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稻谷在生长、收获和储存的过程中,容易受到黄曲霉菌及黄曲霉毒素的污染,其加工形成的粮食制品进入食物链后,易引发人类急、慢性中毒。黄曲霉毒素是由真菌代谢产生的天然毒素主要分为B族黄曲霉毒素、G族黄曲霉毒素及M族黄曲霉毒素,其中黄曲霉毒素B1是众多霉菌毒素中较常见且毒性较高的一种,过量摄入具有致癌、致畸形、免疫抑制等毒性效应。本文综合国内外研究进展,从稻谷中黄曲霉毒素的分子结构,检测及防控等方面对稻谷中黄曲霉毒素污染展开综述,并对其检测方法和脱除方法进行了概述对比,旨为后续研究提供参考。 相似文献
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黄曲霉毒素具有致癌性和致畸性, 即使痕量级水平的摄入也会对人体健康产生长时间的危害。粮食等作物在生长和贮存期间都可被黄曲霉毒素污染。由于其高毒性, 已有很多检测方法来检测不同样品中黄曲霉毒素的含量, 这些方法各有优缺点, 且并不是每个方法都能满足国标限量水平。本文综述了不同黄曲霉毒素对人体的危害, 分析检测技术的发展, 重点讨论几种较成熟方法在不同基质中的应用。 相似文献
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茶叶是世界上最流行的饮品之一,因其独特的风味和对人体有益的健康功能为人们所喜爱。茶叶在生长、采摘、加工、运输及储存过程中可能存在潜在的黄曲霉毒素污染,黄曲霉毒素是世界上已知毒性最大的真菌毒素,对人类健康存在极大威胁。黄曲霉毒素主要有四种常见的亚型,包括黄曲霉毒素B1,B2,G1,G2。其中黄曲霉毒素B1是毒性最大的黄曲霉毒素,被国际癌症研究机构列为Ⅰ类致癌物。因此评估茶叶中是否存在黄曲霉毒素及其安全性具有重要意义。本文系统地综述了黄曲霉毒素的理化性质、致病机理,以及茶叶中可能产黄曲霉毒素的微生物和黄曲霉毒素在茶叶中的检出情况等,并探讨茶叶中黄曲霉毒素的潜在风险,为茶叶中黄曲霉毒素的风险评估与防控提供支持。 相似文献
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真菌侵染是造成水果腐烂和水果及其制品中真菌毒素残留的根本原因。全球由于真菌侵染而腐烂的水果损失约占新鲜水果的20%~30%,而真菌毒素也成为危害人体健康的潜在风险。本文首先综述了水果制品中常见的6种真菌毒素的来源、稳定性及毒性,包括展青霉素、赭曲霉毒素A、黄曲霉毒素B1、交链孢酚、交链孢酚单甲醚、细交链孢菌酮酸、赭曲霉毒素A和黄曲霉毒素B1展青霉素,并分析了各种真菌毒素在不同种类水果制品中的污染状况。其次,重点从控制霉菌生长、产毒和毒素消减3个层面,综述了目前在水果采前、采后和加工3个环节真菌毒素的防控措施,并提出真菌毒素防控领域尚需进一步开展的研究,明确安全、无污染和精准的绿色防控手段为防控真菌毒素污染的发展方向,采取传统控制手段结合生物防控等新技术有望实现对真菌毒素的有效控制。 相似文献
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黄曲霉毒素是自然界中黄曲霉菌和寄生曲霉菌分泌的一种次级代谢产物,容易污染粮食作物及其制品,主要存在于霉变的花生、大米、玉米等作物及与其相关食品中。黄曲霉毒素具有极强的毒性和致癌性,是目前已发现的最强的天然致癌物质,严重威胁人类健康。近年来黄曲霉毒素已成为食品安全领域的重点关注对象。本文着重从黄曲霉毒素的前处理方法和检测方法两方面介绍国内外目前食品中常用的黄曲霉毒素检测手段,包括传统的经典检测方法和快速检测方法,并对其进行比较和评价,同时对粮油食品中的黄曲霉毒素检测方法的发展方向进行展望,以供国内外同行参考借鉴。 相似文献
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Abdoulie Jallow Huali Xie Xiaoqian Tang Zhang Qi Peiwu Li 《Comprehensive Reviews in Food Science and Food Safety》2021,20(3):2332-2381
Aflatoxins represent a global public health and economic concern as they are responsible for significant adverse health and economic issues affecting consumers and farmers worldwide. Produced by fungal species from the Aspergillus genus, aflatoxins are a toxic, mutagenic, and carcinogenic group of fungal metabolites that routinely contaminate food and agricultural products. Climate and diet are essential factors in the aflatoxin contamination of food and subsequent human exposure process. Countri es with warmer climates and staple foods that are aflatoxin-susceptible shoulder a substantial portion of the global aflatoxins burden. Enactment of regulations, prevention of pre- and postharvest contamination, decontamination, and detoxification have been used to prevent human dietary exposure to aflatoxin. Exploiting their chemical and structural properties, means are devised to detect and quantify aflatoxin presence in foods. Herein, recent developments in several important aspects impacting aflatoxin contamination of the food supply, including: fungal producers of the toxin, occurrence in food, worldwide regulations, detection methods, preventive strategies, and removal and degradation methods were reviewed and presented. In conclusion, aflatoxin continues to be a major food safety problem, especially in developing countries where regulatory limits do not exist or are not adequately enforced. Finally, knowledge gaps and current challenges in each discussed aspect were identified, and new solutions were proposed. 相似文献
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赭曲霉毒素A(ochratoxin A,OTA)是由赭曲霉、炭黑曲霉和青霉属等真菌产生的聚酮类次生代谢产物,广泛存在于果品及其制品中,特别是葡萄及其制品中检出率较高。由于OTA具有毒性强、可致癌且结构非常稳定、难以去除等特点,世界各国都制定了果品及其制品中OTA的限量。本文就OTA的生物合成、果品及其制品中OTA检测技术、OTA污染状况和控制策略分别进行阐述,并对其快速检测、绿色安全防控等方面进行展望,以期为OTA污染的高效分析和有效控制提供理论依据和指导。 相似文献
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Mycotoxins in botanicals and dried fruits: A review 总被引:1,自引:0,他引:1
Botanicals are used in many countries for medicinal and general health-promoting purposes. Numerous natural occurrences of mycotoxins in botanicals and dried fruits have been reported. Aflatoxins or ochratoxin A (OTA) have been found in botanicals such as ginseng, ginger, liquorice, turmeric, and kava-kava in the USA, Spain, Argentina, India, and some other countries, while fumonisins have been found in medicinal wild plants in South Africa and in herbal tea and medicinal plants in Turkey. Zearalenone was identified in ginseng root. Dried fruits can be contaminated with aflatoxins, OTA, kojic acid, and, occasionally, with patulin or zearalenone. One main area of concern is aflatoxins in dried figs; bright greenish yellow fluorescence under ultraviolet light is associated with aflatoxin contamination. OTA in dried vine fruits (raisins, sultanas, and currants) is another concern. There are also reports of aflatoxins in raisins and OTA in dried figs, apricots, dried plums (prunes), dates, and quince. Maximum permitted levels in the European Union include 4 µg kg-1 for total aflatoxins in dried fruit intended for direct consumption and 10 µg kg-1 for OTA in dried vine fruit. This review discusses the occurrence of mycotoxins in botanicals and dried fruits and analytical issues such as sampling, sample preparation, and methods for analysis. Fungal contamination of these products, the influence of sorting, storage, and processing, and prevention are also considered. 相似文献
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The occurrence of aflatoxins in market betel nut samples was studied. It was observed that several betel nut samples were infested with aflatoxin-producing fungus, Aspergillus flavus. Out of 32 samples collected from various places, 12 were positive for aflatoxin. Aflatoxin B1 was detected in all the positive samples. Other aflatoxins were also detected in some samples. Boric acid, propionic acid and potassium metabisulphite were used for the control of aflatoxin B1 on betel nuts. Propionic acid was most effective in inhibiting aflatoxin production on betel nut after intervals of 2 (62%) and 4 (85%) weeks. Controlling the occurrence of aflatoxin could safeguard the users from the health hazards of aflatoxins. 相似文献
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Nuts are important agricultural commodities in Turkey as they are exported and largely consumed domestically. Two hundred and seventeen samples of hazelnuts, pistachio nuts and peanuts were randomly collected from public markets, bazaars, supermarkets and retail stores in several regions of Turkey and analyzed for the incidence of aflatoxin (B1, B2, G1, G2) contamination by high-performance liquid chromatography. The levels of aflatoxin B1 (AFB1) and the total aflatoxins in the majority of samples analyzed (87.09%) were so low that they were not quantifiable. Thirty-one samples (14.28%) were found to have low levels of aflatoxins, below the Turkish National regulatory limits of 5 µg/kg for AFB1 and 10 µg/kg for total aflatoxins. However, four samples (1.84%) showed a level of contamination that exceeded the maximum tolerated levels set in the Turkish regulations. The highest value of AFB1 was 36.81 µg/kg in pistachio nuts. This article reports the data of the first survey on the presence of aflatoxins in nuts sampled in three distinct regions of Turkey.
The formation of aflatoxins depends not only on the genetic potential of mold strains but also on environmental factors, especially during post-harvest transportation and storage. Although further national surveys must be performed on a regular base, the results of the present study indicate a reduced level of aflatoxin contamination of nut-based products compared to earlier observations. The results conclude that implementation of stricter quality control measures, technical assistance to private sector actors and regulatory initiatives to support employment of these strategies undertaken in recent years by the National Authorities have paid back. 相似文献
PRACTICAL APPLICATIONS
The formation of aflatoxins depends not only on the genetic potential of mold strains but also on environmental factors, especially during post-harvest transportation and storage. Although further national surveys must be performed on a regular base, the results of the present study indicate a reduced level of aflatoxin contamination of nut-based products compared to earlier observations. The results conclude that implementation of stricter quality control measures, technical assistance to private sector actors and regulatory initiatives to support employment of these strategies undertaken in recent years by the National Authorities have paid back. 相似文献
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真菌毒素是由曲霉菌、青霉菌和镰刀菌等丝状真菌在适当的环境条件下产生的有毒次生代谢产物,是谷物、水果、坚果等食品中常见的污染物,可引起广泛的毒性效应,主要表现为致癌性、致突变性、肝毒性、肾毒性、免疫毒性、神经毒性、致畸性等,对人类和动物的健康构成威胁。近些年来,由于自然气候的改变及检测技术的创新发展,一些新出现的真菌毒素逐渐引起大家的广泛关注,如已报道的交链孢毒素、新兴镰刀菌毒素等。这些尚未得到监管,并且如何产生、浓度水平和毒理数据有限的真菌毒素被定义为“新兴”真菌毒素。本文综述了两大类12种新兴毒素的结构性质、检测分析技术进展及在食品中的污染状况,以期为真菌毒素污染的全面评估及防控提供思路。 相似文献
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Ridha Ghali Karima H Khlifa Hayat Ghorbel Khira Maaroufi Abderrazak Hedilli 《Journal of the science of food and agriculture》2010,90(14):2347-2351
BACKGROUND: To investigate natural aflatoxin occurrence, a total of 180 samples of different foods widely consumed in Tunisia were analysed by an in‐house‐validated high‐performance liquid chromatography method including affinity column clean‐up and post‐column bromination techniques. RESULTS: The method used appeared to be rapid, selective and reproducible, and its performances were established. Detection limits were 0.05 ng g?1 for aflatoxin B1 and 0.025 ng g?1 for aflatoxins B2, G1 and G2. Aflatoxins were detected in all investigated commodities except rice, with an overall contamination frequency of 34.4% and concentrations ranging from 0.1 to 40.6 ng g?1. Aflatoxin B1 was found in all contaminated samples. Sorghum, spices and nuts were most contaminated. CONCLUSION: This study has provided an effective analytical method for the reliable determination of aflatoxins in food samples. Over one‐third of the samples investigated were contaminated with aflatoxins. Sorghum, spices and nuts were most contaminated, whereas rice showed no contamination. Copyright © 2010 Society of Chemical Industry 相似文献
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Dried figs are sensitive commodities to aflatoxin contamination. Although preventive methods are the logical solution to aflatoxin problems, once the product is contaminated, decontamination procedures are inevitable. In this study, the effectiveness of a procedure consisted of acidification/alkalization, and heat treatment in degradation of aflatoxins was evaluated. The pH of dried fig extracts was adjusted to 3.1, 3.5, 6, 8 or 10 by adding acid or base. Extracts were heated at 50, 75 or 98C for 1 or 2 h, and then the residual aflatoxin B1 , B2 , G1 and G2 were determined. The highest level of degradation for aflatoxin B1 (97 ± 1%) and B2 (87 ± 1%) were observed at pH 10 in samples heated at 98 and 50C, respectively. Some treatments resulted in 100% degradation of aflatoxin G1 and G2 so that they could not be detected.
Aflatoxin contamination is a serious problem for a number of processed and non-processed foods, including dried figs. This not only presents severe risks to human and animal health but also causes economic problems for countries such as Turkey, U.S.A., Greece and Spain, which produce and export dried figs. It is clear that detoxifying studies are unavoidable when the amount of crop contaminated by toxins is considered. Therefore, the food industry is in search of applications that are effective in mycotoxin detoxification and adaptable to food processes. This is the first report on degradation of aflatoxins in naturally contaminated dried figs by such a promising method. 相似文献
PRACTICAL APPLICATIONS
Aflatoxin contamination is a serious problem for a number of processed and non-processed foods, including dried figs. This not only presents severe risks to human and animal health but also causes economic problems for countries such as Turkey, U.S.A., Greece and Spain, which produce and export dried figs. It is clear that detoxifying studies are unavoidable when the amount of crop contaminated by toxins is considered. Therefore, the food industry is in search of applications that are effective in mycotoxin detoxification and adaptable to food processes. This is the first report on degradation of aflatoxins in naturally contaminated dried figs by such a promising method. 相似文献