免疫传感器在粮油中真菌毒素快速检测的应用研究进展

真菌毒素污染是造成食品安全问题的主要因素之一。目前,常用的真菌毒素检测方法主要有薄层层析法、高效液相色谱法、超临界液相色谱法、气相色谱—质谱联用法、免疫传感器法、试剂盒法、速测卡法等,其中电化学免疫传感器法具有快速、灵敏、特异性强等优势,在真菌毒素快速、准确、现场化或在线检测方面具有广阔的发展前景。综述了电化学免疫传感器的原理、分类、抗原/抗体固定方法,简述了黄曲霉毒素免疫传感器、赭曲霉毒素免疫传感器、伏马毒素免疫传感器、脱氧雪腐镰刀菌烯醇免疫传感器和玉米赤霉烯酮免疫传感器在粮油食真菌毒素快速检测中的应用,分析了存在的问题并提出了有关建议。     

The fate of mycotoxins during thermal food processing

Mycotoxins are considered to be heat‐stable molecules. Because of their toxic effects, information about their stability in thermal processes and potential inactivation procedures is needed. Numerous reports in the literature over a number of years have described the fate of mycotoxin during thermal food processing, including cooking, boiling, baking, frying, roasting and pasteurization. This review focuses on the effects of various thermal treatments on mycotoxins, while the fate of mycotoxins during extrusion processing, which is one of the most important technologies employed in the food industry, will also be reviewed. Copyright © 2009 Society of Chemical Industry     

Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf-life enhancement and food preservation

Mycotoxin-producing fungi are a significant source of crop and food contamination, posing a significant threat to global food safety and security. Essential oils, plant extracts and phytochemicals have emerged as green preservatives to extend the shelf-life of foods due to their unique antimicrobial properties. Unlike conventional synthetic preservatives, they are a sustainable and safe way to preserve food with no or little harmful effects on the environment. Use of nanoformulations containing essential oils and phytochemicals offer enormous potential as a mitigation strategy to lower mycotoxin contamination incidences in food and crop with enhanced release behaviour to efficiently transport them to the target location for a rapid reaction without much impact from environmental variables. Hence, this review overviews various essential oils and phytochemicals utilized through nanoformulations to control the mycotoxigenic fungi, probable mechanism of actions involved as well as emerging mycotoxins and associated safety concerns to ensure food sustainability.     

Occurrence of certain mycotoxins in corn and corn‐based products and thermostability of fumonisin B1 during processing

A total of 57 samples of corn and corn‐based products collected from various districts of Egypt were analyzed for Fusarium mycotoxins (T‐2, diacetoxyscripenol (DAS( deoxynivalenol (DON) and fumonisin B₁ (FB₁) and aflatoxins. FB₁ was detected in about 80%, 53.85%, 33.3%, and 28.57% of yellow corn, corn meal, white corn, and popcorn samples, respectively. The levels of FB₁ ranged from 10 to 780 μg/kg. T‐2 and DAS were detected in 5% and 10% of yellow corn samples, respectively, and DON was detected in white corn and popcorn samples at levels of 28.8 and 10.1 μg/kg, respectively. Starch samples were found to be free from Fusarium mycotoxins. Baking balady bread at 450°C/min reduced FB₁ to 72.4% while baking Franco bread at 250°C/20 min reduced FB₁ to 57.4%. Boiling of macaroni and corn in water completely removed FB₁ from contaminated samples. On the other side, corn flakes samples were found to be contaminated with aflatoxins B₁ and G₁ at levels ranging from 6 to 10 ppm, whereas 2.9% of samples were contaminated with aflatoxin B₁ > 35 ppm and G1 > 16 ppm.     

QuEChERS技术在食品真菌毒素检测中的研究进展

真菌毒素是丝状真菌产生的有毒代谢产物,对人类和动物的健康构成严重威胁。因此,建立食品中多种真菌毒素的高效提取和净化方法,有利于降低真菌毒素的暴露风险,保障食品安全。QuEChERS方法具有简单、快速、回收率高、试剂用量少、安全等优点,可运用于真菌毒素的检测。该文概述了该方法在食品中真菌毒素分析检测方面的应用,根据QuEChERS技术的特点,探讨应用QuEChERS技术对真菌毒素进行预处理过程中,提取、盐析和净化步骤所应用的方法及对真菌毒素提取效率的影响,总结QuEChERS技术在食品真菌毒素检测中的应用,并对该技术现阶段应用中亟待解决的问题提出了展望和建议。     

食品与饲料基质中真菌毒素检测技术研究进展

真菌毒素是真菌在生长繁殖过程中产生的相对分子质量较小的次生有毒代谢产物,不易被加工或烹调加热所破坏,超过一定摄入量后会引起人的肝肾功能下降、癌变或诱发免疫抑制性疾病。目前尚无绝对有效的措施避免真菌毒素的污染,因此,研究可以准确高效地测定食品和饲料基质中的真菌毒素的检测技术非常重要。本研究通过对真菌毒素提取方法、净化方法及检测技术的研究进展进行综述,发现目前研究方法大多是针对某一种真菌毒素进行检测的常规检测方法或者同时检测多种真菌毒素的检测方法,由于这些方法存在稳定性差、定量不准确或前处理复杂等,因此未来应大力开发检测快速、高灵敏度、高特异性的真菌毒素检测方法。     

The fate of mycotoxins during secondary food processing of maize for human consumption

Mycotoxins are naturally occurring fungal metabolites that are associated with health hazards and are widespread in cereals including maize. The most common mycotoxins in maize that occur at relatively high levels are fumonisins (FBs), zearalenone, and aflatoxins; furthermore, other mycotoxins such as deoxynivalenol and ochratoxin A are frequently present in maize. For these toxins, maximum levels are laid down in the European Union (EU) for maize raw materials and maize-based foods. The current review article gives a comprehensive overview on the different mycotoxins (including mycotoxins not regulated by EU law) and their fate during secondary processing of maize, based on the data published in the scientific literature. Furthermore, potential compliance with the EU maximum levels is discussed where appropriate. In general, secondary processing can impact mycotoxins in various ways. Besides changes in mycotoxin levels due to fractionation, dilution, and/or concentration, mycotoxins can be affected in their chemical structure (causing degradation or modification) or be released from or bound to matrix components. In the current review, a special focus is set on the effect on mycotoxins caused by different heat treatments, namely, baking, roasting, frying, (pressure) cooking, and extrusion cooking. Production processes involving multiple heat treatments are exemplified with the cornflakes production. For that, potential compliance with FB maximum levels was assessed. Moreover, effects of fermentation of maize matrices and production of maize germ oil are covered by this review.     

Occurrence of free and conjugated Fusarium mycotoxins in cereal-based food

A collection of 84 cereal-based food products in 25 composites, including beer, was screened for the presence of deoxynivalenol, zearalenone, and their respective metabolites deoxynivalenol-3-glucopyranoside, 3-acetyl-deoxynivalenol, zearalenol-4-glucopyranoside, α-zearalenol, β-zearalenol, α-zearalenol-4-glucopyranoside, β-zearalenol-4-glucopyranoside, and zearalenone-4-sulfate. The most abundant analyte was zearalenone-4-sulfate, which was found in 13 composites, albeit in low concentrations. Furthermore, deoxynivalenol was detected in eight, zearalenone in seven, and deoxynivalenol-3-glucopyranoside in two composites. None of the remaining six analytes was found in any matrices, which suggests that, if at all present, the concentrations of these latter metabolites are very low and, hence, do not impose any danger to consumers. The highest mycotoxin content was found in bran flakes with 254 ng g^?1 deoxynivalenol, 6 ng g^?1 zearalenone-4-sulfate, and 44 ng g^?1 zearalenone.     

Plum Coatings of Lemongrass Oil‐incorporating Carnauba Wax‐based Nanoemulsion

Nanoemulsions containing lemongrass oil (LO) were developed for coating plums and the effects of the nanoemulsion coatings on the microbial safety and physicochemical storage qualities of plums during storage at 4 and 25 °C were investigated. The emulsions used for coating were produced by mixing a carnauba wax‐based solution (18%, w/w) with LO at various concentrations (0.5% to 4.0%, w/w) using dynamic high pressure processing at 172 MPa. The coatings were evaluated for their ability to inhibit the growth of Salmonella Typhimurium and Escherichia coli O157:H7 and their ability to preserve various physicochemical qualities of plums. Uniform and continuous coatings on plums, formed with stable emulsions, initially inhibited S. Typhimurium and E. coli O157:H7 by 0.2 to 2.8 and 0.8 to 2.7 log CFU/g, respectively, depending on the concentration of LO and the sequence of coating. The coatings did not significantly alter the flavor, fracturability, or glossiness of the plums. The antimicrobial effects of the coatings against S. Typhimurium and E. coli O157:H7 were demonstrated during storage at 4 and 25 °C. The coatings reduced weight loss and ethylene production by approximately 2 to 3 and 1.4 to 4.0 fold, respectively, and also retarded the changes in lightness and the concentration of phenolic compounds in plums during storage. The firmness of coated plums was generally higher than uncoated plums when stored at 4 °C and plum respiration rates were reduced during storage. Coatings containing nanoemulsions of LO have the potential to inhibit Salmonella and E. coli O157:H7 contamination of plums and may extend plum shelf life.     

Application of hazard analysis critical control points system for the control of aflatoxins in the Brazilian groundnut‐based food industry

This study was conducted to identify and assess the critical control points (CCPs) in groundnut‐based food production in southern Brazil in order to reduce or eliminate aflatoxin contamination. This methodology has been suggested by the Food and Agriculture Organization (FAO) of the United Nations. Reception of prime matter, groundnut storage, roasting and thermal treatment were the main CCPs identified. Critical factors were the determination of aflatoxin, moisture content and water activity (A_w) during groundnut reception and storage, control of temperature, roasting time and thermal treatment in the groundnut‐based food manufacturing. The critical limit for moisture was 8.2% and 0.6 was established for A_w. In Brazil, the limit for aflatoxins B₁, B₂, G₁ and G₂ has been established at 20 ppb. Temperatures of 180 °C/1 h and 80 °C/40 min were established for roasting and thermal treatment stages of groundnut‐based food, respectively.     

Co-occurrence of mycotoxins in commercial formula milk and cereal-based baby food on the Qatar market

The present study was conducted to explore the occurrence of mycotoxins in commercial baby foods in Doha-Qatar. LCMS/MS- and HPLC-based analysis of baby food (n = 67) for 12 mycotoxins confirmed the presence of aflatoxin M1 (AFM1, 33%), ochratoxin A (OTA, 31%), deoxynivalenol (DON, 27%), aflatoxin B1 (AFB1, 22%), fumonisin B2 (FB2, 10%), zearalenone (ZEN, 4%) and T-2 toxin (2%). Noodles exhibited the maximum contamination percentage, with 33% of the samples being contaminated above the EU maximum limits, for at least one mycotoxin. Among the multi-grain flake samples, up to 28% and for the milk and milk-based-cereal samples, 14% contained at least one mycotoxin above the EU maximum limits. From all cereal-based food samples, 22%, 5%, 2% and 2% were concurrently contaminated with 2, 3, 4 and 5 mycotoxins, respectively. The occurrence of toxicological important mycotoxins in Qatari market warrants the implementation of strict regulatory limits to protect human health.     

Mixed-species biofilms in the food industry: Current knowledge and novel control strategies

Abstract

Attachment of microorganisms to food contact surfaces and the subsequent formation of biofilms may cause equipment damage, food spoilage and even diseases. Mixed-species biofilms are ubiquitous in the food industry and they generally exhibit higher resistance to disinfectants and antimicrobials compared to single-species biofilms. The physiology and metabolic activity of microorganisms in mixed-species biofilms are however rather complicated to study, and despite targeted research efforts, the potential role of mixed-species biofilms in food industry is still rather unexplored. In this review, we summarize recent studies in the context of bacterial social interactions in mixed-species biofilms, resistance to disinfectants, detection methods, and potential novel strategies to control the formation of mixed-species biofilms for enhanced food safety and food quality.     

论粮油食品理化检测中的质量保证与控制

从检测质量控制体系、要素、质量保证的方法和措施等方面，简要论述了粮油食品理化分析检测工作中的质量控制与质量保证。     

Effects of thermal food processing on the chemical structure and toxicity of fumonisin mycotoxins

Fumonisins are Fusarium mycotoxins that occur in corn and corn-based foods. They are toxic to animals and at least one analogue, fumonisin B1, is carcinogenic to rodents. Their effect on human health is unclear, however, fumonisins are considered to be risk factors for cancer and possibly neural tube defects in some heavily exposed populations. It is therefore important to minimize exposures in these populations. Cleaning corn to remove damaged or moldy kernels reduces fumonisins in foods while milling increases their concentration in some and reduces their concentration in other products. Fumonisins are water-soluble and nixtamalization (cooking in alkaline water) lowers the fumonisin content of food products if the cooking liquid is discarded. Baking, frying, and extrusion cooking of corn at high temperatures ( > or = 190 degrees C) also reduces fumonisin concentrations in foods, with the amount of reduction achieved depending on cooking time, temperature, recipe, and other factors. However, the chemical fate of fumonisins in baked, fried, and extruded foods is not well understood and it is not known if the reduced concentrations result from thermal decomposition of fumonisins or from their binding to proteins, sugars or other compounds in food matrices. These possibilities might or might not be beneficial depending upon the bioavailability and inherent toxicity of decomposition products or the degree to which bound fumonisins are released in the gastrointestinal tract. In this review the affects of cooking and processing on the concentration and chemical structure of fumonisins as well as the toxicological consequences of known and likely fumonisin reaction products are discussed.     

Traditionally Processed Beverages in Africa: A Review of the Mycotoxin Occurrence Patterns and Exposure Assessment

African traditional beverages are widely consumed food‐grade liquids processed from single or mixed grains (mostly cereals) by simple food processing techniques, of which fermentation tops the list. These beverages are very diverse in composition and nutritional value and are specific to different cultures and countries. The grains from which home‐processed traditional beverages are made across Africa are often heavily contaminated with multiple mycotoxins due to poor agricultural, handling, and storage practices that characterize the region. In the literature, there are many reports on the spectrum and quantities of mycotoxins in crops utilized in traditional beverage processing, however, few studies have analyzed mycotoxins in the beverages themselves. The available reports on mycotoxins in African traditional beverages are mainly centered on the finished products with little information on the process chain (raw material to final product), fate of the different mycotoxins during processing, and exposure estimates for consumers. Regulations targeting these local beverages are not in place despite the heavy occurrence of mycotoxins in their raw materials and the high consumption levels of the products in many homes. This paper therefore comprehensively discusses for the 1st time the available data on the wide variety of African traditional beverages, the mycotoxins that contaminate the beverages and their raw materials, exposure estimates, and possible consequent effects. Mycotoxin control options and future directions for mycotoxin research in beverage production are also highlighted.     

酒店食品安全及管理策略分析

在酒店餐饮收入不断增加的背景下,酒店食品安全也成为人们关注的焦点问题。酒店食品安全问题来源的多元化,决定了安全管理策略的多元化。本文主要从酒店食品用具、从业人员安全意识、信息不对称和食品安全监管4方面指出了酒店中存在的食品安全问题,最后提出了食品安全的管理策略,为酒店食品安全的防控提供参考。     

Aflatoxigenic fungi and mycotoxins in food: a review

Abstract

Food contamination is a common phenomenon in the production, distribution and consumption of processed and agricultural commodities all over the world. Food safety is now taking the frontal stage in food production, processing and distribution. This study assessed the presence of aflatoxigenic fungi and mycotoxins in foods, occurrence, control, socio-economic and health implications. This study also gave comprehensive information on the safety and mycological quality of foods as well the effect on the people and economy of various countries. The review revealed the various aflatoxigenic fungi in foods, their distribution in agricultural produce and their effects on reduction in yield and quality with attendant consumer health implications and resulting significant economic losses. In developing countries, majority of the people do not know the inherent dangers of consuming mouldy produce or food contaminated with fungi and moulds with possible contamination by mycotoxigenic fungi because of lack of awareness about the danger involved. In view of this, there is need for general and public education to sensitise the people on the economic and health hazards posed by mycotoxins. Control measures such as good agricultural practices, crop selection, proper washing and cooking practices of food commodities should be emphasized to the people. Regulatory control, fast and effective analyses and detection, good produce handling and storage should be encouraged as this will assist in mitigating the side effects of mycotoxins in foods particularly in the tropical and sub-tropical countries, and in Africa nations where there is enabling environment that promotes fungal growth, shortage of food and drought of modern storage and processing infrastructures.     

婴幼儿谷类辅助食品加工工艺对其脱氧雪腐镰刀菌烯醇及衍生物影响

脱氧雪腐镰刀菌烯醇(deoxynivalenol,DON)是由镰刀菌在侵染小麦等禾谷类作物过程中产生的一种有毒次级代谢产物,主要污染小麦、大麦、燕麦、黑麦和玉米等谷物。DON在植物和微生物作用下会转化形成各种衍生物,且这些衍生物可与DON原型同时存在,增加了谷物及其相关制品的安全风险。谷类辅食是婴幼儿膳食中的重要组成部分,且婴幼儿对毒素的敏感性更强,应严格限制DON及其衍生物在谷类辅食中被检出。已有研究表明谷物类食品的制作加工方式会对DON及其衍生物的含量水平产生影响,但专门针对婴幼儿消费人群的谷类辅助食品的加工过程如何影响DON及其衍生物水平还鲜有报道。目前婴幼儿谷类辅助食品中DON及其衍生物含量存在超标问题,严重影响婴幼儿这类特殊人群的生长发育和健康。本文从婴幼儿谷类辅食中DON及其衍生物的污染状况及其在加工过程中的含量变化等方面进行较为详细的阐述,以期为婴幼儿谷类辅食中DON的风险评估及防控策略的制定提供有利参考。     

Occurrence and dietary exposure assessment of multiple mycotoxins in corn-based food products from Shandong,China

This study was designed to investigate the occurrence and exposure assessment of multiple mycotoxins in corn-based food products from Shandong Province, China. Results demonstrated that the mean level of total mycotoxins in test samples was 197.2 µg/kg. The most frequently found mycotoxins were deoxynivalenol (96.7%) and fumonisin B₁ (94.4%), with mean contamination levels of 65.24 and 128.2, respectively. Among these corn-based food products, thin corn pancake had the highest mean contamination (886.7 µg/kg), followed by wotou (143.7 µg/kg), corn cake (135.4 µg/kg) and mantou (63.73 µg/kg). The average exposure values to total fumonisins and deoxynivalenol were 0.05 and 0.02 µg/kg bw/day, which were lower than the provisional maximum tolerable daily intake values of 2 and 1 µg/kg bw/day, respectively, as established by the Joint FAO/WHO Expert Committee on Food Additives. In the future strict control and systematic monitoring are needed to secure food safety and human health.