Category Archives: Mould Toxin

RASFF Alerts – Aflatoxin – Dried Figs – Groundnuts – Peanut Butter

Posted on January 3, 2020 by | Leave a comment

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RASFF – aflatoxins (Tot. = 54.1 / µg/kg – ppb) in dried figs from Turkey in Italy

RASFF – aflatoxins (B1 = 7.6; Tot. = 15.2 µg/kg – ppb) in dried figs from Turkey in France

RASFF – aflatoxins (B1 = 42; Tot. = 61 / B1 = 140; Tot. = 160 µg/kg – ppb) in groundnuts from Egypt in the Netherlands

RASFF – aflatoxins (B1 = 18; Tot. = 21 µg/kg – ppb) in groundnuts from Egypt in the Netherlands

RASFF – aflatoxins (B1 = 24; Tot. = 30 µg/kg – ppb) in groundnuts from Egypt in the Netherlands

RASFF – aflatoxins (Tot. = 13 µg/kg – ppb) in groundnuts from Argentina in the Netherlands

RASFF – aflatoxins (B1 = 9.4; Tot. = 11.3 µg/kg – ppb) in peanut butter from the Netherlands in the Netherlands

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Posted in Aflatoxin, 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 Testing, Food Toxin, Mould Toxin, Mycotoxin, RASFF, Uncategorized

RASFF Alerts – Ochratoxin A – Figs

Posted on January 3, 2020 by | Leave a comment

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RASFF – ochratoxin A (32 µg/kg – ppb) in figs from Turkey in the Netherlands

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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 Testing, Food Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF, Uncategorized

Research – High mycotoxin levels pose risk to dairy farmers this winter

Posted on January 2, 2020 by | Leave a comment

Dairy Global

A high risk of mycotoxin contamination in this year’s forage is posing a challenge for many producers and could be responsible for struggling milk yields and excessive feed waste and underutilisation, experts warn.

According to a press release, Bob Kendal, regional sales manager at Alltech U.K. says, while many producers have lots of forage available this year due to a bumper harvest, we have had a record number of mycotoxin related enquiries, and a number of silage test results have shown high levels of penicillium.

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Posted in Animal Feed, food contamination, Food Micro Blog, Food Microbiology Research, Food Toxin, microbial contamination, Microbiology, mold, Mould Toxin, Moulds, Mycotoxin, Penicillium brevicompactum, Penicillium citrinium, Research, Uncategorized

Research – Effects of edible coating containing Williopsis saturnus var. saturnus on fungal growth and aflatoxin production by Aspergillus flavus in peanuts

Posted on December 28, 2019 by | Leave a comment

Wiley Online

Abstract

Production of aflatoxin by Aspergillus flavus in peanuts is both a health hazard and major problem. This study investigated the ability of a whey protein concentrate (WPC)‐based edible coating containing Williopsis saturnus var. saturnus to prevent growth of A. flavus and aflatoxin production in peanuts. WPC with/without W. saturnus (7 log colony‐forming unit [CFU]/g) or W. saturnus alone was sprayed on peanuts inoculated with A. flavus (3 log CFU/g) and stored for 84 days at 25°C. Application of coating with W. saturnus reduced both growth of A. flavus and aflatoxin level by 82 and 69.5% compared with the control, respectively. Thiobarbituric acid values were around 60% lower in peanuts coated with WPC compared with the control. Sensory and chemical properties of peanuts were not significantly affected by coating treatment (p < .05). Based on results, coating with W. saturnus appears useful in preventing both growth of A. flavus and aflatoxin production in peanuts.

Practical Applications

Improved WPC based coating containing W. saturnus can be applied on surface of roasted peanuts to prevent growth of A. flavus and aflatoxin production.

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Posted in Aflatoxin, Aspergillus, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Technology, Food Toxin, microbial contamination, Microbiology, Mould Toxin, Mycotoxin, Research, Technology, Uncategorized

RASFF Alerts – Aflatoxin – Groundnuts – Hazelnut Kernels – Pistachios – Brazil Nuts – Dried Figs

Posted on December 27, 2019 by | Leave a comment

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RASFF – aflatoxins (B1 = 11; Tot. = 11 µg/kg – ppb) in shelled groundnuts from the United States in the Netherlands

RASFF – aflatoxins (B1 = 55; Tot. = 69 µg/kg – ppb) in groundnuts from Egypt in the Netherlands

RASFF – aflatoxins (B1 = 12; Tot. = 13 µg/kg – ppb) in groundnuts from the United States in Denmark

RASFF – aflatoxins (Tot. = 91.2 µg/kg – ppb) in hazelnut kernels from Turkey in the UK

RASFF – aflatoxins (B1 = 20; Tot. = 21 µg/kg – ppb) in pistachios from Turkey in the Netherlands

RASFF – aflatoxins (B1 = 6.8; Tot. = 6.8 / B1 = 16; Tot. = 18 µg/kg – ppb) in groundnuts from the United States in the Netherlands

RASFF – aflatoxins (B1 = 4.1; Tot. = 4.1 / B1 = 10; Tot. = 13 µg/kg – ppb) in groundnuts from the United States in the Netherlands

RASFF – aflatoxins (B1 = 80; Tot. = 92 µg/kg – ppb) in groundnuts from the United States in the Netherlands

RASFF – aflatoxins (B1 = 11; Tot. = 13 µg/kg – ppb) in groundnuts from Argentina in the Netherlands

RASFF – aflatoxins (B1 = 36.6; Tot. = 77.2 µg/kg – ppb) in organic Brazil nuts from Bolivia, via the Netherlands in Germany

RASFF – aflatoxins (B1 = 23.96; Tot. = 26.42 µg/kg – ppb) in dried figs from Turkey in Germany

RASFF – aflatoxins (B1 = 9.6; Tot. = 11 µg/kg – ppb) in groundnuts in powder from Paraguay in Portugal

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Posted in Aflatoxin, 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 Testing, Food Toxin, Mould Toxin, RASFF, Toxin, Uncategorized

Research – Aflatoxin cross‐contamination during mixing of shelled almonds

Posted on December 27, 2019 by | Leave a comment

Wiley Online

Abstract

Reports indicate that aflatoxin contamination in almonds comprise a few highly contaminated kernels among a much larger bulk with low concentrations, hypothetically due to cross‐contamination during processing. To test this, kernels exhibiting this distribution were generated by distributing 141.5 µg of aflatoxin between 20 almonds (approximately 7 µg each) which were then mixed with 5 kg (approximately 4,000 kernels) of local raw unroasted almonds for 20 min using an industrial mixer. A second 5 kg lot of noncontaminated kernels was marked for later identification then similarly mixed with the contaminated group. The groups were re‐separated and aflatoxin content was measured using High Performance Liquid Chromatography (HPLC) analysis. Twenty‐three micrograms of aflatoxin was recovered from the initially noncontaminated group, indicating cross‐contamination during mixing. Approximately 0.10 µg of aflatoxin was recovered from equipment surfaces. The results emphasize the need to reduce the potential for cross‐contamination between nuts by removing contaminated nuts and routinely cleaning processing equipment.

Practical applications

Shelled almonds have an atypical aflatoxin distribution that appears consistent with a combination of two distributions: first, infrequent highly contaminated nuts and second, a uniform low‐level aflatoxin contamination. This second distribution appears to come from cross‐contamination during postharvest processing, but this has not been previously tested. Results of this study confirmed that aflatoxin can transfer between contaminated nuts and uncontaminated nuts via simple mechanical mixing contact, as would occur during postharvest processing. Almond producers will want to take this finding into account when reviewing their processing and cleaning procedures and reduce any opportunity for nut to nut cross‐contamination by removing contaminated nuts as early as possible and routinely cleaning processing equipment.

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Posted in Aflatoxin, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Toxin, microbial contamination, Microbiology, Mould Toxin, Mycotoxin, Uncategorized

Research – Prevalence and identification of Aspergillus and Penicillium species isolated from peanut kernels in central Myanmar

Posted on December 21, 2019 by | Leave a comment

Wiley Online

Abstract

The objective of the present study was to conduct a survey to evaluate the postharvest handling of peanuts at farm level and to screen and identify the strains of Aspergillus and Penicillium species from peanut kernels in central Myanmar. A total of 640 samples from the stores of farmers, collectors, and wholesalers were collected and seeded for growth, isolation, and characterization of fungi. Out of 85 isolates, Aspergillus flavus (38), A. niger (20), A. terreus (15), and Penicillium citrinum (12) were identified and confirmed by molecular techniques including DNA sequencing using internal transcribed spacer (ITS5/4) and beta‐tubulin (Bt2a/2b) primer sets. The study indicates different factors associated with fungal contamination at farm level peanut storage and warrants an immediate attention of food safety regulatory authorities to design and implement strategies for postharvest handling and storage practice in developing countries to minimize fungal contamination.

Practical applications

In developing countries like Myanmar, there are lack of food safety practices and policies regarding the food storage, handling, and farmer education. The current study indicates the different storage methods for peanut kernels at farm level and their influence on prevalence of fungi. The study will give a deep insight to the policy makers to design food safety practices at farm level and educate the farmers to adopt the better practices to assure the consumer health and satisfaction in developing countries.

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Posted in Aflatoxin, Aspergillus, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Toxin, microbial contamination, Microbiology, Mould Toxin, Mycotoxin, Penicillium citrinium, Research, Uncategorized

RASFF Alert – Mycotoxin -Ergot Alkaloids – Rye Flour

Posted on December 20, 2019 by | Leave a comment

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RASFF – ergot (Claviceps purpurea) alkaloids (873 µg/kg – ppb) in rye flour from France in Belgium

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Posted in Claviceps purpurea, Ergot, 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 Testing, Food Toxin, Mould Toxin, Mycotoxin, RASFF, Rye Ergot, Toxin, Uncategorized

RASFF Alerts – Aflatoxin – Roasted Red Rice Flour – Roasted and Salted Pistachios – Dried Fig Jam -Dried Figs – Groundnuts

Posted on December 20, 2019 by | Leave a comment

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RASFF – aflatoxins (B1 = 6.8; Tot. = 8.2 µg/kg – ppb) in roasted red rice flour from Sri Lanka in Switzerland

RASFF – aflatoxins (B1 = 32.77; Tot. = 36.15 µg/kg – ppb) in roasted and salted pistachios from Turkey in Germany

RASFF – aflatoxins (B1 = 12.32; Tot. = 20.78 / B1 = 15.76; Tot. = 27.15 µg/kg – ppb) in dried fig jam from Turkey in Germany

RASFF – aflatoxins (B1 = 18.85; Tot. = 19.92 µg/kg – ppb) in pistachios from Turkey in Germany

RASFF – aflatoxins (B1 = 22.47; Tot. = 25.48 µg/kg – ppb) in roasted and salted pistachio kernels from Turkey in Germany

RASFF – aflatoxins (Tot. = 20.4 µg/kg – ppb) in shelled groundnuts from Argentina in Spain

RASFF – aflatoxins (B1 = 11; Tot. = 12 / B1 = 9.7; Tot. = 24 µg/kg – ppb) in groundnut kernels from Argentina in the Netherlands

RASFF – aflatoxins (Tot. = 16.53 µg/kg – ppb) in dried figs from Turkey in Germany

RASFF – aflatoxins (B1 = 3.7; Tot. = 4.2 µg/kg – ppb) in groundnuts from the United States in Norway

RASFF – aflatoxins (B1 = 57.74; Tot. = 131.81 µg/kg – ppb) in dried figs from Turkey in Germany

RASFF – aflatoxins (B1 = 17.86; Tot. = 19,89 µg/kg – ppb) in roasted and salted pistachios from Turkey in Germany

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Posted in Aflatoxin, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mould Toxin, Mycotoxin, RASFF, Toxin, Uncategorized

Research -Deoxynivalenol and ochratoxin A in North Carolina grown organic wheat grains

Posted on December 17, 2019 by | Leave a comment

Wiley Online

Abstract

The main safety issue of cereal grains is mycotoxin contamination. There is no published information about mycotoxin contamination of organic wheat in the United States. This study quantified the contents of deoxynivalenol (DON) and ochratoxin A (OTA), two frequently occurring mycotoxins, in organic wheat samples collected from six counties in North Carolina by enzyme‐linked immunosorbent assay (ELISA) and high‐performance liquid chromatography (HPLC). By ELISA, all samples were DON and OTA positive, and the DON contents in the flour and bran samples were 0.7–2.35 ppm and 5–8 ppm, respectively, while OTA in the flour and bran samples were 9.54–25.55 ppb and 21.67–32.55 ppb, respectively. By HPLC, the DON detected in flour and bran were 0.24–0.47 ppm and 0.35–0.83 ppm, respectively; all flour samples were OTA negative, but 5 out of 6 bran samples were OTA positive (0.48–1.28 ppb). More studies with larger sample number are needed to obtain representative results.

Practical applications

This study provides preliminary results about the DON and OTA in organic wheat grains. The results indicate that the organic wheat produced in North Carolina during 2018 season were contaminated by DON and OTA to various degrees. However, the concentrations of these two mycotoxins determined by ELISA were significantly higher than those determined by HPLC. Therefore, to avoid overestimation or underestimation, it is important for researchers and regulatory agencies to conduct multi‐lab studies to develop and standardize analytical methods and detailed procedures for accurate DON and OTA quantification. Regardless of analytical methods, all bran samples showed higher DON and OTA concentrations than flour samples. Thus, when using organic wheat bran or whole wheat as food or feed ingredients, the level of bran inclusion should be controlled to protect consumers and animals from mycotoxicosis.

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Posted in deoxynivalenol, DON, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Toxin, microbial contamination, Microbiology, Mould Toxin, Mycotoxin, Ochratoxin, Uncategorized