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Literature DB >> 28488100

Mycotoxins in organic and conventional cereals and cereal products grown and marketed in Croatia.

Jelka Pleadin¹, Mladenka Malenica Staver², Ksenija Markov³, Jadranka Frece³, Manuela Zadravec⁴, Vesna Jaki⁵, Igor Krupić², Nada Vahčić³.

Abstract

In this study, the levels of aflatoxin B1 (AFB1), ochratoxin A (OTA), zearalenone (ZEN), deoxynivalenol (DON) and fumonisins (FUM) in unprocessed cereals (n = 189) and cereal-based products (n = 61) were determined using validated ELISA methods. All samples originated from either conventional or organic production corresponded to the 2015 harvest in Croatia. Based on the mean mycotoxin concentrations, the risk for the consumer to exceed the tolerable daily intake (TDI) for these toxins by the consumption of both types of cereals and cereal-based products was assessed. Mycotoxin contamination of organic cereals and organic cereal-based products was not significantly different (p > 0.05). Given that the exposure assessment resulted in a small fraction of the TDI (maximum: DON, 12% of TDI), the levels of the investigated mycotoxins in both types of cereals and cereal-based products from the 2015 harvest did not pose a human health hazard.

Entities: Chemical Species

Keywords: Cereal products; Cereals; Conventional; Exposure assessment; Mycotoxins; Organic

Mesh：

Substances：
Mycotoxins

Year: 2017 PMID： 28488100 DOI： 10.1007/s12550-017-0280-3

Source DB: PubMed Journal: Mycotoxin Res ISSN： 0178-7888 Impact factor: 3.833

8 in total

1. Co-occurrence of aflatoxins, ochratoxin A and zearalenone in barley from a northern region of Spain.

Authors: María Ibáñez-Vea; Elena González-Peñas; Elena Lizarraga; Adela López de Cerain
Journal: Food Chem Date: 2011-10-18 Impact factor: 7.514

Review 2. Organic food: buying more safety or just peace of mind? A critical review of the literature.

Authors: Faidon Magkos; Fotini Arvaniti; Antonis Zampelas
Journal: Crit Rev Food Sci Nutr Date: 2006 Impact factor: 11.176

3. Natural occurrence of Fusarium species, fumonisin production by toxigenic strains, and concentrations of fumonisins B1, and B2 in conventional and organic maize grown in Spain.

Authors: Agustín Ariño; Teresa Juan; Gloria Estopañan; José F González-Cabo
Journal: J Food Prot Date: 2007-01 Impact factor: 2.077

4. On ochratoxin A and fungal flora in Polish cereals from conventional and ecological farms - Part 1: occurrence of ochratoxin A and fungi in cereals in 1997.

Authors: L Czerwiecki; D Czajkowska; A Witkowska-Gwiazdowska
Journal: Food Addit Contam Date: 2002-05

5. Development and application of analytical methods for the determination of mycotoxins in organic and conventional wheat.

Authors: L Pussemier; J-Y Piérard; M Anselme; E K Tangni; J-C Motte; Y Larondelle
Journal: Food Addit Contam Date: 2006-11

6. Ochratoxin A in conventional and organic cereal derivatives: a survey of the Italian market, 2001-02.

Authors: R Biffi; M Munari; L Dioguardi; C Ballabio; A Cattaneo; C L Galli; P Restani
Journal: Food Addit Contam Date: 2004-06

Review 7. Are organic foods safer or healthier than conventional alternatives?: a systematic review.

Authors: Crystal Smith-Spangler; Margaret L Brandeau; Grace E Hunter; J Clay Bavinger; Maren Pearson; Paul J Eschbach; Vandana Sundaram; Hau Liu; Patricia Schirmer; Christopher Stave; Ingram Olkin; Dena M Bravata
Journal: Ann Intern Med Date: 2012-09-04 Impact factor: 25.391

Review 8. Impact of food processing and detoxification treatments on mycotoxin contamination.

Authors: Petr Karlovsky; Michele Suman; Franz Berthiller; Johan De Meester; Gerhard Eisenbrand; Irène Perrin; Isabelle P Oswald; Gerrit Speijers; Alessandro Chiodini; Tobias Recker; Pierre Dussort
Journal: Mycotoxin Res Date: 2016-08-23 Impact factor: 3.833

8 in total

Mycotoxins in organic and conventional cereals and cereal products grown and marketed in Croatia.

1. Co-occurrence of aflatoxins, ochratoxin A and zearalenone in barley from a northern region of Spain.

Review 2. Organic food: buying more safety or just peace of mind? A critical review of the literature.

3. Natural occurrence of Fusarium species, fumonisin production by toxigenic strains, and concentrations of fumonisins B1, and B2 in conventional and organic maize grown in Spain.

4. On ochratoxin A and fungal flora in Polish cereals from conventional and ecological farms - Part 1: occurrence of ochratoxin A and fungi in cereals in 1997.

5. Development and application of analytical methods for the determination of mycotoxins in organic and conventional wheat.

6. Ochratoxin A in conventional and organic cereal derivatives: a survey of the Italian market, 2001-02.

Review 7. Are organic foods safer or healthier than conventional alternatives?: a systematic review.

Review 8. Impact of food processing and detoxification treatments on mycotoxin contamination.

1. Mycotoxins occurrence in medicinal herbs dietary supplements and exposure assessment.

2. Occurrence of Mycotoxins in Winter Rye Varieties Cultivated in Poland (2017-2019).

Review 3. Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods.

Review 4. Alimentary Risk of Mycotoxins for Humans and Animals.

5. Regulated Mycotoxin Occurrence and Co-Occurrence in Croatian Cereals.

6. Determination of Fumonisins in Grains and Poultry Feedstuffs in Croatia: A 16-Year Study.

7. Dietary exposure of the Qatari population to food mycotoxins and reflections on the regulation limits.

Review 8. Relevant Fusarium Mycotoxins in Malt and Beer.