Contamination Status and Control of Mycotoxins in Agricultural Products and Food

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Toxicology".

Deadline for manuscript submissions: closed (20 July 2022) | Viewed by 2289

Special Issue Editors


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Guest Editor
Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
Interests: biosensors; point-of-care test; food safety; environmental monitoring; healthcare
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Co-Guest Editor
1. Department of Pharmacology, Faculty of Veterinary Medicine, Kasetsart University, Bangkok, Thailand
2. Center of Excellence on Agricultural Biotechnology: (AG-BIO/MHESI), Bangkok, Thailand
Interests: mycotoxins; drug residues; pharmacokinetics; pharmacodynamics; veterinary drugs; food safety; analytical toxicology

Special Issue Information

Dear Colleagues,

Mycotoxins can cause various adverse health effects and pose a severe health threat to humans and livestock, ranging from acute poisoning to long-term effects such as immune deficiency and cancer. About 400 different mycotoxins have been recorded in agricultural products, food, and feed, including aflatoxins, ochratoxin A, patulin, fumonisins, zearalenone, and nivalenol/deoxynivalenol. Additionally, emerging mycotoxin and masked mycotoxin have attracted growing attention due to their unknown hazardous effects, which is why it is particularly important to investigate the contamination status and control of mycotoxins in agricultural products and food. Clearing the contamination status of mycotoxin, e.g., occurrence, distribution, migration, transformation, and subduction by advanced determination techniques, is essential to highlight key control points. Controlling mycotoxin includes risk assessment, prevention before mycotoxin contamination, and control after their contamination by chemical, physical, and biological strategies.

We look forward to receiving contributions for this Special Issue that shed light on the different perspectives of mycotoxin contamination status and control. We welcome original research or review papers.

Dr. Zhaowei Zhang
Dr. Amnart Poapolathep
Guest Editors

Manuscript Submission Information

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Keywords

  • Mycotoxin
  • Masked mycotoxin
  • Emerging mycotoxin
  • Contamination
  • Occurrence
  • Distribution
  • Migration
  • Transformation
  • Subduction
  • Detection technique
  • Key control points
  • Risk assessment
  • Prevention and control

Published Papers (1 paper)

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Research

12 pages, 1362 KiB  
Article
High Pressure Processing Impact on Emerging Mycotoxins (ENNA, ENNA1, ENNB, ENNB1) Mitigation in Different Juice and Juice-Milk Matrices
by Noelia Pallarés, Albert Sebastià, Vicente Martínez-Lucas, Rui Queirós, Francisco J. Barba, Houda Berrada and Emilia Ferrer
Foods 2022, 11(2), 190; https://doi.org/10.3390/foods11020190 - 12 Jan 2022
Cited by 4 | Viewed by 1813
Abstract
The aim of the present study was to investigate the potential of high-pressure processing (HPP) (600 MPa during 5 min) on emerging mycotoxins, enniatin A (ENNA), enniatin A1 (ENNA1), enniatin B (ENNB), enniatin B1 (ENNB1) reduction in different juice/milk models, and to compare [...] Read more.
The aim of the present study was to investigate the potential of high-pressure processing (HPP) (600 MPa during 5 min) on emerging mycotoxins, enniatin A (ENNA), enniatin A1 (ENNA1), enniatin B (ENNB), enniatin B1 (ENNB1) reduction in different juice/milk models, and to compare it with the effect of a traditional thermal treatment (HT) (90 °C during 21 s). For this purpose, different juice models (orange juice, orange juice/milk beverage, strawberry juice, strawberry juice/milk beverage, grape juice and grape juice/milk beverage) were prepared and spiked individually with ENNA, ENNA1, ENNB and ENNB1 at a concentration of 100 µg/L. After HPP and HT treatments, ENNs were extracted from treated samples and controls employing dispersive liquid-liquid microextraction methodology (DLLME) and determined by liquid chromatography coupled to ion-trap tandem mass spectrometry (HPLC-MS/MS-IT). The results obtained revealed higher reduction percentages (11% to 75.4%) when the samples were treated under HPP technology. Thermal treatment allowed reduction percentages varying from 2.6% to 24.3%, at best, being ENNA1 the only enniatin that was reduced in all juice models. In general, no significant differences (p > 0.05) were observed when the reductions obtained for each enniatin were evaluated according to the kind of juice model, so no matrix effects were observed for most cases. HPP technology can constitute an effective tool in mycotoxins removal from juices. Full article
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