A review on ochratoxin A occurrence and effects of processing of cereal and cereal derived food products

被引：320

作者：

Duarte, S. C. ^{[1
]}

Pena, A. ^{[1
]}

Lino, C. M. ^{[1
]}

机构：

[1] Univ Coimbra, Ctr Pharmaceut Studies, Grp Hlth Surveillance, Polo 3, P-3000548 Coimbra, Portugal

来源：

FOOD MICROBIOLOGY | 2010年 / 27卷 / 02期

关键词：

Ochratoxin A; Aspergillus; Penicillium; Cereal; Harvest; Storage; Processing; CANADIAN RETAIL MARKET; PENICILLIUM-VERRUCOSUM; ASPERGILLUS-OCHRACEUS; LIQUID-CHROMATOGRAPHY; NATURAL OCCURRENCE; BREAKFAST CEREALS; WHOLE WHEAT; FLUORESCENCE DETECTION; ENVIRONMENTAL-FACTORS; EXPOSURE ASSESSMENT;

D O I：

10.1016/j.fm.2009.11.016

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Ochratoxin A (OTA) Continues to grab global attention and concern for the hazard and Impact that embody for both human and animals. based on its toxicity and occurence. Despite OTA has been described in a myriad of foodstuffs. cereal and its derivatives remain the major contributors to OTA exposure For that reason, a critical review on OTA Occurrence reported by recent studies worldwide focusing on unprocessed and processed cereal foodstuffs is made in this work Special attention is drawn to the major cereal derived products, namely flour, bread. breakfast cereals, baby/infant foods and the inherently involved technological food processing methods and its influence on the redistribution and chemical modification of OTA The paper further examines the factors that Influence the OTA content of cereal and its derived products, explicitly the different ecological niches of the ochratoxigenic mycobiota - Aspergillus spp. and Penicillium verrucosum. the agricultural practice involved, harvest procedures and storage conditions, the type of grain. and the nature and extent of technological processing as well as the ultimate stages of analytical quality level of the sampling and analysis of the suspected ingredients or foods (C) 2009 Elsevier Ltd All rights reserved

引用

页码：187 / 198

页数：12

共 86 条

[1] Environmental factors affect efficacy of some essential oils and resveratrol to control growth and ochratoxin A production by Penicillium verrucosum and Aspergillus westerdijkiae on wheat grain [J].

Aldred, David ;

Cairns-Fuller, Victoria ;

Magan, Naresh .

JOURNAL OF STORED PRODUCTS RESEARCH, 2008, 44 (04) :341-346

[2] Study on ochratoxin A in cereal-derived products from Spain [J].

Araguás, C ;

González-Peñas, E ;

de Cerain, AL .

FOOD CHEMISTRY, 2005, 92 (03) :459-464

[3]

Araguas C., 2003, Alimentaria, V3, P23

[4] Environmental factors and weak organic acid interactions have differential effects on control of growth and ochratoxin A production by Penicillium verrucosum isolates in bread [J].

Arroyo, M ;

Aldred, D ;

Magan, N .

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2005, 98 (03) :223-231

[5] Natural occurrence of mycotoxins in staple cereals from Ethiopia [J].

Ayalew, Amare ;

Fehrmann, Hartmut ;

Lepschy, Johann ;

Beck, Robert ;

Abate, Dawit .

MYCOPATHOLOGIA, 2006, 162 (01) :57-63

[6]

Bao L., 2006, Impacts of mycotoxin regulations on world trade

[7]

Baydar T, 2005, ANN AGR ENV MED, V12, P193

[8] Determination of ochratoxin A content in wheat bread samples collected from the Algarve and Braganca regions, Portugal: Winter 2007 [J].

Bento, J. M. V. ;

Pena, A. ;

Lino, C. M. ;

Pereira, J. A. .

MICROCHEMICAL JOURNAL, 2009, 91 (02) :165-169

[9] Ochratoxin A in cereal-based baby foods: occurrence and safety evaluation [J].

Beretta, B ;

De Domenico, R ;

Gaiaschi, A ;

Ballabio, C ;

Galli, CL ;

Gigliotti, C ;

Restani, P .

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 2002, 19 (01) :70-75

[10] Deteriorative changes of maize, groundnut and soybean seeds by fungi in storage [J].

Bhattacharya, K ;

Raha, S .

MYCOPATHOLOGIA, 2002, 155 (03) :135-141

← 1 2 3 4 5 6 7 8 9 →