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.
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
Image CDC
Farmers are being warned to keep their eyes peeled for signs of contamination in feed after sampling has shown high mycotoxin risk levels.
UK-wide sampling carried out by Alltech has shown that 46% of total mixed rations (TMR) produced in spring-summer have a moderate to high mycotoxin risk.
“The most common types of mycotoxin found were the Type A Trichothecenes and the Penicilliums,” explains Bob Kendal, North England ruminant manager at Alltech.
“Penicilliums are found in silages and are of particular concern for ruminants. The mould starts life white in colour before developing a blue/grey/green colour and, as the name suggests, can have an antibiotic effect on rumen bacteria.
“This manifests itself as acidosis-like symptoms, dung consistency and sudden drops in milk.
“Type A Trichothecenes includes T-2 toxin which can have a serious effect on the gut of the cow and reduce intakes and performance.”
Posted in Aflatoxin, Food Toxin, Fusarium Toxin, mold, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, Trichothecenes
Fungal toxins known as mycotoxins, including some thought lost to history, are claiming new territory as the Earth warms.
Posted in Bacteria, bacterial contamination, Biotoxin, 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, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF
Reported by Ms. Janny MA, Scientific Officer
Risk Assessment Section, Centre for Food Safety
In the last two issues, we touched on several mycotoxins in food that present a health concern in humans, including aflatoxins in tree nuts and oil seeds, deoxynivalenol in cereals as well as patulin in apple juices. This time, we will focus on the contamination of mycotoxins in some other food ingredients that are often used in small quantities but can enhance flavours of our food – spices.
Posted in Food Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF
FoodWorld 