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Mudannayake A, Karunarathne S, Jayasooriya PW, Nanayakkara D, Abesooriya A, Silva S, Fernando R. Occurrence of aflatoxin M1 in cheese products commonly available in Sri Lankan market. Heliyon 2024; 10:e35155. [PMID: 39170167 PMCID: PMC11336408 DOI: 10.1016/j.heliyon.2024.e35155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 07/22/2024] [Accepted: 07/23/2024] [Indexed: 08/23/2024] Open
Abstract
Aflatoxins (AFs) are a group of mycotoxins produced by certain fungi of Aspergillus spp. AFs of major concern are B1 (AFB1), B2 (AFB2), G1 (AFG1), G2 (AFG2), and M1 (AFM1). AFM1 is a hydroxylated metabolite of AFB1 formed inside the animal's body which is excreted into milk of cows that consumed AFB1 contaminated feed. Consumption of AFM1-contaminated milk and subsequent dairy products causes negative health effects in consumers. This study was conducted to determine the occurrence and levels of AFM1 in cheese products available in the Sri Lankan market where AFM1 is not regularly monitored in milk while having an outdated regulatory limit of 1 ppb established for dairy products. Processed cheese (n = 28), hard cheese (n = 14), semi-hard cheese (n = 5), and soft cheese (n = 3) representing seven popular brands were collected. The samples were analyzed by Ultra High-Performance Liquid Chromatography Fluorescence Detection. AFM1 was detected in 40 samples (80 %), while 17 (34 %) and 37 (74 %) of the samples had AFM1 levels exceeding the maximum permitted limit set by Codex Alimentarius Commission (0.5 ppb) and the Netherlands (0.2 ppb). Further, 10 samples violated the Sri Lankan maximum limit of 1 ppb. Thirteen out of the 14 hard cheese (92.9 %, 0.11-14.43 ppb) and all semi-hard cheese samples (100 %, 0.29-0.65 ppb) contained AFM1. Most of the soft (66.7 %, 0.35-0.45 ppb) and processed (71.4 %, 0.11-1.35 ppb) cheese samples had AFM1. Most of the locally manufactured cheese products in Sri Lankan market may pose health risks to consumers. The results highlight the significance of regular monitoring of AFM1 in dairy products and the importance of updating regulations on par with international standards concurrently to ensure consumer safety.
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Affiliation(s)
- Asanka Mudannayake
- Department of Veterinary Public Health and Pharmacology, Faculty of Veterinary Medicine and Animal Science, University of Peradeniya, Peradeniya 20400, Sri Lanka
| | - Sachini Karunarathne
- Department of Veterinary Public Health and Pharmacology, Faculty of Veterinary Medicine and Animal Science, University of Peradeniya, Peradeniya 20400, Sri Lanka
| | - Pasindu W. Jayasooriya
- Department of Veterinary Public Health and Pharmacology, Faculty of Veterinary Medicine and Animal Science, University of Peradeniya, Peradeniya 20400, Sri Lanka
| | - Diani Nanayakkara
- Department of Veterinary Public Health and Pharmacology, Faculty of Veterinary Medicine and Animal Science, University of Peradeniya, Peradeniya 20400, Sri Lanka
| | - Ayesh Abesooriya
- Department of Veterinary Public Health and Pharmacology, Faculty of Veterinary Medicine and Animal Science, University of Peradeniya, Peradeniya 20400, Sri Lanka
| | - Susil Silva
- Department of Animal Production and Health, Peradeniya (20400), Sri Lanka
| | - Ruchika Fernando
- Department of Veterinary Public Health and Pharmacology, Faculty of Veterinary Medicine and Animal Science, University of Peradeniya, Peradeniya 20400, Sri Lanka
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Li H, Du C, Guo T, Zhou H, Zhou Y, Huang X, Zhang YH, Wang S, Liu X, Ma L. Ratiometric electrochemical aptasensor based on split aptamer and Au-rGO for detection of aflatoxin M1. J Dairy Sci 2024; 107:2748-2759. [PMID: 38101746 DOI: 10.3168/jds.2023-23864] [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: 06/16/2023] [Accepted: 11/16/2023] [Indexed: 12/17/2023]
Abstract
A novel ratiometric electrochemical aptasensor based on split aptamer and Au-reduced graphene oxide (Au-rGO) nanomaterials was proposed to detect aflatoxin M1 (AFM1). In this work, Au-rGO nanomaterials were coated on the electrode through the electrodeposition method to increase the aptamer enrichment. We split the aptamer of AFM1 into 2 sequences (S1 and S2), where S1 was immobilized on the electrode due to the Au-S bond, and S2 was tagged with methylene blue (MB) and acted as a response signal. A complementary strand to S1 (CS1) labeled with ferrocene (Fc) was introduced as another reporter. In the presence of AFM1, CS1 was released from the electrode surface due to the formation of the S1-AFM1-S2 complex, leading to a decrease in Fc and an increase in the MB signal. The developed ratiometric aptasensor exhibited a linear range of 0.03 μg L-1 to 2.00 μg L-1, with a detection limit of 0.015 μg L-1 for AFM1 detection. The ratiometric aptasensor also showed a linear relationship from 0.2 μg L-1 to 1.00 μg L-1, with a detection limit of 0.05 μg L-1 in natural milk after sample pretreatment, indicating the successful application of the developed ratiometric aptasensor. Our proposed strategy provides a new way to construct aptasensors with high sensitivity and selectivity.
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Affiliation(s)
- Honglin Li
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Congcong Du
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Ting Guo
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400712, China
| | - Hongyuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400712, China
| | - Ying Zhou
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400712, China
| | - Xinrui Huang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yu Hao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing, Southwest University, Ministry of Education, Chongqing 400715, China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, China
| | - Shuo Wang
- College of Food Science, Southwest University, Chongqing 400715, China; School of Medicine, Nankai University, Tianjin 300071, China
| | - Xiaozhu Liu
- Foshan Micro Miracles Biotechnology Company, Guangdong 528000, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400712, China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, China.
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Wang Y, Jiang L, Zhang Y, Ran R, Meng X, Liu S. Research advances in the degradation of aflatoxin by lactic acid bacteria. J Venom Anim Toxins Incl Trop Dis 2023; 29:e20230029. [PMID: 37901116 PMCID: PMC10601132 DOI: 10.1590/1678-9199-jvatitd-2023-0029] [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: 04/25/2023] [Accepted: 09/20/2023] [Indexed: 10/31/2023] Open
Abstract
Aflatoxins are toxic secondary metabolites that often contaminate food and animal feed, causing huge economic losses and serious health hazards. Aflatoxin contamination has become a major concern worldwide. Biological methods have been used to reduce aflatoxins in food and feed by inhibiting toxin production and detoxification. Among biological methods, lactic acid bacteria are of significant interest because of their safety, efficiency, and environmental friendliness. This study aimed to review the mechanisms by which lactic acid bacteria degrade aflatoxins and the factors that influence their degradation efficiency, including the action of the lactic acid bacteria themselves (cell wall adsorption) and the antifungal metabolites produced by the lactic acid bacteria. The current applications of lactic acid bacteria to food and feed were also reviewed. This comprehensive analysis provided insight into the binding mechanisms between lactic acid bacteria and aflatoxins, facilitating the practical applications of lactic acid bacteria to food and agriculture.
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Affiliation(s)
- Yuxi Wang
- Institute of Public Health, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Lishi Jiang
- Institute of Public Health, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Ying Zhang
- Institute of Public Health, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Ran Ran
- School of Light Industry and Materials, Chengdu Textile College, Chengdu, China
| | - Xiao Meng
- Institute of Public Health, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Shukun Liu
- Institute of Public Health, Chengdu University of Traditional Chinese Medicine, Chengdu, China
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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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Ibrahim RA, Abd El-Salam BA, Alsulami T, Ali HS, Hoppe K, Badr AN. Neoteric Biofilms Applied to Enhance the Safety Characteristics of Ras Cheese during Ripening. Foods 2023; 12:3548. [PMID: 37835201 PMCID: PMC10572299 DOI: 10.3390/foods12193548] [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: 08/21/2023] [Revised: 09/15/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
The milk's natural flora, or the starter, can preserve cheesemaking and allow for microbial competition. This investigation aimed to improve cheese safety and assess its characteristics using probiotic cell pellets (LCP) or cell-free extracts (CFS). Cheese samples were collected from different areas to investigate the current contamination situation. Six CFSs of probiotics were assessed as antifungal against toxigenic fungi using liquid and solid media and their aflatoxin reduction impact. The most effective CFS was chosen for cheese coating in nanoemulsion. Coated cheese with CFS, LCP, and LCP-CFS was assessed against control for changes in chemical composition, ripening indications, rheological properties, and microbiology. Results showed significant contamination levels in the collected samples, and toxic fungi were present. Lactobacillus rhamnosus CFS has aflatoxins reducibility in liquid media. During cheese ripening, uncoated cheese showed higher fat, protein, salt content, soluble nitrogen, total volatile fatty acids, tyrosine, and tryptophan contents than coated samples, except for LCP-coating treatment. Cheese rheology indicated that coating treatments had the lowest hardness, cohesiveness, gumminess, chewiness, and springiness compared to uncoated cheese. Uncoated cheese had the highest yeast and mold counts compared to the treated ones. The LCP-CFS-coated cheese showed no Aspergillus cells for up to 40 days. Uncoated Ras cheese recorded slightly lower flavor, body, texture, and appearance scores than coated cheeses. In conclusion, coating cheese with L. rhamnosus nanoemulsion has antifungal and antiaflatoxigenic properties, even for LCP, CFS, and CFS-LCP, which could extend cheese shelf life.
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Affiliation(s)
- Rasha A. Ibrahim
- Dairy Research Department, Food Technology Research Institute, Agricultural Research Centre, Giza 12619, Egypt; (R.A.I.)
| | - Baraka A. Abd El-Salam
- Dairy Research Department, Food Technology Research Institute, Agricultural Research Centre, Giza 12619, Egypt; (R.A.I.)
| | - Tawfiq Alsulami
- Food Science & Nutrition Department, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Hatem S. Ali
- Food Technology Department, National Research Centre, Cairo 12622, Egypt;
| | - Karolina Hoppe
- Chemistry Department, Poznan University of Life Science, ul. Wojska Polskiego 75, 60-625 Poznan, Poland
| | - Ahmed Noah Badr
- Food Toxicology and Contaminants Department, National Research Centre, Cairo 12622, Egypt
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Mukhtar K, Nabi BG, Ansar S, Bhat ZF, Aadil RM, Khaneghah AM. Mycotoxins and consumers' awareness: Recent progress and future challenges. Toxicon 2023:107227. [PMID: 37454753 DOI: 10.1016/j.toxicon.2023.107227] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 07/13/2023] [Accepted: 07/13/2023] [Indexed: 07/18/2023]
Abstract
While food shortages have become an important challenge, providing safe food resources is a point of interest on a global scale. Mycotoxins are secondary metabolites that are formed through various fungi species. They are mainly spread through diets such as food or beverages. About one quarter of the world's food is spoiled with mycotoxins. As this problem is not resolved, it represents a significant threat to global food security. Besides the current concerns regarding the contamination of food items by these metabolites, the lack of knowledge by consumers and their possible growth and toxin production attracted considerable attention. While globalization provides a favorite condition for some countries, food security still is challenging for most countries. There are various approaches to reducing the mycotoxigenic fungi growth and formation of mycotoxins in food, include as physical, chemical, and biological processes. The current article will focus on collecting data regarding consumers' awareness of mycotoxins. Furthermore, a critical overview and comparison among different preventative approaches to reduce risk by consumers will be discussed. Finally, the current effect of mycotoxins on global trade, besides future challenges faced by mycotoxin contamination on food security, will be discussed briefly.
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Affiliation(s)
- Kinza Mukhtar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Brera Ghulam Nabi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Sadia Ansar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | | | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan.
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland; Department of Technology of Chemistry, Azerbaijan State Oil and Industry University, Baku, Azerbaijan.
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Sabatelli S, Gambi L, Baiguera C, Paterlini F, Mami FL, Uboldi L, Daminelli P, Biancardi A. Assessment of aflatoxin M1 enrichment factor in cheese produced with naturally contaminated milk. Ital J Food Saf 2023; 12:11123. [PMID: 37405140 PMCID: PMC10316239 DOI: 10.4081/ijfs.2023.11123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Accepted: 03/13/2023] [Indexed: 07/06/2023] Open
Abstract
Aflatoxin M1 (AFM1) is a well-known carcinogenic compound that may contaminate milk and dairy products. Thus, with the regulation 1881/2006, the European Union established a concentration limit for AFM1 in milk and insisted on the importance of defining enrichment factors (EFs) for cheese. In 2019, the Italian Ministry of Health proposed four different EFs based on cheese's moisture content on a fat-free basis (MMFB) for bovine dairy products. This study aimed to define the EFs of cheese with different MFFB. The milk used for cheesemaking was naturally contaminated with different AFM1 concentrations. Results showed that all the EF average values from this study were lower than those of the Italian Ministry of Health. Hence, the current EFs might need to be reconsidered for a better categorization of AFM1 risk in cheese.
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Affiliation(s)
- Sonia Sabatelli
- Experimental Zooprophylactic Institute of Lombardy and Emilia Romagna, Sondrio
| | - Lorenzo Gambi
- Experimental Zooprophylactic Institute of Lombardy and Emilia Romagna, National Reference Center for Bovine Milk Quality, Brescia
| | - Cristina Baiguera
- Experimental Zooprophylactic Institute of Lombardy and Emilia Romagna, National Reference Center for Bovine Milk Quality, Brescia
| | - Franco Paterlini
- Primary Production Department, Experimental Zooprophylactic Institute of Lombardy and Emilia Romagna, Brescia
| | - Filippo Lelli Mami
- Primary Production Department, Experimental Zooprophylactic Institute of Lombardy and Emilia Romagna, Brescia
| | - Laura Uboldi
- Food and Animal Feed Chemistry, Experimental Zooprophylactic Institute of Lombardy and Emilia Romagna, Brescia, Italy
| | - Paolo Daminelli
- Experimental Zooprophylactic Institute of Lombardy and Emilia Romagna, National Reference Center for Bovine Milk Quality, Brescia
| | - Alberto Biancardi
- Food and Animal Feed Chemistry, Experimental Zooprophylactic Institute of Lombardy and Emilia Romagna, Brescia, Italy
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Mollakhalili-Meybodi N, Nematollahi A. The occurrence of aflatoxin M1 in milk samples of Iran: a systematic review and meta-analysis. ENVIRONMENTAL MONITORING AND ASSESSMENT 2023; 195:786. [PMID: 37261597 DOI: 10.1007/s10661-023-11373-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Accepted: 05/09/2023] [Indexed: 06/02/2023]
Abstract
In this study, the average level of aflatoxin M1 in various types of milk from 107 articles (297 studies with 16,274 milk samples) were meta-analyzed using random-effect model based on the milk varieties (animal species and heating processes), geographical regions, seasons, detection techniques and dairy farming subgroups. Studies on milk contamination with aflatoxin M1 in Iran were collected using universal and Persian databanks from January 1974 to the end of November 2021. The overall aflatoxin M1 mean concentration and prevalence in milk samples of Iran were 39.65 ng/l (95% CI: 36.00-43.30) and 80% (95% CI: 76-85%), respectively. The rank order of importance of various variables in mean levels of aflatoxin M1 in milk samples included milk type (animal species) > geographical regions > detection techniques > dairy farming types > milk types (heating processes) > seasons. Findings revealed that the overall content of aflatoxin M1 in milk samples of Iran was lower than that allowed by the European Union, Institute of Standards and Industrial Research of Iran, and the USA, possibly due to the milk monitoring by the Iranian regulatory systems.
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Affiliation(s)
- Neda Mollakhalili-Meybodi
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran.
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Hussen Kabthymer R, Gebremeskel Kanno G, Aregu MB, Paixão S, Belachew T. Prevalence and concentration of Aflatoxin M1 in human breast milk in sub-Saharan Africa: a systematic review and meta-analysis, and cancer risk assessment. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2023; 33:491-507. [PMID: 35168414 DOI: 10.1080/09603123.2022.2036330] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Accepted: 01/27/2022] [Indexed: 06/14/2023]
Abstract
This study aimed to assess the prevalence, concentration of AFM1 in human breast milk, and to determine the risk of cancer for infants in sub-Saharan Africa. A systematic literature search was performed using PubMed, CINAHL, Web of science, global health, Cochrane, and Google Scholar electronic databases. A random-effects model was used to estimate the pooled prevalence and concentration of AFM1 in breast milk. The meta-analysis of 8 articles containing 9 studies showed the pooled prevalence of AFM1 in breast milk to be 56.18% (95% CI: 29.65-82.71) and the pooled concentration to be 31.12 ng/L (95% CI: 25.97-36.25). The cancer risk assessment indicated for both male and female 1-month infants in Sierra Leone (HI > 1) is high, and all the rest of the infants are free of risk (HI < 1). The pooled prevalence and mean concentration of AFM1 in breast milk is high. Monitoring of AFB1 concentration of commonly used foods will be of high value in reducing the burden of AFM1.
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Affiliation(s)
| | | | | | - Susana Paixão
- Department of Environmental Health, Coimbra Health School, Polytechnic of Coimbra, Portugal
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Martin JGP, Cotter PD. Filamentous fungi in artisanal cheeses: A problem to be avoided or a market opportunity? Heliyon 2023; 9:e15110. [PMID: 37151695 PMCID: PMC10161367 DOI: 10.1016/j.heliyon.2023.e15110] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 02/24/2023] [Accepted: 03/27/2023] [Indexed: 04/03/2023] Open
Abstract
The microbial diversity of artisanal cheeses has been ever more extensively explored over recent years. Many new studies have been particularly focused on the detection and identification of fungi associated with cheese rinds. This is not surprising given that the composition and abundance of fungi on the cheese surface can significantly contribute to desirable sensory qualities, while also contributing to defects, particularly during ripening, and risks associated with the production of mycotoxins. Here we critically review the impact of fungi on the quality of artisanal cheeses, as well as the risks associated with the presence of particular species or strains with specific phenotypes. Ultimately, we address the question; should fungi be predominantly considered villains when it comes to artisanal cheese safety or could their presence be better exploited by producers in order to generate innovative products with greater added value? Such discussions will be increasingly important from the perspective of the future commercialization and regulation of artisanal cheeses that frequently contain a high abundance of moulds.
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Affiliation(s)
- José Guilherme Prado Martin
- Microbiology of Fermented Products Laboratory (FERMICRO), Department of Microbiology, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil
- Corresponding author.
| | - Paul D. Cotter
- Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
- APC Microbiome Ireland and VistaMilk, Ireland
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Prevalence and Concentration of Mycotoxins in Animal Feed in the Middle East and North Africa (MENA): A Systematic Review and Meta-Analysis. Toxins (Basel) 2023; 15:toxins15030214. [PMID: 36977105 PMCID: PMC10054064 DOI: 10.3390/toxins15030214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 12/17/2022] [Accepted: 03/06/2023] [Indexed: 03/14/2023] Open
Abstract
This study seeks a comprehensive meta-analysis of mycotoxin contaminants in animal feed consumed in the Middle East and North Africa (MENA) region. The obtained articles were reviewed, and 49 articles that investigated the contamination of mycotoxins including aflatoxins (AFs), deoxynivalenol (DON), zearalenone (ZEA), T-2 toxin, fumonisins (FUM), and ochratoxin A (OTA), in feed samples or components of animal feed in the MENA region were selected. The titles of the final articles included in the study were meta-analyzed. Necessary information was extracted and categorized from the articles, and a meta-analysis was performed using Stata software. The highest contamination was in dry bread (80%), and Algeria was the most contaminated country (87% of animal feed), with the most mycotoxins contaminating AFs (47%) and FUM (47%). The highest concentration of mycotoxins in animal feed is related to FUM (1240.01 μg/kg). Climate change, economic situation, agricultural and processing methods, the nature of the animal feed, and improper use of food waste in animal feed are among the most critical factors that are effective in the occurrence of mycotoxin contamination in animal feed in MENA. Control of influential factors in the occurrence of contaminations and rapid screening with accurate identification methods to prevent the occurrence and spread of mycotoxin contamination of animal feed seem important.
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Incidence and Levels of Aflatoxin M1 in Artisanal and Manufactured Cheese in Pernambuco State, Brazil. Toxins (Basel) 2023; 15:toxins15030182. [PMID: 36977073 PMCID: PMC10057907 DOI: 10.3390/toxins15030182] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/15/2023] [Accepted: 02/24/2023] [Indexed: 03/08/2023] Open
Abstract
Cheese is one of the most susceptible dairy foods to accumulating aflatoxins due to their high affinity to caseins. The consumption of cheese contaminated with high levels of aflatoxin M1 (AFM1) can be highly harmful to humans. The present work, based on high-performance liquid chromatography (HPLC), highlights the frequency and levels of AFM1 in coalho and mozzarella cheese samples (n = 28) from the main cheese-processing plants in Araripe Sertão and Agreste in the state of Pernambuco, Brazil. Of the evaluated cheeses, 14 samples were artisanal cheeses and the remaining 14 were industrial (manufactured) cheeses. All samples (100%) had detectable levels of AFM1, with concentrations ranging from 0.026 to 0.132 µg/kg. Higher levels (p < 0.05) of AFM1 were observed in artisanal mozzarella cheeses, but none of the cheese samples exceed the maximum permissible limits (MPLs) of 2.5 µg/kg established for AFM1 in cheese in Brazil and 0.25 µg/kg in the European countries by the European Union (EU). The high incidence of low levels of AFM1 found in the evaluated cheeses underscores the need for stringent control measures to prevent this mycotoxin in milk used for cheese production in the study area, with the aim of protecting public health and reducing significant economic losses for producers.
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An NN, Shang N, Zhao X, Tie XY, Guo WB, Li D, Wang LJ, Wang Y. Occurrence, Regulation, and Emerging Detoxification Techniques of Aflatoxins in Maize: A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2158339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Nan-nan An
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Nan Shang
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Xia Zhao
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Xiao-yu Tie
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Wen-bo Guo
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Li-jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Yong Wang
- School of Chemical Engineering, University of New South Wales, Kensington, New South Wales, Australia
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Vitalini S, Nalbone L, Bernardi C, Iriti M, Costa R, Cicero N, Giarratana F, Vallone L. Ginger and parsley essential oils: chemical composition, antimicrobial activity, and evaluation of their application in cheese preservation. Nat Prod Res 2022:1-6. [PMID: 36134545 DOI: 10.1080/14786419.2022.2125965] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
Chemical composition and in vitro antimicrobial activity of parsley [Petroselinum crispum (Mill.) Fuss] and ginger (Zingiber officinale Roscoe) essential oils from store-bought parsley plants and ginger rhizomes were evaluated. A sensory analysis was performed on aged cheese slices treated with a mix of each essential oil and seed oil. Parsley essential oil was selected as the best compromise between sensory influence and antimicrobial activity and tested to evaluate its antifungal effects on cheese slices experimentally contaminated with Aspergillus flavus. Monoterpenes and α-zingiberene were the most abundant compounds in parsley and ginger essential oil, respectively. Both essential oils showed in vitro antimicrobial activity against different fungal species while only a bacterial strain (Enterococcus faecalis) was sensible to ginger essential oil. Only the cheese slices treated with parsley essential oil were appreciated by the panellists and its use has been effective in preventing the A. flavus growth in cheese.
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Affiliation(s)
- Sara Vitalini
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milano, Italy
| | - Luca Nalbone
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy
| | - Cristian Bernardi
- Department of Health, Animal Science and Food Safety, University of Milan, Lodi, Italy
| | - Marcello Iriti
- Department of Biomedical, Surgical and Environmental Sciences, University of Milan, Milano, Italy
| | - Rosaria Costa
- Department of BIOMORF - Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy
| | - Nicola Cicero
- Department of BIOMORF - Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy.,Science4life - Spin-off company University of Messina. Polo Universitario dell'Annunziata, Messina, Italy
| | - Filippo Giarratana
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy
| | - Lisa Vallone
- Department of Health, Animal Science and Food Safety, University of Milan, Lodi, Italy
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15
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Huang G, Ma J, Li J, Yan L. Study on the interaction between aflatoxin M1 and DNA and its application in the removal of aflatoxin M1. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.118938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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16
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Mohammadi S, Keshavarzi M, Kazemi A, Rahmdel S, Nouri M, Rastegar A, Ghaffarian‐Bahraman A. Aflatoxin‐M1 contamination in cheese of six countries in the West Asia region: A systematic review and meta‐analysis. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12866] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Salman Mohammadi
- Nutritional Health Research Center Lorestan University of Medical Sciences Khorramabad Iran
| | - Majid Keshavarzi
- Department of Environmental Health Engineering School of Public Health Sabzevar University of Medical Sciences Sabzevar Iran
| | - Asma Kazemi
- Nutrition Research Center Shiraz University of Medical Sciences Shiraz Iran
| | - Samane Rahmdel
- Department of Food Hygiene and Quality Control School of Nutrition and Food Sciences Shiraz University of Medical Sciences Shiraz Iran
| | - Mehran Nouri
- Student Research Committee Shiraz University of Medical Sciences Shiraz Iran
| | - Ayoob Rastegar
- Department of Environmental Health Engineering School of Public Health Sabzevar University of Medical Sciences Sabzevar Iran
| | - Ali Ghaffarian‐Bahraman
- Occupational Environment Research Center Rafsanjan University of Medical Sciences Rafsanjan Iran
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Malissiova E, Soultani G, Tsokana K, Alexandraki M, Manouras A. Exposure assessment on aflatoxin M1 from milk and dairy products-relation to public health. Clin Nutr ESPEN 2022; 47:189-193. [DOI: 10.1016/j.clnesp.2021.12.017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 12/10/2021] [Accepted: 12/18/2021] [Indexed: 10/19/2022]
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18
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Jafarzadeh S, Hadidi M, Forough M, Nafchi AM, Mousavi Khaneghah A. The control of fungi and mycotoxins by food active packaging: a review. Crit Rev Food Sci Nutr 2022; 63:6393-6411. [PMID: 35089844 DOI: 10.1080/10408398.2022.2031099] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Conventionally used petrochemical-based plastics are poorly degradable and cause severe environmental pollution. Alternatively, biopolymers (e.g., polysaccharides, proteins, lipids, and their blends) are biodegradable and environment-friendly, and thus their use in packaging technologies has been on the rise. Spoilage of food by mycotoxigenic fungi poses a severe threat to human and animal health. Hence, because of the adverse effects of synthetic preservatives, active packaging as an effective technique for controlling and decontaminating fungi and related mycotoxins has attracted considerable interest. The current review aims to provide an overview of the prevention of fungi and mycotoxins through active packaging. The impact of different additives on the antifungal and anti-mycotoxigenic functionality of packaging incorporating active films/coatings is also investigated. In addition, active packaging applications to control and decontaminate common fungi and mycotoxins in bakery products, cereal grains, fruits, nuts, and dairy products are also introduced. The results of recent studies have confirmed that biopolymer films and coatings incorporating antimicrobial agents provide great potential for controlling common fungi and mycotoxins and enhancing food quality and safety.
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Affiliation(s)
- Shima Jafarzadeh
- School of Engineering, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Mehrdad Forough
- Department of Chemistry, Middle East Technical University, Çankaya, Ankara, Turkey
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
- Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
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Wang Y, Zhang C, Wang J, Knopp D. Recent Progress in Rapid Determination of Mycotoxins Based on Emerging Biorecognition Molecules: A Review. Toxins (Basel) 2022; 14:73. [PMID: 35202100 PMCID: PMC8874725 DOI: 10.3390/toxins14020073] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 01/14/2022] [Accepted: 01/15/2022] [Indexed: 12/12/2022] Open
Abstract
Mycotoxins are secondary metabolites produced by fungal species, which pose significant risk to humans and livestock. The mycotoxins which are produced from Aspergillus, Penicillium, and Fusarium are considered most important and therefore regulated in food- and feedstuffs. Analyses are predominantly performed by official laboratory methods in centralized labs by expert technicians. There is an urgent demand for new low-cost, easy-to-use, and portable analytical devices for rapid on-site determination. Most significant advances were realized in the field bioanalytical techniques based on molecular recognition. This review aims to discuss recent progress in the generation of native biomolecules and new bioinspired materials towards mycotoxins for the development of reliable bioreceptor-based analytical methods. After brief presentation of basic knowledge regarding characteristics of most important mycotoxins, the generation, benefits, and limitations of present and emerging biorecognition molecules, such as polyclonal (pAb), monoclonal (mAb), recombinant antibodies (rAb), aptamers, short peptides, and molecularly imprinted polymers (MIPs), are discussed. Hereinafter, the use of binders in different areas of application, including sample preparation, microplate- and tube-based assays, lateral flow devices, and biosensors, is highlighted. Special focus, on a global scale, is placed on commercial availability of single receptor molecules, test-kits, and biosensor platforms using multiplexed bead-based suspension assays and planar biochip arrays. Future outlook is given with special emphasis on new challenges, such as increasing use of rAb based on synthetic and naïve antibody libraries to renounce animal immunization, multiple-analyte test-kits and high-throughput multiplexing, and determination of masked mycotoxins, including stereoisomeric degradation products.
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Affiliation(s)
- Yanru Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (Y.W.); (C.Z.)
| | - Cui Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (Y.W.); (C.Z.)
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (Y.W.); (C.Z.)
| | - Dietmar Knopp
- Chair for Analytical Chemistry and Water Chemistry, Institute of Hydrochemistry, Technische Universitat München, Elisabeth-Winterhalter-Weg 6, D-81377 München, Germany
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Jafarzadeh S, Abdolmalek K, Javanmardi F, Hadidi M, Mousavi Khaneghah A. Recent advances in plant‐based compounds for mitigation of mycotoxin contamination in food products: current status, challenges, and perspectives. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15555] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shima Jafarzadeh
- School of Engineering Edith Cowan University Joondalup WA 6027 Australia
| | - Khadije Abdolmalek
- Research Center of Oils and Fats Kermanshah University of Medical Sciences Kermanshah Iran
| | - Fardin Javanmardi
- Department of Food Science and Technology Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Milad Hadidi
- Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas Campinas São Paulo Brazil
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas Campinas São Paulo Brazil
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21
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Fakhri Y, Sarafraz M, Nematollahi A, Ranaei V, Soleimani-Ahmadi M, Thai VN, Mousavi Khaneghah A. A global systematic review and meta-analysis of concentration and prevalence of mycotoxins in birds' egg. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:59542-59550. [PMID: 34505242 DOI: 10.1007/s11356-021-16136-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Accepted: 08/19/2021] [Indexed: 06/13/2023]
Abstract
In the current study, the concentration and prevalence of birds' egg's mycotoxins among 11 articles (66 studies) based on countries, part of eggs, and type of mycotoxins subgroups were meta-analyses using a random-effect model. The order of mycotoxin according to concentration of mycotoxin was Deoxynivalenol (20.083 μg/kg) > Zearalenone (2.065 μg/kg) > Enniatin (1.120 μg/kg) > Total aflatoxin (0.371 μg/kg) > Beauvericin (0.223 μg/kg) > Ochratoxins (0.087 μg/kg) > Citrinin (0.010 μg/kg). Further, the mycotoxins' concentration in the yolk part (2.070 μg/kg) was higher than the mixed eggs (0.283 μg/kg). The rank order of mycotoxin based on country was China (14.990 μg/kg) > Cameroon (7.594 μg/kg) > Thailand (1.870 μg/kg) > Finland (0.920 μg/kg) > Iran (0.312 μg/kg) > Jordan (0.202 μg/kg) > Belgium (0.183 μg/kg) > Spain ( South Korea ( DON (85.00%) > AFT (20.15%) > OT (16.00%). The overall prevalence of mycotoxin was equal to 29.65%. Also, the concentration of mycotoxins in China and Cameroon was higher than in other countries. Therefore, the monitoring programs to reduce mycotoxins in bird eggs consumed in some countries such as China and Cameroon should be considered.
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Affiliation(s)
- Yadolah Fakhri
- Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
| | - Mansour Sarafraz
- Department of Environmental Health Engineering, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran
| | - Vahid Ranaei
- Social Determinants in Health Promotion Research Center, Hormozgan Health Institute, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
| | - Moussa Soleimani-Ahmadi
- Social Determinants in Health Promotion Research Center, Hormozgan Health Institute, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
| | - Van Nam Thai
- Ho Chi Minh City University of Technology (HUTECH) 475A, Dien Bien Phu, Ward 25, Binh Thanh District, Ho Chi Minh City, Vietnam.
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Caixa Postal: 6121, CEP: 13083-862, Campinas, São Paulo, Brazil
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22
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Einolghozati M, Heshmati A, Mehri F. The behavior of aflatoxin M1 during lactic cheese production and storage. TOXIN REV 2021. [DOI: 10.1080/15569543.2021.1979044] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Mahtab Einolghozati
- Department of Nutrition and Food Safety, School of Medicine, Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
| | - Ali Heshmati
- Department of Nutrition and Food Safety, School of Medicine, Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
| | - Freshteh Mehri
- Department of Nutrition and Food Safety, School of Medicine, Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
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23
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Gavahian M, Sheu S, Magnani M, Mousavi Khaneghah A. Emerging technologies for mycotoxins removal from foods: Recent advances, roles in sustainable food consumption, and strategies for industrial applications. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15922] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mohsen Gavahian
- Department of Food Science National Pingtung University of Science & Technology Pingtung Taiwan, ROC
| | - Shyang‐Chwen Sheu
- Department of Food Science National Pingtung University of Science & Technology Pingtung Taiwan, ROC
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center Federal University of Paraíba João Pessoa Brazil
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
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24
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The concentration of aflatoxin M1 in raw and pasteurized milk: A worldwide systematic review and meta-analysis. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.033] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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25
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Bashiry M, Javanmardi F, Sadeghi E, Shokri S, Hossieni H, Oliveira CA, Mousavi Khaneghah A. The prevalence of aflatoxins in commercial baby food products: A global systematic review, meta-analysis, and risk assessment study. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.014] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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26
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Akhila PP, Sunooj KV, Aaliya B, Navaf M, Sudheesh C, Sabu S, Sasidharan A, Mir SA, George J, Mousavi Khaneghah A. Application of electromagnetic radiations for decontamination of fungi and mycotoxins in food products: A comprehensive review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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27
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Cai C, Zhang Q, Nidiaye S, Yan H, Zhang W, Tang X, Li P. Development of a specific anti-idiotypic nanobody for monitoring aflatoxin M1 in milk and dairy products. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106326] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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28
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Impacts of unit operation of cheese manufacturing on the aflatoxin M1 level: A global systematic review and meta-analysis. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111772] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Møller CODA, Freire L, Rosim RE, Margalho LP, Balthazar CF, Franco LT, Sant'Ana ADS, Corassin CH, Rattray FP, de Oliveira CAF. Effect of Lactic Acid Bacteria Strains on the Growth and Aflatoxin Production Potential of Aspergillus parasiticus, and Their Ability to Bind Aflatoxin B 1, Ochratoxin A, and Zearalenone in vitro. Front Microbiol 2021; 12:655386. [PMID: 33967993 PMCID: PMC8100588 DOI: 10.3389/fmicb.2021.655386] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Accepted: 03/29/2021] [Indexed: 12/12/2022] Open
Abstract
The increased consumption of plant-based foods has intensified the concern related to mycotoxin intoxication. This study aimed to investigate the effect of selected lactic acid bacteria (LAB) strains on the growth of Aspergillus parasiticus NRRL 2999 and its production of aflatoxin (AF). The ability of the heat-killed (100°C for 1 h) LAB strains to bind aflatoxin M1 (AFM1) in milk and aflatoxin B1 (AFB1), ochratoxin A (OTA), and zearalenone (ZEN) in potassium phosphate buffer (PPB) was also evaluated in vitro. Ten LAB strains were tested individually, by inoculating them simultaneously with the fungus or after incubation of the fungus for 24 or 48 h at 25°C. Double layer yeast extract sucrose (YES) agar, de Man Rogosa and Sharpe (MRS) agar, and YES broth were incubated for 7 days at 25°C to follow the development of the fungus. Levilactobacillus spp. 3QB398 and Levilactobacillus brevis 2QB422 strains were able to delay the growth of A. parasiticus in YES broth, even when these strains were inoculated 24 h after the fungus. The inhibitory effect of these LAB strains was confirmed by the reduction of fungus colony size, suggesting dominance of LAB by competition (a Lotka-Voltera effect). The production of AFB1 by A. parasiticus was inhibited when the fungus was inoculated simultaneously with Lactiplantibacillus plantarum 3QB361 or L. plantarum 3QB350. No AFB1 was found when Levilactobacillus spp. 2QB383 was present, even when the LAB was inoculated 48 h after the fungus. In binding studies, seven inactivated LAB strains were able to promote a reduction of at least 50% the level of AFB1, OTA, and ZEN. This reduction varied depending on the pH of the PPB. In milk, however, only two inactivated LAB strains were able to reduce AFM1, with a reduction of 33 and 45% for Levilactobacillus spp. 3QB398 (Levilactobacillus spp.) and L. brevis 2QB422, respectively. Nevertheless, these results clearly indicate the potential of using LAB for mycotoxin reduction.
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Affiliation(s)
| | - Luisa Freire
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Roice Eliana Rosim
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil
| | - Larissa Pereira Margalho
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Celso Fasura Balthazar
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Larissa Tuanny Franco
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil
| | - Anderson de Souza Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Carlos Humberto Corassin
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil
| | - Fergal Patrick Rattray
- Division of Microbiology and Fermentation, Department of Food Science, University of Copenhagen, Frederiksberg, Denmark
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