Developments in Mycotoxin Analysis: an Update for 2019-2020
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Mycotoxins in Food and Feed: an Overview Joerg Stroka and Carlos Gonc¸Alves, Joint Research Centre of the European Commission, Geel Site, Geel, Belgium
Mycotoxins in Food and Feed: An Overview Joerg Stroka and Carlos Gonc¸alves, Joint Research Centre of the European Commission, Geel Site, Geel, Belgium © 2018 Elsevier Inc. All rights reserved. General 1 Historical and Regulatory Background 3 Social and Economic Impact of Mycotoxins 3 The Different Mycotoxin Groups 4 The Aflatoxins 4 The Trichothecenes 6 The Ergot Alkaloids 7 Zearalenone 8 The Fumonisins and Moniliformin 8 The Alternaria Toxins 9 Ochratoxin A 10 Patulin 10 Beauvericin and the Enniatins 11 Gliotoxin and Mycotoxins With Lesser Frequency 11 Spoiled and Cured Food 12 Modified Mycotoxins 12 Analytical Techniques 13 Mycotoxin Prevention/Detoxification 15 References 15 Further Reading 19 Relevant Websites 19 Glossary Aptamer short single DNA or RNA oligonucleotides, whose 3-D structure can bind specific to other molecules. Aspergillus fungi filamentous fungi, whose spores are arranged similar to water trickles running out of an aspergil or ewer. Endocrine disruptor substance that interferes with the hormonal system. Immunoaffinity procedure using antibodies raised against a molecular structure with the aim to specifically enrich and/or purify the target molecule. Molecular imprinted polymer synthetic polymers used for molecular recognition Mycotoxin toxin produced by filamentous fungi. p53 tumor suppressor gene important regulatory gene in the initiation of cell apoptosis preventing a cell turning malignant. Penicillium fungi filamentous fungi, whose spore arrangement is remindful to strands of a brush. St. Antoniusfire Synonym for the disease ergotism, resulting in gangrene, burning sensations, hallucinations and ultimately loss of limbs and death. Turkey “X” disease disease in poultry that marked the research in mycotoxins and led to the discovery of aflatoxins in the 1960s. -
Toxins of Fungi) [Biological-Origin Toxins]
2: Mycotoxins (toxins of fungi) [Biological-origin toxins] MOULDS Aflatoxins Core data Syndrome name: aflatoxicosis Common sources: mycotoxins • Aspergillus flavus growing in carbohydrate-rich feeds: peanuts, grain, bread Animals affected: susceptibility: • poultry > mammals (dog>pig>cattle>sheep) Mode of action: suppresses messenger-RNA synthesis → inhibits protein synthesis Poisoning circumstances: • pre-harvest: drought & insect attack predisposes peanuts to A. flavus infection • post-harvest: high moisture content of grain or water damage in storage • distribution of aflatoxin not uniform in substrate Main effects: dose & time dependant – descending order on intensity: • generalised haemorrhage • acute liver necrosis • chronic liver damage with megalocytosis + fatty change Diagnosis: pathology + assay feed, stomach contents, liver Therapy: nil Prevention: • avoid predisposing environmental conditions • screen feed for contamination • add adsorbents to feed (bentonite) Syndrome name: aflatoxicosis Compounds: Aflatoxins are difuranocoumarins. The most common is aflatoxin B1. Other common aflatoxins are B2, G1, G2 & M1. [B = blue fluorescence under UV light, G = green fluorescence, M = milk (the site of its first isolation)] Sources: produced by the fungi growing in carbohydrate-rich substrates fungi: Aspergillus flavus, A. parasiticus, and A. nomius [and possibly some Penicillium spp.] produce the aflatoxins, A.flavus usually producing only B1 & B2 and A. parasiticus and A. nomius producing B1, B2, G1 & G2 (Cotty et al. 1994). As many as 20 species of Aspergillus including A. nidulans and species of Bipolaris, Chaetomium, Farrowia and Monocillium produce sterigmatocystin, a highly toxic intermediate in the aflatoxin B1 synthesis pathway (sources cited by Meronuck & Xie 1999). substrates: peanuts cotton seed grains (e.g. sorghum, maize) (water-damaged wheat [Blaney 1986, Blaney et al. -
Use of OC Curves in Quality Control with an Example of Sampling for Mycotoxins
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Open Archive Toulouse Archive Ouverte Open Archive TOULOUSE Archive Ouverte (OATAO) OATAO is an open access repository that collects the work of Toulouse researchers and makes it freely available over the web where possible. This is an author-deposited version published in : http://oatao.univ-toulouse.fr/ Eprints ID : 5523 To cite this version : Lyman, Geoffrey and Bourgeois, Florent and Littlemier, Sheryl Use of OC curves in quality control with an example of sampling for mycotoxins. (2011) In: 5th World Conference on Sampling and Blending - WCSB5, 25-28 oct. 2011, Santiago, Chile Any correspondence concerning this service should be sent to the repository administrator: [email protected] Geoffrey J. Lyman Materials Sampling & Consulting, Australia Florent S. Bourgeois Materials Sampling & Consulting Europe, France Sheryl Tittlemier Grain Research Laboratory, Canadian Grain Commission, Canada Use of OC curves in quality control with an example of sampling for mycotoxins ABSTRACT An ‘operating characteristics’ (OC) curve is a simple tool that has been in use in quality control for many years but does not seem to be widely applied in the particulate sampling field. The OC curve provides the probability that a lot of material will be deemed to meet a specification (will be found to have an assay that falls above (or below) a specified level, given the true assay of the lot). In the application considered herein, it provides the probability that a grain shipment will be accepted, given the true value of the assay for the lot. -
329 © Springer Nature Switzerland AG 2019 PK Gupta, Concepts And
Index A Activated charcoal, 318 Abralin, 269 Active/facilitated transport, 29 Abric acid, 269 Active transport, 39, 53 Abrin, 269, 275 Acute toxicosis, 7 Absorption, 29–33, 302 Acyl glucuronides, 54 Absorption, distribution, metabolism Addictive drug, 303 (biotransformation) and elimination Addition/additive effect, 19 (ADME), 27, 38 Additive, 122 Abuse, 327 Additive effect, 20 Abused drugs, 156–159 Adenosine agonist, 58 Acaricide, 62 Adenosine antagonist, 58 Acceptable daily intake (ADI), 297 Adenosine triphosphate (ATP), 47, 53 Accidental, 75 Adjuvants, 14 ingestion, 144 Adrenaline, 184 poisoning, 10 β-Adrenergic blockers, 151 Accumulation, 17, 92 β-Adrenergic receptor, 151 Acepromazine, 145, 149, 152 α-Adrenergic receptor-blocking agents, 145 Acetaldehyde, 43, 74 Adrenergic receptor sites, 157 Acetaldehyde dehydrogenase, 139 Adulterants, 157 Acetaminophen, 55, 148 Adverse biological response, 52 Acetic acid, 64 Affinity, 18, 128 Acetohydroxyacid synthase, 62 Aflatoxicosis, 203–206 Acetone, 74 Aflatoxin 8, 9-epoxide, 223 Acetylation, 28, 42 Aflatoxins, 204 Acetylation products, 34 Agathic acid, 238 Acetylcholine (ACh), 58, 61, 64, 65, 169, 224 Agent Orange, 4 Acetylcholinesterase (AChE), 47, 61, 80 Agonist, 18, 19, 55, 194 inhibition, 60 β2-Agonist, 130 inhibitors, 47, 63 Agricultural chemicals, 61 5-Acetyl-2,3-dihydro-2-isopropenyl- Agrochemicals, 59, 64–67, 69 benzofuran, 239 Albendazole, 23 Acetyl ICA, 238 Albuterol, 130 ACh receptors, 69 Alcohol dehydrogenase, 139 Acid dissociation constant, 39 Alcohols, 121, 123–125, 134 Acids, -
Safety Evaluation of Certain Contaminants in Food
WHO FOOD Safety evaluation of ADDITIVES certain contaminants in SERIES: 63 food FAO JECFA MONOGRAPHS 8 Prepared by the Seventy-second meeting of the Joint FAO/ WHO Expert Committee on Food Additives (JECFA) DEOXYNIVALENOL (addendum) (pages 317 – 485) World Health Organization, Geneva, 2011 Food and Agriculture Organization of the United Nations, Rome, 2011 DEOXYNIVALENOL (addendum) First draft prepared by A.S. Bulder,1 M. DiNovi,2 K.A. Kpodo,3 J.-C. Leblanc,4 S. Resnik,5 G.S. Shephard,6 W. Slob,1 R. Walker7 and G. Wolterink1 1 Department of Substances and Integrated Risk Assessment, National Institute for Public Health and the Environment (RIVM), Bilthoven, the Netherlands 2 Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD, United States of America (USA) 3 Food Chemistry Division, CSIR-Food Research Institute, Accra, Ghana 4 Chemical Exposure and Quantitative Risk Assessment Unit, French Food Safety Agency (AFSSA), Maisons-Alfort, France 5 Tecnologia de Alimentos, Departamento de Industrias, Facultad de ciencias Exactas y Naturales, Ciudad Universitaria, Buenos Aires, Argentina 6 Programme on Mycotoxins and Experimental Carcinogenesis, Medical Research Council, Tygerberg, South Africa 7 Ash, Aldershot, Hampshire, England 1. Explanation............................................................................. 319 2. Biological data........................................................................ 319 2.1 Biochemical aspects......................................................... 319 -
Author's Copy
Author’s copy provided for non-commercial and educational use only 1875-0710 No material published in World Mycotoxin Journal may be reproduced without first obtaining written permission from the publisher. The author may send or transmit individual copies of this PDF of the article, to colleagues upon their specific request provided no fee is charged, and further- provided that there is no systematic distribution of the manuscript, e.g. posting on a listserve, website or automated delivery. However posting the article on a secure network, not accessible to the public, is permitted. For other purposes, e.g. publication on his/her own website, the author must use an author-created version of his/her article, provided acknowledgement is given to the original source of publication and a link is inserted to the published article on the World Mycotoxin Journal website by referring to the DOI of the article. For additional information please visit www.WorldMycotoxinJournal.org. Editor-in-chief: Hans P. van Egmond, retired from RIKILT Wageningen UR, the Netherlands Section editors • -omics Jeffrey W. Cary, USDA, USA • feed, toxicology Johanna Fink-Gremmels, Utrecht University, the Netherlands • toxicology Isabelle P. Oswald, INRA, France • pre-harvest Alain Pittet, Nestlé Research Center, Switzerland • post-harvest Paola Battilani, Università Cattolica del Sacro Cuore, Italy Armando Venancio, Universidade do Minho, Portugal • analysis Michele Solfrizzo, Institute of Sciences of Food Production, Italy Franz Berthiller, BOKU, Austria • food, human health, analysis Gordon S. Shephard, University of Stellenbosch, South Africa • economy, regulatory issues Felicia Wu, Michigan State University, USA • industrial challenges and solutions Michele Suman, Barilla, Italy Editorial board Paula Alvito, National Institute of Health, Portugal; Diána Bánáti, ILSI Europe, Belgium; Lei Bao, Nestlé Food Safety Institute, China P.R.; Catherine Bessy, FAO, Italy; Deepak Bhatnagar, USDA, USA; Pedro A. -
3Rd Karlsruhe Nutrition Symposium European Research Towards Safer and Better Food Review and Transfer Congress Congress Centre, Karlsruhe, Germany
Berichte der Bundesforschungsanstalt für Ernährung BFE-R--98-02 3rd Karlsruhe Nutrition Symposium European Research towards Safer and Better Food Review and Transfer Congress Congress Centre, Karlsruhe, Germany October 18-20, 1998 Proceedings Supplement Edited by V. Gaukel and W.E.L. Spieß Sponsored by: The European Commission European Federation of Food Science and Technology Bundesforschungsanstalt für Ernährung, Karlsruhe 1999 3rd Karlsruhe Nutrition Symposium: European Research towards Safer and Better Food Review and Transfer Congress, Congress Centre, Karlsruhe, Germany October 18-20, 1998 Technical assistance: A. Karl T. Storck Co-sponsored by: Verein der Freunde des Kältetechnischen Institutes e.V. The individual contributions in this publication and any liabilities arising from them remain the responsibility of the authors. First published 1999 Copyright © 1999 Bundesforschungsanstalt für Ernährung, Karlsruhe, Germany All rights reserved. Printed and bound by Druckerei Grässer, Karlsruhe, Germany ISSN 0933-5463 III Preface This supplement volume contains those manuscripts of papers presented as oral presentations or posters at the EU-Congress 'European Research towards Safer and Better Food' which had not been available at the time of printing of the congress proceedings volumes 1 and 2. With this supplement, all contributions - except for a few - are available in printed form, allowing to evaluate results achieved in the scientific segments Food, Nutrition and Well Being - Food Safety and Monitoring of Safety Aspects - Meat - Technological Methods to Improve Food Quality - Consumer Perception and Transfer Strategies supported by the EU-Framework Programmes. To facilitate access to the contributions, an author and a subject index were added. The present volume also contains some information about the congress as well as list of participants.