Research Publications (Food Safety)

This study describes the colorimetric detection of aflatoxin M1 (Afl M1) in milk samples using a microfluidic paper-based analytical device (µPAD). Fabrication of µPADs was done using a simple and quick approach. Each μPAD contained a detection zone and a sample zone interconnected by microchannels. The colorimetric assay was developed using unmodified AuNPs as a probe and 21-mer aptamer as a recognition molecule.

Aflatoxins (AFs) are secondary metabolites produced by Aspergillus spp., known for their hepatotoxic, carcinogenic, and mutagenic activity in humans and animals. AF contamination of staple food commodities is a global concern due to their toxicity and the economic losses they cause. Different strategies have been applied to reduce fungal contamination and AF production.

In this study, we investigated a novel aflatoxin biosensor based on acetylcholinesterase (AChE) inhibition by aflatoxin B1 (AFB1) and developed electrochemical biosensors based on a sodium alginate biopolymer as a new matrix for acetylcholinesterase immobilization. Electrochemical impedance spectroscopy was performed as a convenient transduction method to evaluate the AChE activity through the oxidation of the metabolic product, thiocholine.

This study was conducted to determine the occurrence of 16 well recognized and emerging mycotoxins in black and white sesame seed samples being commercialized in Thailand, and to evaluate health risk assessment in consumers. Samples were extracted and cleaned up by a modified QuEChERS based procedure. Multi-mycotoxins in sesame seed samples were analyzed using a validated liquid chromatography-tandem mass spectrometry (LC-MS/MS) method.

Author(s): Weiran Zhu, Liubo Li, Zhou Zhou, Xiaodi Yang, Nan Hao, Yingshu Guo, Kun Wang

Author(s): Juan Chang, Tao Wang, Ping Wang, Qingqiang Yin, Chaoqi Liu, Qun Zhu, Fushan Lu, Tianzeng Gao

Aspergillus flavus is the main producer of aflatoxin B1, one of the most toxic contaminants of food and feed. With global warming, climate conditions have become favourable for aflatoxin contamination of agricultural products in several European countries, including Serbia. The infection of maize with A. flavus, and aflatoxin synthesis can be controlled and reduced by application of a biocontrol product based on non-toxigenic strains of A. flavus.

Risk characterisation of dietary exposure of aflatoxins (AFs), fumonisins (FBs), deoxynivalenol (DON), zearalenone (ZEA) in maize from Shandong Province was conducted in this study. A total of 520 maize samples were collected after harvesting in 2014 and 2015 from 26 selected villages in Shandong Province, China. A deterministic approach was used in the current study. The dietary intake data of maize was obtained from ‘Shandong Statistical Yearbook 2018’.

The effect of heating (roasting and microwave radiation heating) along with a traditional pistachio flavouring mixture (containing verjuice, thyme extract, and sodium chloride) was investigated on reducing aflatoxins (AFs) and ochratoxin A (OTA) in pistachios. The naturally and artificially contaminated samples were soaked in the flavouring mixture (for 5, 10 and 24 h) and then subjected to roasting (at 120 and 150 °C for 50 min) and heating by microwave radiation (6 and 10 min).

In the present study, a method for screening non-aflatoxigenic Aspergillus flavus in soil samples collected from major peanut-growing regions of China was developed. The single colonies were picked and cultured on Aspergillus flavus and parasiticus agar (AFPA). If the reverse side of the colony on AFPA was orange-coloured, it was considered A. flavus or Aspergillus parasiticus.

The present work aimed to establish the prevalence of mycobiota and occurrence of mycotoxins (aflatoxins and ochratoxin A) in spices and spice-based products, and correlate these to their manufacturers’ sizes. A total of 90 spice, sauce and paste samples were purchased; 3 manufacturer sizes (small, medium, large) × 3 types of samples (spices, sauces, pastes) × 5 brands × 2 replicates.

This review summarises developments on the analysis of various matrices for mycotoxins that have been published in the period from mid-2018 to mid-2019. Analytical methods to determine aflatoxins, Alternaria toxins, ergot alkaloids, fumonisins, ochratoxins, patulin, trichothecenes, and zearalenone are covered in individual sections. Advances in sampling strategies are also discussed in a dedicated section.

The occurrence of mycotoxins differs greatly from year to year and this variation has been attributed to climate variability. The aim of this study was to consider the variability of fungal infection and mycotoxin contamination on a small geographic scale as a possible result of local weather conditions. The presence of Fusarium spp. and Aspergillus spp.

The importance of plant pigments as natural food colourants has been increasing globally in order to avoid from environmental problems and health hazards associated with synthetic colours. The current consumer prefers the naturally derived food colourants due to their health promoting properties. The present investigations were carried out to establish the safety and nutritional value of natural dye produced from the bark of Eucalyptus globules.

Mycotoxins contamination in cereal‐based food is ubiquitous according to systematic review of the scientific documentation of worldwide mycotoxin contamination in cereal and their products between 2008 and 2018, thus representing food safety issue especially in developing tropical countries. Food processing plays a vital role to prevent mycotoxin contamination in food.

Plant-based ingredients have been successfully replacing fishmeal in finished fish feeds. However, using crops in feeds results in an increased risk of contamination by fungi and mycotoxins and a higher incidence of mycotoxicosis in fish. This might decrease aquaculture’s productivity as mycotoxicosis generally result in decreased body weight, growth impairment and higher rates of disease and mortality in fish. Additionally, some mycotoxins might accumulate in the fish musculature.

Spices in the desiccated state provide an environment that allows the survival of many foodborne pathogens. Currently, the incidence of pathogen-positive spices imported into the United States is 1.9 times higher than for any other imported food. Correspondingly, imported spices have been associated with numerous foodborne outbreaks and multiple product recalls.

Author(s): Feng Zhang, Longpo Geng, Jili Deng, Luhua Huang, Hong Zhong, Sijie Xin, Opemipo Esther Fasoyin, Shihua Wang

An ultra‐performance liquid chromatography‐tandem mass spectrometric method has been developed for the highly sensitive and selective determination of regulated aflatoxins. The extraction of aflatoxins from baby food matrices were performed using liquid–liquid extraction procedure followed by immunoaffinity column cleanup.

Aflatoxin M1 contamination of milk in Pakistan, like many developing countries, is poorly understood. The present study was therefore conducted to determine AFM1 contamination of milk and its contributory factors in Pakistan. We sampled milk and feedstuffs from 450 peri-urban dairy farms in seven major cities following a cross-sectional study design.

Sensitive and point-of-care detection of small toxic molecules plays a key role in food safety. Aflatoxin, a typical small toxic molecule, can cause serious healthcare and economic issues, thereby promoting the development of sensitive and point-of-care detection. Although ELISA is one of the official detection methods, it cannot fill the gap between sensitivity and point-of-care application because it requires a large-scale microplate reader.

Flax seed has become an increasingly popular food ingredient because of its nutrient richness as well as potential health benefits.  Flax seeds are often ground before consumption and flax seed cakes are used as animal feed.  Aflatoxin production may occur subsequently when the ground seeds are stored in an environment supporting fungal growth. The objectives of this study were to determine the growth of two  toxigenic fungi, Aspergillus flavus and A.

Aflatoxins are secondary metabolites produced by soilborne saprophytic fungus Aspergillus flavus and closely related species that infect several agricultural commodities including groundnut and maize. The consumption of contaminated commodities adversely affects the health of humans and livestock. Aflatoxin contamination also causes significant economic and financial losses to producers.

Aflatoxin B1 (AFB1) and aflatoxin B2 (AFB2) are the most common aflatoxins produced by Aspergillus flavus in peanuts, with high carcinogenicity and teratogenicity. Identification of DNA markers associated with resistance to aflatoxin production is likely to offer breeders efficient tools to develop resistant cultivars through molecular breeding.

Author(s): Yadolah Fakhri, Amin Mousavi Khaneghah