Mouldy fruits and vegetables as a source of mycotoxins: part 2
äºWorld Mycotoxin JournalSearch for other papers by N. Paster in
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Search for other papers by R. Barkai-Golan in
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Although chemical control is still the main way to reduce the preharvest and postharvest incidence of mycotoxigenic fungi, the worldwide tendency to reduce chemical use, and the emergence of resistant strains, have accelerated the search for non-chemical strategies. Those applied at the postharvest stage include heat treatments, biological control, and modified-or controlled-atmosphere storage. It is now evident that combinations of treatments are more efficient than individual treatments applied alone. Most of the studies on mycotoxins in fruits are focused on patulin (produced mainly by Penicillium expansum) in apple products, and ochratoxin A (produced mainly by Aspergillus carbonarius) in grapes and in wines. Patulin levels can be significantly reduced by washing and sorting apples, and trimming away rotten tissues. Other treatments for patulin reduction have been associated with its ability to react readily with compounds containing sulphydryl groups. Other additives that reduce patulin levels are ascorbic acid and B-complex vitamins. The rate of ochratoxin A reduction during fermentation depends, among others, on the yeast used for fermentation and the type of wine produced. During vinification, ochratoxin A is also reduced by binding to the solid residues of grapes. Alternaria mycotoxins may be produced naturally in a variety of fruits and vegetables and their processed products. At least two of these mycotoxins, alternariol and alternariol monomethyl, were shown to be stable in heated apple juice. In some apple cultivars, Alternaria occurs in the core and the damage is hidden. Contamination with mycotoxins is recognized as an unavoidable risk, but three major components are involved in the attempt to minimize the risk: Good Agricultural Practices, Good Manufacturing Practices, and Hazard Analysis Critical Control Points. In many countries, regulatory measures have been taken to limit the presence of mycotoxins in fruits and vegetables. Several factors may influence the establishment of national and regional mycotoxin limits and regulations.
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Barkai-Golan, R. 2008. Alternaria mycotoxins. In: Barkai-Golan, R. and Paster, N. (eds.) Mycotoxins in fruits and vegetables. Elsevier, San Diego, CA, USA, pp. 185-203.
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Barkai Golan, R. and Paster, N. 2008a. Mycotoxins in fruits and vegetables. Elsevier, San Diego, CA, USA. 395 pp.
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Barkai Golan, R. and Paster, N. 2008b. Mouldy fruits and vegetables as a source of mycotoxins: part 1. World Mycotoxin Journal 1: 147-159.
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Castoria, R., Wright, I.S.A. and Droby, S. 2008. Biological control of mycotoxigenic fungi in fruits. In: Barkai-Golan, R. and Paster, N. (eds.) Mycotoxins in fruits and vegetables. Elsevier, San Diego, CA, USA, pp. 311-335.
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Droby, S., Wisniewski, M.E., El-Ghaouth, A. and Wilson, C.L. 2002. Influence of food additives on the control of postharvest rots of apple and peach and efficacy of the yeast-based biocontrol product Aspire. Postharvest Biology and Technology 27: 127-135.
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El Ghaouth, A., Wilson, C.L. and Wisniewski, M. 2003. Control of postharvest decay of apple fruit with Candida saitoana and induction of defense responses. Phytopathology 93: 344-348.
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Feng, W. and Zheng, X. 2007. Essential oils to control Alternaria alternata in vitro and in vivo. Food Control 18: 1126-1130.
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Hazel, C. and Walker, R. 2005. Ochratoxin A in food: Recent developments and significance. Proceedings of a workshop held on 29, 30 June and 1 July 2005 in Baden, Austria, organized by ILSI Europe. Food Additives and Contaminants 22 (Suppl. 1): 107.
'Ochratoxin A in food: Recent developments and significance. Proceedings of a workshop held on 29, 30 June and 1 July 2005 in Baden, Austria, organized by ILSI Europe ', in Food Additives and Contaminants , () 107 .
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Huebner, H.J., Mayura, K., Pallaroni, L., Ake, C.L., Lemke, S.L., Herrera, P. and Phillips, T.D. 2000. Development and characterization of a carbon-based composite material for reducing patulin levels in apple juice. Journal of Food Protection 63: 106-110.
'Development and characterization of a carbon-based composite material for reducing patulin levels in apple juice ' () 63 Journal of Food Protection : 106 -110 .
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Janisiewicz, W.J. and Korsten, L. 2002. Biological control of postharvest diseases of fruits. Annual Review of Phytopathology 40: 411-441.
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Jackson, L.S. and Al-Taher, F. 2008. Factors affecting mycotoxin production in fruits. In: Barkai-Golan, R. and Paster, N. (eds.) Mycotoxins in fruits and vegetables. Elsevier, San Diego, CA, USA, pp. 75-104.
'Factors affecting mycotoxin production in fruits ', in Mycotoxins in fruits and vegetables , () 75 -104 .
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Jelinek, C.F. 1987. Distribution of mycotoxin â an analysis of worldwide commodities data, including data from FAO/WHO/ UNEP food contamination monitoring programme. Joint FAO/ WHO/UNEP Second International Conference on Mycotoxins. Bangkok, Thailand, September 28-October 3, 1987.
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Karabulut, O.A. and Baykal, N. 2004. Integrated control of postharvest diseases of peaches with a yeast antagonist, hot water and modified atmosphere packaging. Crop Protection 23: 431-435.
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Leggott, N.L. and Shephard, G.S. 2001. Patulin in South African commercial apple products. Food Control 12: 73-76.
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Leggott, N.L., Vismer, H.F., Sydenham, E.W., Shephard, G. S., Rheeder, J. P. and Marasas, W.F.O. 2000. Occurrence of patulin in the commercial processing of apple juice. South African Journal of Science 96: 241-243.
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Leong, S.L., Hocking, A.D. and Scott, E.S. 2006. The effect of juice clarification, static or rotary fermentation and fining on ochratoxin A in wine. Australian Journal of Grape and Wine Research 12: 245-251.
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Leverentz, B., Conway, W.S., Janisiewicz, W.J., Saftner, R.A. and Camp, M.J. 2003. Effect of combining MCP treatment, heat treatment, and biocontrol on the reduction of postharvest decay of 'Golden Delicious' apples. Postharvest Biology and Technology 27: 221-233.
'Effect of combining MCP treatment, heat treatment, and biocontrol on the reduction of postharvest decay of 'Golden Delicious' apples ' () 27 Postharvest Biology and Technology : 221 -233 .
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Marin, S., Ramos, A. J. and Sanchis, V. 2008. Chemical control of mycotoxigenic fungi. In: Barkai-Golan, R. and Paster, N. (eds.) Mycotoxins in fruits and vegetables. Elsevier, San Diego, CA, USA, pp. 279-296.
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Medina, A., Jimenez, M., Mateo, R. and Magan, N. 2005. Natamycin efficacy for control of growth and ochratoxin production by Aspergillus carbonarius isolates under different environmental regimes. Proceedings from the International Workshop on Ochratoxin A in grapes and wine: prevention and control. Marsala, Italy, p. 74.
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Morgavi, D.P., Boudra, H., Jouany, J.-P. and Graviou, D. 2003. Prevention of patulin toxicity on rumen microbial fermentation by SH-containing reducing agents. Journal of Agricultural and Food Chemistry 51: 6906-6910.
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Moss, M.O. and Long, M.T. 2002. Fate of patulin in the presence of the yeast Saccaromyces cerevisiae. Food Additives and Contaminants 19: 387-399.
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Paster, N. 2008. Means to prevent contamination with patulin in apple-derived produce and with ochratoxin A in wines. In: Barkai-Golan, R. and Paster, N. (eds.) Mycotoxins in fruits and vegetables. Elsevier, San Diego, CA, USA, pp. 351-386.
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| å ¨é¨æé´ | è¿å»ä¸å¹´ | è¿å»30天 | |
|---|---|---|---|
| æè¦æµè§æ¬¡æ° | 326 | 94 | 18 |
| å ¨ææµè§æ¬¡æ° | 32 | 3 | 3 |
| PDFä¸è½½æ¬¡æ° | 18 | 0 | 0 |
Mouldy fruits and vegetables as a source of mycotoxins: part 2
äºWorld Mycotoxin JournalSearch for other papers by N. Paster in
Current site
Google Scholar
PubMed
Search for other papers by R. Barkai-Golan in
Current site
Google Scholar
PubMed
Although chemical control is still the main way to reduce the preharvest and postharvest incidence of mycotoxigenic fungi, the worldwide tendency to reduce chemical use, and the emergence of resistant strains, have accelerated the search for non-chemical strategies. Those applied at the postharvest stage include heat treatments, biological control, and modified-or controlled-atmosphere storage. It is now evident that combinations of treatments are more efficient than individual treatments applied alone. Most of the studies on mycotoxins in fruits are focused on patulin (produced mainly by Penicillium expansum) in apple products, and ochratoxin A (produced mainly by Aspergillus carbonarius) in grapes and in wines. Patulin levels can be significantly reduced by washing and sorting apples, and trimming away rotten tissues. Other treatments for patulin reduction have been associated with its ability to react readily with compounds containing sulphydryl groups. Other additives that reduce patulin levels are ascorbic acid and B-complex vitamins. The rate of ochratoxin A reduction during fermentation depends, among others, on the yeast used for fermentation and the type of wine produced. During vinification, ochratoxin A is also reduced by binding to the solid residues of grapes. Alternaria mycotoxins may be produced naturally in a variety of fruits and vegetables and their processed products. At least two of these mycotoxins, alternariol and alternariol monomethyl, were shown to be stable in heated apple juice. In some apple cultivars, Alternaria occurs in the core and the damage is hidden. Contamination with mycotoxins is recognized as an unavoidable risk, but three major components are involved in the attempt to minimize the risk: Good Agricultural Practices, Good Manufacturing Practices, and Hazard Analysis Critical Control Points. In many countries, regulatory measures have been taken to limit the presence of mycotoxins in fruits and vegetables. Several factors may influence the establishment of national and regional mycotoxin limits and regulations.
| å ¨é¨æé´ | è¿å»ä¸å¹´ | è¿å»30天 | |
|---|---|---|---|
| æè¦æµè§æ¬¡æ° | 326 | 94 | 18 |
| å ¨ææµè§æ¬¡æ° | 32 | 3 | 3 |
| PDFä¸è½½æ¬¡æ° | 18 | 0 | 0 |
