JOURNAL ARTICLE NEWS

This sample newsfeed is taken from Leatherhead Food Research's FoodlineWeb Science database. If you are interested in a similar newsfeed on your site, either on mycotoxins or a wide range of other subjects, please contact Catherine Entwisle.

04 February 2012

Impact of physicochemical parameters on the decomposition of deoxynivalenol during extrusion cooking of wheat grits.

Deoxynivalenol DON is a mycotoxin produced by the Fusarium genus and extrusion cooking is reported to affect DON decomposition. This study examined the effect of different physicochemical parameters on DON decomposition in wheat grits during extrusion cooking using HPLC MS MS with a quick easy cheap effective rugged and safe clean up. Reduction of DON levels was dependent on a specific set of parameters; moisture content and compression were important factors. Use of screws with a high compression factor increased the reduction of DON levels. Other factors affecting the reduction rate of DON are discussed.

Ref: Journal of Agricultural and Food Chemistry, December 14 59 23 12480 12485, Wu Q. Lohrey L. Cramer B. Yuan Z. Humpf H. U., (Foodline ref: 833512)

Enzyme immunoassay for tenuazonic acid in apple and tomato products.

Tenuazonic acid is a mycotoxin produced by Alternaria and in this study a keyhole limpet haemocyanin KLH conjugate was prepared and used to produce polyclonal antibodies in rabbits. An optimised competitive direct enzyme immunoassay EIA for tenuazonic acid was developed and its use to detect tenuazonic acid in apple and tomato products was evaluated. Recoveries of tenuazonic acid in apple juice tomato juice and other tomato products are presented. Use of the novel EIA in a screening programme for Alternaria mycotoxins in food is suggested.

Ref: Journal of Agricultural and Food Chemistry, December 14 59 23 12317 12322, Gross M. Curtui V. Ackermann Y. Latif H. Usleber E., (Foodline ref: 833497)

Occurrence of aflatoxin M1 in white cheese samples from Tehran Iran.

Aflatoxin M1 AFM1 was detected in white cheese samples from dairy factories in Iran using an ELISA method. Toxin levels were above the Iranian national standard limit in 6 of samples and 60 of samples were contaminated with AFM1. The mean AFM1 concentration was higher in samples collected in the winter than in the summer and the potential health hazard of the high occurrence of AFM1 in cheese samples is highlighted.

Ref: Food Control, January 23 1 293 295, Tavakoli H.R. Riazipour M. Kamkar A. Shaldehi H.R. Nejad A.S.M., (Foodline ref: 832946)

Aflatoxin B1 in maize harvested over 3 years in Iran.

Aflatoxin B1 AFB1 was determined in corn samples from different regions of Iran using CD ELISA. Variation in content of aflatoxin in corn samples was found across the years and with region. Mean contamination levels for each region are given. Corn samples of Ardabil showed the highest AFB1 contamination with unsafe levels for the years examined. AFB1 production was prevented by drying of the sample soon after harvest.

Ref: Food Control, January 23 1 271 274, Karami Osboo R. Mirabolfathy M. Kamran R. Shetab Boushehri M. Sarkari S., (Foodline ref: 832941)

Aflatoxin B1 in post harvest peanuts and dietary risk in China.

Samples of raw peanuts were collected from different areas of China and examined for content of aflatoxin B1 AFB1 using HPLC and immunoaffinity columns. AFB1 was detected in 25 of samples and intake in children and adults was estimated using the Monte Carlo and bootstrap methods. Liver cancer risk was calculated and dietary exposure risk was estimated to be low for adults but high for children. The need for surveillance measures to protect public health is highlighted.

Ref: Food Control, January 23 1 143 148, Ding X. Li P. Bai Y. Zhou H., (Foodline ref: 832859)

Ochratoxin A quantification newly developed HPLC conditions.

Ochratoxin A OTA is a possible human carcinogen and this study optimised HPLC parameters for the determination of OTA in spiked peanuts. The HPLC parameters examined affected the quantification of OTA and conditions allowing the highest quantification of OTA are presented. Recovery and limits of detection under optimal conditions were determined. Using the optimised HPLC conditions the OTA contents of raw peanut brands were determined; all brands examined were contaminated with OTA.

Ref: Food Control, January 23 1 113 119, Afsah Hejri L. Jinap S. Mirhosseini H., (Foodline ref: 832855)

Aflatoxin B1 degradation by Bacillus subtilis UTBSP1 isolated from pistachio nuts of Iran.

The degradation of aflatoxin B1 AFB1 by Bacillus subtilis strain UTBSP1 isolated from pistachio nuts was examined in this study. High performance TLC HPLC and liquid chromatography MS MS were used. AFB1 in liquid culture and pistachio nut was reduced by Bacillus subtilis UTBSP1; an enzyme produced extracellularly destroyed AFB1 and optimal conditions for AFB1 degradation were determined. Destroyed AFB1 lost the property of fluorescence compared with standard AFB1.

Ref: Food Control, January 23 1 100 106, Farzaneh M. Shi Z. Q. Ghassempour A. Sedaghat N. Ahmadzadeh M. Mirabolfathy M. Javan Nikkhah M., (Foodline ref: 832853)