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

Mycotoxins are toxic substances that can infect many foods with carcinogenic, genotoxic, teratogenic, nephrotoxic, and hepatotoxic effects. Mycotoxin contamination of foodstuffs causes diseases worldwide. The major classes of mycotoxins that are of the greatest agroeconomic importance are aflatoxins, ochratoxins, fumonisins, trichothecenes, emerging Fusarium mycotoxins, enniatins, ergot alkaloids, Alternaria toxins, and patulin. Thus, in order to mitigate mycotoxin contamination of foods, many control approaches are used. Prevention, detoxification, and decontamination of mycotoxins can contribute in this purpose in the pre-harvest and post-harvest stages. Therefore, the purpose of the review is to elaborate on the recent advances regarding the occurrence of main mycotoxins in many types of important agricultural products, as well as the methods of inactivation and detoxification of foods from mycotoxins in order to reduce or fully eliminate them.

/pdf/advances-in-occurrence-importance-and-mycotoxin-control-4cjaesthg6.pdf

Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods.

Ochratoxin A (OTA) is a very important mycotoxin, and its research is focused right now on the new findings of OTA, like being a complete carcinogen, information about OTA producers and new exposure sources of OTA. Citrinin (CIT) is another important mycotoxin, too, and its research turns towards nephrotoxicity. Both additive and synergistic effects have been described in combination with OTA. OTA is produced in foodstuffs by Aspergillus Section Circumdati (Aspergillus ochraceus, A. westerdijkiae, A. steynii) and Aspergillus Section Nigri (Aspergillus carbonarius, A. foetidus, A. lacticoffeatus, A. niger, A. sclerotioniger, A. tubingensis), mostly in subtropical and tropical areas. OTA is produced in foodstuffs by Penicillium verrucosum and P. nordicum, notably in temperate and colder zones. CIT is produced in foodstuffs by Monascus species (Monascus purpureus, M. ruber) and Penicillium species (Penicillium citrinum, P. expansum, P. radicicola, P. verrucosum). OTA was frequently found in foodstuffs of both plant origin (e.g., cereal products, coffee, vegetable, liquorice, raisins, wine) and animal origin (e.g., pork/poultry). CIT was also found in foodstuffs of vegetable origin (e.g., cereals, pomaceous fruits, black olive, roasted nuts, spices), food supplements based on rice fermented with red microfungi Monascus purpureus and in foodstuffs of animal origin (e.g., cheese).

https://www.mdpi.com/2072-6651/5/9/1574/pdf

Producers and important dietary sources of ochratoxin A and citrinin.

The occurrence and effect of unit operations for dairy products processing on the fate of aflatoxin M1: A review

Background
Milk is a highly nutritious food, and it is a source of necessary macro- and micronutrients for the growth, development and maintenance of human health However, it may also be a source of natural food contaminants that may cause disease The presence of aflatoxin M1 (AFM1) in milk and dairy products throughout the world has been known since twenty to thirty ago Milk and dairy products contamination with aflatoxin M1 is important problem worldwide especially for developing countries for the last ten to twenty years
Scope and Approach
The presence of this mycotoxin in these products is important issue, especially for children and infants, who are more susceptible than adults This review provides information regarding the occurrence of AFM1 in milk and dairy products in many regions of the world, its stability during processing and some reduction strategies In this review the toxicity, occurrence of AFM1 in milk and dairy products (preferably for the last 5 years), regulations, strategies for its reduction, latest developments in detection methodologies and future challenges are described
Key Findings and Conclusions
Strict regulations and adapting good storage practices in developed countries have minimized the contamination of AFM1 in milk and dairy products The current advancements in analytical techniques have helped the law enforcement agencies to implement strict regulations Furthermore, the improvement in analytical facility and increasing the awareness related to the health effects of AFM1 in milk and dairy products could minimize its occurrence level in developing countries

/pdf/aflatoxin-m1-in-milk-and-dairy-products-occurrence-and-54rvwas18x.pdf

Aflatoxin M1 in milk and dairy products, occurrence and recent challenges: A review

Estimate of aflatoxin M1 exposure in milk and occurrence in Brazil

Aflatoxins and ochratoxin A in Brazilian paprika

Determination of folic acid in fortified wheat flours

http://www.scielo.br/pdf/bjm/v38n2/v38n2a22.pdf

Ochratoxin A in brazilian instant coffee

http://www.scielo.br/pdf/bjm/v37n4/v37n4a24.pdf

Valter Ruvieri

Papers

Estimate of aflatoxin M1 exposure in milk and occurrence in Brazil

Aflatoxins and ochratoxin A in Brazilian paprika

Determination of folic acid in fortified wheat flours

Ochratoxin A in brazilian instant coffee

Ochratoxin A in wines and grape juices commercialized in the city of São Paulo, Brazil