The Nature and Properties of Mycotoxins that Contaminate Foods and Feeds Causing Health Risk for Human and Farm Animals| Chapter 2 | Current Perspectives in Agriculture and Food Science Vol. 1

 Mycotoxins are poisonous secondary metabolites caused by the rising agent kingdom. These fungi (molds) under aerobic and best conditions of humidness and temperature consume vitamins for proliferation and the discharge of mycotoxins. There are seven major groups of mycotoxins caused by different class of toxigenic fungal genus. Mycotoxin result and secretion by these fungi depends on the encircling intrinsic and foreign environments. These seven mycotoxin groups—Aflatoxins, Trichothecene, Ochratoxins, Ergot alkaloid (Ergolin), Fumonisins, Patulin, and Zearalenone—contaminate grains, meals, and feeds. These mycotoxin families have the ability to influence mammalian containers, leading to a large group of issues with common cell function and a roomy range of clinical syndromes of diseases, that can result in well-being risks and mortality for two together humans and animals. The toxicity of these mycotoxins changes depending on the subtlety of the affected host. The adulteration of food and feed fabrics by these mycotoxins is the main concern of the food and feed energies. To ensure the security and health of two together humans and mammals, the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) are in charge of managing the allowed levels of these mycotoxins in grains, snack, and feeds. Understanding these toxigenic fungal ecology and material factors that stimulate these fungal proliferation and mycotoxin discharge in agriculture crops as pieces for both meal and feed manufacturing is essential. In addition, understanding the allure and property of these mycotoxins, containing methods of discovery, illness symptoms, are main factors to obey regulatory counseling established by World Health Organization (WHO) / Food and Agriculture Organization (FAO) for fear that or minimize snack and feed contamination by these mycotoxins for human and animal fitness, and to reduce inexpensive loss.

Author(s) Details:

Osama O. Ibrahim,
Bio Innovation LLC, Gurnee IL. USA.

Mirjana Menkovska,
Mother Tereza University, Skopje, Macedonia.

Please see the link here: https://stm.bookpi.org/CPAFS-V1/article/view/8912

Mycotoxins: An Under-evaluated Risk for Human Health | Book Publisher International

 Mycotoxins are harmful secondary metabolites generated mostly by Aspergillus, Penicillium, Fusarium, Alternaria, and Claviceps fungus. These moulds can colonise agricultural crops and create mycotoxins during harvest, processing, and storage. Animals given mycotoxin-contaminated feed may be a natural and unwelcome bioenhancer for transferring mycotoxins, which are eventually metabolised, to animal-derived products marketed to people. Mycotoxins, which exist naturally in low concentrations in food, can have negative health consequences in humans. Acute symptoms are rare, but chronic exposure can cause issues ranging from gastrointestinal and renal illnesses to immunological insufficiency and the development of some malignancies. Humans can become infected with mycotoxins by eating directly contaminated foods or by consuming contaminated animal products. This new way for mycotoxin to enter the human food chain is a hint that animals were fed tainted feed. Following the biotransformation product occurrence in tissues and biological fluids can monitor the danger of mycotoxins exposure, and these data are needed to assess their potential risk for humans, particularly for vulnerable subpopulations such as babies, children, the elderly, and those facing food security issues.

This volume's primary goal is to assess the presence of mycotoxins and other pollutants in food, nutraceuticals, and biological fluids in order to assure human safety. To ensure effective consumer safety, dependable methodologies for the analysis of pollutants in diverse matrices have been verified. Furthermore, the danger linked with the assumption of tainted food was evaluated. Risk characterisation is a critical component of public health protection since it aids in the identification of threats to consumers.

Author(s) Details:

Luana Izzo
Department of Pharmacy, Faculty of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Naples, Italy.

Yelko Rodriguez Carrasco
Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, Burjassot, 46100 Valencia, Spain.

Alberto Ritieni
Department of Pharmacy, Faculty of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Naples, Italy.

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A Critical Overview of Mycotoxin Contamination of Foods and Feeds | Chapter 8 | Current Research in Agricultural and Food Science Vol. 4

Food and feed pollution of mycotoxins remains a significant threat to food safety, public health and economic relevance. In different foodstuffs, mycotoxins exist, ranging from raw agricultural commodities to refined foods with varying impacts on food production. Aflatoxins, fumonisins and patulin are the main group of mycotoxins that contaminate food and feed. Several experiments have been performed to reveal the body's mycotoxin metabolism. The health effects of mycotoxins on sufficient dose intake are complex. These include sub-acute mycotoxicosis, immune suppression, carcinogenicity, genotoxicity, animal and human morbidity and mortality, as well as nutrient assimilation interactions. Food mycotoxicity has tremendous effects on foreign trade, resulting in massive losses. There are regulations aimed at the prevention and control of mycotoxins, although not in all countries, that only function on industrially processed foods and those intended for export but not locally processed. There have been a variety of mycotoxin prevention methods suggested, but the awareness of implementation is very poor. A feasible alternative is the use of the media to build awareness.

Author (s) Details

Dr. M. U. Ukwuru
Department of Food Science and Technology, Federal Polytechnic, Idah, P.M.B. 1037, Idah, Kogi State, Nigeria.

C. G. Ohaegbu
Department of Microbiology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.

Mr. A. Muritala
Department of Food Science and Technology, Federal Polytechnic, Idah, P.M.B. 1037, Idah, Kogi State, Nigeria.

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Tackling the Fusarium spp. Related Mycotoxins in Malting and Brewing Industries | Chapter 9 | Current Research in Agricultural and Food Science Vol. 3

 The principal constituents of the commodities used for brewing are fungi, yeasts and bacteria, common microorganisms arising from the field or storage facilities. Along with metabolites from plants, their metabolites lead to the consistency and protection of the final products - malt and beer. The microorganisms most commonly associated with the protection and consistency of beer-producing cereals belong to Fusarium spp. They have a big impact on yields in the region, which alters and decreases farmers' economic performance. The real issue, however, is their harmful metabolites, mycotoxins, that affect human and animal health. The emerging analytical methodologies extend the range of recognised toxins that can pose a danger to humans and animals, arising from microorganisms and plants. Throughout the barley-beer chain, it is important to control microflora and, in particular, to act promptly on the proliferation of undesired microorganisms before and throughout malting with suppressive methods. An significant action is the avoidance of the occurrence of mycotoxins in final products and by-products. In addition to the mycotoxin in beer malt, Fusarium spp. Upon opening of the bottle or can, it can cause gushing, an excessive over foaming of beer. Gushing can also lead to economic losses and the scepticism of consumers about the quality of the beer chosen.

Author (s) Details

Kristina Habschied
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia.

Vinko Krstanović
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia.

Krešimir Mastanjević
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia.

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Thermal Stability of Fumonisin B1 (FB1) in Maizebased Food Commodities | Chapter 2 | Research and Development in Agricultural Sciences Vol. 3

 

Fumonisin B1 (FB1) is a mycotoxin from Fusarium verticillioides that is frequently associated with
maize. Fumonisins have been implicated as the causal agents of a variety of animal diseases and are
epidemiologically linked to the high incidence of human oesophageal cancer in some regions of the
world. Thermal treatments are used in many processes involving grain and its derivatives, but little is
known about the effects of common processing methods on the fumonisin content of food. The
objectives of this study were to determine the thermostability of this toxin in contaminated maize, at
different time/temperature combinations, as well as to determine the effect of baking and frying on the
stability of FB1 spiked into maize-based foods. The identity of FB1 in extracts before and after heat
treatments was confirmed by high-performance liquid chromatography. For each thermal process, the
fumonisin content was inversely proportional to the processing temperatures. An initial FB1
concentration of 217 mg/g in the control, was reduced to 184 mg/g when treated at 100°C for 2 h.
Oven temperature of 220°C for 30 minutes showed extensive reduction of FB1 to a concentration of
1.1 mg/g compared to 94 mg/g in the control. Baking maize muffins spiked with 1.25 μg/g (dry weight)
FB1 at 200°C for 20 minutes resulted in an average FB1 loss of 70%. Frying of maize chips spiked
with 5 μg/g (dry weight) FB1 at 190-210°C for 5-10 minutes resulted in an average FB1 loss of 67%.
The results of this study indicate that boiling temperatures are ineffective in producing any significant
reduction in FB1 levels. Thus there might be a correlation between the under processing of fumonisincontaminated foods and the high incidence of oesophageal cancer in certain regions of South Africa.

Author (s) Details

R. Mohanlall
Department of Biotechnology and Food Technology, Faculty of Applied Science, Durban University of Technology, P.O. Box 1334, Durban 4001, South Africa.

Prof. B. Odhav
Department of Biotechnology and Food Technology, Faculty of Applied Science, Durban University of Technology, P.O. Box 1334, Durban 4001, South Africa.

Dr. V. Mohanlall
Department of Biotechnology and Food Technology, Faculty of Applied Science, Durban University of Technology, P.O. Box 1334, Durban 4001, South Africa.

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Bt Detection, Protein, Lipids and Toxic Antinutritional Substances in Mexican Maize | Chapter 3 | Challenges in Disease and Health Research Vol. 1

The maiz (Zea mays L.) can contain polyphenols and mycotoxins; therefore, the genetic engineering technology has developed Bt maize which has recombinant proteins without risky substances chemical. The aflatoxins are the most toxic mycotoxins capable of producing cancer and decreasing the immune response in humans. Tannins affect the nutritional value of maize and hepatic and renal disfunction in high levels. The aim of this study was to identify the presence of Bt maize events and compare the content of aflatoxins and soluble polyphenol compounds. Twenty-five samples of maize grain were collected, 12 hybrid maize and 13 local varieties, from Hidalgo, Mexico and Morelos. Samples were analyzed for Cry1Ab/Cry1Ac, using lateral flow strip method, crude protein and lipids by standard methods. Aflatoxins were assessed by commercial Elisa kit, and 30 samples maize from Mexico City were identified by HPLC-FD and polyphenol compounds by UV-Vis spectrophotometry method. The data were grouped in a completely random model and an analysis of variance was performed. The results indicated that 44.5% of hybrid maize were positive to Bt-Cry1Ab/1Ac proteins, containing 9.02% ± 2.5 lipids and 11.33% ±2.2 crude protein, 189 ± 0.92 mg/g of polyphenol compounds and 6.36 ± 3.3 µg·g aflatoxins. The local maize samples (55.5%) were negative to Bt-Cry1Ab/Cry1Ac, containing 8.68%±0.90, 6.14% lipids ± 2.3, 273 ± 0.40 mg/g polyphenol compounds and 7.15 ± 3.3 µg·kg of aflatoxins. In 13 hybrid maize from Mexico City, we found 5.43 µg/kg in a range of 0 to 10.45 µg/kg and 3.35 µg/kg (0-7.91) in local varieties.   In conclusion, we observed an improvement of lipids and protein content (nutritional composition) in hybrid maize positive to Bt proteins, with a decrease in polyphenol compounds content              comparing with some local varieties without Bt proteins.  The effectiveness of Bt maize expressing the Cry1Ab/ Cry1Ac in reducing aflatoxin contamination was not observed, therefore, additive effects of aflatoxins contamination in maize Bt-Cry need to be further investigated in chronic disease development.

Author(s) Details

Peña Betancourt Silvia Denise
Laboratorio de Toxicología, Departamento de Producción Agrícola y Animal, UAM-Xochimilco, México, D.F., Mexico.

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