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Samimi P, Aslani R, Molaee-Aghaee E, Sadighara P, Shariatifar N, Jahed Khaniki G, Ozcakmak S, Reshadat Z. Determination and risk assessment of aflatoxin B1 in the kernel of imported raw hazelnuts from Eastern Azerbaijan Province of Iran. Sci Rep 2024; 14:6864. [PMID: 38514765 PMCID: PMC10957946 DOI: 10.1038/s41598-024-57422-2] [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: 12/10/2023] [Accepted: 03/18/2024] [Indexed: 03/23/2024] Open
Abstract
Aflatoxin B1 (AFB1) is widespread and seriously threatens public health worldwide. This study aimed to investigate AFB1 in imported hazelnut samples in northwest of Iran (Eastern Azerbaijan Province) using High-Performance Liquid Chromatography with a Fluorescent Detector (HPLC-FLD). In all tested samples AFB1 was detected. The mean concentration of AFB1 was 4.20 μg/kg and ranged from 3.145 to 8.13 μg/kg. All samples contained AFB1 levels within the maximum acceptable limit except for one sample. Furthermore, the human health risk assessment of AFB1 from consuming imported hazelnuts by Iranian children and adults was evaluated based on the margin of exposure (MoE) and quantitative liver cancer risk approaches. The MoE mean for children was 2529.76, while for adults, it was 8854.16, indicating a public health concern. The present study found that the risk of developing liver cancer among Iranian children was 0.11100736 per 100,000 people, and in the Iranian adult population was 0.0314496 cancers per 100,000 people. Since environmental conditions potentially affect aflatoxin levels in nuts, countries are advised to monitor aflatoxin contents in imported nuts, especially from countries with a conducive climate for mold growth.
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Affiliation(s)
- Parnian Samimi
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Ramin Aslani
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Ebrahim Molaee-Aghaee
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School 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
| | - Nabi Shariatifar
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Gholamreza Jahed Khaniki
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Sibel Ozcakmak
- Provincial Directorate of Agriculture and Livestock, Ministry of Agriculture and Forestry, Samsun, Türkiye
| | - Zahra Reshadat
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
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2
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Madilo FK, Glover RLK, Islam MN, Roy N, Letsyo E. Microbiological Assessment of Groundnut (Arachis hypogaea L.) Sold for Consumption in Ghana. J FOOD QUALITY 2023; 2023:1-10. [DOI: doi.org/10.1155/2023/7836774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/26/2023] Open
Abstract
The postharvest processes of groundnuts often become sources of microbial contamination leading to infections and intoxication. Hence, this study examined the microbial pathogens contaminating groundnuts after harvesting. About 50 samples were randomly collected from four major groundnut-producing towns: Bolgatanga, Chiana, Navrongo, and Bongo, all in the Upper East Region of Northern Ghana, and microbiologically examined using Analytical Profile Index (API® 20E). The results revealed that samples from Bolgatanga were the most contaminated, while Chiana has the least contaminated samples. Several species of bacterial genera such as Staphylococcus, Proteus, Escherichia, Bacillus, and Micrococcus, and fungal genera including Aspergillus, Fusarium, Rhizopus, Mucor, Saccharomyces, and Eurotium were isolated as the main microbial pathogens contaminating the produce. Navrongo and Bolgatanga recorded the highest rate of bacterial species for unshelled (29.5%) and shelled (30.4%) groundnuts, respectively, while Bongo and Bolgatanga registered the highest rate of fungal species under unshelled (32.8%) and shelled (32.6%) groundnuts, respectively. Due to the high levels of microbial contamination of most of the samples and the kind of microbial species involved, proper hygiene standards must be adopted during the postharvest handling of the shelled and unshelled groundnuts.
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Affiliation(s)
- Felix Kwashie Madilo
- Department of Food Science and Technology, Ho Technical University, P. O. Box HP 217, Volta Region, Ho, Ghana
| | | | - Md. Nazrul Islam
- Department of Post-Harvest Technology and Marketing, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
| | - Nitai Roy
- Department of Biochemistry and Food Analysis, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
| | - Emmanuel Letsyo
- Department of Food Science and Technology, Ho Technical University, P. O. Box HP 217, Volta Region, Ho, Ghana
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3
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Tefera W, Vegarud GE, Taye M, Taye T. Aflatoxin contamination in cow milk during wet and dry season in selected rural areas of Sidama zone Southern Ethiopia. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2140812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Wubshet Tefera
- Department of animal science, Woldia university college of agriculture, Woldia, Ethiopia
| | | | | | - Tolosa Taye
- Deparment of animal science, Assosa university college of agriculture, Assosa, Ethiopia
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4
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Influence of abiotic factors (water activity and temperature) on growth and aflatoxin production by Aspergillus flavus in a chickpea-based medium. Int J Food Microbiol 2022; 379:109841. [DOI: 10.1016/j.ijfoodmicro.2022.109841] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 06/22/2022] [Accepted: 07/15/2022] [Indexed: 11/20/2022]
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5
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Çiftçi S, Suna G. Functional Components of Peanuts (Arachis Hypogaea L.) and Health Benefits: A Review. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100140] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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6
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A novel approach for the reduction of aflatoxin in pistachio nuts using experimental and MCNP simulation. Radiat Phys Chem Oxf Engl 1993 2021. [DOI: 10.1016/j.radphyschem.2021.109752] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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7
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Improving the Shelf Life of Peeled Fresh Almond Kernels by Edible Coating with Mastic Gum. COATINGS 2021. [DOI: 10.3390/coatings11060618] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Coating, as a process in which fruits, vegetables, kernels, and nuts are covered with an edible layer, is an environmentally friendly alternative to plastic wrapping, which has been considered the most effective way to preserve them over the long term. On the other hand, prolonging the shelf life results in a reduction of spoilage and therefore achieving a goal that is very important nowadays—the reduction of food waste. The quality of preserved almonds kernels depends on factors such as grain moisture, storage temperature, relative humidity, oxygen level, packaging, and the shape of the stored nuts (along with being peeled, unpeeled, roasted, etc.). The commercial importance of the almond fruit is related to its kernel. Almonds that are peeled (without the thin brown skin) and stored have a shorter shelf life than unpeeled almonds since the reddish-brown skin, rich in antioxidants, may protect the kernels against oxidation. In this study, a bioactive edible coating has been tested, which may provide an effective barrier against oxygen permeation and moisture, thus preserving the quality of peeled fresh almonds by extending their shelf life. Mastic gum, as a natural coating agent, was used to coat the peeled fresh almond kernels in four different concentrations (0.5%, 1.0%, 1.5%, and 2.0% w/v). The effect of mastic gum coating on the quality parameters of the peeled fresh almonds (moisture uptake, oil oxidation, total yeast and mold growth, and Aspergillus species development) was studied during four months of storage. The results showed that mastic gum, as a coating agent, significantly (p < 0.05) reduced moisture absorption, peroxide and thiobarbituric acid indices, total yeast and mold growth, and Aspergillus species development in the peeled and coated fresh almonds, compared to the control, i.e., uncoated fresh almonds, during 4 months of storage, packed at room temperature (25–27 °C) inside a cabinet at 90% humidity. Therefore, mastic gum can be used as a great natural preservative coating candidate with antioxidant and antimicrobial effects.
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Deng LZ, Sutar PP, Mujumdar AS, Tao Y, Pan Z, Liu YH, Xiao HW. Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods. Annu Rev Food Sci Technol 2021; 12:287-305. [PMID: 33317321 DOI: 10.1146/annurev-food-062220-112934] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The contamination risks of microorganisms and mycotoxins in low-moisture foods have heightened public concern. Developing novel decontamination technologies to improve the safety of low-moisture foods is of great interest in both economics and public health. This review summarizes the working principles and applications of novel thermal decontamination technologies such as superheated steam, infrared, microwave, and radio-frequency heating as well as extrusion cooking. These methods of decontamination can effectively reduce the microbial load on products andmoderately destruct the mycotoxins. Meanwhile, several integrated technologies have been developed that take advantage of synergistic effects to achieve the maximum destruction of contaminants and minimize the deterioration of products.
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Affiliation(s)
- Li-Zhen Deng
- College of Engineering, China Agricultural University, 100083 Beijing, China; .,State Key Laboratory of Food Science and Technology, Nanchang University, 330047 Nanchang, China
| | - Parag Prakash Sutar
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India
| | - Arun S Mujumdar
- Department of Bioresource Engineering, McGill University, Ste. Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, China
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, California 95616, USA
| | - Yan-Hong Liu
- College of Engineering, China Agricultural University, 100083 Beijing, China;
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, 100083 Beijing, China;
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9
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Asbaghi O, Emamat H, Kelishadi MR, Hekmatdoost A. The Association between Nuts Intake and Non-Alcoholic Fatty Liver Disease (NAFLD) Risk: a Case-Control Study. Clin Nutr Res 2020; 9:195-204. [PMID: 32789149 PMCID: PMC7402977 DOI: 10.7762/cnr.2020.9.3.195] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 07/07/2020] [Accepted: 07/09/2020] [Indexed: 12/29/2022] Open
Abstract
Non-alcoholic fatty liver disease (NAFLD) is the most common cause of chronic liver disease. Nuts are nutrient- and calorie-dense foods with several health-promoting compounds. In this case-control study, we investigated the association between nut intake and NAFLD risk. Hundred ninety-six subjects with NAFLD and eight hundred three controls were recruited. The participants' dietary intakes were assessed by a valid and reliable semi-quantitative food frequency questionnaire (FFQ). Participants were categorized according to deciles of daily nuts intake. Multivariable logistic regression models were used with NAFLD as the dependent and deciles of daily nuts intake as an independent variables. Range of age was 18 to 75 years. Forty three percent of participants were male. Range of nuts intake was between 0 to 90.90 g/day. In model 3, after adjusting for potential confounding variables including, age, sex, BMI, alcohol consumption, smoking, diabetes and physical activity, the relation between daily nuts intake and risk of NAFLD was positive and significant in the deciles 9 and 10 compared to the lowest decile (odds ratio [OR], 3.22; 95% confidence interval [CI], 1.04-7.49; p = 0.039 and OR, 3.03; 95% CI, 1.03-8.90; p = 0.046, respectively). However, in the final model after additional adjusting for energy intake, no significant association was found. According to the findings, there is not any significant relationship between nuts intake and NAFLD risk; while higher intake of nuts is related to the higher risk of NAFLD mediated by energy intake.
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Affiliation(s)
- Omid Asbaghi
- Student Research Committee, Lorestan University of Medical Sciences, Khorramabad 6813833946, Iran
| | - Hadi Emamat
- Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran 1985717443, Iran
- Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran 1981619573, Iran
| | - Mahnaz Rezaei Kelishadi
- Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan 8174673461, Iran
| | - Azita Hekmatdoost
- Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran 1981619573, Iran
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10
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Valente S, Meloni GR, Prencipe S, Spigolon N, Somenzi M, Fontana M, Gullino ML, Spadaro D. Effect of Drying Temperatures and Exposure Times on Aspergillus flavus Growth and Aflatoxin Production on Artificially Inoculated Hazelnuts. J Food Prot 2020; 83:1241-1247. [PMID: 32221534 DOI: 10.4315/jfp-20-061] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Accepted: 03/17/2020] [Indexed: 01/26/2023]
Abstract
ABSTRACT Aspergillus flavus may colonize hazelnuts and produce aflatoxins in the field and during storage. The main purpose of this study was to investigate the influence of drying temperature and exposure times on the viability of A. flavus and its ability to produce aflatoxins during the drying process and storage. Hazelnuts were inoculated with A. flavus and dried at different temperatures to reach 6% moisture content and a water activity (aw) of 0.71, a commercial requirement to avoid fungal development and aflatoxin contamination. Hazelnuts were dried at 30, 35, 40, 45, and 50°C and subsequently stored at 25°C for 14 days. After drying at 30, 35, and 40°C, increased amounts of A. flavus were evident, with the highest concentration occurring after drying at 35°C ([6.1 ± 2.4] × 106A. flavus CFU/g). At these temperatures, aflatoxins were detected only at 30 and 35°C. Aflatoxins, however, were present at higher levels after drying at 30°C, with concentrations of 1.93 ± 0.77 μg/g for aflatoxin B1 (AFB1) and 0.11 ± 0.04 μg/g for aflatoxin B2 (AFB2). After 14 days of storage, the highest A. flavus concentration and the highest levels of mycotoxins were detected in samples treated at 35°C ([8.2 ± 2.1] × 107A. flavus CFU/g and 9.30 ± 1.58 μg/g and 0.89 ± 0.08 μg/g for AFB1 and AFB2, respectively). In hazelnuts dried at 45 or 50°C, no aflatoxins were found either after drying or storage, and a reduction of A. flavus viable conidia was observed, suggesting that a shorter and warmer drying is essential to guarantee nut safety. The lowest temperature that guarantees the lack of aflatoxins should be selected to maintain the organoleptic quality of hazelnuts. Therefore, 45°C should be the recommended drying temperature to limit A. flavus growth and aflatoxin contamination on hazelnuts. HIGHLIGHTS
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Affiliation(s)
- Silvia Valente
- AGROINNOVA-Centre of Competence for the Innovation in the Agroenvironmental Sector, Largo Paolo Braccini 2, 10095 Grugliasco, Italy (ORCID: https://orcid.org/0000-0001-5207-9345 [D.S.]).,Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Giovanna Roberta Meloni
- AGROINNOVA-Centre of Competence for the Innovation in the Agroenvironmental Sector, Largo Paolo Braccini 2, 10095 Grugliasco, Italy (ORCID: https://orcid.org/0000-0001-5207-9345 [D.S.]).,Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Simona Prencipe
- Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Nicola Spigolon
- Soremartec Italia S.r.l., Piazzale Ferrero 1, 12051 Alba, Cuneo, Italy
| | - Marco Somenzi
- Soremartec Italia S.r.l., Piazzale Ferrero 1, 12051 Alba, Cuneo, Italy
| | - Mauro Fontana
- Soremartec Italia S.r.l., Piazzale Ferrero 1, 12051 Alba, Cuneo, Italy
| | - Maria Lodovica Gullino
- AGROINNOVA-Centre of Competence for the Innovation in the Agroenvironmental Sector, Largo Paolo Braccini 2, 10095 Grugliasco, Italy (ORCID: https://orcid.org/0000-0001-5207-9345 [D.S.]).,Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Davide Spadaro
- AGROINNOVA-Centre of Competence for the Innovation in the Agroenvironmental Sector, Largo Paolo Braccini 2, 10095 Grugliasco, Italy (ORCID: https://orcid.org/0000-0001-5207-9345 [D.S.]).,Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
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Kazemian-Bazkiaee F, Ebrahimi A, Hosseini SM, Shojaee-Aliabadi S, Farhoodi M, Rahmatzadeh B, Sheikhi Z. Evaluating the protective effect of edible coatings on lipid oxidation, fatty acid composition, aflatoxins levels of roasted peanut kernels. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00352-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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12
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Mahato DK, Lee KE, Kamle M, Devi S, Dewangan KN, Kumar P, Kang SG. Aflatoxins in Food and Feed: An Overview on Prevalence, Detection and Control Strategies. Front Microbiol 2019; 10:2266. [PMID: 31636616 PMCID: PMC6787635 DOI: 10.3389/fmicb.2019.02266] [Citation(s) in RCA: 146] [Impact Index Per Article: 29.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2019] [Accepted: 09/17/2019] [Indexed: 12/12/2022] Open
Abstract
Aflatoxins produced by the Aspergillus species are highly toxic, carcinogenic, and cause severe contamination to food sources, leading to serious health consequences. Contaminations by aflatoxins have been reported in food and feed, such as groundnuts, millet, sesame seeds, maize, wheat, rice, fig, spices and cocoa due to fungal infection during pre- and post-harvest conditions. Besides these food products, commercial products like peanut butter, cooking oil and cosmetics have also been reported to be contaminated by aflatoxins. Even a low concentration of aflatoxins is hazardous for human and livestock. The identification and quantification of aflatoxins in food and feed is a major challenge to guarantee food safety. Therefore, developing feasible, sensitive and robust analytical methods is paramount for the identification and quantification of aflatoxins present in low concentrations in food and feed. There are various chromatographic and sensor-based methods used for the detection of aflatoxins. The current review provides insight into the sources of contamination, occurrence, detection techniques, and masked mycotoxin, in addition to management strategies of aflatoxins to ensure food safety and security.
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Affiliation(s)
- Dipendra K. Mahato
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC, Australia
| | - Kyung Eun Lee
- Molecular Genetics Laboratory, Department of Biotechnology, Yeungnam University, Gyeongsan, South Korea
| | - Madhu Kamle
- Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli, India
| | | | - Krishna N. Dewangan
- Department of Agricultural Engineering, North Eastern Regional Institute of Science and Technology, Nirjuli, India
| | - Pradeep Kumar
- Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli, India
| | - Sang G. Kang
- Molecular Genetics Laboratory, Department of Biotechnology, Yeungnam University, Gyeongsan, South Korea
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13
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14
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Affiliation(s)
- Tugce Kanik
- Department of Food EngineeringHitit University, Faculty of Engineering Corum Turkey
| | - Bulent Kabak
- Department of Food EngineeringHitit University, Faculty of Engineering Corum Turkey
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15
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16
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Genetic Diversity of Fungi Producing Mycotoxins in Stored Crops. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2018. [DOI: 10.22207/jpam.12.4.15] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
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Abstract
Low-water-activity foods have been involved in recalls and foodborne disease outbreaks. Increased consumption; better detection methods and reporting systems; improved surveillance, trace-back, and ability to connect sporadic foodborne illnesses; and inadequate implementation of food safety programs are some of the likely reasons for the increase in frequency of recalls and outbreaks linked to dry foods. Nuts and grains can be contaminated with foodborne pathogens at any stage during production, processing, storage, and distribution. Focusing on preharvest contamination, the various potential sources of contamination include soil, animal intrusion, contaminated harvesting equipment, harvest and preharvest handling, storage conditions, and others. The low water activity of nuts and grains prevents the growth of most foodborne pathogens on their surfaces. The long-term survival of bacterial foodborne pathogens (Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes) on dry foods has been documented in the literature for different nut types. Preventing contamination is the key to avoiding foodborne disease risks linked to dry foods. The implementation of good agricultural practices and other food safety systems provides a proactive approach to address concerns thoroughly. A plethora of research is available on preventing the growth of mycotoxin-producing fungi on the surface of nuts and grains. Milling is an effective mechanism to reduce the microbial load on grains. This review focuses on providing information about associated foodborne microorganisms, preharvest contamination sources, and good agricultural practice recommendations for nuts and grains.
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18
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Ramirez ML, Cendoya E, Nichea MJ, Zachetti VGL, Chulze SN. Impact of toxigenic fungi and mycotoxins in chickpea: a review. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.05.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Pukkasorn P, Ratphitagsanti W, Haruthaitanasan V. Effect of ultra-superheated steam on aflatoxin reduction and roasted peanut properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2935-2941. [PMID: 29168184 DOI: 10.1002/jsfa.8788] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 11/03/2017] [Accepted: 11/17/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Aflatoxins are carcinogenic toxins produced by Aspergillus flavus and Aspergillus parasiticus that are found naturally in peanut. It requires extremely high temperatures to eliminate aflatoxins from the nuts. The aims of this study were to investigate the effect of ultra-superheated steam (USS) on the reduction of aflatoxin B1 (AFB1 ) accompanying the roasting process and to determine roasted peanut qualities that affected consumer acceptance. RESULTS Whole peanut kernels were intentionally contaminated by AFB1 standard solution at the level of 50 ± 10 µg kg-1 before subjecting to USS treatment at 300-400 °C between 10 and 80 s. The high temperature of USS could significantly decrease AFB1 level to 9.83 ± 3.51, 15.33 ± 2.23 and 8.95 ± 2.32 µg kg-1 when 300 °C for 80 s, 350 °C for 40 s and 400 °C for 40 s were employed, respectively. AFB1 was reduced as much as 83.86 ± 2.66% when 400 °C for 40 s was applied. The moisture content of treated peanuts was decreased to less than 3% and browning index was developed from 30.96 ± 1.59 to 95.76 ± 7.23. CONCLUSION Higher roasting degree was obtained according to the increase in browning index. Oil quality showed that peroxide values and acid values were greatly below the allowance level. USS could effectively decrease AFB1 and render expectable roasting qualities of peanut. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Parawee Pukkasorn
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Ladyaow, Chatuchak, Bangkok, Thailand
| | - Wannasawat Ratphitagsanti
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Ladyaow, Chatuchak, Bangkok, Thailand
| | - Vichai Haruthaitanasan
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Ladyaow, Chatuchak, Bangkok, Thailand
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20
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Alsuhaiban AM. Effects of Storage Periods and Temperature on Mold Prevalence and Aflatoxin Contamination in Nuts. ACTA ACUST UNITED AC 2018. [DOI: 10.3923/pjn.2018.219.227] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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21
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Martins LM, Sant'Ana AS, Iamanaka BT, Berto MI, Pitt JI, Taniwaki MH. Kinetics of aflatoxin degradation during peanut roasting. Food Res Int 2017; 97:178-183. [PMID: 28578039 DOI: 10.1016/j.foodres.2017.03.052] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2016] [Revised: 03/15/2017] [Accepted: 03/19/2017] [Indexed: 01/22/2023]
Abstract
This study investigated aflatoxin degradation during peanut roasting. First, peanuts contaminated with three initial aflatoxin concentrations (35, 332 and 695μg/kg) were roasted at 180°C for up to 20min. The percentage of aflatoxin degradation after 20min were 55, 64 and 81% for peanuts contaminated with aflatoxin at 35, 332 and 695μg/kg, respectively. This difference was statistically significant (p<0.05), showing that initial concentration influences aflatoxin reduction. Thereafter, peanut samples contaminated with an initial aflatoxin concentration of 85μg/kg were roasted at 160, 180 and 200°C for 5, 10, 15, 20 and 25min, then residual concentrations of aflatoxin were determined. Roasting at 160, 180 and 200°C resulted in an aflatoxin reduction of 61.6, 83.6 and 89.7%, respectively. This study has provided quantitative data reinforcing the fact that roasting alone is not enough to control aflatoxins in peanuts.
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Affiliation(s)
- Ligia M Martins
- Food Technology Institute - ITAL, Campinas, SP, Brazil; Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | | | | | - John I Pitt
- CSIRO Agriculture and Food, P.O. Box 52, North Ryde, NSW 1670, Australia
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22
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Aflatoxins in hazelnuts and dried figs: Occurrence and exposure assessment. Food Chem 2016; 211:8-16. [DOI: 10.1016/j.foodchem.2016.04.141] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2016] [Revised: 04/28/2016] [Accepted: 04/28/2016] [Indexed: 11/23/2022]
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23
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Şengül Ü, Yalçın E, Şengül B, Çavuşoğlu K. Investigation of aflatoxin contamination in maize flour consumed in Giresun, Turkey. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2015.0672] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Ü. Şengül
- Central Research Laboratory, Güre Location, Giresun University, 28100 Giresun, Turkey
| | - E. Yalçın
- Department of Biology, Faculty of Science and Art, Güre Location, Giresun University, 28100 Giresun, Turkey
| | - B. Şengül
- Vocational High School of Giresun, Debboy Location, Giresun University, 28049 Giresun, Turkey
| | - K. Çavuşoğlu
- Department of Biology, Faculty of Science and Art, Güre Location, Giresun University, 28100 Giresun, Turkey
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24
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25
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Maleki F, Abdi S, Davodian E, Haghani K, Bakhtiyari S. Exposure of Infants to Aflatoxin M1 from Mother's Breast Milk in Ilam, Western Iran. Osong Public Health Res Perspect 2015; 6:283-7. [PMID: 26929911 PMCID: PMC4677504 DOI: 10.1016/j.phrp.2015.10.001] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2015] [Accepted: 10/01/2015] [Indexed: 12/30/2022] Open
Abstract
Objectives Aflatoxins as a highly toxic group of mycotoxins are present in the environment and foodstuff. These have been reported to cause serious health problems in humans. Since aflatoxin M1 (AFM1) is excreted into breast milk, investigating the exposure of infants to AFM1 is of special concern. Methods In the present study, breast milk samples were collected from 85 lactating mothers in Ilam province, Iran, and the levels of AFM1 were analyzed using the enzyme-linked immunosorbent assay-based technique. AFM1 was detected in breast milk of all lactating women. The mean contamination level was 5.91 ± 2.031 ng/L, ranging from 2 ng/L to 10 ng/L. Results Multiple regression analysis indicated no significant associations of consumption of milk and dairy products, meat, fish, legumes, grain products, fruits, and nuts with the concentration of AFM1 in breast milk. Furthermore, no significant association was observed between AFM1 concentration and anthropometric data of infants. Conclusion In western parts of Iran, lactating mothers and their infants could be at risk of aflatoxin B1 and AFM1 exposure, respectively. Therefore, in Iran, the evaluation of AFM1 in human breast milk as a biomarker for postnatal exposure of infants to this carcinogen requires more attention in different regions and various seasons.
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Affiliation(s)
- Farajollah Maleki
- Clinical Microbiology Research Center, Ilam University of Medical Sciences, Ilam, Iran
| | - Soghra Abdi
- Department of Immunology, Faculty of Medicine, Ilam University of Medical Sciences, Ilam, Iran
| | - Elaham Davodian
- Department of Clinical Biochemistry, Faculty of Medicine, Ilam University of Medical Sciences, Ilam, Iran
| | - Karimeh Haghani
- Department of Clinical Biochemistry, Faculty of Medicine, Ilam University of Medical Sciences, Ilam, Iran
| | - Salar Bakhtiyari
- Department of Clinical Biochemistry, Faculty of Medicine, Ilam University of Medical Sciences, Ilam, Iran
- Corresponding author.
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26
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Oktay Basegmez H, Heperkan D. Aflatoxin, cyclopiazonic acid and β-nitropropionic acid production byAspergillussectionFlavifrom dried figs grown in Turkey. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2013.0320] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- H.I. Oktay Basegmez
- TÜBİTAK Marmara Research Center, Food Institute, 41470 Gebze, Kocaeli, Turkey
| | - D. Heperkan
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
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27
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Kheiralipour K, Ahmadi H, Rajabipour A, Rafiee S, Javan-Nikkhah M. Classifying Healthy and Fungal Infected-Pistachio Kernel by Thermal Imaging Technology. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2012.717155] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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28
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Set E, Erkmen O. Occurrence of Aflatoxins in Ground Red Chili Pepper and Pistachio Nut. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.800985] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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29
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Kabak B. Quantitation of aflatoxins in walnut kernels by high-performance liquid chromatography with fluorescence detection. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2014; 7:288-94. [DOI: 10.1080/19393210.2014.928372] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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30
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Ekinci R, Otağ M, Kadakal Ç. Patulin & ergosterol: New quality parameters together with aflatoxins in hazelnuts. Food Chem 2014; 150:17-21. [DOI: 10.1016/j.foodchem.2013.10.120] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2013] [Revised: 09/26/2013] [Accepted: 10/22/2013] [Indexed: 11/28/2022]
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31
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32
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Hepsag F, Golge O, Kabak B. Quantitation of aflatoxins in pistachios and groundnuts using HPLC-FLD method. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.10.005] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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33
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Ostadrahimi A, Ashrafnejad F, Kazemi A, Sargheini N, Mahdavi R, Farshchian M, Mahluji S. Aflatoxin in raw and salt-roasted nuts (pistachios, peanuts and walnuts) sold in markets of tabriz, iran. Jundishapur J Microbiol 2014; 7:e8674. [PMID: 25147653 PMCID: PMC4138677 DOI: 10.5812/jjm.8674] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2012] [Revised: 04/29/2013] [Accepted: 05/08/2013] [Indexed: 11/25/2022] Open
Abstract
Background: Nuts are one of the main consumed snacks worldwide and also have an important role among Iranian's food habits. Natural contamination of nuts with aflatoxin is unavoidable and causes a special challenge for nuts safety and quality. Objectives: The purpose of this research was to study the aflatoxin contamination in commercially-available nuts (pistachio, walnut and peanut) in the markets of Tabriz, Iran. Materials and Methods: Sixty two samples of 50 g salt-roasted peanuts and pistachios and 109 samples of 50 g pure pistachios, walnuts and peanuts were collected from different areas of local markets. After the initial preparations, ELISA test was performed for Aflatoxin measurement. Results: Result showed that walnut (90%) and pure pistachio (2.3%) were the most and least contaminated samples, respectively. Mean aflatoxin contamination in the salt-roasted samples (19.88 ± 19.41 µg/kg) was significantly higher than the pure ones (6.51 ± 9.4 µg/kg) (P < 0.001). Respectively, 58.6%, 48.4% and 47.6% of salt-roasted pistachios, salt-roasted peanuts and walnut samples had aflatoxin contamination, which were more than the maximum tolerated level of Iran (MTL, 15 ppb). Conclusions: It was concluded that aflatoxin content of nuts should be monitored regularly to minimize the risk of aflatoxin hazard and ensure the food safety and quality.
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Affiliation(s)
- Alireza Ostadrahimi
- Nutritional Research Center, Faculty of nutrition, Tabriz University of Medical Sciences, Tabriz, IR Iran
| | - Fereshteh Ashrafnejad
- Liver and Gastrointestinal Diseases Center, Tabriz University of Medical Sciences, Tabriz, IR Iran
| | - Abdolhassan Kazemi
- Liver and Gastrointestinal Diseases Center, Tabriz University of Medical Sciences, Tabriz, IR Iran
- Corresponding author: Abdolhassan Kazemi, Liver and Gastrointestinal Diseases Center, Tabriz University of Medical Sciences, Tabriz, IR Iran. Tel: +98-9149164494, Fax: +98-4113346951, E-mail:
| | - Nafiseh Sargheini
- Department of Biochemistry and Nutrition, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, IR Iran
| | - Reza Mahdavi
- Liver and Gastrointestinal Diseases Center, Tabriz University of Medical Sciences, Tabriz, IR Iran
| | | | - Sepideh Mahluji
- Department of Biochemistry and Nutrition, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, IR Iran
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34
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Kazemi A, Ostadrahimi A, Ashrafnejad F, Sargheini N, Mahdavi R, Farshchian M, Mahluji S. Mold contamination of untreated and roasted with salt nuts (walnuts, peanuts and pistachios) sold at markets of tabriz, iran. Jundishapur J Microbiol 2014; 7:e8751. [PMID: 25147659 PMCID: PMC4138676 DOI: 10.5812/jjm.8751] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2012] [Revised: 02/09/2013] [Accepted: 02/23/2013] [Indexed: 11/16/2022] Open
Abstract
BACKGROUND Nuts are one of the main consumed snacks worldwide and a significant component of Iranian's diet. Natural contamination of nuts with fungus is unavoidable and is a major challenge to nuts safety and quality. OBJECTIVES The purpose of this research was to study fungal contamination in commercially available nuts (pistachios, walnuts and peanuts) in the markets of Tabriz, Iran. MATERIALS AND METHODS 100 samples of 50 gr roasted with salt peanuts and pistachios and 300 samples of 50 gr pure pistachios, walnuts and peanuts were collected from different areas of the local markets. After initial preparation, the samples were cultured on Sabouraud's dextrose agar (SDA). 19 fungal isolates were identified. RESULTS The results show that Aspergillus niger was the predominant mold among pure (44%) and roasted with salt (14%) nuts (P < 0/001). In addition, percentage of mycotoxigenic fungal contamination was 18% for roasted with salt nuts and 11% for pure samples. CONCLUSIONS The overall results of the analysed samples showed that the rate of fungal contamination in pure samples was higher than roasted with salt ones (P < 0.005). Results of the current survey could be useful for minimizing fungal contamination and can educate people about the dangers of mold in nuts.
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Affiliation(s)
- Abdolhassan Kazemi
- Liver and Gastrointestinal Diseases Center, Tabriz University of Medical Sciences, Tabriz, IR Iran
| | - Alireza Ostadrahimi
- Nutritional Research Center, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, IR Iran
| | - Fereshteh Ashrafnejad
- Nutritional Research Center, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, IR Iran
- Corresponding author: Fereshteh Ashrafnejad, Nutritional Research Center, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, IR Iran. Tel: 98-9144015198, Fax: +98-4113346951, E-mail:
| | - Nafiseh Sargheini
- Department of Biochemistry and Nutrition, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, IR Iran
| | - Reza Mahdavi
- Department of Biochemistry and Nutrition, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, IR Iran
| | | | - Sepideh Mahluji
- Department of Biochemistry and Nutrition, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, IR Iran
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35
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Tolosa J, Font G, Mañes J, Ferrer E. Nuts and dried fruits: Natural occurrence of emerging Fusarium mycotoxins. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.02.023] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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36
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Hacıbekiroğlu I, Kolak U. Aflatoxins in various food from Istanbul, Turkey. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2013; 6:260-4. [PMID: 24779934 DOI: 10.1080/19393210.2013.813080] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
The present work reports the total aflatoxin and aflatoxin B1 levels in 62 food samples from Istanbul, Turkey. The total aflatoxin content in dried American cucumber, squash, tomato, okra and saffron samples was found to be 1.7 μg/kg. AFB1 levels in five dried vegetables (red bell pepper, American cucumber, squash, tomato and okra), two tea (linden and jasmine flower) and three spice samples (cardamom, galangal and saffron) were 1 μg/kg. Of the tested samples, 76% exceeded legal limits of total aflatoxin. The highest levels were determined in chestnut (232.9 μg/kg), nutmeg (206.1 μg/kg) and sumac (182.5 μg/kg). These findings confirm the existing knowledge that food should be regularly and effectively controlled.
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Affiliation(s)
- I Hacıbekiroğlu
- a Department of Analytical Chemistry , Faculty of Pharmacy, Bezmialem Vakif University , Istanbul 34093 , Turkey
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37
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Bhat R. Potential Use of Fourier Transform Infrared Spectroscopy for Identification of Molds Capable of Producing Mycotoxins. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.609629] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Rajeev Bhat
- a Food Technology Division, School of Industrial Technology , Universiti Sains Malaysia , Penang , Malaysia
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Baltaci C, Ilyasoğlu H, Cavrar S. Aflatoxin levels in raw and processed hazelnuts in Turkey. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2012; 5:83-6. [PMID: 24779735 DOI: 10.1080/19393210.2012.656146] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
Aflatoxin levels in hazelnut samples obtained from exporter companies were monitored over a 3-year period. A total of 3188 samples of raw and processed hazelnuts were analysed using an HPLC method. The total aflatoxin content of the contaminated samples was in the range of 0.02-78.98 µg kg(-1) for hazelnut kernels, 0.07-43.59 µg kg(-1) for roasted hazelnut kernels, 0.02-39.17 µg kg(-1) for roasted sliced hazelnut kernels, and 0.02-11.20 µg kg(-1) for hazelnut purees, respectively, showing that the variations of aflatoxin contamination were very high. The results of aflatoxin analysis revealed that the aflatoxin contamination in the hazelnut samples was at a tolerable level. A total of 3147 samples were contaminated with aflatoxins, although below the legal limits. However, the aflatoxin contents of 41 samples exceeded the legal limits. Therefore, aflatoxin contents of hazelnuts should be monitored regularly to minimise the risk of aflatoxin hazard, and pre- and post-harvest strategies should be developed to prevent aflatoxin formation.
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Affiliation(s)
- C Baltaci
- a Department of Food Engineering , Gumushane University , 29100 Gumushane , Turkey
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39
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Nejad MI, Farahani A. Aflatoxin in raw walnut kernels marketed in Tehran, Iran. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2012; 5:8-10. [DOI: 10.1080/19393210.2011.637239] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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40
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WITHDRAWN: Occurrence of aflatoxins in California almonds. Food Control 2011. [DOI: 10.1016/j.foodcont.2011.04.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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41
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Mexis S, Kontominas M. Effect of γ-irradiation on the physicochemical and sensory properties of hazelnuts (Corylus avellana L.). Radiat Phys Chem Oxf Engl 1993 2009. [DOI: 10.1016/j.radphyschem.2009.03.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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42
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Bahar B, Altuğ T. Carry-Over of Aflatoxins to Fig Molasses from Contaminated Dried Figs. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2009. [DOI: 10.1080/10942910701772063] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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43
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Bircan C, Barringer SA, Ulken U, Pehlivan R. Aflatoxin levels in dried figs, nuts and paprika for export from Turkey. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2008.01726.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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44
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Determination of aflatoxins in hazelnuts by various sample preparation methods and liquid chromatography–tandem mass spectrometry. J Chromatogr A 2008; 1179:182-9. [DOI: 10.1016/j.chroma.2007.11.081] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2007] [Revised: 11/26/2007] [Accepted: 11/27/2007] [Indexed: 11/20/2022]
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