ochratoxin A (5.6 µg/kg – ppb) in pastry flour from Belgium in Belgium
ochratoxin A (19.4 µg/kg – ppb) in dried figs from Turkey, via Germany in Austria
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Category Archives: Mold Toxin
Research – Mycotoxins in Beverages
Mycotoxins are secondary metabolites produced by fungi that contaminate raw materials such as cereals, fruits, dried fruits, coffee, and grapes when they have been produced or maintained in a temperature and/or humidity conditions that favour fungi growth. In general, mycotoxins are very resistant to temperature and remain stable during food preparation and processing [1].Therefore, food prepared from contaminated raw materials can retain the levels of these compounds.Several beverages are produced based on raw materials prone to be contaminated, such as beer from cereals, wine from grapes, coffee, and more. Moreover, and due to the fact that one fungal speciescan produce various of these metabolites [2], the most likely scenario is the co-occurrence of several mycotoxins in one food product.
Mycotoxins have different toxic effects on human health. They can be divided into acute effects,due to the ingestion of high levels of toxins in a short time period, and into chronic effects, due to the ingestion of low quantities for a long time. These chronic effects are the most common ones and they have been described as hepatotoxicity, immune diseases, carcinogenicity, genotoxicity, endocrine andreproductive effects, mutagenicity, teratogenicity, nausea, vomiting and diarrhea, among others [2].All the above make the presence of these compounds in human foods a global problem regarding food safety and also regarding economics, due to the loss of lots of contaminated raw materials or food products and its impact on global trade [3].In order to protect human health, legislative organisms promote the monitorization of these toxins in raw materials and foods, along with the regulation of maximum levels that can be present in some food products.
This Special Issue “Mycotoxins in Beverages” comprises three research articles and three reviews related to the presence of these toxins in beverages and covers different aspects. The research articles are devoted to the presence of mycotoxins in beer and milk. The reviews collect, on the one hand,information regarding mycotoxin presence in wine and in beverages obtained from tropical crops, and,on the other, new approaches for detecting ochratoxin A and other compounds in beverages.
Israel – Ground Nutmeg/Sterilized Nutmeg – Aflatoxin B1
Upon inspection by the Food Service in Ashkelon District Public Health Bureau, it was found that the following ground nutmeg products contain higher levels of mycotoxins of the Aflatoxin B1 type than permitted.
Product’s name: Ground Nutmeg / Sterilized Nutmeg, volume: 500 grams jars and 1000 gram bags. Manufacturer’s name: Avivi Spices Ltd.
Best Before Dates: 9/2021, 11/2021/, 01/2022, 03/2022
Consumers in possession of this product are urged not to consume it.
For questions and returns,please call our customer service center on the following number: 088692510 Avivi Spices Ltd. is taking action to recall the product from shelves, in coordination with the Food Service in the Ministry of Health.
Research – Aspergillus-Derived Mycotoxins in the Feed and Food Chain
Image CDC
Aspergillus-produced mycotoxins can enter the feed and food chain at many points in both pre-harvest and post-harvest. Although current climate changes seem to speed up the world-wide spread of mycotoxigenic fungi including the Aspergilli and also facilitate the production of these harmful secondary metabolites the factors governing these disadvantageous global processes are only partly understood or even have remained completely hidden until now. This Research Topic summarizes our knowledge on Aspergillus-derived mycotoxins especially focusing on three major areas of on-going research: (i) toxicological, medical, veterinary aspects, prevalence, detection, risk assessment, control strategies, (ii) ecology and biological control of mycotoxigenic Aspergilli in the fields, and (iii) pre-harvest and post-harvest management of mycotoxigenic Aspergilli and their mycotoxin production. We hope that the wealth of information generously provided by the Aspergillus mycotoxin research community will help the hard work of all those experts, who are active in this important field, and the papers collected here will be instructive and illuminating readings for students and the public as well.
Posted in Aflatoxin, Animal Feed, Aspergillus, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Safety, Food Temperature Abuse, Food Testing, Food Toxin, mold, Mold Toxin, Mould Toxin, Moulds, Mycotoxin, Research
RASFF Alerts – Aflatoxin – Kuli Kuli Peanut Snack – Groundnuts – Pistachios – Chilli Powder – Dried Figs
aflatoxins (B1 = 23.1; Tot. = 27.3 µg/kg – ppb) in kuli-kuli spiced peanut Snack from Nigeria in the UK
aflatoxins (B1 = 29.7; Tot. = 33.8 µg/kg – ppb) in groundnuts in shell from the United States in Germany
aflatoxins (B1 = 44; Tot. = 47 µg/kg – ppb) in pistachios in shell from Turkey in France
aflatoxins (B1 = 18.8; Tot. = 19.5 µg/kg – ppb) in chilli powder from India in Spain
aflatoxins (B1 = 23; Tot. = 25 µg/kg – ppb) in pistachio kernels from Iran in France
aflatoxins (B1 = 28.9 µg/kg – ppb) in dried figs from Turkey in Germany
RASFF Alert – Mycotoxins -Fumonsins – Shelled Groundnuts
Posted in Aspergillus, Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Toxin, Fumonsins, microbial contamination, Microbiology, Mold Toxin, Mould Toxin, RASFF, Toxin
RASFF Alerts – Ochratoxin A -Dried Figs
Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Toxin, microbial contamination, Microbiology, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF
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