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Journal articles on the topic 'Patulin Food contamination Vinegar'

Author: Grafiati

Published: 4 June 2021

Last updated: 8 February 2022

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1

YUE, TIANLI, QINFANG DONG, CAIXIA GUO, and RANDY W. WOROBO. "Reducing Patulin Contamination in Apple Juice by Using Inactive Yeast." Journal of Food Protection 74, no. 1 (2011): 149–53. http://dx.doi.org/10.4315/0362-028x.jfp-10-326.

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The mycotoxin, patulin (4-hydroxy-4H-furo[3,2c]pyran-2[6H]-one), is a secondary metabolite produced mainly in rotten parts of fruits and vegetables, most notably apples and apple products, by a wide range of fungal species in the genera Penicillium, Aspergillus, and Byssochlamys. Due to its mutagenic and teratogenic nature and possible health risks to consumers, many countries have regulations to reduce levels of patulin in apple products. In the present study, reduction of patulin contamination in apple juice by using 10 different inactivated yeast strains was assessed. Our results indicated

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2

DOMBRINK-KURTZMAN, MARY ANN, and AMY E. MCGOVERN. "Species-Specific Identification of Penicillium Linked to Patulin Contamination†." Journal of Food Protection 70, no. 11 (2007): 2646–50. http://dx.doi.org/10.4315/0362-028x-70.11.2646.

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Certain species of Penicillium have been reported to produce the mycotoxin patulin, and research was undertaken to identify these with the use of oligonucleotide primer pairs. Species examined were found in food, plants, and soil and were reported to produce patulin. Penicillium expansum is the most commonly detected species linked to the presence of patulin in apple juice. At least 10 different enzymes are involved in the patulin biosynthetic pathway, including the isoepoxydon dehydrogenase (idh) gene. Based on nucleotide sequences previously determined for the idh gene in Penicillium species

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3

YURDUN, TÜRKAN, GÜLDEN ZEHRA OMURTAG, and ÖMER ERSOY. "Incidence of Patulin in Apple Juices Marketed in Turkey." Journal of Food Protection 64, no. 11 (2001): 1851–53. http://dx.doi.org/10.4315/0362-028x-64.11.1851.

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The purpose of this study was to investigate the patulin contamination of apple juices consumed by the Turkish population. Patulin was detected using high-performance liquid chromatography (HPLC) with a UV detector at 280 nm, and the identification of patulin was further confirmed by thin-layer chromatography (TLC). Using HPLC, the recoveries were 79.9 ± 6.7% and 83.7 ± 4.6%, and the coefficients of variation were 8.4 and 5.5% for apple juices spiked with the known amounts of patulin (60 and 120 μg/liter, respectively). The minimum patulin level detected was 5 ng in a standard solution and 5 μ

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4

Gomes, Izabela Alves, Eva Marková, Janine Passos Lima da Silva, Armando Venâncio, and Otniel Freitas-Silva. "Global trends for patulin adsorption: A review." Research, Society and Development 10, no. 6 (2021): e58310616162. http://dx.doi.org/10.33448/rsd-v10i6.16162.

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Patulin is a toxic metabolite produced by several species of fungi. The species that are responsible for the production of patulin enter fruits through bruised and broken skin, causing contamination. Apple-derived products are considered to be by far the most significant dietary sources of patulin. According to the literature, three strategies have been used to break down or remove patulin in food, such as physical, chemical, and biological methods. Degradation of patulin by microorganisms or biodegradation enzymes is an efficient and promising method for the removal of patulin from food. The

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5

ZIARATI, Parisa, Faezeh SHIRKHAN, Mahdieh MOSTAFIDI, Maryam Tamaskani ZAHEDI, and Barbara SAWICKA. "Introduction of Methods to Reduce and Remove Patulin from Food Products." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 76, no. 2 (2019): 83. http://dx.doi.org/10.15835/buasvmcn-fst:2019.0015.

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Patulin is a mycotoxin produced by different species of fungi of the genus Penicillium and Aspergillus, found in several species of fruit, and significant in apples. The purpose of this investigation is to the theoretical study of food contamination mechanisms by patulin and hazard of patulin for health. Various methods of determination of patulin and the possibility of reducing its level in apple-based products were analyzed. To reduce and remove patulin, several methods have been proposed that include post-harvest patulin control in products, pre-treatment control, and control by using physi

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6

Zhong, Lei, Jason Carere, Zhaoxin Lu, Fengxia Lu, and Ting Zhou. "Patulin in Apples and Apple-Based Food Products: The Burdens and the Mitigation Strategies." Toxins 10, no. 11 (2018): 475. http://dx.doi.org/10.3390/toxins10110475.

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Apples and apple-based products are among the most popular foods around the world for their delightful flavors and health benefits. However, the commonly found mold, Penicillium expansum invades wounded apples, causing the blue mold decay and ensuing the production of patulin, a mycotoxin that negatively affects human health. Patulin contamination in apple products has been a worldwide problem without a satisfactory solution yet. A comprehensive understanding of the factors and challenges associated with patulin accumulation in apples is essential for finding such a solution. This review will

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7

Hammami, Walid, Roda Al-Thani, Stefano Fiori, et al. "Patulin and patulin producing Penicillium spp. occurrence in apples and apple-based products including baby food." Journal of Infection in Developing Countries 11, no. 04 (2017): 343–49. http://dx.doi.org/10.3855/jidc.9043.

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Introduction: Patulin has raised the international attention because of its health risk. In fact, it has mutagenic, neurotoxic, immunotoxic, genotoxic and gastrointestinal effects in animals. In the present work, patulin and patulin-producing Penicillium spp. in apple and apple-based products marketed in Qatar were analysed. Methodology: Sampling was carried out using apple fruits and apple-based products. Fungi were isolated from undamaged apples, apple juice and baby apple food. DNA extraction was carried out with DNeasy Plant Mini Kit (QIAGEN, Valencia, USA). The molecular identification of

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8

REDDY, K. R. N., D. SPADARO, M. L. GULLINO, and A. GARIBALDI. "Potential of Two Metschnikowia pulcherrima (Yeast) Strains for In Vitro Biodegradation of Patulin." Journal of Food Protection 74, no. 1 (2011): 154–56. http://dx.doi.org/10.4315/0362-028x.jfp-10-331.

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Patulin contamination of apple and other fruit-based foods and beverages is an important food safety issue, as consumption of these commodities throughout the world is great. Studies are therefore necessary to reduce patulin levels to acceptable limits or undetectable levels to minimize toxicity. This study was undertaken to investigate the efficacy of two Metschnikowia pulcherrima strains (MACH1 and GS9) on biodegradation of patulin under in vitro conditions. These yeast strains were tested for their abilities to degrade patulin in liquid medium amended with 5, 7.5, 10, and 15 μg/ml patulin a

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9

Gillard, N., R. Agneessens, M. Dubois, and Ph Delahaut. "Quantification of patulin in Belgian handicraft-made apple juices." World Mycotoxin Journal 2, no. 1 (2009): 95–104. http://dx.doi.org/10.3920/wmj2008.1054.

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The aim of the present study was to evaluate the patulin risk stemming from the quality of apple juice produced by two small processing companies (fruit presses) located in the South of Belgium (Walloon region). A quantification method based on high-performance liquid chromatography with UV detection was developed and validated in-house. This method was then used to analyse 49 apple juice samples collected from two small apple presses. Patulin was detected in 32 samples and the contamination level was above the 50 µg/l legal limit for 18 samples. The incidence and contamination levels of patul

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10

ZHU, RUIYU, TING YU, SHUANGHUAN GUO, HAO HU, XIAODONG ZHENG, and PETR KARLOVSKY. "Effect of the Yeast Rhodosporidium paludigenum on Postharvest Decay and Patulin Accumulation in Apples and Pears." Journal of Food Protection 78, no. 1 (2015): 157–63. http://dx.doi.org/10.4315/0362-028x.jfp-14-218.

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The effect of a strain of marine yeast Rhodosporidium paludigenum on postharvest blue mold and patulin accumulation in apples and pears stored at 23°C was evaluated. The occurrence and severity of apple and pear decay caused by Penicillium expansum were significantly inhibited by R. paludigenum. However, the application of the yeast at a high concentration (108 cells per ml) enhanced patulin accumulation after 7 days of storage; the amount of patulin increased 24.2 times and 12.6 times compared to the controls in infected apples and pears, respectively. However, R. paludigenum reduced the patu

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11

Takeuchi, Masahiko. "Products from Patulin Contamination and Process Suitability of Apple Cultivars." Nippon Shokuhin Kagaku Kogaku Kaishi 63, no. 1 (2016): 53–56. http://dx.doi.org/10.3136/nskkk.63.53.

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12

LUO, YING, XIAOJIAO LIU, YUAN LIU, YANQING HAN, and JIANKE LI. "Exogenous Calcium Ions Enhance Patulin Adsorption Capability of Saccharomyces cerevisiae." Journal of Food Protection 82, no. 8 (2019): 1390–97. http://dx.doi.org/10.4315/0362-028x.jfp-18-496.

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ABSTRACT Patulin contamination is a serious issue that restricts the development of the global fruit processing industry. Yeasts adsorb patulin more effectively than other microbial adsorbents, and this adsorption process depends mainly on the function of the cell wall. The present study examined the effect of exogenous calcium, in concentrations ranging from 0 to 1 mol/L, on Saccharomyces cerevisiae cell wall structure and on patulin adsorption capability; the patulin adsorption capability of yeast was found to strengthen with an increase in exogenous calcium concentrations from 1 × 10−4 to 1

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13

WATANABE, MITSURU, and HISASHI SHIMIZU. "Detection of Patulin in Apple Juices Marketed in the Tohoku District, Japan." Journal of Food Protection 68, no. 3 (2005): 610–12. http://dx.doi.org/10.4315/0362-028x-68.3.610.

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Patulin is a mycotoxin mainly produced by Penicillium and Aspergillus. We investigated the incidence of patulin contamination in 179 samples of apple juice and 9 samples of mixed juice (containing apple juice concentrate as an ingredient) commercially available in the Tohoku district of Japan. Patulin was detected in 3 of 143 samples containing domestic fruits and in 6 of 45 samples containing imported products and products produced in Japan using imported apple juice concentrate. Patulin analyses were carried out using high-pressure liquid chromatography with a detection limit of 4 μg/liter.

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14

BAILLY, J. D., C. TABUC, A. QUÉRIN, and P. GUERRE. "Production and Stability of Patulin, Ochratoxin A, Citrinin, and Cyclopiazonic Acid on Dry Cured Ham." Journal of Food Protection 68, no. 7 (2005): 1516–20. http://dx.doi.org/10.4315/0362-028x-68.7.1516.

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Toxinogenic fungal species can be isolated from dry cured meat products, raising the problem of the direct contamination of these foods by mycotoxins known to be carcinogenic or potent carcinogens. Because the contamination of a food by mycotoxins can be considered a balance between production and degradation, the stability of mycotoxins on dry cured meat was also investigated. This study focused on patulin, ochratoxin A, citrinin, and cyclopiazonic acid that can be produced by fungal species previously isolated from dry cured meat products sold on the French market. We demonstrated that neith

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15

Majid Cheraghali, A., Hamid Reza Mohammadi, Maryam Amirahmadi, et al. "Incidence of patulin contamination in apple juice produced in Iran." Food Control 16, no. 2 (2005): 165–67. http://dx.doi.org/10.1016/j.foodcont.2004.01.006.

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16

Coelho, A., M. Celli, E. Sataque Ono, et al. "Patulin biodegradation using Pichia ohmeri and Saccharomyces cerevisiae." World Mycotoxin Journal 1, no. 3 (2008): 325–31. http://dx.doi.org/10.3920/wmj2008.1040.

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The effectiveness of Pichia ohmeri and Saccharomyces cerevisiae in the biodegradation of patulin was evaluated in vitro. Patulin is a toxin produced by Penicillium expansum, the predominant fungal contaminant in post-harvest apple. The biodegradation experiment was carried out in culture medium (Yeast Medium broth, YM) and commercial apple juice. These substrates were artificially contaminated with patulin previously produced by P. expansum strain 2 in malt extract broth and purified over a silica gel column. The YM broth was inoculated with P. ohmeri 158 with proved anti-P. expansum activity,

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17

Salas, Maria Paula, Cora Marcela Reynoso, Gustavo Céliz, Mirta Daz, and Silvia Liliana Resnik. "Efficacy of flavanones obtained from citrus residues to prevent patulin contamination." Food Research International 48, no. 2 (2012): 930–34. http://dx.doi.org/10.1016/j.foodres.2012.02.003.

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18

KARIMI, GHOLAMREZA, MOHAMMAD HASSANZADEH, HASSAN YAZDANPANAH, FIRUZEH NAZARI, MEHRDAD IRANSHAHI, and AMIR NILI. "CONTAMINATION OF PATULIN IN CLEAR APPLE JUICE IN MASHHAD, IRAN." Journal of Food Safety 28, no. 3 (2008): 413–21. http://dx.doi.org/10.1111/j.1745-4565.2008.00109.x.

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19

Kawamoto, Y., S. Bandoh, K. Higashihara, H. Miyagawa, and T. Goto. "Development and single laboratory validation of a method for patulin determination in fruit juices." World Mycotoxin Journal 1, no. 1 (2008): 59–65. http://dx.doi.org/10.3920/wmj2008.x007.

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Patulin contamination is known in various fruit products, including apple products. In this study, a solid phase extraction clean-up method was developed and validated for patulin in various fruit juices. Patulin was extracted from samples with ethyl acetate and then diluted with hexane. Patulin was isolated with a silica gel cartridge column, then analysed by reverse phase liquid chromatography with UV detection. The detection and quantitation limits were 0.06 and 0.15 ng, respectively. Recoveries within a day, and between days, were determined. Within day recoveries of patulin (n=6) at 5.0 a

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20

Marín, Sonia, Eva M. Mateo, Vicente Sanchis, Francisco M. Valle-Algarra, Antonio J. Ramos, and Misericordia Jiménez. "Patulin contamination in fruit derivatives, including baby food, from the Spanish market." Food Chemistry 124, no. 2 (2011): 563–68. http://dx.doi.org/10.1016/j.foodchem.2010.06.072.

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21

ASSATARAKUL, KITIPONG, JOHN J. CHUREY, DAVID C. MANNS, and RANDY W. WOROBO. "Patulin Reduction in Apple Juice from Concentrate by UV Radiation and Comparison of Kinetic Degradation Models between Apple Juice and Apple Cider." Journal of Food Protection 75, no. 4 (2012): 717–24. http://dx.doi.org/10.4315/0362-028x.jfp-11-429.

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Patulin, a mycotoxin produced by several genera of fungi, including Byssochlamys, Aspergillus, and Penicillium, has been an important concern in apple cider and apple juice due to its toxicity and health consequences. In this study, the effects of UV on the patulin level, physical and chemical properties, and sensory attributes in apple juice from concentrate were investigated. Kinetic modeling of patulin reduction by UV radiation in apple juice from concentrate was calculated and compared with the degradation rate observed previously in apple cider. From an initial patulin contamination of ap

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22

FERNÁNDEZ-ESCARTÍN, EDUARDO, JOSEFINA SALDAÑA-LOZANO, and OFELIA RODRIGUEZ-GARCIA. "Fate of Salmonella in Salpicon, a Mexican Cold Shredded Beef Salad." Journal of Food Protection 56, no. 3 (1993): 197–200. http://dx.doi.org/10.4315/0362-028x-56.3.197.

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The fate of Salmonella during the preparation and storage of salpicon, a cold shredded beef salad commonly consumed in Mexico, was evaluated. Salmonella contamination was introduced by a person shredding the cooked beef, who previously had handled raw pork containing several native serotypes of Salmonella at 9,000 salmonellae per g. The salad was prepared with 0, 2, or 4% vinegar and was held for 48 h (8 at 24–26°C and 40 at 5–7°C). The optimal concentration of vinegar for acceptable salad flavor was 4%. The initial number of salmonellae in salads prepared with 0 or 4% vinegar was 20/g. Salmon

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23

Paterson, R. Russell M. "Primers from the isoepoxydon dehydrogenase gene of the patulin biosynthetic pathway to indicate critical control points for patulin contamination of apples." Food Control 17, no. 9 (2006): 741–44. http://dx.doi.org/10.1016/j.foodcont.2005.04.016.

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24

Bahati, Pascaline, Xuejun Zeng, Ferdinand Uzizerimana, et al. "Adsorption Mechanism of Patulin from Apple Juice by Inactivated Lactic Acid Bacteria Isolated from Kefir Grains." Toxins 13, no. 7 (2021): 434. http://dx.doi.org/10.3390/toxins13070434.

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In the food industry, microbiological safety is a major concern. Mycotoxin patulin represents a potential health hazard, as it is heat-resistant and may develop at any stage during the food chain, especially in apple-based products, leading to severe effects on human health, poor quality products, and profit reductions. The target of the study was to identify and characterize an excellent adsorbent to remove patulin from apple juice efficiently and to assess its adsorption mechanism. To prevent juice fermentation and/or contamination, autoclaving was involved to inactivate bacteria before the

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25

Castoria, Raffaello, Valeria Morena, Leonardo Caputo, Gianfranco Panfili, Filippo De Curtis, and Vincenzo De Cicco. "Effect of the Biocontrol Yeast Rhodotorula glutinis Strain LS11 on Patulin Accumulation in Stored Apples." Phytopathology® 95, no. 11 (2005): 1271–78. http://dx.doi.org/10.1094/phyto-95-1271.

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Contamination of apples (Malus domestica) and derived juices with fungicide residues and patulin produced by Penicillium expansum are major issues of food safety. Biocontrol agents represent an alternative or supplement to chemicals for disease control. Our data show that these microbes could also contribute to actively decreasing patulin accumulation in apples. Three biocontrol agents, Rhodotorula glutinis LS11, Cryptococcus laurentii LS28, and Aureobasidium pullulans LS30, were examined for their in vitro growth in the presence of patulin and for their capability to decrease mycotoxin recove

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26

Mansouri, Aouatef, Majida Hafidi, Hamid Mazouz, Rachid Zouhair, Miloud El Karbane, and Hassan Hajjaj. "Mycoflora and Patulin-producing strains of cereals in North-Western Morocco." South Asian Journal of Experimental Biology 4, no. 5 (2015): 276–82. http://dx.doi.org/10.38150/sajeb.4(5).p276-282.

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Cereals are considered a food that is exposed to fungal contamination and mycotoxin production. The present study was conducted to evaluate and identify the patulin-producing fungal flora contaminating the wheat and bar-ley grain in the field, the storage silo, and products of transformation (flour, semolina). Sampling was carried out in the region of Meknes (Morocco) dur-ing the growing season of 2012. The study of macroscopic and microscopic characters enabled to isolate and identify over 140 isolates belonging mainly to the genuses Aspergillus, Penicillium, Fusarium, Cladosporium, Alternari

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27

Jelinek, Charles F., Albert E. Pohland, and Garnett E. Wood. "Worldwide Occurrence of Mycotoxins in Foods and Feeds—An Update." Journal of AOAC INTERNATIONAL 72, no. 2 (1989): 223–30. http://dx.doi.org/10.1093/jaoac/72.2.223.

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Abstract In a review presented at the first FAO/WHO/UNEP Conference on Mycotoxins in 1977, the occurrence of aflatoxins, zearalenone, ochratoxin A, citrinin, trichothecenes, patulin, penicillic acid, and the ergot alkaloids was indicated to be significant in naturally contaminated foods and feeds. The information presented on aflatoxin contamination greatly exceeded that for all other mycotoxins combined. This study reviews the worldwide levels and occurrence of mycotoxins in various commodities since 1976. Comparatively few countries have lowered the acceptable levels for aflatoxins in suscep

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28

Spadaro, D., A. Ciavorella, S. Frati, A. Garibaldi, and M. L. Gullino. "Incidence and level of patulin contamination in pure and mixed apple juices marketed in Italy." Food Control 18, no. 9 (2007): 1098–102. http://dx.doi.org/10.1016/j.foodcont.2006.07.007.

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29

BERRANG, M. E., D. P. SMITH, and A. HINTON. "Application of Distilled White Vinegar in the Cloaca To Counter the Increase in Campylobacter Numbers on Broiler Skin during Feather Removal†." Journal of Food Protection 69, no. 2 (2006): 425–27. http://dx.doi.org/10.4315/0362-028x-69.2.425.

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Because of the escape of highly contaminated gut contents from the cloaca of positive carcasses, Campylobacter numbers recovered from broiler carcass skin samples increase during automated feather removal. Vinegar is known to have antimicrobial action. The objective of this study was to determine the effect of vinegar placed in the cloaca prior to feather removal on the numbers of Campylobacter recovered from broiler breast skin. Broilers were stunned, killed, and bled in a pilot processing plant. Vinegar was placed in the colons of the chickens prior to scalding. Carcasses were scalded, and C

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30

Poapolathep, Saranya, Phanwimol Tanhan, Onuma Piasai, et al. "Occurrence and Health Risk of Patulin and Pyrethroids in Fruit Juices Consumed in Bangkok, Thailand." Journal of Food Protection 80, no. 9 (2017): 1415–21. http://dx.doi.org/10.4315/0362-028x.jfp-17-026.

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ABSTRACT The mycotoxin patulin (PAT) is well known as a natural contaminant of apple- and other fruit-based products. Pesticides are a group of chemicals abundantly used in agriculture to maximize productivity by protecting crops from pests and weeds. Because of their harmful health effects, PAT and pesticides are strictly monitored. The current study was undertaken to investigate the significance of PAT and pyrethroid insecticide contamination in a variety of fruit juices in Bangkok. To do this, a total of 200 fruit juice samples, consisting of 40 samples each of apple, apricot, peach, pineap

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31

Tournas, V. H., and S. Uppal Memon. "Internal contamination and spoilage of harvested apples by patulin-producing and other toxigenic fungi." International Journal of Food Microbiology 133, no. 1-2 (2009): 206–9. http://dx.doi.org/10.1016/j.ijfoodmicro.2009.05.025.

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32

Souza Silva, Ákylla Fernanda, Camila Ananias de Lima, José Jeyvson Florencio Queiroz, Paula Regina Luna de Araújo Jácome, and Agenor Tavares Jácome Júnior. "Bacteriological analysis of horticultural irrigation water." Ambiente e Agua - An Interdisciplinary Journal of Applied Science 11, no. 2 (2016): 428. http://dx.doi.org/10.4136/ambi-agua.1798.

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This study analyzed the quality of water used for the irrigation of five crops based upon microorganism indicators of fecal contamination (group coliforms) and contamination by organic material (Pseudomonas aeruginosa) in both the water and in the irrigated food. The study also verified the decrease in the activity of these microorganisms by heterotrophic bacterial count before and after treatment with three different sanitizers. The presence of coliform (NMP &gt; 1600) and Pseudomonas aeruginosa was observed in both the irrigation water and in the irrigated food, and the coefficient of va

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Sengun, I., D. Yaman, and S. Gonul. "Mycotoxins and mould contamination in cheese: a review." World Mycotoxin Journal 1, no. 3 (2008): 291–98. http://dx.doi.org/10.3920/wmj2008.x041.

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Many types of cheese are an excellent substrate for mould growth. Important fungi growing on cheese include Penicillium, Aspergillus, Cladosporium, Geotrichum, Mucor and Trichoderma. Incidence of moulds in cheese indicates that the predominant flora belong to the genus Penicillium. Some types of cheese such as Camembert and Roquefort cheese intentionally contain moulds. In the production of these kinds of cheeses, starter fungal cultures that have low toxigenic capacity should be selected and spontaneously moulded cheeses should not be consumed to avoid mycotoxin risk. Mycotoxins produced by c

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KILONZO-NTHENGE, AGNES, FUR-CHI CHEN, and SANDRIA L. GODWIN. "Efficacy of Home Washing Methods in Controlling Surface Microbial Contamination on Fresh Produce." Journal of Food Protection 69, no. 2 (2006): 330–34. http://dx.doi.org/10.4315/0362-028x-69.2.330.

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Much effort has been focused on sanitation of fresh produce at the commercial level; however, few options are available to the consumer. The purpose of this study was to determine the efficacy of different cleaning methods in reducing bacterial contamination on fresh produce in a home setting. Lettuce, broccoli, apples, and tomatoes were inoculated with Listeria innocua and then subjected to combinations of the following cleaning procedures: (i) soak for 2 min in tap water, Veggie Wash solution, 5% vinegar solution, or 13% lemon solution and (ii) rinse under running tap water, rinse and rub un

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35

DRUSCH, S., and W. RAGAB. "Mycotoxins in Fruits, Fruit Juices, and Dried Fruits." Journal of Food Protection 66, no. 8 (2003): 1514–27. http://dx.doi.org/10.4315/0362-028x-66.8.1514.

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This review gives an overview of the presence of mycotoxins in fruits. Although several mycotoxins occur in nature, very few (aflatoxins, ochratoxin A, patulin, Alternaria toxins) are regularly found in fruits. It has been shown that the presence of fungi on fruits is not necessarily associated with mycotoxin contamination. The formation of mycotoxins depends more on endogenous and environmental factors than fungal growth does. Mycotoxins may remain in fruits even when the fungal mycelium has been removed. Depending on the fruit and the mycotoxin, the diffusion of mycotoxins into the sound tis

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MAMBER, STEPHEN W., TIM MOHR, KRISTINA BARLOW, PHILIP A. BRONSTEIN, CARRIE LEATHERS, and NELSON CLINCH. "Occurrence of Salmonella in Ready-to-Eat Meat and Poultry Product Samples from U.S. Department of Agriculture–Regulated Producing Establishments. II. Salmonella in Ready-to-Eat Pork Barbecue Products, from 2005 to 2012." Journal of Food Protection 81, no. 10 (2018): 1737–42. http://dx.doi.org/10.4315/0362-028x.jfp-18-026.

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ABSTRACT Ready-to-eat (RTE) meat and poultry product samples from the random ALLRTE and risk-based RTE001 sampling projects of the Food Safety and Inspection Service (FSIS) were tested for both Listeria monocytogenes and Salmonella. In the course of analyzing Salmonella data for calendar years 2005 to 2012, it was observed that 8 (17.0%) of 47 positive samples were from pork barbecue. The eight Salmonella-positive samples, from seven establishments in a single state, were from 1,085 pork barbecue samples tested nationwide (0.74% positive) and from 296 samples tested from that one state (2.7% p

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Paster, N., and R. Barkai-Golan. "Mouldy fruits and vegetables as a source of mycotoxins: part 2." World Mycotoxin Journal 1, no. 4 (2008): 385–96. http://dx.doi.org/10.3920/wmj2008.x044.

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Although chemical control is still the main way to reduce the preharvest and postharvest incidence of mycotoxigenic fungi, the worldwide tendency to reduce chemical use, and the emergence of resistant strains, have accelerated the search for non-chemical strategies. Those applied at the postharvest stage include heat treatments, biological control, and modified-or controlled-atmosphere storage. It is now evident that combinations of treatments are more efficient than individual treatments applied alone. Most of the studies on mycotoxins in fruits are focused on patulin (produced mainly by Peni

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SALOMÃO, BEATRIZ C. M., JOHN J. CHUREY, GLÁUCIA M. F. ARAGÃO, and RANDY W. WOROBO. "Modeling Penicillium expansum Resistance to Thermal and Chlorine Treatments." Journal of Food Protection 72, no. 12 (2009): 2618–22. http://dx.doi.org/10.4315/0362-028x-72.12.2618.

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Apples and apple products are excellent substrates for Penicillium expansum to produce patulin. In an attempt to avoid excessive levels of patulin, limiting or reducing P. expansum contamination levels on apples designated for storage in packinghouses and/or during apple juice processing is critical. The aim of this work was (i) to determine the thermal resistance of P. expansum spores in apple juice, comparing the abilities of the Bigelow and Weibull models to describe the survival curves and (ii) to determine the inactivation of P. expansum spores in aqueous chlorine solutions at varying con

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Baert, Katleen, Frank Devlieghere, Achour Amiri, and Bruno De Meulenaer. "Evaluation of strategies for reducing patulin contamination of apple juice using a farm to fork risk assessment model." International Journal of Food Microbiology 154, no. 3 (2012): 119–29. http://dx.doi.org/10.1016/j.ijfoodmicro.2011.12.015.

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Barkai-Golan, R., and N. Paster. "Mouldy fruits and vegetables as a source of mycotoxins: part 1." World Mycotoxin Journal 1, no. 2 (2008): 147–59. http://dx.doi.org/10.3920/wmj2008.x018.

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Species of Aspergillus, Penicillium and Alternaria are major contributors to fruit and vegetable decay and to mycotoxin production during various stages of pathogenesis. The mycotoxins most commonly associated with fruits and vegetables and their products are aflatoxins, patulin, ochratoxin A and Alternaria toxins. Naturally occurring aflatoxins are found in fruits of tropical and subtropical regions where environmental conditions support growth of aflatoxigenic aspergilli. Aflatoxins in figs and dates have been associated with Aspergillus flavus and A. parasiticus, ochratoxin A in figs has be

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Figiel-Kroczyńska, Monika, and Ireneusz Ochmian. "Effect on Phytochemical Content and Microbial Contamination of Actinidia Fruit after Shock Cooling and Storage." Acta Universitatis Cibiniensis. Series E: Food Technology 25, no. 1 (2021): 155–66. http://dx.doi.org/10.2478/aucft-2021-0015.

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Abstract Mini kiwi fruits are tasty and contain valuable nutrients - vitamin, micro end macroelements and polyphenols. The tested cultivars (Sientiabrskaja, Geneva, Issai, Ken’s Red) belong to two species of Actinidia (A. arguta and A. kolomikta), which tolerate well the conditions of a temperate climate with negative temperatures in winter. The effect of postharvest shock cooling on fruit quality was investigated after 6 weeks of storage in CA and then after 5 days of shelf life. Shock cooling of fruit after harvest reduced adverse changes in fruit quality after storage in CA cold storage and

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Tolaini, V., S. Zjalic, M. Reverberi, et al. "Lentinula edodes enhances the biocontrol activity of Cryptococcus laurentii against Penicillium expansum contamination and patulin production in apple fruits." International Journal of Food Microbiology 138, no. 3 (2010): 243–49. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.01.044.

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Zahra, Naseem, Muhammad Khalid Saeed, Asma Sheikh, Imran Kalim, Sajid Rashid Ahmad, and Nadia Jamil. "A Review of Mycotoxin Types, Occurrence, Toxicity, Detection Methods and Control." Biological Sciences - PJSIR 62, no. 3 (2019): 206–18. http://dx.doi.org/10.52763/pjsir.biol.sci.62.3.2019.206.218.

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Mycotoxins are health hazardous natural toxin produced by various fungal species due to favourable environmental conditions for fungal growth. These are carcinogenic, hepatotoxic and immuno- suppressive substances usually found in food and feed items. Mycotoxins are broadly divided into two major groups on the basis of mycotoxin producing fungi i.e., those fungi which invade in pre-harvest conditions and those which are produced in post-harvest conditions called storage fungi. The conditions which promote mycotoxin growth are high temperatures, moisture levels, poor hygienic conditions and con

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Eshelli, Manal, M. Qader, Ebtihaj Jambi, Andrew Hursthouse, and Mostafa Rateb. "Current Status and Future Opportunities of Omics Tools in Mycotoxin Research." Toxins 10, no. 11 (2018): 433. http://dx.doi.org/10.3390/toxins10110433.

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Mycotoxins are toxic secondary metabolites of low molecular weight produced by filamentous fungi, such as Aspergillus, Fusarium, and Penicillium spp. Mycotoxins are natural contaminants of agricultural commodities and their prevalence may increase due to global warming. Dangerous mycotoxins cause a variety of health problems not only for humans, but also for animals. For instance, they possess carcinogenic, immunosuppressive, hepatotoxic, nephrotoxic, and neurotoxic effects. Hence, various approaches have been used to assess and control mycotoxin contamination. Significant challenges still exi

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Katerere, D. R., S. Stockenström, K. M. Thembo, G. Balducci, and G. S. Shephard. "Investigation of patulin contamination in apple juice sold in retail outlets in Italy and South Africa." Food Additives and Contaminants 24, no. 6 (2007): 630–34. http://dx.doi.org/10.1080/02652030601137668.

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Farag, Mayada R., Mahmoud Alagawany, May Bin-Jumah, et al. "The Toxicological Aspects of the Heat-Borne Toxicant 5-Hydroxymethylfurfural in Animals: A Review." Molecules 25, no. 8 (2020): 1941. http://dx.doi.org/10.3390/molecules25081941.

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The incidence of adverse reactions in food is very low, however, some food products contain toxins formed naturally due to their handling, processing and storage conditions. 5-(Hydroxymethyl)-2-furfural (HMF) can be formed by hydrogenation of sugar substances in some of manufactured foodstuffs and honey under elevated temperatures and reduced pH conditions following Maillard reactions. In previous studies, it was found that HMF was responsible for harmful (mutagenic, genotoxic, cytotoxic and enzyme inhibitory) effects on human health. HMF occurs in a wide variety of food products like dried fr

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Murcia Alarcon, Diana Carolina, Eliana Ximena Urbano Caceres, and Astrid Maribel Aguilera Becerra. "Mycotoxins in foods that cause damage to humans." Journal of Applied Biotechnology & Bioengineering 6, no. 6 (2019): 259–63. http://dx.doi.org/10.15406/jabb.2019.06.00202.

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Background: Mycotoxins are toxic substances from the metabolism of RESULTING fungi Aspergillus flavus: such as, Aspergillus Penicillium, Aspergillus ochraceus, Penecillum expansum and Fusarium graminearum. There are four Important mycotoxins: aflatoxins, Ochratoxin A, patulin and deoxynivalenol being responsible for the contamination of food for human consumption. Methods: The research was Carried out and selected based on inclusion criteria, articles and publications related to mycotoxins, food, toxicity, Mechanisms of action and analysis, published in Scielo, MEDLINE / PubMed, Google academi

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Janik, Edyta, Marcin Niemcewicz, Michal Ceremuga, et al. "Molecular Aspects of Mycotoxins—A Serious Problem for Human Health." International Journal of Molecular Sciences 21, no. 21 (2020): 8187. http://dx.doi.org/10.3390/ijms21218187.

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Mycotoxins are toxic fungal secondary metabolities formed by a variety of fungi (moulds) species. Hundreds of potentially toxic mycotoxins have been already identified and are considered a serious problem in agriculture, animal husbandry, and public health. A large number of food-related products and beverages are yearly contaminated by mycotoxins, resulting in economic welfare losses. Mycotoxin indoor environment contamination is a global problem especially in less technologically developed countries. There is an ongoing effort in prevention of mould growth in the field and decontamination of

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Felšöciová, Soňa, Kačániová Miroslava, and Vrábel František. "Survey of mycobiota on Slovakian wine grapes from Small Carpathians wine region." Potravinarstvo Slovak Journal of Food Sciences 14 (September 28, 2020): 721–28. http://dx.doi.org/10.5219/1322.

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A total of 13 samples of grapes (bunches) without apparent fungal contamination were analyzed. The samples were collected during the 2019 harvest from Vrbové village in the Small Carpathian region of Slovakia. For the isolation of fungi were used the direct plating technique on DRBC plates. The plates were incubated aerobically at 25 ±1 °C for one week in the dark. The data obtained from the cultivation of the grape berry samples revealed a high diversity of fungal species (a total of 1044 isolates were obtained). Alternaria and Rhizopus were the main components of the wine grape mycobiota of

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Lima, Giuseppe, Raffaello Castoria, Filippo De Curtis, Assunta Raiola, Alberto Ritieni, and Vincenzo De Cicco. "Integrated control of blue mould using new fungicides and biocontrol yeasts lowers levels of fungicide residues and patulin contamination in apples." Postharvest Biology and Technology 60, no. 2 (2011): 164–72. http://dx.doi.org/10.1016/j.postharvbio.2010.12.010.

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