Mycotoxin production by Aspergillus, Fusarium and Penicillium species

Disease outbreaks due to the consumption of contaminated food and feedstuff are a recurring problem worldwide. The major factor contributing to contamination are microorganisms, especially fungi, which produce low-molecular-weight compounds as secondary metabolites, with confirmed toxic properties referred to as mycotoxins. Several mycotoxins reported to date are cosmopolitan in distribution and incur severe health-associated risks (including cancer and neurological disorders). Hence, creating awareness among consumers, as well as developing new methods for detection and inactivation is of great importance for food safety. In this review, the focus is on the occurrence of various types of mycotoxins in food and feed associated with risks to humans and livestock, as well as legislation put forth by various authorities, and on presently practiced detoxification methods. Brief descriptions on recent developments in mycotoxin detection methodology are also inlcuded. This review is meant to be informative not only for health-conscious consumers but also for experts in the field to pave the way for future research to fill the existing gaps in our knowledge with regard to mycotoxins and food safety.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1541-4337.2009.00094.x

Mycotoxins in Food and Feed: Present Status and Future Concerns

The pressing issue to feed the increasing world population has created a demand to enhance food production, which has to be cheaper, but at the same time must meet high quality standards. Taste, appearance, texture, and microbiological safety are required to be preserved within a foodstuff for the longest period of time. Although considerable improvements have been achieved in terms of food additives, some are still enveloped in controversy. The lack of uniformity in worldwide laws regarding additives, along with conflicting results of many studies help foster this controversy. In this report, the most important preservatives, nutritional additives, coloring, flavoring, texturizing, and miscellaneous agents are analyzed in terms of safety and toxicity. Natural additives and extracts, which are gaining interest due to changes in consumer habits are also evaluated in terms of their benefits to health and combined effects. Technologies, like edible coatings and films, which have helped overcome some drawbacks of additives, but still pose some disadvantages, are briefly addressed. Future trends like nanoencapsulation and the development of "smart" additives and packages, specific vaccines for intolerance to additives, use of fungi to produce additives, and DNA recombinant technologies are summarized.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12065

Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

Toxicokinetics and toxicodynamics of ochratoxin A, an update

Colorants: From the Physical Phenomenon to their Nutraceutical Properties: An Overview The Color Phenomenon Definition Human Perception Measurement Pigments Definition A World of Colorless Compounds Pigments in Biology Molecular Affinities of Pigments Natural Distribution of Pigments Classification of Food Colors Choice and Application of Colors Pigments as Food Colorants Colorants as Food Additives Safety of Food Colorants Inorganic and Synthetic Pigments: History, Sources and Uses Inorganic Synthetic Analytical Techniques and the Evaluation of Color Purity Natural Pigments: A Global Perspective Distribution Functions Carotenoids Definition Classification and Nomenclature Distribution Biosynthesis: Biochemistry and Molecular Biology Functions Methodological Aspects Carotenoids as Food Colors Processing and Stability Production of Carotenoids in Bioreactors Anthocyanins and Betalains Anthocyanins Betalains Other Natural Pigments Chlorophylls Caramel Turmeric Cochineal, Carmine and other Natural Pigments from Insects Monascus Iridoids Chemicals and Colorants as Nutraceuticals Fundamentals Nutraceuticals and Related Terms: Definitions Food Items as Nutraceuticals Natural Colorants as Nutraceuticals Nutraceuticals: The Perspective Appendix: List of Abbreviations

Natural Colorants for Food and Nutraceutical Uses

Eleven organic synthetic dyes, currently or formerly used as food colours in Brazil, were tested to determine their effect on mitochondrial respiration in mitochondria isolated from rat liver and kidney. The compounds tested were: Erythrosine, Ponceau 4R, Allura Red, Sunset yellow, Tartrazine, Amaranth, Brilliant Blue, Blue, Fast Red E, Orange GGN and Scarlet GN. All food colours tested inhibited mitochondrial respiration (State III respiration, uncoupled) supported either by alpha-ketoglutarate or succinate. This inhibition varied largely, e.g. from 100% to 16% for Erythrosine and Tartrazine respectively, at a concentration of 0.1 mg food colour per mitochondrial protein. Both rat liver and kidney mitochondria showed similar patterns of inhibition among the food colours tested. This effect was dose related and the concentration to give 50% inhibition was determined for some of the dyes. The xanthene dye Erythrosine, which showed the strongest effect, was selected for further investigation on mitochondria in vivo.

A. E. Vercesi

Papers

Effect of organic synthetic food colours on mitochondrial respiration