scholarly journals The Occurrence and Contamination Level of Ochratoxin A in Plant and Animal-Derived Food Commodities

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 6928
Author(s):  
Xianjiang Li ◽  
Wen Ma ◽  
Zhiyong Ma ◽  
Qinghe Zhang ◽  
Hongmei Li
Keyword(s):  
Food Safety ◽  
Human Health ◽  
Ochratoxin A ◽  
Human Exposure ◽  
Storage Conditions ◽  
Contamination Level ◽  
Risk Monitoring ◽  
Dried Fruit ◽  
Food Commodities ◽  
And Storage

Ochratoxin A (OTA) is a highly toxic mycotoxin and poses great threat to human health. Due to its serious toxicity and widespread contamination, great efforts have been made to evaluate its human exposure. This review focuses on the OTA occurrence and contamination level in nine plant and animal derived food commodities: cereal, wine, coffee, beer, cocoa, dried fruit, spice, meat, and milk. The occurrence and contamination level varied greatly in food commodities and were affected by many factors, including spices, geography, climate, and storage conditions. Therefore, risk monitoring must be routinely implemented to ensure minimal OTA intake and food safety.

scholarly journals The Toxicological Aspects of the Heat-Borne Toxicant 5-Hydroxymethylfurfural in Animals: A Review

Molecules ◽  
2020 ◽  
Vol 25 (8) ◽  
pp. 1941 ◽  
Author(s):  
Mayada R. Farag ◽  
Mahmoud Alagawany ◽  
May Bin-Jumah ◽  
Sarah I. Othman ◽  
Asmaa F. Khafaga ◽  
...  
Keyword(s):  
Human Health ◽  
Elevated Temperatures ◽  
Food Products ◽  
Storage Conditions ◽  
Heat Processing ◽  
Food Storage ◽  
Maillard Reactions ◽  
Dried Fruit ◽  
Processing And Storage ◽  
And Storage

The incidence of adverse reactions in food is very low, however, some food products contain toxins formed naturally due to their handling, processing and storage conditions. 5-(Hydroxymethyl)-2-furfural (HMF) can be formed by hydrogenation of sugar substances in some of manufactured foodstuffs and honey under elevated temperatures and reduced pH conditions following Maillard reactions. In previous studies, it was found that HMF was responsible for harmful (mutagenic, genotoxic, cytotoxic and enzyme inhibitory) effects on human health. HMF occurs in a wide variety of food products like dried fruit, juice, caramel products, coffee, bakery, malt and vinegar. The formation of HMF is not only an indicator of food storage conditions and quality, but HMF could also be used as an indicator of the potential occurrence of contamination during heat-processing of some food products such as coffee, milk, honey and processed fruits. This review focuses on HMF formation and summarizes the adverse effects of HMF on human health.

Is Acrylamide really a food safety issue?

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Daniela Dal Castel Krein ◽  
Rafaela Julyana Barboza Devos ◽  
Luciane Maria Colla ◽  
Christian Oliveira Reinehr
Keyword(s):  
Food Safety ◽  
Human Health ◽  
Human Exposure ◽  
Design Methodology ◽  
Safety Issue ◽  
Food Products ◽  
Healthy Food ◽  
Content Type ◽  
Safety Problem

Purpose Acrylamide is a compound found in several food products. Due to the toxicity of this compound, research also seeks strategies to modify industrial and homemade processes, impacting on the reduction of the compound. This paper aims to discuss the aspects surrounding the presence of acrylamide in foods. Design/methodology/approach Published literature on the presence of acrylamide in foods and on its effects has been reviewed. This paper explores the importance of this compound, summarizes the knowledge of its formation and gathers data on its incidence in food and the possibilities of mitigation. Special attention is given to an evaluation of the toxicological tests applied, to analyze whether acrylamide can be considered as a food safety problem. Findings Human exposure to food with high levels of acrylamide varies in their levels regarding the consumption of food in the diet and not only by the level of the compound present in them. Although the compound is well defined as toxic to humans, the association between its intake and most common cancers may not be directly related. Originality/value Depending on the approach of the researchers, contradictory results are obtained, showing the importance of this topic to the development of healthy food products. Further research is still needed to validate the potential effects of acrylamide on human health.

Food Safety and Climate Change

2019 ◽  
pp. 74-97 ◽  
Author(s):  
Abdellah Zinedine ◽  
Samira El Akhdari
Keyword(s):  
Climate Change ◽  
Food Safety ◽  
Environmental Factors ◽  
Economic Impact ◽  
Ochratoxin A ◽  
Chemical Compounds ◽  
Fusarium Toxins ◽  
Masked Mycotoxins ◽  
International Agencies ◽  
And Storage

Mycotoxins are chemical compounds produced mainly by mounds of genera Aspergillus, Penicillium, and Fusarium on various grains and agricultural commodities at different stages in the field, before harvest, post-harvest, during processing, packaging, distribution, and storage. The production of mycotoxins depends on several environmental factors such as temperature and moisture. This chapter gives an overview about the major mycotoxins (e.g., aflatoxins, ochratoxin A, and Fusarium toxins), masked mycotoxins, and emerging mycotoxins. The toxicity of these mycotoxins and their negative economic impact was also discussed together with the effect of climate change on their production. A section on mycotoxins regulations by international agencies and organisms (WHO, FAO, EU, etc.) was discussed. Finally, the different strategies to reduce or eliminate the toxic effects of mycotoxins in contaminated foods and feeds by using chemical, physical, and biological/biotechnological methods or innovative approaches were explained.

Food Safety and Climate Change

2021 ◽  
pp. 39-62
Author(s):  
Abdellah Zinedine ◽  
Samira El Akhdari
Keyword(s):  
Climate Change ◽  
Food Safety ◽  
Environmental Factors ◽  
Economic Impact ◽  
Ochratoxin A ◽  
Chemical Compounds ◽  
Fusarium Toxins ◽  
Masked Mycotoxins ◽  
International Agencies ◽  
And Storage

Mycotoxins are chemical compounds produced mainly by mounds of genera Aspergillus, Penicillium, and Fusarium on various grains and agricultural commodities at different stages in the field, before harvest, post-harvest, during processing, packaging, distribution, and storage. The production of mycotoxins depends on several environmental factors such as temperature and moisture. This chapter gives an overview about the major mycotoxins (e.g., aflatoxins, ochratoxin A, and Fusarium toxins), masked mycotoxins, and emerging mycotoxins. The toxicity of these mycotoxins and their negative economic impact was also discussed together with the effect of climate change on their production. A section on mycotoxins regulations by international agencies and organisms (WHO, FAO, EU, etc.) was discussed. Finally, the different strategies to reduce or eliminate the toxic effects of mycotoxins in contaminated foods and feeds by using chemical, physical, and biological/biotechnological methods or innovative approaches were explained.

scholarly journals Aspergillus Producing-Ochratoxin A During Coffee Processing in Cameroon: A Short Literature Review and Analysis

2021 ◽  
pp. 37-44
Author(s):  
Nganou Donkeng Nadege ◽  
Nodem Sohanang Steve Francky
Keyword(s):  
Ochratoxin A ◽  
Short Review ◽  
Storage Conditions ◽  
Evaluation Procedure ◽  
World Population ◽  
African Countries ◽  
Global Challenge ◽  
Coffee Beans ◽  
The World ◽  
And Storage

The present study was aimed at determining the distribution of ochratoxin A (OTA) in different types of coffee using short review and analysis. Mycotoxins have undoubtedly presented a global challenge to human health since the earliest times, and this threat will mainly increase as the demand for the available food supply increases in response to the growth of the world population. The most important naturally occurring mycotoxins in human food are aflatoxin, ochratoxin, deoxynivalenol, zearalenone and fumonisin. OTA is the most prevalent and toxic and is produced by both Aspergillus and Penicillium. Coffee production has high socio-economic importance in most African countries. However, postharvest treatment and storage conditions represent optimal environments for the occurrence of fungi responsible for mycotoxins production in coffee beans. Preliminary data revealed the wild diversity of coffee beans with the presence of other fungal genera such as Mucor, Cladosporium, Fusarium, Wallemia and Acremonium. In addition, the authors found the production ability of A. niger, A. carbonarius and A. ochraceus to produce Ochratoxin-A at concentrations of 0.31, 5.07 and 13.08 µg.kg-1. The outcome of this short review can be used for the building of a risk evaluation procedure aiming to provide specific actions to reduce the exposure to OTA in coffee beans and to improve the exchange of coffee products throughout the world.

scholarly journals Biogenic Amines’ Content in Safe and Quality Food

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 100
Author(s):  
Maria Martuscelli ◽  
Luigi Esposito ◽  
Dino Mastrocola
Keyword(s):  
Biogenic Amines ◽  
Human Health ◽  
Bioactive Compounds ◽  
Storage Conditions ◽  
Food Sources ◽  
Many Body ◽  
Technological Factors ◽  
Safe Food ◽  
And Storage ◽  
Hygienic Conditions

Biogenic amines (BAs) are bioactive compounds distributed in foods of all origins. Apart from their fundamental role in many body functions, great interest is recently being focused on their toxicological potential, and many pieces of research are being carried out to understand their occurrence related to both desired and undesired fermentative phenomena, chemical spoilage, low hygienic conditions, wrong handling, and criticism about technological factors of process and storage conditions. All these causes can contribute to a higher content of them in food, particularly of those hazardous to human health. This editorial has the purpose to collect works looking for new tools to limit the over-production of BAs’ in food, see new food sources of them, and mainly to switch on a spotlight between the concept of safe food and BAs’ content.

“My Roommates Would Laugh at me”: Young Males Reveal Embarrassment over Lack of Food Skills

2020 ◽  
pp. 1-8
Author(s):  
Kristen Simonds ◽  
Lucy Yixuan Zhang ◽  
June I. Matthews
Keyword(s):  
Young Adults ◽  
Food Safety ◽  
Parental Influence ◽  
Comparative Method ◽  
Food Selection ◽  
Young Men ◽  
Structured Interviews ◽  
Young Males ◽  
Solid Foundation ◽  
And Storage

Purpose: This descriptive qualitative study explored young males’ perceptions of food skills in 3 domains: food selection and planning, food preparation, and food safety and storage. Methods: Semi-structured interviews were audio-recorded and transcribed verbatim. Data were analyzed using the constant comparative method. Results: Forty-four young men (aged 17–35) reported varying levels of food skills, from little/no confidence to very confident and skilled. Most participants learned food skills from their mothers. Greater involvement in food selection and planning at a young age appeared to be related to parental influence and encouragement, exposure to food skills at school, and interest in food-related activities, which, in turn, provided a solid foundation for being confident cooks as young adults. Most notable was the lack of knowledge about, or confidence in, food safety and storage. Young men with low self-perceived food skills were deeply embarrassed about this deficiency in front of peers who had higher levels of confidence and skills. Conclusions: Future interventions or curricula should emphasize food safety and storage. This research also illustrates the importance of the home environment in teaching food skills to youth and ensuring that food skills are taught well before young adults begin living independently.

Barley seed storage under controlled conditions

2019 ◽  
pp. 140-150 ◽  
Author(s):  
O. A. Zadorozhna ◽  
T. P. Shyianova ◽  
M.Yu. Skorokhodov
Keyword(s):  
Hordeum Vulgare ◽  
Moisture Content ◽  
Spring Barley ◽  
Seed Storage ◽  
Growing Season ◽  
Storage Conditions ◽  
Meteorological Conditions ◽  
Hordeum Vulgare L ◽  
The Relationship ◽  
And Storage

Seed longevity of 76 spring barley gene pool samples (Hordeum vulgare L. subsp. distichon, convar. distichon: 56 nutans Schubl., two deficience (Steud.) Koern., two erectum Rode ex Shuebl., two medicum Koern.; convar. nudum (L.) A.Trof.: one nudum L. та subsp. vulgare: convar. vulgare: nine pallidum Ser., three rikotense Regel.; convar. coeleste (L.) A.Trof.: one coeleste (L.) A.Trof.) from 26 countries, 11 years and four places of reproduction was analyzed. Seeds with 5–8% moisture content were stored in chamber with unregulated and 4oC temperature. The possibility of seed storage under these conditions for at least 10 years without significant changes in germination has been established. The importance of meteorological conditions in the formation and ripening of seeds for their longevity is confirmed. The relationship between the decrease of barley seeds longevity and storage conditions, amount of rainfall, temperature regime during the growing season of plants is discussed.

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