 10.1007/s13197-010-0108-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/18/2009] [Accepted: 09/26/2010] [Indexed: 11/27/2022]
Abstract
A strain of Mucor spp. isolated from a fermented soybean food in central China was smeared on the surface of semi-hard cheese to investigate its role in cheese ripening. Cheese ripening indices showed increase by 3-4 fold upon ripening of cheese for 90 days. Electrophoretic studies revealed that caseins in the cheese were degraded gradually during ripening forming several low molecular weight peptides, especially of 14.4 kDa. Texture profile analysis and microstructure study of the cheese showed that the proteolytic activity of Mucor led to desirable texture development in ripened cheese. The study indicates that the strain of Mucor used in the experiment has desirable proteolytic capability for use in cheese system.
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Affiliation(s)
- Na Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030 People's Republic of China
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Fazouane-Naimi F, Mechakra A, Abdellaoui R, Nouani A, Daga SM, Alzouma AM, Gais S, Penninckx MJ. Characterization and Cheese-Making Properties of Rennet-Like Enzyme Produced by a Local Algerian Isolate ofAspergillus niger. FOOD BIOTECHNOL 2010. [DOI: 10.1080/08905436.2010.507149] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Yang L, Wang L, Pan J, Xiang L, Yang M, Logrieco AF. Determination of ochratoxin A in traditional Chinese medicinal plants by HPLC–FLD. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2010; 27:989-97. [DOI: 10.1080/19440041003647122] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Determination of mycotoxins in foods: current state of analytical methods and limitations. Appl Microbiol Biotechnol 2010; 86:1595-612. [DOI: 10.1007/s00253-010-2535-1] [Citation(s) in RCA: 166] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2009] [Revised: 03/01/2010] [Accepted: 03/01/2010] [Indexed: 11/26/2022]
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Zhang X, Cudjoe E, Vuckovic D, Pawliszyn J. Direct monitoring of ochratoxin A in cheese with solid-phase microextraction coupled to liquid chromatography-tandem mass spectrometry. J Chromatogr A 2009; 1216:7505-9. [DOI: 10.1016/j.chroma.2009.03.009] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2009] [Revised: 03/04/2009] [Accepted: 03/05/2009] [Indexed: 11/24/2022]
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