Essential oils and their nanoformulations as green preservatives in boosting food safety against mycotoxin contamination of food commodities: a review

2021 ◽  
Author(s):  
Bijendra Kumar Singh ◽  
Shikha Tiwari ◽  
Nawal Kishore Dubey
Keyword(s):  
Food Safety ◽  
Essential Oils ◽  
Mycotoxin Contamination ◽  
Food Commodities

scholarly journals Mycotoxin problems in South African foodstuffs

1986 ◽  
Vol 5 (3) ◽  
pp. 151-153
Author(s):  
C. J. Rabie
Keyword(s):  
Law Enforcement ◽  
South African ◽  
Processed Foods ◽  
Mycotoxin Contamination ◽  
Toxic Metabolites ◽  
Staple Foods ◽  
Food Commodities

Problems concerning the contamination of foods by toxic fungi and mycotoxins are reviewed. Mycotoxin contamination of specific South African foodstuffs such as maize, sorghum, oats, chicory, imported foodstuffs and certain processed foods is discussed. Emphasis is placed on those toxic fungi where the toxic metabolites are unknown and which regularly contaminate staple foods. Law-enforcement problems concerning mycotoxin contamination of food commodities are discussed.

scholarly journals Overview of Fungi and Mycotoxin Contamination in Capsicum Pepper and in Its Derivatives

Toxins ◽  
2019 ◽  
Vol 11 (1) ◽  
pp. 27 ◽  
Author(s):  
Jéssica Costa ◽  
Rodrigo Rodríguez ◽  
Esther Garcia-Cela ◽  
Angel Medina ◽  
Naresh Magan ◽  
...  
Keyword(s):  
Crop Production ◽  
Production Chain ◽  
Mycotoxin Contamination ◽  
Critical Control Points ◽  
Nutritional Characteristics ◽  
Safe Food ◽  
Food Commodities ◽  
Spoilage Fungi ◽  
Processing And Storage ◽  
Mycotoxin Biosynthesis

Capsicum products are widely commercialised and consumed worldwide. These substrates present unusual nutritional characteristics for microbial growth. Despite this, the presence of spoilage fungi and the co-occurrence of mycotoxins in the pepper production chain have been commonly detected. The main aim of this work was to review the critical control points, with a focus on mycotoxin contamination, during the production, storage and distribution of Capsicum products from a safety perspective; outlining the important role of ecophysiological factors in stimulating or inhibiting mycotoxin biosynthesis in these food commodities. Moreover, the human health risks caused by the ingestion of peppers contaminated with mycotoxins were also reviewed. Overall, Capsicum and its derivative-products are highly susceptible to contamination by mycotoxins. Pepper crop production and further transportation, processing and storage are crucial for production of safe food.

scholarly journals Evaluation of antifungal activity of Pittosporum undulatum L. essential oil against Aspergillus flavus and aflatoxin production

2011 ◽  
Vol 35 (1) ◽  
pp. 71-76 ◽  
Author(s):  
Rosane Tamara da Silva Medeiros ◽  
Edlayne Gonçalez ◽  
Roberto Carlos Felicio ◽  
Joana D'arc Felicio
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Aspergillus Flavus ◽  
Fungal Growth ◽  
Aflatoxin Production ◽  
Plant Oils ◽  
Food Commodities ◽  
And Storage ◽  
Main Producer ◽  
Mycelial Development

The presence of mycotoxins as a result of fungal attack can occur before, after and during the harvest and storage operations on agricultural crops and food commodities. Considering the inhibitory property of essential plant oils on the mycelial development of fungi and the importance of Aspergillus flavus, the main producer of aflatoxins, this research was designed to evaluate the toxicity of essential oil from Pittosporum undulatum against A. flavus. The essential oils were obtained from P. undulatum leaves, collected in different months and analyzed by GC/MS. The oils were rich in hydrocarbon, monoterpenes and sesquiterpenes and it was observed a significant variation on the chemical composition of the essential oil of leaves at different months. Besides, the essential oils were tested against fungal growth and the results showed different spectrum of inhibition on A. flavus. However, the essential oils inhibited the aflatoxin B1 production.

scholarly journals Role of essential oils in food safety: Antimicrobial and antioxidant applications

2019 ◽  
Vol 2 (2) ◽  
pp. 49-55 ◽  
Author(s):  
Sundaresan Bhavaniramya ◽  
Selvaraju Vishnupriya ◽  
Mohammad Saleh Al-Aboody ◽  
Rajendran Vijayakumar ◽  
Dharmar Baskaran
Keyword(s):  
Food Safety ◽  
Essential Oils

Fungal and mycotoxin contamination of herbal raw materials and their protection by nanoencapsulated essential oils: An overview

2022 ◽  
Vol 39 ◽  
pp. 102257
Author(s):  
Bijendra Kumar Singh ◽  
Shikha Tiwari ◽  
Akash Maurya ◽  
Susheel Kumar ◽  
Nawal Kishore Dubey
Keyword(s):  
Essential Oils ◽  
Raw Materials ◽  
Mycotoxin Contamination

Essential oils based formulations as safe preservatives for stored plant masticatories against fungal and mycotoxin contamination: A review

2019 ◽  
Vol 17 ◽  
pp. 313-317 ◽  
Author(s):  
Akanksha Singh ◽  
Abhishek Kumar Dwivedy ◽  
Vipin Kumar Singh ◽  
Neha Upadhyay ◽  
Anand Kumar Chaudhari ◽  
...  
Keyword(s):  
Essential Oils ◽  
Mycotoxin Contamination

scholarly journals Crop Diseases and Mycotoxin Accumulation in Temperate Agroforestry Systems

2019 ◽  
Vol 11 (10) ◽  
pp. 2925 ◽  
Author(s):  
Lukas Beule ◽  
Ena Lehtsaar ◽  
Anna Rathgeb ◽  
Petr Karlovsky
Keyword(s):  
Food Safety ◽  
Oilseed Rape ◽  
Fungal Pathogens ◽  
Fusarium Species ◽  
Leptosphaeria Maculans ◽  
Fungal Colonization ◽  
Wheat Grain ◽  
Head Blight ◽  
Mycotoxin Contamination ◽  
Temperate Agroforestry

Background: Temperate agroforestry is regarded as a sustainable alternative to monoculture agriculture due to enhanced provisioning of ecosystem services. Plant health and food safety are crucial requirements for sustainable agriculture; however, studies of fungal diseases and mycotoxin contamination of crops grown under temperate agroforestry are lacking. This study therefore aimed to compare fungal colonization and mycotoxin contamination of crops grown in temperate agroforestry against conventional monoculture. Methods: The biomass of plant pathogenic fungi in oilseed rape plants and barley and wheat grain harvested in 2016 to 2018 at four paired agroforestry and monoculture sites was quantified using species-specific real-time PCR. Mycotoxin content of barley and wheat grain was determined by HPLC-MS/MS. Results: The colonization of oilseed rape plants with the vascular pathogen Verticillium longisporum and wheat grain with the head blight pathogen Fusarium tricinctum was lower in agroforestry than in conventional monoculture. Mycotoxin content of barley and wheat grain did not differ between agroforestry and monoculture systems and did not exceed the legal limits of the EU. Remarkably, fumonisin B1 was detected in wheat grains at two sites in two years, yet the low levels found do not raise food safety concerns. No differences were found between the two production systems with regard to infection of wheat and barley grain with five Fusarium species (F. avenaceum, F. culmorum, F. graminearum, F. poae, and F. proliferatum) and oilseed rape with fungal pathogens Leptosphaeria biglobosa, Leptosphaeria maculans, and Sclerotinia sclerotiorum. Conclusions: Temperate agroforestry does not negatively affect the infection of wheat, barley and oilseed rape with major fungal pathogens though it may suppress the infection of oilseed rape with V. longisporum and wheat grain with F. tricinctum. Furthermore, temperate agroforestry does not increase mycotoxin contamination of barley and wheat. Therefore, temperate agroforestry does not negatively affect food safety.

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