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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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Zingales V, Esposito MR, Quagliata M, Cimetta E, Ruiz MJ. Comparative Study of Spheroids (3D) and Monolayer Cultures (2D) for the In Vitro Assessment of Cytotoxicity Induced by the Mycotoxins Sterigmatocystin, Ochratoxin A and Patulin. Foods 2024; 13:564. [PMID: 38397541 PMCID: PMC10887621 DOI: 10.3390/foods13040564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 02/08/2024] [Accepted: 02/10/2024] [Indexed: 02/25/2024] Open
Abstract
Mycotoxins are secondary metabolites produced by filamentous fungi associated with a variety of acute and chronic foodborne diseases. Current toxicology studies mainly rely on monolayer cell cultures and animal models, which are undeniably affected by several limitations. To bridge the gap between the current in vitro toxicology approach and the in vivo predictability of the data, we here investigated the cytotoxic effects induced by the mycotoxins sterigmatocystin (STE), ochratoxin A (OTA) and patulin (PAT) on different 2D and 3D cell cultures. We focused on human tumours (neuroblastoma SH-SY5Y cells and epithelial breast cancer MDA-MB-213 cells) and healthy cells (bone marrow-derived mesenchymal stem cells, BM-MSC, and umbilical vein endothelial cells, HUVECs). The cytotoxicity of STE, OTA, and PAT was determined after 24, 48 and 72 h of exposure using an ATP assay in both culture models. Three-dimensional spheroids' morphology was also analysed using the MATLAB-based open source software AnaSP 1.4 version. Our results highlight how each cell line and different culture models showed specific sensitivities, reinforcing the importance of using more complex models for toxicology studies and a multiple cell line approach for an improved and more comprehensive risk assessment.
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Affiliation(s)
- Veronica Zingales
- Research Group in Alternative Methods for Determining Toxics Effects and Risk Assessment of Contaminants and Mixtures (RiskTox), 46100 Valencia, Spain;
- Laboratory of Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Valencia, Spain
- Department of Industrial Engineering (DII), University of Padua, Via Marzolo 9, 35131 Padova, Italy; (M.R.E.); (M.Q.); (E.C.)
- Fondazione Istituto di Ricerca Pediatrica Cittá Della Speranza (IRP)—Lab BIAMET, Corso Stati Uniti 4, 35127 Padova, Italy
| | - Maria Rosaria Esposito
- Department of Industrial Engineering (DII), University of Padua, Via Marzolo 9, 35131 Padova, Italy; (M.R.E.); (M.Q.); (E.C.)
- Fondazione Istituto di Ricerca Pediatrica Cittá Della Speranza (IRP)—Lab BIAMET, Corso Stati Uniti 4, 35127 Padova, Italy
| | - Martina Quagliata
- Department of Industrial Engineering (DII), University of Padua, Via Marzolo 9, 35131 Padova, Italy; (M.R.E.); (M.Q.); (E.C.)
- Fondazione Istituto di Ricerca Pediatrica Cittá Della Speranza (IRP)—Lab BIAMET, Corso Stati Uniti 4, 35127 Padova, Italy
| | - Elisa Cimetta
- Department of Industrial Engineering (DII), University of Padua, Via Marzolo 9, 35131 Padova, Italy; (M.R.E.); (M.Q.); (E.C.)
- Fondazione Istituto di Ricerca Pediatrica Cittá Della Speranza (IRP)—Lab BIAMET, Corso Stati Uniti 4, 35127 Padova, Italy
| | - María-José Ruiz
- Research Group in Alternative Methods for Determining Toxics Effects and Risk Assessment of Contaminants and Mixtures (RiskTox), 46100 Valencia, Spain;
- Laboratory of Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Valencia, Spain
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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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Delgado J, Álvarez M, Cebrián E, Martín I, Roncero E, Rodríguez M. Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin. Microorganisms 2023; 11:1578. [PMID: 37375080 DOI: 10.3390/microorganisms11061578] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 06/09/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023] Open
Abstract
Ripened foods of animal origin comprise meat products and dairy products, being transformed by the wild microbiota which populates the raw materials, generating highly appreciated products over the world. Together with this beneficial microbiota, both pathogenic and toxigenic microorganisms such as Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Clostridium botulinum, Escherichia coli, Candida spp., Penicillium spp. and Aspergillus spp., can contaminate these products and pose a risk for the consumers. Thus, effective strategies to hamper these hazards are required. Additionally, consumer demand for clean label products is increasing. Therefore, the manufacturing sector is seeking new efficient, natural, low-environmental impact and easy to apply strategies to counteract these microorganisms. This review gathers different approaches to maximize food safety and discusses the possibility of their being applied or the necessity of new evidence, mainly for validation in the manufacturing product and its sensory impact, before being implemented as preventative measures in the Hazard Analysis and Critical Control Point programs.
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Affiliation(s)
- 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
| | - Micaela Álvarez
- 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
| | - Eva Cebrián
- 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
| | - Irene Martín
- 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
| | - Elia Roncero
- 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
| | - Mar Rodríguez
- 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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Zhu R, Shan S, Zhou S, Chen Z, Wu Y, Liao W, Zhao C, Chu Q. Saccharomyces cerevisiae: a patulin degradation candidate both in vitro and in vivo. Food Funct 2023; 14:3083-3091. [PMID: 36917481 DOI: 10.1039/d2fo03419k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
Abstract
Patulin is one of the mycotoxins that exists in abundance in fruits and derivative products and is easily exposed in daily life, leading to various toxicities such as genotoxicity, teratogenicity, immunotoxicity, and carcinogenicity in the human body, while the efficient removal or degradation measures are still in urgent demand. In this work, Saccharomyces cerevisiae, a natural yeast with both patulin degradation and intestine damage protection abilities, was first applied to prevent and decrease the hazard after patulin intake. In vitro, Saccharomyces cerevisiae KD (S. cerevisiae KD) could efficiently degrade patulin at high concentrations. In a Canenorhabditis elegans (C. elegans) model fed on S. cerevisiae KD, locomotion, oxidative stress, patulin residual, intestine damage, and gene expression were investigated after exposure to 50 μg mL-1 patulin. The results demonstrated that S. cerevisiae KD could efficiently degrade patulin, as well as weaken the oxidative stress and intestinal damage caused by patulin. Moreover, S. cerevisiae KD could regulate the gene expression levels of daf-2 and daf-16 through the IGF-1 signaling pathway to control the ROS level and glutathione (GSH) content, thus decreasing intestinal damage. In summary, this work uncovers the outstanding characteristic of an edible probiotic S. cerevisiae KD in patulin degradation and biotoxicity alleviation and provides enlightenment toward solving the hazards caused by the accumulation of patulin.
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Affiliation(s)
- Ruiyu Zhu
- College of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.,College of Pharmaceutical Sciences, Zhejiang University, Hangzhou 310058, China
| | - Shuo Shan
- College of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
| | - Su Zhou
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China.
| | - Zhen Chen
- College of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
| | - Yuanfeng Wu
- College of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
| | - Wei Liao
- College of Food Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chao Zhao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Qiang Chu
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China.
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Factors That Interfere in the Action of Sanitizers against Ochratoxigenic Fungi Deteriorating Dry-Cured Meat Products. FERMENTATION 2023. [DOI: 10.3390/fermentation9020083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
Abstract
This study verified the factors affecting the antifungal efficacy of sanitizers against ochratoxin A-producing fungi. The fungi Penicillium nordicum, Penicillium verrucosum, and Aspergillus westerdijkiae were exposed to three sanitizers at three concentrations: peracetic acid (0.3, 0.6, 1%), benzalkonium chloride (0.3, 1.2, 2%), and sodium hypochlorite (0.5, 0.75, 1%) at three exposure times (10, 15, and 20 min), three temperatures (10, 25, and 40 °C), and with the presence of organic matter simulating clean (0.3%) and dirty (3%) environments. All the tested conditions influenced the antifungal action of the tested sanitizers. Peracetic acid and benzalkonium chloride were the most effective sanitizers, and sodium hypochlorite was ineffective according to the parameters evaluated. The amount of organic matter reduced the antifungal ability of all sanitizers. The longer exposure time was more effective for inactivating fungi. The temperature acted differently for benzalkonium chloride, which tended to be favored at low temperatures, than for sodium hypochlorite and peracetic acid, which were more effective at higher temperatures. The knowledge of the parameters that influence the action of sanitizers on spoilage fungi is vital in decision-making related to sanitizing processes in the food industry.
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Diversity of Filamentous Fungi Associated with Dairy Processing Environments and Spoiled Products in Brazil. Foods 2022; 12:foods12010153. [PMID: 36613369 PMCID: PMC9818152 DOI: 10.3390/foods12010153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 12/08/2022] [Accepted: 12/22/2022] [Indexed: 12/29/2022] Open
Abstract
Few studies have investigated the diversity of spoilage fungi from the dairy production chain in Brazil, despite their importance as spoilage microorganisms. In the present study, 109 filamentous fungi were isolated from various spoiled dairy products and dairy production environments. The isolates were identified through sequencing of the internal transcribed spacer (ITS) region. In spoiled products, Penicillium and Cladosporium were the most frequent genera of filamentous fungi and were also present in the dairy environment, indicating that they may represent a primary source of contamination. For dairy production environments, the most frequent genera were Cladosporium, Penicillium, Aspergillus, and Nigrospora. Four species (Hypoxylon griseobrunneum, Rhinocladiella similis, Coniochaeta rosae, and Paecilomyces maximus) were identified for the first time in dairy products or in dairy production environment. Phytopathogenic genera were also detected, such as Montagnula, Clonostachys, and Riopa. One species isolated from the dairy production environment is classified as the pathogenic fungi, R. similis. Regarding the phylogeny, 14 different families were observed and most of the fungi belong to the Ascomycota phylum. The understanding of fungal biodiversity in dairy products and environment can support the development of conservation strategies to control food spoilage. This includes the suitable use of preservatives in dairy products, as well as the application of specific cleaning and sanitizing protocols designed for a specific group of target microorganisms.
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Huang C, Zhang B, Xu D. The effects of natural active substances in food on the toxicity of patulin. WORLD MYCOTOXIN J 2022. [DOI: 10.3920/wmj2022.2794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
Patulin (PAT) is a mycotoxin, a secondary metabolite mainly produced by fungi of the genera Aspergillus, Byssochlamys, and Penicillium. Many studies have looked into the potential impacts of this mycotoxin due to its high risk. Researchers are currently doing a more in-depth investigation of and employing physical, chemical, and biological ways to remove PAT. However, existing technology cannot completely remove it, and the residual PAT will continue to pose a threat to human health. As a result, substances capable of reducing PAT toxicity need be discovered. According to previous studies, natural components in food could reduce the toxicity of PAT. This article will review the different types of active compounds and discus the detoxification processes, as well as give recommendations for decreasing the toxicity of PAT and future research directions.
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Affiliation(s)
- C. Huang
- College of Life Science and Engineering, Lanzhou University of Technology, No.287 Langongping Road, Lanzhou, Gansu 730050, China P.R
| | - B. Zhang
- College of Life Science and Engineering, Lanzhou University of Technology, No.287 Langongping Road, Lanzhou, Gansu 730050, China P.R
| | - D. Xu
- College of Life Science and Engineering, Lanzhou University of Technology, No.287 Langongping Road, Lanzhou, Gansu 730050, China P.R
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9
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Abraham N, Chan ETS, Zhou T, Seah SYK. Microbial detoxification of mycotoxins in food. Front Microbiol 2022; 13:957148. [PMID: 36504774 PMCID: PMC9726736 DOI: 10.3389/fmicb.2022.957148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Accepted: 10/26/2022] [Indexed: 11/24/2022] Open
Abstract
Mycotoxins are toxic secondary metabolites produced by certain genera of fungi including but not limited to Fusarium, Aspergillus, and Penicillium. Their persistence in agricultural commodities poses a significant food safety issue owing to their carcinogenic, teratogenic, and immunosuppressive effects. Due to their inherent stability, mycotoxin levels in contaminated food often exceed the prescribed regulatory thresholds posing a risk to both humans and livestock. Although physical and chemical methods have been applied to remove mycotoxins, these approaches may reduce the nutrient quality and organoleptic properties of food. Microbial transformation of mycotoxins is a promising alternative for mycotoxin detoxification as it is more specific and environmentally friendly compared to physical/chemical methods. Here we review the biological detoxification of the major mycotoxins with a focus on microbial enzymes.
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Affiliation(s)
- Nadine Abraham
- Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada,Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada
| | - Edicon Tze Shun Chan
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada
| | - Ting Zhou
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada
| | - Stephen Y. K. Seah
- Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada,*Correspondence: Stephen Y. K. Seah,
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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] [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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11
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Ben Hassouna K, Ben Salah-Abbès J, Chaieb K, Abbès S. Mycotoxins occurrence in milk and cereals in North African countries - a review. Crit Rev Toxicol 2022; 52:619-635. [PMID: 36723615 DOI: 10.1080/10408444.2022.2157703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
North African countries; Algeria, Egypt, Libya, Morocco and Tunisia suffer from mycotoxin contamination. Various studies have indicated the presence of mycotoxins in raw milk and cereals (i.e. wheat, barley, maize and cereal-based products). Aflatoxins (AFs), Aflatoxin M1 (AFM1), Ochratoxin A (OTA), Fumonisin (FB1) and Zearalenone (ZEN)-mycotoxin are the most detected due to climatic change in the region. In this review, we will present the kind of foods and feeds cereals and milk based products contaminated and the level of their contaminated mycotoxin. On the other hand, researchers try to find biologic methods to remove/mitigate mycotoxins in food and feed using bio-products. But the research works concerning legislations and mycotoxin risk assessment still rare. Therefore, it appears necessary to make review on the current status of mycotoxins in North African countries in order to explore data related to contamination of basic food in this region and to highlight the problem to the policy-makers to establish a serious legislation on this matter. On the other hand, to give more information to the worldwide readers about the impact of climate change on the food and feed pollution on mycotoxins in the Mediterranean Sea region.
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Affiliation(s)
- Khouloud Ben Hassouna
- Laboratory of Genetic, Biodiversity and Bio-resources Valorisation, University of Monastir, Monastir, Tunisia.,Laboratory of Analysis, Treatment and Valorization of Environmental Pollutants and Products, Faculty of Pharmacy, Monastir University, Monastir, Tunisia
| | - Jalila Ben Salah-Abbès
- Laboratory of Genetic, Biodiversity and Bio-resources Valorisation, University of Monastir, Monastir, Tunisia
| | - Kamel Chaieb
- Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Samir Abbès
- Laboratory of Genetic, Biodiversity and Bio-resources Valorisation, University of Monastir, Monastir, Tunisia.,High Institute of Biotechnology of Béja, University of Jendouba, Jendouba, Tunisia
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12
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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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13
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Cioates Negut C, Stefan-van Staden RI, van Staden J(KF. Minireview: Current Trends and Future Challenges for the Determination of Patulin in Food Products. ANAL LETT 2022. [DOI: 10.1080/00032719.2022.2083146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Affiliation(s)
- Catalina Cioates Negut
- Laboratory of Electrochemistry and PATLAB - Bucharest, National Institute for Research and Development in Electrochemistry and Condensed Matter, Timisoara, Romania
| | - Raluca-Ioana Stefan-van Staden
- Laboratory of Electrochemistry and PATLAB - Bucharest, National Institute for Research and Development in Electrochemistry and Condensed Matter, Timisoara, Romania
| | - Jacobus (Koos) Frederick van Staden
- Laboratory of Electrochemistry and PATLAB - Bucharest, National Institute for Research and Development in Electrochemistry and Condensed Matter, Timisoara, Romania
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14
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Pietri A, Leni G, Mulazzi A, Bertuzzi T. Ochratoxin A and Sterigmatocystin in Long-Ripened Grana Cheese: Occurrence, Wheel Rind Contamination and Effectiveness of Cleaning Techniques on Grated Products. Toxins (Basel) 2022; 14:toxins14050306. [PMID: 35622553 PMCID: PMC9144518 DOI: 10.3390/toxins14050306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 04/22/2022] [Accepted: 04/25/2022] [Indexed: 11/16/2022] Open
Abstract
A survey on the occurrence of ochratoxin A (OTA) and sterigmatocystin (STC) in grated cheese products obtained from hard grana-type cheeses was carried out, where 107 grated products were collected in retail outlets and analysed. OTA and STC were found in 48.6% and 94.4% of the samples, in a range from <LOD to 25.05 µg kg−1 and from <LOD to 6.87 µg kg−1, respectively. STC was detected in all the OTA-contaminated samples. The OTA and STC occurrence in cheese is due to environmental contamination during ripening, leading to fungal growth and mycotoxin production on the cheese surface. This statement was confirmed by analysing the surface of 16 hard grana cheese rinds, which resulted contaminated by both OTA and STC, with concentration ranging from 3 to 370 µg kg−1. This finding demonstrates that rind inclusion increases the mycotoxin concentration in grated cheeses. The mycotoxin level significantly decreased from the surface (0−1.5 mm) to inner parts of cheese rinds (1.5−4.5 mm). Industrial wheel-cleaning techniques can represent a useful treatment to reduce both toxins in grated cheese products.
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15
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El-Sayed AS, Ibrahim H, Farag MA. Detection of Potential Microbial Contaminants and Their Toxins in Fermented Dairy Products: a Comprehensive Review. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02253-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
Abstract
Fermented dairy products are dominant constituents of daily diets around the world due to their desired organoleptic properties, long shelf life, and high nutritional value. Probiotics are often incorporated into these products for their health and technological benefits. However, the safety and possible contamination of fermented dairy products during the manufacturing process could have significant deleterious health and economic impacts. Pathogenic microorganisms and toxins from different sources in fermented dairy products contribute to outbreaks and toxicity cases. Although the health and nutritional benefits of fermented dairy products have been extensively investigated, safety hazards due to contamination are relatively less explored. As a preventive measure, it is crucial to accurately identify and determine the associated microbiota or their toxins. It is noteworthy to highlight the importance of detecting not only the pathogenic microbiota but also their toxic metabolites so that putative outbreaks can thereby be prevented or detected even before they cause harmful effects to human health. In this context, this review focuses on describing techniques designed to detect potential contaminants; also, the advantages and disadvantages of these techniques were summarized. Moreover, this review compiles the most recent and efficient analytical methods for detecting microbial hazards and toxins in different fermented dairy products of different origins. Causative agents behind contamination incidences are also discussed briefly to aid in future prevention measures, as well as detection approaches and technologies employed. Such approach enables the elucidation of the best strategies to control contamination in fermented dairy product manufacturing processes.
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16
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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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17
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Tolosa J, Rodríguez-Carrasco Y, Ruiz MJ, Vila-Donat P. Multi-mycotoxin occurrence in feed, metabolism and carry-over to animal-derived food products: A review. Food Chem Toxicol 2021; 158:112661. [PMID: 34762978 DOI: 10.1016/j.fct.2021.112661] [Citation(s) in RCA: 63] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 10/08/2021] [Accepted: 11/03/2021] [Indexed: 11/16/2022]
Abstract
The world requests for raw materials used in animal feed has been steadily rising in the last years driven by higher demands for livestock production. Mycotoxins are frequent toxic metabolites present in these raw materials. The exposure of farm animals to mycotoxins could result in undesirable residues in animal-derived food products. Thus, the potential ingestion of edible animal products (milk, meat and fish) contaminated with mycotoxins constitutes a public health concern, since they enter the food chain and may cause adverse effects upon human health. The present review summarizes the state-of-the-art on the occurrence of mycotoxins in feed, their metabolism and carry-over into animal source foodstuffs, focusing particularly on the last decade. Maximum levels (MLs) for various mycotoxins have been established for a number of raw feed materials and animal food products. Such values are sometimes exceeded, however. Aflatoxins (AFs), fumonisins (FBs), ochratoxin A (OTA), trichothecenes (TCs) and zearalenone (ZEN) are the most prevalent mycotoxins in animal feed, with aflatoxin M1 (AFM1) predominating in milk and dairy products, and OTA in meat by-products. The co-occurrence of mycotoxins in feed raw materials tends to be the rule rather than the exception, and the carry-over of mycotoxins from feed to animal source foods is more than proven.
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Affiliation(s)
- J Tolosa
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Valencia, 46100, Spain
| | - Y Rodríguez-Carrasco
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Valencia, 46100, Spain
| | - M J Ruiz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Valencia, 46100, Spain
| | - P Vila-Donat
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Valencia, 46100, Spain.
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18
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Occurrence of Ochratoxin A in Different Types of Cheese Offered for Sale in Italy. Toxins (Basel) 2021; 13:toxins13080540. [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] [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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Ramos-Pereira J, Mareze J, Fernández D, Rios EA, Santos JA, López-Díaz TM. Antifungal activity of lactic acid bacteria isolated from milk against Penicillium commune, P. nordicum, and P. verrucosum. Int J Food Microbiol 2021; 355:109331. [PMID: 34364061 DOI: 10.1016/j.ijfoodmicro.2021.109331] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 07/07/2021] [Accepted: 07/16/2021] [Indexed: 10/20/2022]
Abstract
Penicillium spp. is considered a major spoilage fungus of cheeses. The use of lactic acid bacteria (LAB) with antifungal activity is an interesting possibility of biopreservation. In this study, the isolation and characterization of anti-Penicillium LAB from milk was carried out. Ninety-three milk samples were analysed and a total of 57 strains of LAB active against P. nordicum were isolated, mainly from goat and cow milk. Thirty-four isolates with strong activity were selected and identified, Lacticaseibacillus casei (11), L. paracasei (9) and L. rhamnosus (5) being the dominant species. The antifungal spectrum of these 34 LAB against strains of P. commune and P. verrucosum was investigated. L. casei, L. paracasei and L. rhamnosus were the most active and P. nordicum was the most susceptible fungus. Two isolates (L. casei Lc-51/3 and L. paracasei Lp-25/1) with high antifungal activity showed a moderate to high reduction on the growth of Penicillium nordicum and, in a lesser extent, of P. commune, and also a reducing effect on the ochratoxin A and cyclopiazonic acid production. In addition, these isolates demonstrated activity against several food pahogens. These findings indicate their suitability for the development of protective adjunct starters against spoilage and toxigenic microorganisms in cheese processing.
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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 Food Hygiene and Food Technology, Veterinary Faculty, Universidad de León, Campus de Vegazana s/n, 24071 León, Spain; Laboratório de Inspeção de Produtos de Origem Animal - LIPOA, Universidade Estadual de Londrina, Brazil
| | - Domingo Fernández
- Institute of Food Science and Technology, Universidad de León, La Serna 58, 24007 León, Spain
| | - Edson A Rios
- 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; Institute of Food Science and Technology, Universidad de León, La Serna 58, 24007 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; Institute of Food Science and Technology, Universidad de León, La Serna 58, 24007 León, Spain.
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20
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The prevalence and concentration of aflatoxin M1 among different types of cheeses: A global systematic review, meta-analysis, and meta-regression. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107960] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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21
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New Isolated Metschnikowia pulcherrima Strains from Apples for Postharvest Biocontrol of Penicillium expansum and Patulin Accumulation. Toxins (Basel) 2021; 13:toxins13060397. [PMID: 34199507 PMCID: PMC8229137 DOI: 10.3390/toxins13060397] [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: 04/26/2021] [Revised: 05/25/2021] [Accepted: 05/27/2021] [Indexed: 11/17/2022] Open
Abstract
Wild yeasts isolated from the surface of apples were screened for antagonistic activity against Penicillium expansum, the main producer of the mycotoxin patulin. Three antagonistic yeasts (Y33, Y29 and Y24) from a total of 90 were found to inhibit P. expansum growth. Identification by ITS region sequence and characterization showed that three selected isolates of yeast should be different strains of Metschnikowia pulcherrima. Several concentrations of the selected yeasts were used to study their in vitro antifungal effectivity against P. expansum on Petri dishes (plates with 63.6 cm2 surface) whereas their potential activity on patulin reduction was studied in liquid medium. Finally, the BCA that had the best in vitro antifungal capacity against P. and the best patulin degradation capacity was selected to be assessed directly on apples. All the selected strains demonstrated antifungal activity in vitro but the most efficient was the strain Y29. Isolated strains were able to reduce patulin content in liquid medium, Y29 being the only strain that completely reduced patulin levels within 120 h. The application of Y29 as biocontrol agent on the surface of apples inoculated with P. expansum, inhibited fungal growth and patulin production during storage. Therefore, the results shown that this yeast strain could be used for the reduction of P. expansum and its mycotoxin in apples or apple-based products by adapting the procedure application.
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22
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Mahato DK, Kamle M, Sharma B, Pandhi S, Devi S, Dhawan K, Selvakumar R, Mishra D, Kumar A, Arora S, Singh NA, Kumar P. Patulin in food: A mycotoxin concern for human health and its management strategies. Toxicon 2021; 198:12-23. [PMID: 33933519 DOI: 10.1016/j.toxicon.2021.04.027] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 03/30/2021] [Accepted: 04/27/2021] [Indexed: 01/09/2023]
Abstract
The mycotoxin patulin is primarily produced as a secondary metabolite by numerous fungal species and predominantly by Aspergillus, Byssochlamys, and Penicillium species. It is generally associated with fungal infected food materials. Penicillium expansum is considered the only fungal species liable for patulin contamination in pome fruits, especially in apples and apple-based products. This toxin in food poses serious health concerns and economic threat, which has aroused the need to adopt effective detection and mitigation strategies. Understanding its origin sources and biosynthetic mechanism stands essential for efficiently designing a management strategy against this fungal contamination. This review aims to present an updated outline of the sources of patulin occurrence in different foods and their biosynthetic mechanisms. It further provides information regarding the detrimental effects of patulin on human and agriculture as well as its effective detection, management, and control strategies.
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Affiliation(s)
- Dipendra Kumar Mahato
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC, 3125, Australia.
| | - Madhu Kamle
- Applied Microbiology Lab., Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli, 791109, Arunachal Pradesh, India.
| | - Bharti Sharma
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, 221005, Uttar Pradesh, India.
| | - Shikha Pandhi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, 221005, Uttar Pradesh, India.
| | - Sheetal Devi
- National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, 131028, India.
| | - Kajal Dhawan
- Department of Food Technology and Nutrition, School of Agriculture Lovely Professional University, Phagwara, 144411, Punjab, India.
| | - Raman Selvakumar
- ICAR-Indian Agricultural Research Institute, Pusa Campus, New Delhi, 110012, India.
| | - Diwakar Mishra
- Department of Dairy Technology, Birsa Agricultural University, Dumka, 814145, Jharkhand, India.
| | - Arvind Kumar
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, 221005, Uttar Pradesh, India.
| | - Shalini Arora
- Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, 125004, Haryana, India.
| | - Namita Ashish Singh
- Department of Microbiology, Mohanlal Sukhadia University, Udaipur, 313001, Rajasthan, India.
| | - Pradeep Kumar
- Applied Microbiology Lab., Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli, 791109, Arunachal Pradesh, India.
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23
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Susca A, Anelli P, Haidukowski M, Probyn CE, Epifani F, Logrieco AF, Moretti A, Proctor RH. A PCR method to identify ochratoxin A-producing Aspergillus westerdijkiae strains on dried and aged foods. Int J Food Microbiol 2021; 344:109113. [PMID: 33652337 DOI: 10.1016/j.ijfoodmicro.2021.109113] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2020] [Revised: 02/10/2021] [Accepted: 02/15/2021] [Indexed: 01/04/2023]
Abstract
Ochratoxins are a group of mycotoxins that frequently occur as contaminants in agricultural commodities and foods, including dry-cured meats and cheeses. The fungus Aspergillus westerdijkiae is frequently isolated from aged foods and can produce ochratoxin A (OTA). However, individual strains of the fungus can have one of two OTA production phenotypes (chemotypes): OTA production and OTA nonproduction. Monitoring and early detection of OTA-producing fungi in food are the most effective strategies to manage OTA contamination. Therefore, we examined genome sequence data from five A. westerdijkiae strains isolated from the surface of cheese from southern Italy to identify genetic markers indicative of the twoOTA chemotypes. This analysis revealed a naturally occurring deletion of the OTA regulatory gene, otaR, in an OTA-nonproducing isolate.We used this information to design a polymerase chain reaction (PCR) method that could identify A. westerdijkiae and distinguish between the two OTA chemotypes. In this method, the PCR primers were complementary to conserved sequences flanking otaR and yielded different-sized amplicons from strains with the different chemotypes. The primers did not yield ota-region-specific amplicons from other OTA-producing species. Because the method is specific to A. westerdijkiae and can distinguish between the two OTA chemotypes, it has potential to significantly improve OTA monitoring programs.
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Affiliation(s)
- Antonia Susca
- Institute of Sciences of Food Production, National Research Council, Bari, Italy.
| | - Pamela Anelli
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
| | - Miriam Haidukowski
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
| | - Crystal E Probyn
- United States Department of Agriculture, National Center for Agricultural Utilization Research, Peoria, IL, USA
| | - Filomena Epifani
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
| | - Antonio F Logrieco
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
| | - Antonio Moretti
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
| | - Robert H Proctor
- United States Department of Agriculture, National Center for Agricultural Utilization Research, Peoria, IL, USA
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Álvarez M, Rodríguez A, Bermúdez E, Roncero E, Andrade MJ. Development of a Methodology for Estimating the Ergosterol in Meat Product-Borne Toxigenic Moulds to Evaluate Antifungal Agents. Foods 2021; 10:438. [PMID: 33671272 PMCID: PMC7922909 DOI: 10.3390/foods10020438] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 02/10/2021] [Accepted: 02/13/2021] [Indexed: 11/17/2022] Open
Abstract
Antifungal agents are commonly used in the meat industry to prevent the growth of unwanted moulds, such as toxigenic ones, on dry-cured meat products. For enhancing the application of antifungals, their mode of action must be evaluated. Their effect on the mould ergosterol content is one of the most studied ones, since it is the target site of some commercialised antifungals or of those that are in development. The aim of this study was to develop a methodology for determining how the antifungal agents used in the meat industry work. A method for analysing ergosterol was firstly developed using high-performance liquid chromatography with fluorescence detection coupled to a diode array detector (HPLC-FLD/DAD). The chromatographically optimised conditions (gradient and mobile phases) allowed us to reduce the time per analysis with respect to previously published methods up to 22 min. Withing the six checked extraction methods, method 5, showing the best mean recovery values (99.51%), the shortest retention time (15.8 min), and the lowest standard deviation values (9.92) and working temperature (60 °C), was selected. The limit of detection and limit of quantification were 0.03 and 0.1 µg/mL, respectively. All the validation parameters corroborated the method's suitability. Finally, its feasibility for evaluating the effect of a commercial antifungal preparation (AP) and different herbs that are frequently added to meat products on the ergosterol content of several toxigenic moulds was studied. Differences at the strain level were obtained in the presence of AP. Moreover, the addition of herbs significantly reduced the ergosterol content in Penicillium nordicum up to 83.91%. The developed methodology is thus suitable for screening the antifungals' role in altering mould ergosterol biosynthesis before their application in real meat products.
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Affiliation(s)
- Micaela Álvarez
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n. 10003 Cáceres, Spain; (M.Á.); (E.B.); (E.R.)
| | - Alicia Rodríguez
- Food Quality and Microbiology, University Institute for the Research in Agrifood Resources, School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suárez, s/n. 06007 Badajoz, Spain;
| | - Elena Bermúdez
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n. 10003 Cáceres, Spain; (M.Á.); (E.B.); (E.R.)
| | - Elia Roncero
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n. 10003 Cáceres, Spain; (M.Á.); (E.B.); (E.R.)
| | - María J. Andrade
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n. 10003 Cáceres, Spain; (M.Á.); (E.B.); (E.R.)
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25
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Hassanin AM, Soliman SA, Abdella SAS, A Shaaban H. Antifungal Activity of Some Essential Oils Emulsions Against Fungi Contaminating Ras Cheese. Pak J Biol Sci 2021; 24:1350-1358. [PMID: 34989212 DOI: 10.3923/pjbs.2021.1350.1358] [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] [Indexed: 06/14/2023]
Abstract
<b>Background and Objective:</b> Ras cheese is one of the important dairy products that are consumed in great quantities. But this cheese is vulnerable to the growth of fungi during ripening and selling until consumption. Therefore, research aimed to detect fungi contaminating Ras cheese and try to resist them. <b>Materials and Methods:</b> The effect of various concentrations (0.25, 0.5, 1, 2 and 3%) of essential oils emulsions of clove (<i>Syzygium aromaticum</i>), thyme (<i>Thymus vulgaris</i>) and peppermint (<i>Mentha piperita</i>) severally on the mycelial growth of the isolated fungi as compared to the control sample was tested <i>in vitro.</i> <b>Results:</b> The results indicated that many fungal species belonging to the genera <i>Aspergillus</i>, <i>Mucor</i>, <i>Eurotium</i> and <i>Mortierella</i> were isolated from the infected Ras cheese. Ochratoxin A was found in two samples whereas recorded the highest level in sample number 1 (2.1 μg kg<sup>1</sup>). Aflatoxin M1 was found in few levels ranged between 0.012 and 0.360 μg kg<sup>1</sup>in cheese samples, while aflatoxin B1 and B2 weren't detected in all samples. Clove essential oil emulsion completely inhibited the growth of all tested fungi at the concentration of 0.5%, followed by thyme essential oil emulsion which inhibited the fungal growth of all fungi at the concentration of 1%, while peppermint essential oil emulsion was less effective. <b>Conclusion:</b> The research recommends that clove and thyme essential oils emulsions can be used to resist the fungi of Ras cheese. Also, suggests that more research could be done on these essential oils emulsions to produce safe foods free of fungi.
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Wei C, Yu L, Qiao N, Zhao J, Zhang H, Zhai Q, Tian F, Chen W. Progress in the distribution, toxicity, control, and detoxification of patulin: A review. Toxicon 2020; 184:83-93. [DOI: 10.1016/j.toxicon.2020.05.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 04/24/2020] [Accepted: 05/15/2020] [Indexed: 01/09/2023]
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27
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Yu L, Qiao N, Zhao J, Zhang H, Tian F, Zhai Q, Chen W. Postharvest control of Penicillium expansum in fruits: A review. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100633] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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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: 89] [Impact Index Per Article: 22.3] [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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Coton M, Auffret A, Poirier E, Debaets S, Coton E, Dantigny P. Production and migration of ochratoxin A and citrinin in Comté cheese by an isolate of Penicillium verrucosum selected among Penicillium spp. mycotoxin producers in YES medium. Food Microbiol 2019; 82:551-559. [DOI: 10.1016/j.fm.2019.03.026] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 03/28/2019] [Accepted: 03/29/2019] [Indexed: 11/28/2022]
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Zhang Z, Fan Z, Nie D, Zhao Z, Han Z. Analysis of the Carry-Over of Ochratoxin A from Feed to Milk, Blood, Urine, and Different Tissues of Dairy Cows Based on the Establishment of a Reliable LC-MS/MS Method. Molecules 2019; 24:molecules24152823. [PMID: 31382421 PMCID: PMC6695942 DOI: 10.3390/molecules24152823] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 07/29/2019] [Accepted: 07/31/2019] [Indexed: 01/30/2023] Open
Abstract
A rapid and reliable liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was developed for simultaneous determination of ochratoxin A (OTA) and its metabolite ochratoxin α (OTα), for the first time, in dairy cow plasma, milk, urine, heart, liver, spleen, lung, and kidney. The established method was extensively validated by determining the linearity (R2 ≥ 0.990), sensitivity (lower limit of quantification, 0.1-0.2 ng mL-1), recovery (75.3-114.1%), precision (RSD ≤ 13.6%), and stability (≥83.0%). Based on the methodological advances, the carry-over of OTA was subsequently studied after oral administration of 30 μg/kg body weight OTA to dairy cows. As revealed, OTA and OTα were detected in urine, with maximal concentrations of 1.8 ng mL-1 and 324.6 ng mL-1, respectively, but not in milk, plasma, or different tissues, verifying the protection effects of rumen flora against OTA exposure for dairy cows. Moreover, 100 fresh milk samples randomly collected from different supermarkets in Shanghai were also analyzed, and no positive samples were found, further proving the correctness of the in vivo biotransformation results. Thus, from the currently available data, regarding OTA contamination issues on dairy cows, no significant health risks were related to OTA exposure due to the consumption of these products.
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Affiliation(s)
- Zhiqi Zhang
- Institute for Agro-Food Standards and Testing Technology, Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Zhichen Fan
- Institute for Agro-Food Standards and Testing Technology, Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Dongxia Nie
- Institute for Agro-Food Standards and Testing Technology, Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Zhihui Zhao
- Institute for Agro-Food Standards and Testing Technology, Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Zheng Han
- Institute for Agro-Food Standards and Testing Technology, Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.
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Sajid M, Mehmood S, Yuan Y, Yue T. Mycotoxin patulin in food matrices: occurrence and its biological degradation strategies. Drug Metab Rev 2019; 51:105-120. [PMID: 30857445 DOI: 10.1080/03602532.2019.1589493] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Patulin is a mycotoxin produced by a number of filamentous fungal species. It is a polyketide secondary metabolite which can gravely cause human health problems and food safety issues. This review deals with the occurrence of patulin in major food commodities from 2008 to date, including historical aspects, source, occurrence, regulatory limits and its toxicity. Most importantly, an overview of the recent research progress about the biodegradation strategies for contaminated food matrices is provided. The physical and chemical approaches have some drawbacks such as safety issues, possible losses in the nutritional quality, chemical hazards, limited efficacy, and high cost. The biological decontamination based on elimination or degradation of patulin using yeast, bacteria, and fungi has shown good results and it seems to be attractive since it works under mild and environment-friendly conditions. Further studies are needed to make clear the detoxification pathways by available potential biosorbents and to determine the practical applications of these methods at a commercial level to remove patulin from food products with special reference to their effects on sensory characteristics of foods.
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Affiliation(s)
- Marina Sajid
- a College of Food Science and Engineering , Northwest A&F University , Yangling , China.,b Laboratory of Quality & Safety Risk Assessment for Agro Products (Yangling), Ministry of Agriculture , Yangling , China.,c National Engineering Research Center of Agriculture Integration Test (Yangling) , Yangling , China
| | - Sajid Mehmood
- d State Key Laboratory of Crop Stress Biology for Arid Areas, College of Plant Protection , Northwest A&F University , Yangling , China
| | - Yahong Yuan
- a College of Food Science and Engineering , Northwest A&F University , Yangling , China.,b Laboratory of Quality & Safety Risk Assessment for Agro Products (Yangling), Ministry of Agriculture , Yangling , China.,c National Engineering Research Center of Agriculture Integration Test (Yangling) , Yangling , China
| | - Tianli Yue
- a College of Food Science and Engineering , Northwest A&F University , Yangling , China.,b Laboratory of Quality & Safety Risk Assessment for Agro Products (Yangling), Ministry of Agriculture , Yangling , China.,c National Engineering Research Center of Agriculture Integration Test (Yangling) , Yangling , China
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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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Fernández-Blanco C, Elmo L, Waldner T, Ruiz MJ. Cytotoxic effects induced by patulin, deoxynivalenol and toxin T2 individually and in combination in hepatic cells (HepG2). Food Chem Toxicol 2018; 120:12-23. [DOI: 10.1016/j.fct.2018.06.019] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Revised: 06/09/2018] [Accepted: 06/11/2018] [Indexed: 11/26/2022]
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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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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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Abstract
The basic raw materials for the production of processed cheese are natural cheese which is treated by heat with the addition of emulsifying salts. From a point of view of the melting temperatures used (and the pH-value of the product), the course of processed cheese production can be considered "pasteurisation of cheese." During the melting process, the majority of vegetative forms of microorganisms, including bacteria of the family Enterobacteriaceae, are inactivated. The melting temperatures are not sufficient to kill the endospores, which survive the process but are often weakened. From a microbiological point of view, the biggest contamination problem of processed cheese is caused by gram-positive spore-forming rod-shaped bacteria of the genera Bacillus, Geobacillus, and Clostridium. Other factors affecting the shelf-life and quality of processed cheese are mainly the microbiological quality of the raw materials used, strict hygienic conditions during the manufacturing process as well as the type of packaging materials and storage conditions. The quality of processed cheese is not only dependent on the ingredients used but also on other parameters such as the value of water activity of the processed cheese, its pH-value, the presence of salts and emulsifying salts and the amount of fat in the product.
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Affiliation(s)
- Leona Buňková
- a Department of Environmental Protection Engineering , Faculty of Technology, Tomas Bata University in Zlín , Zlín , Czech Republic
| | - František Buňka
- b Department of Food Technology , Faculty of Technology, Tomas Bata University in Zlín , Zlín , Czech Republic
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Ioi JD, Zhou T, Tsao R, F Marcone M. Mitigation of Patulin in Fresh and Processed Foods and Beverages. Toxins (Basel) 2017; 9:E157. [PMID: 28492465 PMCID: PMC5450705 DOI: 10.3390/toxins9050157] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2017] [Revised: 04/13/2017] [Accepted: 05/03/2017] [Indexed: 11/16/2022] Open
Abstract
Patulin is a mycotoxin of food safety concern. It is produced by numerous species of fungi growing on fruits and vegetables. Exposure to the toxin is connected to issues neurological, immunological, and gastrointestinal in nature. Regulatory agencies worldwide have established maximum allowable levels of 50 µg/kg in foods. Despite regulations, surveys continue to find patulin in commercial food and beverage products, in some cases, to exceed the maximum limits. Patulin content in food can be mitigated throughout the food processing chain. Proper handling, storage, and transportation of food can limit fungal growth and patulin production. Common processing techniques including pasteurisation, filtration, and fermentation all have an effect on patulin content in food but individually are not sufficient safety measures. Novel methods to remove or detoxify patulin have been reviewed. Non-thermal processing techniques such as high hydrostatic pressure, UV radiation, enzymatic degradation, binding to microorganisms, and chemical degradation all have potential but have not been optimised. Until further refinement of these methods, the hurdle approach to processing should be used where food safety is concerned. Future development should focus on determining the nature and safety of chemicals produced from the breakdown of patulin in treatment techniques.
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Affiliation(s)
- J David Ioi
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON N1G5C9, Canada.
- Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada.
| | - Ting Zhou
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON N1G5C9, Canada.
| | - Rong Tsao
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON N1G5C9, Canada.
| | - Massimo F Marcone
- Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada.
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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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Becker‐Algeri TA, Castagnaro D, Bortoli K, Souza C, Drunkler DA, Badiale‐Furlong E. Mycotoxins in Bovine Milk and Dairy Products: A Review. J Food Sci 2016; 81:R544-52. [DOI: 10.1111/1750-3841.13204] [Citation(s) in RCA: 109] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2015] [Accepted: 12/02/2015] [Indexed: 12/01/2022]
Affiliation(s)
- Tania Aparecida Becker‐Algeri
- Post Graduate Program in Engineering and Science of FoodDept. of Food Chemistry, Federal Univ. of Rio Grande (FURG) Av. Itália, Km 8, Bairro Carreiros Rio Grande RS CEP 96203–900 Brazil
| | - Denise Castagnaro
- Post Graduate Program in Food TechnologyDept. of Post Graduate Program in Food Technology (PPGTA), Federal Technological Univ. of Paraná (UTFPR) Av. Brasil, 4232, Bairro Independência Medianeira PR CEP 85884–000 Brazil
| | - Kennidy Bortoli
- Graduation in Food EngineeringFederal Technological Univ. of Paraná (UTFPR) Av. Brasil, 4232, Bairro Independência Medianeira PR CEP 85884‐000 Brazil
| | - Camila Souza
- Graduation in Food EngineeringFederal Technological Univ. of Paraná (UTFPR) Av. Brasil, 4232, Bairro Independência Medianeira PR CEP 85884‐000 Brazil
| | - Deisy Alessandra Drunkler
- Post Graduate Program in Food TechnologyDept. of Post Graduate Program in Food Technology (PPGTA), Federal Technological Univ. of Paraná (UTFPR) Av. Brasil, 4232, Bairro Independência Medianeira PR CEP 85884–000 Brazil
| | - Eliana Badiale‐Furlong
- Post Graduate Program in Engineering and Science of FoodDept. of Food Chemistry, Federal Univ. of Rio Grande (FURG) Av. Itália, Km 8, Bairro Carreiros Rio Grande RS CEP 96203–900 Brazil
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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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Oroian M, Amariei S, Gutt G. Patulin in apple juices from the Romanian market. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2014; 7:147-50. [DOI: 10.1080/19393210.2013.861518] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Berthiller F, Burdaspal P, Crews C, Iha M, Krska R, Lattanzio V, MacDonald S, Malone R, Maragos C, Solfrizzo M, Stroka J, Whitaker T. Developments in mycotoxin analysis: an update for 2012-2013. WORLD MYCOTOXIN J 2014. [DOI: 10.3920/wmj2013.1637] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
This review highlights developments in mycotoxin analysis and sampling over a period between mid-2012 and mid-2013. It covers the major mycotoxins: aflatoxins, Alternaria toxins, ergot alkaloids, fumonisins, ochratoxins, patulin, trichothecenes and zearalenone. A wide range of analytical methods for mycotoxin determination in food and feed were developed last year, in particular immunochemical methods and liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS)-based methods. After a section on sampling and sample preparation, due to the rapid spread and developments in the field of LC-MS/MS multimycotoxin methods, a separate section has been devoted to this area of research. It is followed by a section on mycotoxins in botanicals and spices, before continuing with the format of previous reviews in this series with dedicated sections on method developments for the individual mycotoxins.
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Affiliation(s)
- F. Berthiller
- University of Natural Resources and Life Sciences, Vienna
- Department for Agrobiotechnology (IFA-Tulln), Christian Doppler Laboratory for Mycotoxin Metabolism and Center for Analytical Chemistry, Konrad Lorenz Str. 20, 3430 Tulln, Austria
| | - P.A. Burdaspal
- National Centre for Food, Spanish Food Safety and Nutrition Agency, Carretera de Majadahonda a Pozuelo km 5, 228220 Majadahonda, Spain
| | - C. Crews
- The Food and Environment Research Agency, Sand Hutton, York YO41 1LZ, United Kingdom
| | - M.H. Iha
- Instituto Adolfo Lutz, Laboratrio I de Ribeiro Preto, Av Dr Arnaldo 355, CEP 14085-410, Ribeiro Preto SP, Brazil
| | - R. Krska
- University of Natural Resources and Life Sciences, Vienna
- Department for Agrobiotechnology (IFA-Tulln), Christian Doppler Laboratory for Mycotoxin Metabolism and Center for Analytical Chemistry, Konrad Lorenz Str. 20, 3430 Tulln, Austria
| | - V.M.T. Lattanzio
- Institute of Sciences of Food Production, National Research Council, Via Amendola 122/o, Bari 700126, Italy
| | - S. MacDonald
- The Food and Environment Research Agency, Sand Hutton, York YO41 1LZ, United Kingdom
| | - R.J. Malone
- Trilogy Analytical Laboratory, 870 Vossbrink Drive, Washington, MO 63090, USA
| | - C. Maragos
- USDA, ARS National Center for Agricultural Utilization Research, 1815 N. University St., Peoria, IL 61604, USA
| | - M. Solfrizzo
- Institute of Sciences of Food Production, National Research Council, Via Amendola 122/o, Bari 700126, Italy
| | - J. Stroka
- Institute for Reference Materials and Measurements (IRMM), European Commission Joint Research Centre, Retieseweg 111, 2440 Geel, Belgium
| | - T.B. Whitaker
- Biological and Agricultural Engineering Department, N.C. State University, P.O. Box 7625, Raleigh, NC 27695-7625, USA
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