scholarly journals Influence of ecophysiological factors on the presence of ochratoxin A in dried vine fruits: A review

2012 ◽  
pp. 123-138 ◽  
Author(s):  
Vladislava Soso ◽  
Marija Skrinjar ◽  
Nevena Blagojev
Keyword(s):  
Ochratoxin A ◽  
Food Products ◽  
Economic Importance ◽  
Human Nutrition ◽  
Mould Growth ◽  
Mediterranean Countries ◽  
Toxigenic Moulds

Grapes derived products, especially dried vine fruits (raisins, sultanas, currants), are very often used in human nutrition, and along with wine, are of significant economic importance in Mediterranean countries, especially in Spain, Greece, Turkey and Italy. The diversity of climate in the areas where grape is grown, indicate that moulds, potential producers of ochratoxin A (OTA), are ubiquitously distributed. Considering this fact, OTA itself is commonly isolated from these products. Great efforts are taken to eliminate ochratoxigenic moulds and preform detoxification of the products, but efficient methods have not been found so far. Because of that, the inhibition of mould growth is of great importance. It is well known that the ecophysiological factors highly influence the presence of toxigenic moulds in different food products, including production of OTA. The aim of this work was therefore to summarize results obtained so far on the presence of OTA in dried vine fruit, and to outline the influence of ecophysiological factors on mould and OTA presence in this commodity.

A comparative study of DNA extraction methods to be used in real-time PCR based quantification of ochratoxin A-producing molds in food products

Food Control ◽  
2012 ◽  
Vol 25 (2) ◽  
pp. 666-672 ◽  
Author(s):  
Alicia Rodríguez ◽  
Mar Rodríguez ◽  
M. Isabel Luque ◽  
Annemarie F. Justesen ◽  
Juan J. Córdoba
Keyword(s):  
Comparative Study ◽  
Real Time ◽  
Ochratoxin A ◽  
Dna Extraction ◽  
Real Time Pcr ◽  
Food Products ◽  
Extraction Methods ◽  
Dna Extraction Methods

scholarly journals Role of Some Food-Grade Synthesized Flavonoids on the Control of Ochratoxin A in Aspergillus carbonarius

Molecules ◽  
2019 ◽  
Vol 24 (14) ◽  
pp. 2553 ◽  
Author(s):  
Alessandra Ricelli ◽  
Martina De Angelis ◽  
Ludovica Primitivo ◽  
Giuliana Righi ◽  
Carla Sappino ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Methoxy Group ◽  
Aspergillus Carbonarius ◽  
Control Effect ◽  
Food Grade ◽  
Inhibiting Effect ◽  
Mediterranean Countries ◽  
Methoxy Flavone ◽  
Determining Factor

Ochratoxin A (OTA) is a mycotoxin with a serious impact on human health. In Mediterranean countries, the black Aspergilli group, in particular Aspergillus carbonarius, causes the highest OTA contamination. Here we describe the synthesis of three polyphenolic flavonoids: 5-hydroxy-6,7-dimethoxy-flavone (MOS), 5,6-dihydroxy-7-methoxy-flavone (NEG), and 5,6 dihydroxy-flavone (DHF), as well as their effect on the prevention of OTA biosynthesis and lipoxygenase (LOX) activity in A. carbonarius cultured in a conducive liquid medium. The best control effect on OTA biosynthesis was achieved using NEG and DHF. In fungal cultures treated with these compounds at 5, 25, and 50 μg/mL, OTA biosynthesis significantly decreased throughout the 8-day experiment. NEG and DHF appear to have an inhibiting effect also on the activity of LOX, whereas MOS, which did not significantly inhibit OTA production, had no effect on LOX activity. The presence of free hydroxyls in catecholic position in the molecule appears to be a determining factor for significantly inhibiting OTA biosynthesis. However, the presence of a methoxy group in C-7 in NEG could slightly lower the molecule’s reactivity increasing OTA inhibition by this molecule at 5 μg/mL. Polyphenolic flavonoids present in edible plants may be easily synthesized and used to control OTA biosynthesis.

Occurrence of ochratoxin A in cereal-derived food products commonly consumed in Turkey

Food Control ◽  
2012 ◽  
Vol 25 (1) ◽  
pp. 69-74 ◽  
Author(s):  
Sibel Ozden ◽  
Ayse Sibel Akdeniz ◽  
Buket Alpertunga
Keyword(s):  
Ochratoxin A ◽  
Food Products

scholarly journals An Introduction to Shared-Use Commercial Kitchens

EDIS ◽  
2020 ◽  
Vol 2020 (5) ◽  
Author(s):  
Matthew Krug ◽  
Sarah M. Ellis
Keyword(s):  
State Level ◽  
Food Products ◽  
Human Nutrition ◽  
Food Science ◽  
Basic Information ◽  
Food Hub ◽  
Extensive List ◽  
Food Regulations

Shared-use commercial kitchens are commonly used by food entrepreneurs to launch new food products into market; however, there remain questions about how these facilities work. This new 4-page document defines basic terms used to describe shared-use commercial kitchens, such as incubator, accelerator, or food hub, and gives an overview of potential services or resources available at these facilities. Furthermore, basic information on state level food regulations and an extensive list of Shared-use Commercial Kitchens in Florida is included. Written by Matthew Krug and Sarah Ellis and published by the UF/IFAS Food Science and Human Nutrition Department.https://edis.ifas.ufl.edu/fs400

Mycotoxins in water-damaged and mouldy wheat from temporary bulk stores in Queensland

1986 ◽  
Vol 37 (6) ◽  
pp. 561 ◽  
Author(s):  
BJ Blaney
Keyword(s):  
Ochratoxin A ◽  
Aspergillus Flavus ◽  
Aflatoxin Production ◽  
Wheat Crop ◽  
Mould Growth ◽  
Australian Wheat ◽  
Water Damage ◽  
Growing Region

Temporary bulk stores are used by the Australian wheat industry to cope with peak wheat deliveries. Such stores are vulnerable to water damage if the plastic covering sheets are damaged, and extensive mould growth may then result. Samples of mouldy grain from stores in the main wheat-growing region of southern Queensland were assayed for aflatoxins B1, B2, G1, and G2, ochratoxin A and sterigmatocystin, but only aflatoxins B1 and B2 were detected. Of 152 mouldy samples from 12 temporary stores of the 1981 wheat crop, anatoxins were detected in 21 (range 0.002-0.060, mean 0.016 mg B1 kg-1). Aflatoxins were also present in 10 out of 13 samples from the single store of the smaller 1982 crop (range 0.003-0.500, mean 0.064 mg B1 kg-1). Aflatoxins were detected at trace levels (0.003-0.004 mg B1, kg-1) in 2 out of 70 samples of apparently clean, free-flowing grain from rhese same stores. Both the frequency of contamination and aflatoxins concentrations were low, indicating either that the inoculum of Aspergillus flavus was low or that conditions were unsuitable for aflatoxin production.

scholarly journals Properties of pseudocereals, selected specialty cereals and legumes for food processing with special attention to gluten-free products / Verarbeitungseigenschaften von Pseudogetreide, ausgewählten Spezialitätengetreide und Leguminosen mit speziellem Fokuss auf glutenfreie Produkte

2016 ◽  
Vol 67 (4) ◽  
pp. 239-248 ◽  
Author(s):  
Regine Schoenlechner
Keyword(s):  
Functional Properties ◽  
Food Processing ◽  
Food Products ◽  
Limited Range ◽  
Nutritional Composition ◽  
Human Nutrition ◽  
Gluten Free ◽  
Free Products ◽  
Nutritional Benefits

SummaryCereals and legumes offer many nutritional benefits, and should therefore be consumed widely. In particular, legume consumption is very low in northern countries. Although many species of cereals, pseudocereals and legumes are available for human nutrition, today only a limited range of them is used in larger amounts. Wheat, rice and maize are dominating the cereal sector and beans, chickpeas and peas are the most produced legumes. Specialty cereals (e.g., colored varieties), pseudocereals (amaranth, quinoa, buckwheat) and legumes show great potential for the development of new food products due to their good nutritional composition and different functional properties.

Determination of Ochratoxin A in colored food products: Sample preparation and an immunoassay test method

2010 ◽  
Vol 65 (7) ◽  
pp. 760-766 ◽  
Author(s):  
I. Yu. Goryacheva ◽  
T. Yu. Rusanova ◽  
N. V. Beloglazova ◽  
I. I. Voronov ◽  
S. De Saeger
Keyword(s):  
Sample Preparation ◽  
Ochratoxin A ◽  
Food Products ◽  
Test Method
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