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Kos J, Radić B, Lešić T, Anić M, Jovanov P, Šarić B, Pleadin J. Climate Change and Mycotoxins Trends in Serbia and Croatia: A 15-Year Review. Foods 2024; 13:1391. [PMID: 38731762 PMCID: PMC11083470 DOI: 10.3390/foods13091391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 04/22/2024] [Accepted: 04/25/2024] [Indexed: 05/13/2024] Open
Abstract
This review examines the 15-year presence of mycotoxins in food from Serbia and Croatia to provide a comprehensive overview of trends. Encompassing the timeframe from 2009 to 2023, this study integrates data from both countries and investigates climate change patterns. The results from Serbia focus primarily on maize and milk and show a strong dependence of contamination on weather conditions. However, there is limited data on mycotoxins in cereals other than maize, as well as in other food categories. Conversely, Croatia has a broader spectrum of studies, with significant attention given to milk and maize, along with more research on other cereals, meat, and meat products compared to Serbia. Over the investigated 15-year period, both Serbia and Croatia have experienced notable shifts in climate, including fluctuations in temperature, precipitation, and humidity levels. These changes have significantly influenced agriculture, consequently affecting the occurrence of mycotoxins in various food products. The results summarized in this 15-year review indicate the urgent need for further research and action to address mycotoxins contamination in Serbian and Croatian food supply chains. This urgency is further emphasized by the changing climatic conditions and their potential to exacerbate public health and food safety risks associated with mycotoxins.
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Affiliation(s)
- Jovana Kos
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (B.R.); (P.J.); (B.Š.)
| | - Bojana Radić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (B.R.); (P.J.); (B.Š.)
| | - Tina Lešić
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia; (T.L.); (J.P.)
| | - Mislav Anić
- Croatian Meteorological and Hydrological Service, Ravnice 48, 10000 Zagreb, Croatia;
| | - Pavle Jovanov
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (B.R.); (P.J.); (B.Š.)
| | - Bojana Šarić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (B.R.); (P.J.); (B.Š.)
| | - Jelka Pleadin
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia; (T.L.); (J.P.)
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Zahija Jazbec I, Demšar L, Jeršek B, Polak T. Meat Starter Culture Reduces Aspergillus parasiticus Production of Aflatoxins on Meat-Based and Salami Model Media. Toxins (Basel) 2024; 16:173. [PMID: 38668598 PMCID: PMC11053754 DOI: 10.3390/toxins16040173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Revised: 03/22/2024] [Accepted: 03/26/2024] [Indexed: 04/29/2024] Open
Abstract
There is great concern about the risk posed by the consumption of food contaminated with aflatoxins (AF), produced mostly by Aspergillus strains, that can also be found in dry-fermented meat products (DFMPs). The aim of this study was to investigate the inhibitory effect of meat starter culture (SC), frequently used for fermentation in the meat industry, on A. parasiticus growth and the production of aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), aflatoxin G2 (AFG2), and sterigmatocystin (STE) on different meat-based (CMA) and salami model (SM-G) media. Incubation was carried out under optimal conditions for fungal growth and under typical conditions for ripening of DFMPs for 21 days. Reversed-phase UPLC-MS/MS analysis was performed to determine mycotoxin production. SC reduced A. parasiticus growth more on CMA than on SM-G media. AFB1 formation was inhibited on both types of SC-containing media, although SC generally had a stronger inhibitory effect on AFB1 production on CMA than on SM-G. AFB1 and AFB2 were produced on CMA, while AFB1 dominated in SM-G, AFG1, and AFG2 were not detected in any media. The results show that SC inhibited AFB1 formation of A. parasiticus on SM-G media after 21 days of incubation under typical conditions for the production of DFMPs. These results indicate the necessity to investigate AF on natural matrices in an environment that is as similar as possible to real conditions in the production of DFMPs.
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Affiliation(s)
- Iva Zahija Jazbec
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia; (L.D.); (B.J.); (T.P.)
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Wang D, Li W, Cheng W, Wang Y, Zheng Z, Hu XY, Wang HY, Zhang X, Yu H, Guo DS, Wang Y. Guest adaptative supramolecular sensing strategy for warning the risky aflatoxins in contaminated cereals. JOURNAL OF HAZARDOUS MATERIALS 2024; 464:133015. [PMID: 37988942 DOI: 10.1016/j.jhazmat.2023.133015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/26/2023] [Accepted: 11/13/2023] [Indexed: 11/23/2023]
Abstract
In the face of diversified analytes, it is a great challenge and infeasible task to design and synthesize corresponding macrocyclic hosts to realize the ideal supramolecular sensing. Herein, we proposed a novel supramolecular sensing strategy, guest adaptative assay (GAA), in which analyte was quantitatively transformed under mild conditions to perfectly adapt to macrocyclic host. As a health-threatening "landmine" in cereals, aflatoxins were converted by the aid of alkali hydrolysis to satisfactorily obtain aflatoxins transformants in ionic state, resulting in sensitive response by the guanidinocalix[5]arene•fluorescein reporter pair. Surprisingly, the established strategy not only exhibited effective practicality in screening out high-risk cereals contaminated with aflatoxins, but also relieved the laborious task of macrocycle design and screening in supramolecular sensing.
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Affiliation(s)
- Danni Wang
- National Key Laboratory of Chinese Medicine Modernization, State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Wenhui Li
- National Key Laboratory of Chinese Medicine Modernization, State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Wenqian Cheng
- National Key Laboratory of Chinese Medicine Modernization, State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Yi Wang
- National Key Laboratory of Chinese Medicine Modernization, State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; College of Pharmaceutical Sciences, Zhejiang University, Hangzhou 310058, China
| | - Zhe Zheng
- Key Laboratory of Inorganic-Organic Hybrid Functional Material Chemistry, Ministry of Education, Tianjin Key Laboratory of Structure and Performance for Functional Molecules, College of Chemistry, Tianjin Normal University, Tianjin 300387, China
| | - Xin-Yue Hu
- College of Chemistry, State Key Laboratory of Elemento-Organic Chemistry, Key Laboratory of Functional Polymer Materials (Ministry of Education), Frontiers Science Center for New Organic Matter, Collaborative Innovation Center of Chemical Science and Engineering, Nankai University, Tianjin 300071, China
| | - Huan-Yu Wang
- College of Chemistry, State Key Laboratory of Elemento-Organic Chemistry, Key Laboratory of Functional Polymer Materials (Ministry of Education), Frontiers Science Center for New Organic Matter, Collaborative Innovation Center of Chemical Science and Engineering, Nankai University, Tianjin 300071, China
| | - Xiaoyu Zhang
- National Key Laboratory of Chinese Medicine Modernization, State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Huijuan Yu
- National Key Laboratory of Chinese Medicine Modernization, State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; Haihe Laboratory of Modern Chinese Medicine, Tianjin 301617, China.
| | - Dong-Sheng Guo
- College of Chemistry, State Key Laboratory of Elemento-Organic Chemistry, Key Laboratory of Functional Polymer Materials (Ministry of Education), Frontiers Science Center for New Organic Matter, Collaborative Innovation Center of Chemical Science and Engineering, Nankai University, Tianjin 300071, China.
| | - Yuefei Wang
- National Key Laboratory of Chinese Medicine Modernization, State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; Haihe Laboratory of Modern Chinese Medicine, Tianjin 301617, China.
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Siddiqui SA, Erol Z, Rugji J, Taşçı F, Kahraman HA, Toppi V, Musa L, Di Giacinto G, Bahmid NA, Mehdizadeh M, Castro-Muñoz R. An overview of fermentation in the food industry - looking back from a new perspective. BIORESOUR BIOPROCESS 2023; 10:85. [PMID: 38647968 PMCID: PMC10991178 DOI: 10.1186/s40643-023-00702-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Accepted: 10/25/2023] [Indexed: 04/25/2024] Open
Abstract
Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their increased storage stability, reduced risk of food poisoning, and enhanced flavor. Over the years, scientific research has associated the consumption of fermented products with improved health status. The fermentation process helps to break down compounds into more easily digestible forms. It also helps to reduce the amount of toxins and pathogens in food. Additionally, fermented foods contain probiotics, which are beneficial bacteria that help the body to digest food and absorb nutrients. In today's world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, and allergies have increased. In this regard, scientific investigations have demonstrated that shifting to a diet that contains fermented foods can reduce the risk of non-communicable diseases. Moreover, in the last decade, there has been a growing interest in fermentation technology to valorize food waste into valuable by-products. Fermentation of various food wastes has resulted in the successful production of valuable by-products, including enzymes, pigments, and biofuels.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany.
- German Institute of Food Technologies (DIL E.V.), Prof.-Von-Klitzing Str. 7, 49610, Quakenbrück, Germany.
| | - Zeki Erol
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Jerina Rugji
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Fulya Taşçı
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Hatice Ahu Kahraman
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Valeria Toppi
- Department of Veterinary Medicine, University of Perugia, 06126, Perugia, Italy
| | - Laura Musa
- Department of Veterinary Medicine and Animal Sciences, University of Milan, 26900, Lodi, Italy
| | - Giacomo Di Giacinto
- Department of Veterinary Medicine, University of Perugia, 06126, Perugia, Italy
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
| | - Mohammad Mehdizadeh
- Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
- Ilam Science and Technology Park, Ilam, Iran
| | - Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca, Av. Eduardo Monroy Cárdenas 2000, San Antonio Buenavista, 50110, Toluca de Lerdo, Mexico.
- Department of Sanitary Engineering, Faculty of Civil and Environmental Engineering, Gdansk University of Technology, G. Narutowicza St. 11/12, 80-233, Gdansk, Poland.
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Mastanjević K, Kovačević D, Nešić K, Krstanović V, Habschied K. Traditional Meat Products-A Mycotoxicological Review. Life (Basel) 2023; 13:2211. [PMID: 38004351 PMCID: PMC10671907 DOI: 10.3390/life13112211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 11/03/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
Traditional meat products are commonly produced in small family businesses. However, big industries are also involved in the production of this kind of product, especially since a growing number of consumers crave the traditional taste and aromas. The popularization of original and organic products has resulted in a return to traditional production methods. Traditional meat products are produced worldwide. However, in such (domesticated) conditions there is a potential danger for mycotoxin contamination. This review aims to present the sources of mycotoxins in traditional meat products, the most common mycotoxins related to such meat products, and future prospects regarding the suppression of their occurrence. Special attention should be paid to reducing the transfer of mycotoxins via the food chain from animal feed to animals to humans (stable-to-table principle), which is also described in this review. Other sources of mycotoxins (spices, environment, etc.) should also be monitored for mycotoxins in traditional production. The importance of monitoring and regulating mycotoxins in meat products, especially in traditional meat products, is slowly being recognized by the institutions and hopefully, in the future, can deliver legally regulated limits for such products. This is especially important since meat products are available to the general population and can seriously affect human health.
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Affiliation(s)
- Krešimir Mastanjević
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (K.M.); (D.K.); (V.K.)
| | - Dragan Kovačević
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (K.M.); (D.K.); (V.K.)
| | - Ksenija Nešić
- Food and Feed Department, Institute of Veterinary Medicine of Serbia, Smolućska 11, 11070 Beograd, Serbia;
| | - Vinko Krstanović
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (K.M.); (D.K.); (V.K.)
| | - Kristina Habschied
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (K.M.); (D.K.); (V.K.)
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Jin L, Liu W, Xiao Z, Yang H, Yu H, Dong C, Wu M. Recent Advances in Electrochemiluminescence Biosensors for Mycotoxin Assay. BIOSENSORS 2023; 13:653. [PMID: 37367018 DOI: 10.3390/bios13060653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 05/26/2023] [Accepted: 06/13/2023] [Indexed: 06/28/2023]
Abstract
Rapid and efficient detection of mycotoxins is of great significance in the field of food safety. In this review, several traditional and commercial detection methods are introduced, such as high-performance liquid chromatography (HPLC), liquid chromatography/mass spectrometry (LC/MS), enzyme-linked immunosorbent assay (ELISA), test strips, etc. Electrochemiluminescence (ECL) biosensors have the advantages of high sensitivity and specificity. The use of ECL biosensors for mycotoxins detection has attracted great attention. According to the recognition mechanisms, ECL biosensors are mainly divided into antibody-based, aptamer-based, and molecular imprinting techniques. In this review, we focus on the recent effects towards the designation of diverse ECL biosensors in mycotoxins assay, mainly including their amplification strategies and working mechanism.
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Affiliation(s)
- Longsheng Jin
- Department of Chemistry, College of Sciences, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, China
| | - Weishuai Liu
- Department of Chemistry, College of Sciences, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, China
| | - Ziying Xiao
- Department of Chemistry, College of Sciences, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, China
| | - Haijian Yang
- Department of Chemistry, College of Sciences, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, China
| | - Huihui Yu
- Department of Chemistry, College of Sciences, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, China
| | - Changxun Dong
- Department of Chemistry, College of Sciences, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, China
| | - Meisheng Wu
- Department of Chemistry, College of Sciences, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, China
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Liu Y, Guo W, Zhang Y, Lu X, Yang Q, Zhang W. An accurate and ultrasensitive ratiometric electrochemical aptasensor for determination of Ochratoxin A based on catalytic hairpin assembly. Food Chem 2023; 423:136301. [PMID: 37178599 DOI: 10.1016/j.foodchem.2023.136301] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 04/04/2023] [Accepted: 04/30/2023] [Indexed: 05/15/2023]
Abstract
Ochratoxin A (OTA) pollution in agricultural products has raised the pressing to develop sensitive, accurate and convenient detection methods. Herein, an accurate and ultrasensitive ratiometric electrochemical aptasensor was proposed based on catalytic hairpin assembly (CHA) for OTA detection. In this strategy, the target recognition and CHA reaction were both accomplished in the same system, which avoided tedious multi-steps operation and extra reagents, providing the advantage of convenience with only a one-step reaction and without enzyme. The labeled Fc and MB were used as the signal-switching molecules, avoiding various interferences and greatly improving the reproducibility (RSD: 3.197%). This aptasensor achieved trace-level detection for OTA with LOD of 81 fg/mL in the linear range of lower concentration (100 fg/mL-50 ng/mL). Moreover, this strategy was successfully applied to OTA detection in cereals with comparable results of HPLC-MS. This aptasensor provided a viable platform for accurate, ultrasensitive, and one-step detection of OTA in food.
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Affiliation(s)
- Yaxing Liu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Wei Guo
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Yunzhe Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Xin Lu
- College of Science and Technology, Hebei Agricultural University, Cangzhou 061100, China
| | - Qian Yang
- School of Public Health, Hebei University, Baoding 071002, China.
| | - Wei Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; Hebei Provincial Key Laboratory of Analysis and Control for Zoonoses Microbial, College of Life Sciences, Hebei Agricultural University, Baoding 071001, China.
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8
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Zahija I, Jeršek B, Demšar L, Polak ML, Polak T. Production of Aflatoxin B1 by Aspergillus parasiticus Grown on a Novel Meat-Based Media. Toxins (Basel) 2022; 15:25. [PMID: 36668845 PMCID: PMC9866511 DOI: 10.3390/toxins15010025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 12/25/2022] [Accepted: 12/27/2022] [Indexed: 12/31/2022] Open
Abstract
The aim of the present study was to develop meat-based media with compositions similar to those of dry-fermented meat products and to evaluate their use in studying the growth of Aspergillus parasiticus and the kinetics of aflatoxin B1 (AFB1) production. In our previous experiments, we found that the strain A. parasiticus ŽMJ7 produced a high amount of AFB1. Cooked meat agar (CMA2) was used as a novel complex meat-based medium with four variations: CMA2G (CMA2 supplemented with 1% glucose), CMA2YE (CMA2 supplemented with 0.2% yeast extract), and CMA2GYE (CMA2 supplemented with 1% glucose and 0.2% yeast extract). Media were inoculated with an A. parasiticus spore suspension (105 spores/mL) and incubated at 25 °C for up to 15 days. The A. parasiticus lag phase lasted less than 1 day, irrespective of the growth medium, with the exception of control medium CMA1 (cooked meat agar) as an already known meat-based medium. The highest mean colony growth rate was observed on CMA2 and CMA2G. Reversed-phase UPLC-MS/MS analysis was performed to determine the AFB1 concentration in combination with solid phase extraction (SPE). The highest AFB1 concentration in meat-based media was detected in CMA2GYE after 15 days of incubation (13,502 ± 2367 ng/mL media). The results showed that for studying AFB1 production in dry-fermented meat products, novel suitable media such as CMA2-based media are required. This finding could represent a potential concern with regard to the production of dry-fermented meat products.
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Affiliation(s)
| | | | | | | | - Tomaž Polak
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
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Guan X, Feng Y, Suo D, Xiao Z, Wang S, Liang Y, Fan X. Simultaneous Determination of 11 Mycotoxins in Maize via Multiple-Impurity Adsorption Combined with Liquid Chromatography-Tandem Mass Spectrometry. Foods 2022; 11:foods11223624. [PMID: 36429216 PMCID: PMC9689081 DOI: 10.3390/foods11223624] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 11/03/2022] [Accepted: 11/09/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, multiple-impurity adsorption purification (MIA) technologies and liquid chromatography−tandem mass spectrometry (LC-MS/MS) were used to establish a method for detecting 11 mycotoxins in maize. The conditions for mass spectrometry and MIA were optimized. Maize was extracted with 70% acetonitrile solution, enriched, and purified using MIA technologies, and then, analyzed via LC-MS/MS. The results showed that the linear correlation coefficients of the 11 mycotoxins were >0.99, the sample recoveries ranged from 77.5% to 98.4%, and the relative standard deviations were <15%. The validated method was applied to investigate actual samples, and the results showed that the main contaminating toxins in maize were aflatoxins (AFs), deoxynivalenol (DON), fumonisins (FBs), ochratoxin A (OTA), and zearalenone (ZEN). Additionally, simultaneous contamination by multiple toxins was common. The maximum detection values of the mycotoxins were 77.65, 1280.18, 200,212.41, 9.67, and 526.37 μg/kg for AFs, DON, FBs, OTA, and ZEN, respectively. The method is simple in pre-treatment, convenient in operation, and suitable for the simultaneous determination of 11 types of mycotoxins in maize.
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Affiliation(s)
- Xin Guan
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163000, China
- Institute of Agricultural Quality Standards and Testing Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yuchao Feng
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163000, China
- Institute of Agricultural Quality Standards and Testing Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Decheng Suo
- Institute of Agricultural Quality Standards and Testing Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Zhiming Xiao
- Institute of Agricultural Quality Standards and Testing Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Shi Wang
- Institute of Agricultural Quality Standards and Testing Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Ying Liang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163000, China
- Correspondence: (Y.L.); (X.F.)
| | - Xia Fan
- Institute of Agricultural Quality Standards and Testing Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
- Correspondence: (Y.L.); (X.F.)
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10
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Delfino D, Lucchetti D, Mauti T, Mancuso M, Di Giustino P, Triolone D, Vaccari S, Bonanni RC, Neri B, Russo K. Investigation of ochratoxin A in commercial cheeses and pork meat products by liquid chromatography-tandem mass spectrometry. J Food Sci 2022; 87:4465-4475. [PMID: 36120916 PMCID: PMC9826465 DOI: 10.1111/1750-3841.16326] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 08/03/2022] [Accepted: 08/18/2022] [Indexed: 01/11/2023]
Abstract
Ochratoxin A (OTA) is a mycotoxin produced by several species of Aspergillus and Penicillium and commonly detected in a wide range of foodstuffs. The purpose of this work was to monitor the presence of OTA in cheeses and pork meat products. A simple and accurate "dilute and shoot" method with no need of immunoaffinity column and isotopic labeled internal standard, by liquid chromatography-tandem mass spectrometry, was validated in accordance with the criteria set out in Commission Regulation (EC) No. 401/2006. The method showed good linearity in solvent and in matrix (R2 ≥ 0.995), limit of detection was 0.2 µg/kg for cheese and 0.3 µg/kg for pork meat products, limit of quantification was fixed at 1 µg/kg, and recovery was estimated at two different concentration levels (1 and 5 µg/kg) and ranged from 75% to 101%. The interday and intraday laboratory precisions were lower than 7%. The matrix effect, the recovery of the extraction process, and the overall process efficiency were evaluated. No significant ME was observed in the two matrices considered. This method was applied to the analysis of 75 samples, coming from official controls implemented by the Lazio Region (Central Italy). In one sample of dry-cured ham, the concentration found (69.3 µg/kg) was well above the guidance value recommended by the Italian Ministry of Health (1 µg/kg). These data together with the detection of OTA in three grated cheeses suggest the importance of monitoring these products. Considering the high dietary intake of these matrices, especially among vulnerable populations, further research should be devoted to estimate exposure and risk assessment for OTA.
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Affiliation(s)
- Daniela Delfino
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Dario Lucchetti
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Tabita Mauti
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Marta Mancuso
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Paolo Di Giustino
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Daniela Triolone
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Stefano Vaccari
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Rossana Claudia Bonanni
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Bruno Neri
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Katia Russo
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
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11
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The Occurrence of Five Unregulated Mycotoxins Most Important for Traditional Dry-Cured Meat Products. Toxins (Basel) 2022; 14:toxins14070476. [PMID: 35878214 PMCID: PMC9315684 DOI: 10.3390/toxins14070476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 06/23/2022] [Accepted: 07/08/2022] [Indexed: 01/27/2023] Open
Abstract
This study investigated the occurrence of 5 unregulated mycotoxins in a total of 250 traditional dry-cured meat products sampled in 2020 and 2021 in five Croatian regions (eastern, northern, central, western, and southern). Aflatoxin B1 (AFB1), ochratoxin A (OTA), sterigmatocystin (STC), citrinin (CIT), and cyclopiazonic acid (CPA) concentrations were related to the geographical region of the product’s origin and to local weather. The results revealed the contamination of 27% of samples, namely, STC in 4% of samples in concentrations of up to 3.93 µg/kg, OTA in 10% of samples in concentrations of up to 4.81 µg/kg, and CPA in 13% of samples in concentrations of up to 335.5 µg/kg. No AFB1 or CIT contamination was seen. Although no statistically significant differences in concentrations of individual mycotoxins across the production regions were found, differences in mycotoxin occurrence were revealed. The eastern and western regions, with moderate climate, delivered the largest number of contaminated samples, while the southern region, often compared with subtropics, delivered the smallest, so that the determined mycotoxins were probably mainly produced by the Penicillium rather than the Aspergillus species. Due to the interaction of various factors that may affect mycotoxin biosynthesis during production, the detected concentrations cannot be related solely to the weather.
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12
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Ye J, Zheng M, Ma H, Xuan Z, Tian W, Liu H, Wang S, Zhang Y. Development and Validation of an Automated Magneto-Controlled Pretreatment for Chromatography-Free Detection of Aflatoxin B1 in Cereals and Oils through Atomic Absorption Spectroscopy. Toxins (Basel) 2022; 14:toxins14070454. [PMID: 35878192 PMCID: PMC9319898 DOI: 10.3390/toxins14070454] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Revised: 06/28/2022] [Accepted: 06/29/2022] [Indexed: 12/18/2022] Open
Abstract
A chromatography-free detection of aflatoxin B1 (AFB1) in cereals and oils through atomic absorption spectroscopy (AAS) has been developed using quantum dots and immunomagnetic beads. A magneto-controlled pretreatment platform for automatic purification, labeling, and digestion was constructed, and AFB1 detection through AAS was enabled. Under optimal conditions, this immunoassay exhibited high sensitivity for AFB1 detection, with limits of detection as low as 0.04 μg/kg and a linear dynamic range of 2.5–240 μg/kg. The recoveries for four different food matrices ranged from 92.6% to 108.7%, with intra- and inter-day standard deviations of 0.7–6.3% and 0.6–6.9%, respectively. The method was successfully applied to the detection of AFB1 in husked rice, maize, and polished rice samples, and the detection results were not significantly different from those of liquid chromatography-tandem mass spectrometry. The proposed method realized the detection of mycotoxins through AAS for the first time. It provides a new route for AFB1 detection, expands the application scope of AAS, and provides a reference for the simultaneous determination of multiple poisonous compounds (such as mycotoxins and heavy metals).
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Affiliation(s)
- Jin Ye
- Key Laboratory of Grain Information Processing and Control, Henan University of Technology, Ministry of Education, Zhengzhou 450001, China;
- Henan Key Laboratory of Grain Photoelectric Detection and Control, Henan University of Technology, Zhengzhou 450001, China
- College of Information Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
- Academy of National Food and Strategic Reserves Administration, Beijing 102600, China; (M.Z.); (Z.X.); (W.T.); (H.L.); (S.W.)
| | - Mengyao Zheng
- Academy of National Food and Strategic Reserves Administration, Beijing 102600, China; (M.Z.); (Z.X.); (W.T.); (H.L.); (S.W.)
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Haihua Ma
- Key Laboratory of Grain Information Processing and Control, Henan University of Technology, Ministry of Education, Zhengzhou 450001, China;
- Henan Key Laboratory of Grain Photoelectric Detection and Control, Henan University of Technology, Zhengzhou 450001, China
- College of Information Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
- Correspondence: (H.M.); (Y.Z.)
| | - Zhihong Xuan
- Academy of National Food and Strategic Reserves Administration, Beijing 102600, China; (M.Z.); (Z.X.); (W.T.); (H.L.); (S.W.)
| | - Wei Tian
- Academy of National Food and Strategic Reserves Administration, Beijing 102600, China; (M.Z.); (Z.X.); (W.T.); (H.L.); (S.W.)
| | - Hongmei Liu
- Academy of National Food and Strategic Reserves Administration, Beijing 102600, China; (M.Z.); (Z.X.); (W.T.); (H.L.); (S.W.)
| | - Songxue Wang
- Academy of National Food and Strategic Reserves Administration, Beijing 102600, China; (M.Z.); (Z.X.); (W.T.); (H.L.); (S.W.)
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yuan Zhang
- Key Laboratory of Grain Information Processing and Control, Henan University of Technology, Ministry of Education, Zhengzhou 450001, China;
- Henan Key Laboratory of Grain Photoelectric Detection and Control, Henan University of Technology, Zhengzhou 450001, China
- College of Information Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
- Correspondence: (H.M.); (Y.Z.)
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13
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Vlachou M, Pexara A, Solomakos N, Govaris A. Ochratoxin A in Slaughtered Pigs and Pork Products. Toxins (Basel) 2022; 14:67. [PMID: 35202095 PMCID: PMC8876995 DOI: 10.3390/toxins14020067] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 01/17/2022] [Accepted: 01/18/2022] [Indexed: 02/06/2023] Open
Abstract
Ochratoxin A (OTA) is a mycotoxin that is produced after the growth of several Aspergillus and Penicillium spp. in feeds or foods. OTA has been proved to possess nephrotoxic, hepatotoxic, teratogenic, neurotoxic, genotoxic, carcinogenic and immunotoxic effects in animals and humans. OTA has been classified as possibly carcinogenic to humans (Group 2B) by the IARC in 2016. OTA can be mainly found in animals as a result of indirect transmission from naturally contaminated feed. OTA found in feed can also contaminate pigs and produced pork products. Additionally, the presence of OTA in pork meat products could be derived from the direct growth of OTA-producing fungi or the addition of contaminated materials such as contaminated spices. Studies accomplished in various countries have revealed that pork meat and pork meat products are important sources of chronic dietary exposure to OTA in humans. Various levels of OTA have been found in pork meat from slaughtered pigs in many countries, while OTA levels were particularly high in the blood serum and kidneys of pigs. Pork products made from pig blood or organs such as the kidney or liver have been often found to becontaminated with OTA. The European Union (EU) has established maximum levels (ML) for OTA in a variety of foods since 2006, but not for meat or pork products. However, the establishement of an ML for OTA in pork meat and meat by-products is necessary to protect human health.
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Affiliation(s)
| | - Andreana Pexara
- Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Science, University of Thessaly, 43100 Karditsa, Greece; (M.V.); (N.S.); (A.G.)
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14
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Ganesan AR, Mohan K, Karthick Rajan D, Pillay AA, Palanisami T, Sathishkumar P, Conterno L. Distribution, toxicity, interactive effects, and detection of ochratoxin and deoxynivalenol in food: A review. Food Chem 2021; 378:131978. [PMID: 35033712 DOI: 10.1016/j.foodchem.2021.131978] [Citation(s) in RCA: 56] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 11/28/2021] [Accepted: 12/28/2021] [Indexed: 12/19/2022]
Abstract
Mycotoxins are secondary metabolites of fungi that cause severe damage to agricultural products and food in the food supply chain. These detrimental pollutants have been directly linked with poor socioeconomic patterns and human health issues. Among the natural micropollutants, ochratoxin A (OTA) and deoxynivalenol (DON) are widely distributed in food materials. The primary occurrence of these mycotoxins is reported in almost all cereal grains and fresh agro-products. Both mycotoxins have shown harmful effects, such as nephrotoxic, hepatotoxic, and genotoxic effects, in humans due to their complex structural formation during the degradation/acetylation reaction. In addition, improper preharvest, harvest, and postharvest handling tend to lead to the formation of OTA and DON in various food commodities, which allows different harmful fungicides in practice. Therefore, this review provides more insight into the distribution and toxicity of OTA/DON in the food matrix and human health. Furthermore, the interactive effects of OTA/DON with co-contaminated organic and inorganic compounds are discussed. Finally, international regulation and mitigation strategies for detoxication are critically evaluated to meet food safety and good agriculture practices.
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Affiliation(s)
- Abirami Ramu Ganesan
- Group of Fermentation and Distillation, Laimburg Research Centre, Ora (BZ), Auer 39040, Italy.
| | - Kannan Mohan
- PG and Research Department of Zoology, Sri Vasavi College, Erode, Tamil Nadu 638 316, India
| | - Durairaj Karthick Rajan
- Centre of Advanced Study in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai, Tamil Nadu 608502, India
| | - Arti A Pillay
- School of Applied Sciences, College of Engineering Science and Technology, Fiji National University, Nabua Campus- 7222, Fiji Islands
| | - Thavamani Palanisami
- Global Innovative Centre for Advanced Nanomaterials (GICAN), University of Newcastle, Callaghan, NSW 2308, Australia
| | - Palanivel Sathishkumar
- Department of Prosthodontics, Saveetha Dental College and Hospital, SIMATS, Saveetha University, Chennai 600 077, Tamil Nadu, India
| | - Lorenza Conterno
- Group of Fermentation and Distillation, Laimburg Research Centre, Ora (BZ), Auer 39040, Italy.
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15
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Abstract
Documented cases of mycotoxin occurrence in meat products call for further research into potential contamination sources, especially given an ever more increasing consumption of these nutritionally rich products. These foodstuffs can be contaminated with mycotoxins through three pathways: contaminated spices and other raw materials, mycotoxin-producing moulds present on the surface of dry-cured meat products, and carry-over effect from farm animals exposed to contaminated feed. In order to establish meat products’ mycotoxin contamination more precisely, the concentrations of all mycotoxins of relevance for these products should be determined. This manuscript reviews data on major mycotoxins present in different types of meat products, and discusses the contamination pathways, contamination levels and control & preventative measures.
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16
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Lešić T, Zadravec M, Zdolec N, Vulić A, Perković I, Škrivanko M, Kudumija N, Jakopović Ž, Pleadin J. Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen. Toxins (Basel) 2021; 13:toxins13110798. [PMID: 34822582 PMCID: PMC8622551 DOI: 10.3390/toxins13110798] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/07/2021] [Accepted: 11/11/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to identify and compare surface mycobiota of traditional and industrial Croatian dry-fermented sausage Kulen, especially toxicogenic species, and to detect contamination with mycotoxins recognized as the most important for meat products. Identification of mould species was performed by sequence analysis of beta- tubulin and calmodulin gene, while the determination of mycotoxins aflatoxin B1 (AFB1), ochratoxin A (OTA), and cyclopiazonic acid (CPA) was carried out using the LC-MS/MS (liquid chromatography-tandem mass spectrometry) method. The results showed a significantly higher number of mould isolates and greater species (including of those mycotoxigenic) diversity in traditional Kulen samples in comparison with the industrial ones. P. commune, as a potential CPA-producer, was the most represented in traditional Kulen (19.0%), followed by P. solitum (16.6%), which was the most represented in industrial Kulen samples (23.8%). The results also showed that 69% of the traditional sausage samples were contaminated with either CPA or OTA in concentrations of up to 13.35 µg/kg and 6.95 µg/kg, respectively, while in the industrial samples only OTA was detected (in a single sample in the concentration of 0.42 µg/kg). Mycotoxin AFB1 and its producers were not detected in any of the analysed samples (<LOD).
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Affiliation(s)
- Tina Lešić
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia; (T.L.); (A.V.); (N.K.)
| | - Manuela Zadravec
- Laboratory for Feed Microbiology, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia;
| | - Nevijo Zdolec
- Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of Zagreb, Heinzelova 55, 10000 Zagreb, Croatia;
| | - Ana Vulić
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia; (T.L.); (A.V.); (N.K.)
| | - Irena Perković
- Croatian Veterinary Institute, Regional Veterinary Institute Vinkovci, Ul. Josipa Kozarca 24, 32100 Vinkovci, Croatia; (I.P.); (M.Š.)
| | - Mario Škrivanko
- Croatian Veterinary Institute, Regional Veterinary Institute Vinkovci, Ul. Josipa Kozarca 24, 32100 Vinkovci, Croatia; (I.P.); (M.Š.)
| | - Nina Kudumija
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia; (T.L.); (A.V.); (N.K.)
| | - Željko Jakopović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Jelka Pleadin
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia; (T.L.); (A.V.); (N.K.)
- Correspondence:
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