Critical Assessment of Mycotoxins in Beverages and Their Control Measures

Elimination of patulin in apple juice using cysteine capped Fe3O4 nanoadsorbent

The present study evaluated the preparation of L-cysteine capped Fe3O4 (magnetite) nanoparticles (LCys-Fe3O4 NPs), with a particular focus on their potential as an adsorbent and also the efficiency of these NPs in the removal of patulin from apple juice. The methods employed, including Scanning Electron Microscopy (SEM), Transmission Electron Microscopy (TEM), X-ray powder diffraction analysis (XRD), X-ray Photoelectron Spectroscopy (XPS), and Fourier Transform Infrared Spectroscopy (FT-IR), effectively showed the synthesis of LCys-Fe3O4 NPs. The proposed method was not only used for patulin removal; rather, it significantly enhanced the sensitivity of patulin measurement. The efficiency of patulin elimination was affected by many factors, including contact time (5-140 min), patulin initial concentration (50-150 µg/L), and amount of NPs (1-5 mg). The synthesized adsorbent achieved a removal efficiency of 98.6% for patulin adsorption at pH = 3.8. This was accomplished by employing 3 mg LCys-Fe3O4 NPs over a 100-min duration, resulting in a maximum adsorption capacity of 454 µg/g for the initial concentration of patulin 50 µg/L. This high removal efficiency can be attributed to active surface sites (-NH2 and -COOH groups). The removal information obtained from an HPLC method, using the prepared adsorbent, exhibited a good fit with the Freundlich isotherm, indicating a multi-layer adsorption process on the adsorbent. The experimental findings were analyzed using an adsorption kinetic model, revealing that the adsorption kinetics of patulin onto LCys-Fe3O4 NPs conformed to the pseudo-second-order model. In conclusion, the proposed method demonstrated remarkable efficacy in decreasing patulin concentrations in contaminated apple juice by approximately 81.5%. Moreover, the adsorption process had no impact on the quality of the apple juice.

Enhancing postharvest food safety: the essential role of non-thermal technologies in combating fungal contamination and mycotoxins

During the production and storage of agricultural products, molds frequently occur as contaminants that can produce a wide range of secondary metabolites, the most important of which are mycotoxins. To solve these problems, the industry uses various methods, products and processes. This review examines the latest advances in novel non-thermal technologies for post-harvest inactivation of filamentous fungi and reduction of mycotoxins. These technologies include high pressure processes (HPP), ozone treatment, UV light, blue light, pulsed light, pulsed electric fields (PEF), cold atmospheric plasma (CAP), electron beams, ultrasound (US) and nanoparticles. Using data from previous studies, this review provides an overview of the primary mechanisms of action and recent results obtained using these technologies and emphasizes the limitations and challenges associated with each technology. The innovative non-thermal methods discussed here have been shown to be safe and efficient tools for reducing food mold contamination and infection. However, the effectiveness of these technologies is highly dependent on the fungal species and the structural characteristics of the mycotoxins. New findings related to the inactivation of fungi and mycotoxins underline that for a successful application it is essential to carefully determine and optimize certain key parameters in order to achieve satisfactory results. Finally, this review highlights and discusses future directions for non-thermal technologies. It emphasizes that they meet consumer demand for clean and safe food without compromising nutritional and sensory qualities.

Peanuts (Arachis hypogaea L.) and Mycotoxins: Analytical Approaches, Prevalence, and Innovative Detoxification

Mycotoxins are secondary metabolites originating from several species of fungi that have proven to demonstrate high toxicity. In addition, potential contamination sources can promote increased human exposure to the adverse effects of these toxins. For this reason, it was necessary to develop several analytical methods that allow detection with the highest possible sensitivity for these toxic metabolites. Furthermore, since these methods involve high cost, are lengthy, and have sensitivity requirements, the development of multi-analyte detection methods is indispensable. The increasing consumption of groundnuts (legumes) as well as nuts (such as almonds, walnuts, and pistachios) and dried fruit (raisins and dried figs) has increased the risk of poisoning and the harmful effects of mycotoxins, which has encouraged studies for the creation of these methods. This review addresses the most representative methods applied to analyze and quantify mycotoxins in groundnuts (peanuts) together with decontamination techniques. The methodologies presented in this review are primarily based on analytical techniques for nuts and dried fruits. However, each of these methodologies can also be applied to peanut analysis for comparison and use. It is also relevant to highlight the importance of the development of multi-analyte methods in order to identify multiple mycotoxins using a single method, saving time, costs, and resources.

Mycotoxin management: exploring natural solutions for mycotoxin prevention and detoxification in food and feed

Mycotoxins, secondary metabolites produced by various fungi, pose a significant threat to food and feed safety worldwide due to their toxic effects on human and animal health. Traditional methods of mycotoxin management often involve chemical treatments, which may raise concerns about residual toxicity and environmental impact. In recent years, there has been growing interest in exploring natural alternatives for preventing mycotoxin contamination and detoxification. This review provides an overview of the current research on the use of natural products for mitigating mycotoxin risks in food and feed. It encompasses a wide range of natural sources, including plant-derived compounds, microbial agents, and enzymatic control. The mechanisms underlying the efficacy of these natural products in inhibiting mycotoxin synthesis, adsorbing mycotoxins, or enhancing detoxification processes are discussed. Challenges and future directions in the development and application of natural products for mycotoxin management are also addressed. Overall, this review highlights the promising role of natural products as sustainable and eco-friendly alternatives for combating mycotoxin contamination in the food and feed supply chain.

Comprehensive Review of Aflatoxin and Ochratoxin A Dynamics: Emergence, Toxicological Impact, and Advanced Control Strategies

Filamentous fungi exhibit remarkable adaptability to diverse substrates and can synthesize a plethora of secondary metabolites. These metabolites, produced in response to environmental stimuli, not only confer selective advantages but also encompass potentially deleterious mycotoxins. Mycotoxins, exemplified by those originating from Alternaria, Aspergillus, Penicillium, and Fusarium species, represent challenging hazards to both human and animal health, thus warranting stringent regulatory control. Despite regulatory frameworks, mycotoxin contamination remains a pressing global challenge, particularly within cereal-based matrices and their derived by-products, integral components of animal diets. Strategies aimed at mitigating mycotoxin contamination encompass multifaceted approaches, including biological control modalities, detoxification procedures, and innovative interventions like essential oils. However, hurdles persist, underscoring the imperative for innovative interventions. This review elucidated the prevalence, health ramifications, regulatory paradigms, and evolving preventive strategies about two prominent mycotoxins, aflatoxins and ochratoxin A. Furthermore, it explored the emergence of new fungal species, and biocontrol methods using lactic acid bacteria and essential mustard oil, emphasizing their efficacy in mitigating fungal spoilage and mycotoxin production. Through an integrative examination of these facets, this review endeavored to furnish a comprehensive understanding of the multifaceted challenges posed by mycotoxin contamination and the emergent strategies poised to ameliorate its impact on food and feed safety.

Analytical determination of tryptoquialanines A and B: Ensuring the quality and safety of orange juices

Although orange juice is a popular beverage worldwide, fruit distribution, storage, and processing can facilitate fungal infection by Penicillium digitatum; leading to the production of tremorgenic alkaloids, specifically tryptoquialanines A (TA) and B (TB). An Analytical method was developed and validated based on QuEChERS and LC-MS/MS analysis to determine the levels of TA and TB in fresh, industrial, and homemade orange juices. Excellent linearity was observed in the method over a high range of 1-1000 μg/kg and low range of 1-75 μg/kg with R2 ≥ 0.998. The LOD and LOQ were 1 and 3 μg/kg, respectively. Recoveries showed values between 57 and 83 %, with RSD ≤ 13 %. Our data indicated a higher prevalence of mycotoxin TA in fresh and industrial orange juices. Reduction in TA and TB content after thermal and HPP treatments were ≤ 32 %. However, thermal treatment was more effective in reducing TA and TB contents.

In Vitro Evaluation of the Adsorption Efficacy of Biochar Materials on Aflatoxin B1, Ochratoxin A, and Zearalenone

Mycotoxin sequestration materials are important tools to reduce mycotoxin illness and enable proper handling of mycotoxin-contaminated commodities. Three food-grade bentonite clays and four generally recognized as safe (GRAS) charcoal/biochar carbon materials that are marketed as feed additives and supplements were evaluated for their ability to sequester the mycotoxins aflatoxin B1, ochratoxin A, and zearalenone. The surface area of the clays varied between 32.1 to 51.4 mg2/g, and the surface area of the carbon-based materials varied from 1.7 to 1735 mg2/g. In vitro, gastric fluid studies indicated that certain pine biochar and activated coconut charcoal could sequester high amounts (85+%) of the mycotoxins at 1 ppm levels or below. However, some biochar materials with lower surface area properties lacked binding capacity. The coconut shell charcoal and pine biochar utilize agricultural waste products in a manner that significantly reduces carbon emissions and provides valuable materials to minimize exposure to toxins found in food and feed.

Non-thermal emerging processing Technologies: Mitigation of microorganisms and mycotoxins, sensory and nutritional properties maintenance in clean label fruit juices

The increase in the fruit juice consumption and the interest in clean label products boosted the development and evaluation of new processing technologies. The impact of some emerging non-thermal technologies in food safety and sensory properties has been evaluated. The main technologies applied in the studies are ultrasound, high pressure, supercritical carbon dioxide, ultraviolet, pulsed electric field, cold plasma, ozone and pulsed light. Since there is no single technique that presents high potential for all the evaluated requirements (food safety, sensory, nutritional and the feasibility of implementation in the industry), the search for new technologies to overcome the limitations is fundamental. The high pressure seems to be the most promising technology regarding all the aspects mentioned. Some of the outstanding results are 5 log reduction of E. coli, Listeria and Salmonella, 98.2% of polyphenol oxidase inactivation and 96% PME reduction. However its cost can be a limitation for industrial implementation. The combination of pulsed light and ultrasound could overcome this limitation and provide higher quality fruit juices. The combination was able to achieve 5.8-6.4 log cycles reduction of S. Cerevisiae, and pulsed light is able to obtain PME inactivation around 90%, 61.0 % more antioxidants, 38.8% more phenolics and 68.2% more vitamin C comparing to conventional processing, and similar sensory scores after 45 days at 4 °C comparing to fresh fruit juice. This review aims to update the information related to the application of non-thermal technologies in the fruit juice processing through systematic and updated data to assist in industrial implementation strategies.

Saccharomyces cerevisiae: a patulin degradation candidate both in vitro and in vivo

Patulin is one of the mycotoxins that exists in abundance in fruits and derivative products and is easily exposed in daily life, leading to various toxicities such as genotoxicity, teratogenicity, immunotoxicity, and carcinogenicity in the human body, while the efficient removal or degradation measures are still in urgent demand. In this work, Saccharomyces cerevisiae, a natural yeast with both patulin degradation and intestine damage protection abilities, was first applied to prevent and decrease the hazard after patulin intake. In vitro, Saccharomyces cerevisiae KD (S. cerevisiae KD) could efficiently degrade patulin at high concentrations. In a Canenorhabditis elegans (C. elegans) model fed on S. cerevisiae KD, locomotion, oxidative stress, patulin residual, intestine damage, and gene expression were investigated after exposure to 50 μg mL^-1 patulin. The results demonstrated that S. cerevisiae KD could efficiently degrade patulin, as well as weaken the oxidative stress and intestinal damage caused by patulin. Moreover, S. cerevisiae KD could regulate the gene expression levels of daf-2 and daf-16 through the IGF-1 signaling pathway to control the ROS level and glutathione (GSH) content, thus decreasing intestinal damage. In summary, this work uncovers the outstanding characteristic of an edible probiotic S. cerevisiae KD in patulin degradation and biotoxicity alleviation and provides enlightenment toward solving the hazards caused by the accumulation of patulin.

Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety

The food and beverage market has become broader due to globalization and consumer claims. Under the umbrella of consumer demands, legislation, nutritional status, and sustainability, the importance of food and beverage safety must be decisive. A significant sector of food production is related to ensuring fruit and vegetable conservation and utilization through fermentation. In this respect, in this review, we critically analyzed the scientific literature regarding the presence of chemical, microbiological and physical hazards in fruit-based fermented beverages. Furthermore, the potential formation of toxic compounds during processing is also discussed. In managing the risks, biological, physical, and chemical techniques can reduce or eliminate any contaminant from fruit-based fermented beverages. Some of these techniques belong to the technological flow of obtaining the beverages (i.e., mycotoxins bound by microorganisms used in fermentation) or are explicitly applied for a specific risk reduction (i.e., mycotoxin oxidation by ozone). Providing manufacturers with information on potential hazards that could jeopardize the safety of fermented fruit-based drinks and strategies to lower or eliminate these hazards is of paramount importance.

Comprehensive review on patulin and Alternaria toxins in fruit and derived products

Mycotoxins are toxic secondary metabolites produced by certain fungi, which can contaminate various food commodities, including fruits and their derived products. Patulin and Alternaria toxins are among the most commonly encountered mycotoxins in fruit and their derived products. In this review, the sources, toxicity, and regulations related to these mycotoxins, as well as their detection and mitigation strategies are widely discussed. Patulin is a mycotoxin produced mainly by the fungal genera Penicillium, Aspergillus, and Byssochlamys. Alternaria toxins, produced by fungi in the Alternaria genus, are another common group of mycotoxins found in fruits and fruit products. The most prevalent Alternaria toxins are alternariol (AOH) and alternariol monomethyl ether (AME). These mycotoxins are of concern due to their potential negative effects on human health. Ingesting fruits contaminated with these mycotoxins can cause acute and chronic health problems. Detection of patulin and Alternaria toxins in fruit and their derived products can be challenging due to their low concentrations and the complexity of the food matrices. Common analytical methods, good agricultural practices, and contamination monitoring of these mycotoxins are important for safe consumption of fruits and derived products. And Future research will continue to explore new methods for detecting and managing these mycotoxins, with the ultimate goal of ensuring the safety and quality of fruits and derived product supply.

Recent Progress on Techniques in the Detection of Aflatoxin B1 in Edible Oil: A Mini Review

Contamination of agricultural products and foods by aflatoxin B1 (AFB1) is becoming a serious global problem, and the presence of AFB1 in edible oil is frequent and has become inevitable, especially in underdeveloped countries and regions. As AFB1 results from a possible degradation of aflatoxins and the interaction of the resulting toxic compound with food components, it could cause chronic disease or severe cancers, increasing morbidity and mortality. Therefore, rapid and reliable detection methods are essential for checking AFB1 occurrence in foodstuffs to ensure food safety. Recently, new biosensor technologies have become a research hotspot due to their characteristics of speed and accuracy. This review describes various technologies such as chromatographic and spectroscopic techniques, ELISA techniques, and biosensing techniques, along with their advantages and weaknesses, for AFB1 control in edible oil and provides new insight into AFB1 detection for future work. Although compared with other technologies, biosensor technology involves the cross integration of multiple technologies, such as spectral technology and new nano materials, and has great potential, some challenges regarding their stability, cost, etc., need further studies.

Mycotoxins Contamination in Rice: Analytical Methods, Occurrence and Detoxification Strategies

The prevalence of mycotoxins in the environment is associated with potential crop contamination, which results in an unavoidable increase in human exposure. Rice, being the second most consumed cereal worldwide, constitutes an important source of potential contamination by mycotoxins. Due to the increasing number of notifications reported, and the occurrence of mycotoxins at levels above the legislated limits, this work intends to compile the most relevant studies and review the main methods used in the detection and quantification of these compounds in rice. The aflatoxins and ochratoxin A are the predominant mycotoxins detected in rice grain and these data reveal the importance of adopting safety storage practices that prevent the growth of producing fungi from the Aspergillus genus along all the rice chain. Immunoaffinity columns (IAC) and QuECHERS are the preferred methods for extraction and purification and HPLC-MS/MS is preferred for quantification purposes. Further investigation is still required to establish the real exposition of these contaminants, as well as the consequences and possible synergistic effects due to the co-occurrence of mycotoxins and also for emergent and masked mycotoxins.

Ultrasensitive detection of patulin based on a Ag+-driven one-step dual signal amplification

Due to improper storage, the presence of patulin in fruits poses a threat to food safety. Herein, a one-step dual amplification strategy-based electrochemical aptasensor was proposed for patulin detection. Silver-palladium nanoparticles (AgPdNPs) with a hollow and branched structure were used as a supporting material for thionine to provide numerous attachment sites. AuNFs/g-C₃N₄ was employed as an electrode modification material, which has been demonstrated to facilitate electron transport and improve signal label loading capacity. Ag⁺ ions were released in the presence of patulin, activating the Ag⁺-DNAzyme on the electrode surface. The formed Ag⁺-DNAzymes further cyclically cleaved the substrate DNA, and the released sequences were used as a new trigger to mediate the secondary recirculation. This one-step dual amplification strategy enabled double target recycling without additional procedures. The signal cascade amplification through dual target recycling, was thus available for trace detection of patulin. Under the optimal conditions, the electrochemical aptasensor achieved a satisfactory linear range from 5.0 × 10^-6 μg L^-1 to 50 μg L^-1 with a detection limit of 0.92 fg·mL^-1 for the determination of patulin. In addition, the aptasensor exhibited favorable selectivity, reproducibility, repeatability and long-term stability, and thus can be employed for patulin detection in apple juice samples, providing excellent choice for the detection of trace patulin.

Protocatechuic acid: A novel detoxication agent of fumonisin B1 for poultry industry

Fumonisin B1 (FB1) is a major fusarium mycotoxin that largely contaminates feedstuffs and foods, posing a health risk to both animals and humans. This mycotoxin can enter the human body directly through contaminated food consumption or indirectly by toxins and their metabolites. In a prior study, feed-borne FB1 is one of the leading mycotoxins in breeder eggs, leading to reduced hatchability and gizzard ulceration in chicken progenies. Currently, no effective way is available to remove FB1 from feeds and human-contaminated foods. We hypothesize that FB1 can be reduced to low risk by protocatechuic acid (PCA). To assess the ability of FB1 to be degraded in vivo, 1 ppm of FB1 was treated with PCA, or D-glucose, or silymarin, or anti-FB1 monoclonal antibody. Our study revealed that both D-glucose and PCA exhibited 53.4 and 71.43% degradation, respectively, at 80°C for 2 h, while 35.15% of FB1 detoxification was determined in the silymarin group at 60°C for 0.5 h. A dose-dependent manner was found after treatment with D-glucose or PCA at 80°C for 2 h. As for detoxification of anti-FB1 monoclonal antibody, the 1:3,000 dilution induced significant FB1 detoxification, accounting for 25.9% degradation at 25°C for 2 h. Furthermore, 50 SPF 11-day-old embryonated eggs were divided into 10 groups, with five eggs per group. Post treatment with PCA or D-glucose, or silymarin or anti-FB1 monoclonal antibody, the treated samples were inoculated into albumens and monitored daily until the hatching day. Consequently, 100% of the chickens survived in the D-glucose group and other control groups, except for the FB1 control group, while 80, 80, and 60% hatching rates were found in the PCA-treated group, the anti-FB1 monoclonal antibody-treated group, and the silymarin-treated group. Additionally, both the FB1 group and the silymarin-treated group yielded lower embryo growth than other groups did. Postmortem, lower gizzard ulceration index was determined in the PCA-treated group and the anti-FB1 monoclonal antibody-treated group compared to those of the silymarin-treated group and D-glucose-treated group. Based on the above evidence, PCA is a promising detoxification to reduce FB1 contamination in the poultry industry, contributing to the eradication of mycotoxin residuals in the food chain and maintaining food security for human beings.

Relevant Fusarium Mycotoxins in Malt and Beer

Mycotoxins are secondary fungal metabolites of high concern in the food and feed industry. Their presence in many cereal-based products has been numerously reported. Beer is the most consumed alcoholic beverage worldwide, and Fusarium mycotoxins originating from the malted and unmalted cereals might reach the final product. This review aims to describe the possible Fusarium fungi that could infect the cereals used in beer production, the transfer of mycotoxins throughout malting and brewing as well as an insight into the incidence of mycotoxins in the craft beer segment of the industry. Studies show that germination is the malting step that can lead to a significant increase in the level of all Fusarium mycotoxins. The first step of mashing (45 °C) has been proved to possess the most significant impact in the transfer of hydrophilic toxins from the grist into the wort. However, during fermentation, a slight reduction of deoxynivalenol, and especially of zearalenone, is achieved. This review also highlights the limited research available on craft beer and the occurrence of mycotoxins in these products.

Protective effects of Aloe vera powder supplementation on some quantitative and qualitative characteristics of egg, histopathological changes and serum biochemistry of laying hens fed by Aflatoxin B1

In the recent years, the use of medicinal plants to reduce the effects of mycotoxins in foods and feeds has been considered. This study was conducted to investigate the effects of Aloe vera on performance, serum biochemical parameters and liver histopathology in laying hens fed on aflatoxin B1 (AFB1)-contaminated diet. Seventy-two White Leghorns (Hy-Line W-36) were randomly allocated to four treatments. 1) basal diet (control), 2) control plus 1.00 mg kg^-1 AFB1, 3) control diet plus 1.00 mg kg^-1 AFB1 + 100 ppm Aloe vera powder, and 4) control diet plus 1.00 mg kg^-1 AFB1 + 300 ppm Aloe vera powder. Each treatment consisted of three replicates of 6 birds. Egg weight and Haugh units were not affected by AFB1. Egg production and eggshell thickness were lower for groups fed 1.00 mg kg^-1 AFB1. Egg production, egg weight and eggshell thickness were improved by incorporation of Aleo vera in the AFB1 contaminated feed but were not significant. Chickens fed AFB1 had significantly lower aspartate aminotransferase (AST), alanine aminotransferase (ALT) and uric acid and higher cholesterol than other groups. Aloe vera powder improved levels of cholesterol, uric acid, AST, and ALT. AFB1 also caused histopathological changes in liver tissues, such as vacuolar degeneration, fatty infiltration, and necrosis. The addition of Aloe vera powder to the aflatoxin containing diet reduced the severity of lesions in liver. The data demonstrated the ability of Aloe vera to reduce the adverse effects of AFB1 exposure in laying hens.

Influence of processing steps on the fate of ochratoxin A, patulin, and alternariol during production of cloudy and clear apple juices

Mycotoxins are frequently found in fruits and fruit juices. However, data about occurrence and fate of mycotoxins along the fruit juice processing chain are currently insufficient. Herein, a liquid chromatographic/tandem mass spectrometric (LC–MS/MS) multi-mycotoxin method was developed and applied to investigate the effect of technological unit operations on the fate of three of the most relevant mycotoxins along the processing chain for cloudy and clear apple juice, namely patulin (PAT), ochratoxin A (OTA), and alternariol (AOH). Raw juice obtained directly after dejuicing was spiked with the aforementioned mycotoxins at pilot-plant scale prior to subjecting it to different technological unit operations. Regarding clear apple juice production treatment with a pectinolytic enzyme preparation, and pasteurization were insignificant for mycotoxin reduction, but fining with subsequent filtration was effective, although the mycotoxins showed different affinity towards the tested agents. The most effective fining agent was activated charcoal/bentonite in combination with ultrafiltration, which removed OTA (54 µg/L) and AOH (79 µg/L) to not quantifiable amounts (limit of quantification (LOQ) 1.4 and 4.6 µg/L, respectively), while PAT was reduced only by 20% (from 396 to 318 µg/L). Regarding cloudy apple juice production, all studied processing steps such as centrifugation and pasteurization were ineffective in reducing mycotoxin levels. In brief, none of the common steps of clear and cloudy apple juice production represented a fully effective safety step for minimizing or even eliminating common mycotoxins. Thus, ensuring the sole use of sound apples should be of utmost importance for processors, particularly for those manufacturing cloudy juices.

The Interaction between Tribolium castaneum and Mycotoxigenic Aspergillus flavus in Maize Flour

Simple Summary

It is important to hold cereals in storage conditions that exclude insect pests such as the red flour beetle and fungi, especially mycotoxin-producing ones (as a few strains of Aspergillus flavus). This work aims to investigate the interaction between these two organisms when thriving in maize flour. It was observed that when both organisms were together, the mycotoxins detected in maize flour were far higher than when the fungi were on their own, suggesting that the presence of insects may contribute positively to fungi development and mycotoxin production. The insects in contact with the fungi were almost all dead at the end of the trials, suggesting a negative effect of the fungi growth on the insects. Both organisms interacted when in contact. This is the first study on this issue, although further investigation would benefit from clarification on the mechanisms leading to the nature of the detected interactions.

Abstract

Tribolium castaneum is one of the most common insect pests of stored products. Its presence makes cereals more susceptible to the spread of the fungi Aspergillus flavus, which may produce mycotoxins. The aim of this work was to evaluate the influence of T. castaneum adults on the development of a mycotoxigenic A. flavus strain in maize flour as well as the influence of this fungus on the insects. Maize flour was exposed to T. castaneum, spores of A. flavus or to both. The results revealed an interaction between T. castaneum and A. flavus as the flour exposed to both organisms was totally colonized by the fungus whereas almost all the insects were killed. Aflatoxin B1 (AFB1) revealed a significantly higher concentration in the flour inoculated with both organisms (18.8 µg/kg), being lower when exposed only to A. flavus, suggesting that the presence of insects may trigger fungal development and enhance mycotoxin production. The ability of these organisms to thrive under the same conditions and the chemical compounds they release makes the interaction between them a subject of great importance to maintain the safety of stored maize. This is the first work evaluating the interaction between T. castaneum and A. flavus mycotoxin production.

Determination of patulin in products containing dried fruits by Enzyme-Linked Immunosorbent Assay technique Patulin in dried fruits

The era of globalization causes that the export and import of food from different continents of the world are becoming more and more common, which may directly contribute to the increase in pollution in them. The presence of mycotoxin in food is an ubiquitous problem. There is very limited information on the possible influence of the composition of herbal mixtures on the presence of mycotoxins in them, which is an area where research can be expanded. The aim of this study was to determine patulin (PAT) in commercial products containing dried elderberry, rose, blueberry, rowan, hawthorn, and chokeberry fruits by enzyme-linked immunosorbent assay technique. Research using this technique allowed for considering the possible influence of the composition of herbal mixtures on the concentration of patulin in them. Patulin was detected in all analyzed samples with wide range of Collapse

Key Words

• ELISA
• dried fruits
• herbal blends
• patulin
• rowan fruit
• tea

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Affiliation(s)

Anna Przybylska Department of Toxicology and BromatologyFaculty of PharmacyL. Rydygier Collegium Medicum in BydgoszczNicolaus Copernicus University in TorunBydgoszczPoland
Agnieszka Chrustek Department of Pathobiochemistry and Clinical ChemistryFaculty of PharmacyL. Rydygier Collegium Medicum in BydgoszczNicolaus Copernicus University in TorunBydgoszczPoland
Dorota Olszewska‐Słonina Department of Pathobiochemistry and Clinical ChemistryFaculty of PharmacyL. Rydygier Collegium Medicum in BydgoszczNicolaus Copernicus University in TorunBydgoszczPoland
Marcin Koba Department of Toxicology and BromatologyFaculty of PharmacyL. Rydygier Collegium Medicum in BydgoszczNicolaus Copernicus University in TorunBydgoszczPoland
Stefan Kruszewski Medical Physics DivisionBiophysics DepartmentFaculty of PharmacyL. Rydygier Collegium Medicum in BydgoszczNicolaus Copernicus University in TorunBydgoszczPoland

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