Evaluation of gaseous ozone and hydrogen peroxide treatments for reducing Fusarium survival in malting barley

Inhibition mechanism of fusarium graminearum growth by g-C3N4 homojunction and its application in barley malting

The increase of deoxynivalenol (DON) caused by Fusarium graminearum (F. graminearum) during the malting process is a serious safety problem. In our work, the inhibition mechanism of F. graminearum growth by g-C3N4 homojunction and its application in barley malting were studied. The reason why the growth activity of F. graminearum decreased after photocatalysis by g-C3N4 homojunction was that under visible light irradiation, a large amount of •O2- elicited by g-C3N4 homojunction destroyed the cell structure of F. graminearum, leading to the deficiency of cell membrane selective permeability and serious disorder of intracellular metabolism. The application of photocatalysis technology in malting can effectively inhibit the growth of F. graminearum and the accumulation of ergosterol was reduced by 30.55 %, thus reducing the DON content in finished malt by 31.82 %. Meanwhile, the physicochemical indexes of barley malt after photocatalytic treatment still met the requirements of second class barley malt in Chinese light industry standard QB/T 1686-2008. Our work provides a new idea for the control of fungal contamination in barley malt.

Changes in Fusarium and Aspergillus Mycotoxin Content and Fatty Acid Composition after the Application of Ozone in Different Maize Hybrids

Mycotoxins in maize represent a great threat to human health. For this reason, novel technics such as ozone treatment are used to reduce the content of maize mycotoxins. However, there is little knowledge about the effect of ozone treatment on maize quality parameters. This study investigated the changes in Fusarium and Aspergillus mycotoxins and the changes in fatty acids during the ozone treatment of maize samples. Sixteen maize hybrids were visually tested for the naturally occurring ear rot severity and treated with three different concentrations of ozone (40, 70, and 85 mg/L). Mycotoxin content in maize samples was determined using a high-performance liquid chromatography (HPLC) system, whereas dominant fatty acids were determined using gas chromatography coupled with a flame ionization detector (GC-FID). Ozone treatments could be successfully applied to reduce the content of mycotoxins in maize below the detection limit. Ozone treatments increased the content of monounsaturated fatty acids (MUFAs) and decreased the content of polyunsaturated fatty acids (PUFAs), i.e., linoleic acid (36.7% in relation to the lowest applied ozone concentration), which negatively affected the nutritional value of maize.

Reduced of mycotoxin levels in parboiled rice by using ozone and its effects on technological and chemical properties

Contamination of foods by mycotoxins is a reality. However, emerging technologies such as ozonization can be used to reduce the levels of these contaminants. Thus, the aim of this study was to evaluate the effects of using ozone at different period and application times during the soaking step of parboiling process. Samples were analyzed for qualitative and quantitative analysis of mycotoxins, swelling power and solubility, head rice yield, protein solubility, cooking time, texturometric profile, colorimetric profile and defective grains. The results showed tha parboiled rice grains treated with ozone present significant reduction of mycotoxins contamination, regardless of the time and period of application and the mycotoxin evaluated. Regardig to technological properties, the samples treated with ozone in the final 3 h and for 5 h of soaking presented higher head rice yield, luminosity and hardness, with decreases in cooking time, percentage of defective grains and soluble protein.

Key Global Actions for Mycotoxin Management in Wheat and Other Small Grains

Mycotoxins in small grains are a significant and long-standing problem. These contaminants may be produced by members of several fungal genera, including Alternaria, Aspergillus, Fusarium, Claviceps, and Penicillium. Interventions that limit contamination can be made both pre-harvest and post-harvest. Many problems and strategies to control them and the toxins they produce are similar regardless of the location at which they are employed, while others are more common in some areas than in others. Increased knowledge of host-plant resistance, better agronomic methods, improved fungicide management, and better storage strategies all have application on a global basis. We summarize the major pre- and post-harvest control strategies currently in use. In the area of pre-harvest, these include resistant host lines, fungicides and their application guided by epidemiological models, and multiple cultural practices. In the area of post-harvest, drying, storage, cleaning and sorting, and some end-product processes were the most important at the global level. We also employed the Nominal Group discussion technique to identify and prioritize potential steps forward and to reduce problems associated with human and animal consumption of these grains. Identifying existing and potentially novel mechanisms to effectively manage mycotoxin problems in these grains is essential to ensure the safety of humans and domesticated animals that consume these grains.

Application of new technologies in decontamination of mycotoxins in cereal grains: Challenges, and perspectives

Emerging decontamination technologies have been attracted considerable attention to address the consumers' demand for high quality and safe food products. As one of the important foods in the human diet, cereals are usually stored for long periods, resulting in an increased risk of contamination by different hazards. Mycotoxins comprise one of the significant contaminants of cereals that lead to enormous economic losses to the industry and threats to human health. While prevention is the primary approach towards reducing human exposure to mycotoxins, decontamination methods have also been developed as complementary measures. However, some conventional methods (chemical treatments) do not fulfill industries' expectations due to limitations like safety, efficiency, and the destruction of food quality attributes. In this regard, novel techniques have been proposed to food to comply with the industry's demand and overcome conventional methods' limitations. Novel techniques have different efficiencies for removing or reducing mycotoxins depending on processing conditions, type of mycotoxin, and the food matrix. Therefore, this review provides an overview of novel mycotoxin decontamination technologies such as cold plasma, irradiation, and pulse light, which can be efficient for reducing mycotoxins with minimum adverse effects on the quality and nutritional properties of produce.

Fusarium head blight and mycotoxins in wheat: prevention and control strategies across the food chain

With 744 million metric tons produced in 2017/2018, bread wheat (Triticum aestivum) and durum wheat (Triticum durum) are the second most widely produced cereal on a global basis. Prevention or control of wheat diseases may have an enormous impact on global food security and safety. Fusarium head blight is an economically debilitating disease of wheat that reduces the quantity and quality of grain harvested, and may lead to contamination with the mycotoxin deoxynivalenol, which affects the health of humans and domesticated animals. Current climate change scenarios predict an increase in the number of epidemics caused by this disease. Multiple strategies are available for managing the disease including cultural practices, planting less-susceptible cultivars, crop rotation, and chemical and biological controls. None of these strategies, however, is completely effective by itself, and an integrated approach incorporating multiple controls simultaneously is the only effective strategy to limit the disease and reduce deoxynivalenol contamination in human food and animal feed chains. This review identifies the available tools and strategies for mitigating the damage that can result from Fusarium head blight.

Effects of chlorine dioxide on the germination, oxidative metabolism and growth of barley seedlings (Hordeum vulgare L.)

The effects of chlorine dioxide, ClO2, on the germination, oxidative metabolism and growth of barley seedlings were investigated. Barley seeds were separately treated with 0, 500, 1000 and 2000 mg.L-1 ClO2 solutions. Differences in the percentage of seed germination were observed in treatments with 1000 and 2000 mg.L-1 ClO2 solutions only. However, 1000 and 2000 mg.L-1 ClO2 significantly decreased the germination percentage. No significant difference in the MDA content, electrolyte leakage and amount of chlorophyll was observed in seedlings germinated from seeds treated with 0, 500 and 1000 mg.L-1 of ClO2. Similarly, POD and CAT activities showed no significant differences in seedlings germinated from seeds treated with 0 and 500 mg.L-1 while with 1000 mg.L-1 ClO2 there was an increase of these activities. Although there was no significant difference in the above ground part fresh weight between barley seedlings in which seeds were treated with distilled water and ClO2, the fresh weight of barley roots in which seeds were treated with ClO2 was significantly higher than that of control. The total length of barley roots and the number of roots were also increased. The lignin content of barley roots was markly reduced. Staining with Evans blue indicated that barley roots were not obviously damaged. Furtherly, the stimulation of the cell membrane H+-ATPase activity and root activity were observed to be induced by ClO2.

Current and Future Technologies for Microbiological Decontamination of Cereal Grains

Cereal grains are the most important staple foods for mankind worldwide. The constantly increasing annual production and yield is matched by demand for cereals, which is expected to increase drastically along with the global population growth. A critical food safety and quality issue is to minimize the microbiological contamination of grains as it affects cereals both quantitatively and qualitatively. Microorganisms present in cereals can affect the safety, quality, and functional properties of grains. Some molds have the potential to produce harmful mycotoxins and pose a serious health risk for consumers. Therefore, it is essential to reduce cereal grain contamination to the minimum to ensure safety both for human and animal consumption. Current production of cereals relies heavily on pesticides input, however, numerous harmful effects on human health and on the environment highlight the need for more sustainable pest management and agricultural methods. This review evaluates microbiological risks, as well as currently used and potential technologies for microbiological decontamination of cereal grains.

Fungal Contaminants in Drinking Water Regulation? A Tale of Ecology, Exposure, Purification and Clinical Relevance

Microbiological drinking water safety is traditionally monitored mainly by bacterial parameters that indicate faecal contamination. These parameters correlate with gastro-intestinal illness, despite the fact that viral agents, resulting from faecal contamination, are usually the cause. This leaves behind microbes that can cause illness other than gastro-intestinal and several emerging pathogens, disregarding non-endemic microbial contaminants and those with recent pathogenic activity reported. This white paper focuses on one group of contaminants known to cause allergies, opportunistic infections and intoxications: Fungi. It presents a review on their occurrence, ecology and physiology. Additionally, factors contributing to their presence in water distribution systems, as well as their effect on water quality are discussed. Presence of opportunistic and pathogenic fungi in drinking water can pose a health risk to consumers due to daily contact with water, via several exposure points, such as drinking and showering. The clinical relevance and influence on human health of the most common fungal contaminants in drinking water is discussed. Our goal with this paper is to place fungal contaminants on the roadmap of evidence based and emerging threats for drinking water quality safety regulations.

The Gushing Experience—A Quick Overview

Beer lovers all over the world like to get their drink with a certain volume of stabile foam, which mainly depends on the beer style. However, sometimes this foam comes in form of a sudden, eruptive, and uncontrolled over-foaming (gushing) of beer. Gushing occurs after the bottle has been opened, without previously being treated inappropriately (exposure to high temperatures, shaking, or any other kind of agitation). According to recent scientific and professional literature, gushing may be induced by many factors, but fungal proteins are directly connected to this phenomenon. Gushing caused by fungal proteins—hydrophobins—is called primary gushing, and depends solely on raw material quality. Other reasons for extensive foaming after the bottle has been opened can be of chemical or technological nature in the course of the brewing process. This is called secondary gushing, which can be influenced and reduced by applying good manufacturing practice protocols.

Effect of ozone treatment on the safety and quality of malting barley

Molds and their mycotoxins are an expensive problem for the malting and brewing industries. Deoxynivalenol (DON) is a mycotoxin that is associated with Fusarium spp. These fungi frequently cause Fusarium head blight in wheat and barley in the midwestern region of the United States; Manitoba, Canada; Europe; and China. Barley growers and malt producers would benefit from a postharvest control method for mold growth and DON production. We evaluated the use of gaseous ozone (O(3)) for preventing Fusarium growth and mycotoxin production while maintaining malt quality characteristics. Micromalting was performed in three replications under standard conditions. Ozone treatment was applied to malting barley during steeping via a submerged gas sparger. Ozone treatment conditions were 26 mg/cm(3) for 120 min after 2 and 6 h of steeping. The effects of gaseous ozone on DON, aerobic plate counts, Fusarium infection, and mold and yeast counts of barley throughout the malting process were measured. Various quality parameters of the malt were measured after kilning. Statistical tools were used to determine the significance of all results. Ozonation of malting barley during steeping did not lead to significant reductions in aerobic plate counts but did lead to a 1.5-log reduction in mold and yeast counts in the final malt. The influence of gaseous ozone on DON concentration was inconclusive because of the low initial concentrations of DON in the barley. Ozone significantly reduced Fusarium infection in germinated barley. Gaseous ozone did not negatively influence any aspect of malt quality and may have subtle beneficial effects on diastatic power and β-glucan concentrations.

The effect of ozonization on furniture dust: microbial content and immunotoxicity in vitro

Moisture and mold problems in buildings contaminate also the furniture and other movable property. If cleaning of the contaminated furniture is neglected, it may continue to cause problems to the occupants even after the moisture-damage repairs. The aim of this study was to determine the effectiveness of high-efficiency ozone treatment in cleaning of the furniture from moisture-damaged buildings. In addition, the effectiveness of two cleaning methods was compared. Samples were vacuumed from the padded areas before and after the treatment. The microbial flora and concentrations in the dust sample were determined by quantitative cultivation and QPCR-methods. The immunotoxic potential of the dust samples was analyzed by measuring effects on cell viability and production of inflammatory mediators in vitro. Concentrations of viable microbes decreased significantly in most of the samples after cleaning. Cleaning with combined steam wash and ozonisation was more effective method than ozonising alone, but the difference was not statistically significant. Detection of fungal species with PCR showed a slight but nonsignificant decrease in concentrations after the cleaning. The immunotoxic potential of the collected dust decreased significantly in most of the samples. However, in a small subgroup of samples, increased concentrations of microbes and immunotoxicological activity were detected. This study shows that a transportable cleaning unit with high-efficiency ozonising is in most cases effective in decreasing the concentrations of viable microbes and immunotoxicological activity of the furniture dust. However, the method does not destroy or remove all fungal material present in the dust, as detected with QPCR analysis, and in some cases the cleaning procedure may increase the microbial concentrations and immunotoxicity of the dust.