Jonathan W. DeVries

Mycotoxins and food safety

Preface. Acknowledgements. Relevance of Mycotoxins in the Food Supply and in the Built Environment. Introduction J.D. Miller. Biology and Ecology of Mycotoxigenic Aspergillus Species as Related to Economic and Health Concerns D.M. Wilson, et al. Aspects of the Ecology of Fusarium Toxins in Cereals J.D. Miller. Biology and Ecology of Toxigenic Penicillium Species J.I. Pitt. Chemistry and Toxicology of Molds Isolated from Water-Damaged Buildings B.B. Jarvis. Biological Control of Fusarium Head Blight of Wheat and Deoxynivalenol Levels in Grain Via Use of Microbial Antagonists D.A. Schisler, et al. Analytical Aspects of Mycotoxins. Introduction M.W. Trucksess, S.W. Page. Sampling Wheat for Deoxynivalenol T.B. Whitaker, et al. Novel Assays and Sensor Platforms for the Detection of Aflatoxins C.M. Maragos. Electrospray Mass Spectrometry for Fumonisin Detection and Method Validation S.M. Musser, et al. Recent Advances in Analytical Methodology for Cyclopiazonic Acid J.W. Dorner. Methods of Analysis for Ochratoxin A P.M. Scott. HPLC Detection of Patulin in Apple Juice with GC/MS Confirmation of Patulin J.A.G. Roach, et al. Methods for the Determination of Deoxynivalenol and Other Trichothecenes in Foods G.A. Lombaert. Processing Effects on Mycotoxins. Introduction L.B. Bullerman. Characterization of Clay-Based Enterosorbents for the Prevention of Aflatoxisis T.D. Phillips, et al. Effect of Processing on Aflatoxins D.L. Park. Effect of Processing on Deoxynivalenol and Other Trichothecenes D.M. Trigo-Stockli. Effect of Processing on Ochratoxin A (OTA) Content of Coffee R. Viani. Stability of Fumonisins in Food Processing L.B. Bullerman, et al. Effects of Processing on Zearalenone D. Ryu, et al. Mycotoxins and Fermentation -- Beer Production C.E. Wolf-Hall, P.B. Schwarz. Toxicity, Risk Assessment and Regulatory Aspects of Mycotoxins. Introduction J.W. DeVries. Aflatoxin, Hepatitis and Worldwide Liver Cancer Risks S.H. Henry, et al. Risk Assessment of Deoxynivalenol in Food: Concentration Limits, Exposure and Effects M.N. Pieters, et al. Risk Assessment of Ochratoxin: Current Views of the European Scientific Committee on Food, the JECFA and the CODEX Committee on Food Additives and Contaminants R. Walker. Worldwide Regulations for Mycotoxins H.P. van Egmond. Economic Changes Imposed by Mycotoxins in Food Grains: Case Study of Deoxynivalenol in Winter Wheat A.W. Schaafsma. U.S. Perspective on Mycotoxin Regulatory Issues D.L. Park, T.C. Troxell. Index.

Fumonisins in food

Occurrence of Fumonisins in Foods and Feeds: Fumonisins: History, Worldwide Occurrence and Impact W.F.O. Marasas Occurrence of Fumonisins in the US Food Supply A.E. Pohland Occurrence of Fusarium and Fumonisins on Food Grains and in Foods L.B. Bullerman Occurrence and Fate of Fumonisins in Beef J.S. Smith, R.A. Thakur Analytical Aspects of Fumonisins: Analytical Determination of Fumonisins and Other Metabolites Produced by Fusarium moniliforme and Related Species on Corn R.D. Plattner, et al. Quantitation and Identification of Fumonisins by Liquid Chromatography/Mass Spectrometry S.M. Musser NMR Structural Studies of Fumonisin B1 and Related Compounds from Fusarium moniliforme B.A. Blackwell, et al. Determination of Underivatized Fumonisin B1 and Related Compounds by HPLC J.G. Wilkes et al. Analysis of Fumonisin B1 in Corn by Capillary Electrophoresis C.M. Maragos, et al. Isolation and Purification of Fumonisin B1 and B2 from Rice Culture F.I. Meredith, et al. Immunochemical Methods for Fumonisins F.S. Chu Microbiological Aspects of Fumonisins: Introductory Biology of Fusarium moniliforme J.F. Leslie Genetic and Biochemical Aspects of Fumonisin Production A.E. Desjardins, et al. Fusaric Acid and Pathogenic Interactions of Corn and Noncorn Isolates of Fusarium moniliforme: A Nonobligate Pathogen of Corn C.W. Bacon, D.M. Hinton Fumonisins in Maize Genotypes Grown in Various Geographic Areas A. Visconti Liquid Culture Methods for the Production of Fumonisin S.E. Keller, T.M. Sullivan Biosynthesis of Fumonisin and AAL Derivatives by Alternaria and Fusarium inLaboratory Culture C.J. Mirocha, et al. Metabolism and Toxicity of Fumonisins: Fumonisin Toxicity and Metabolism Studies at the USDA W.P. Norred, et al. The Mycotoxin Fumonisin Induces Apoptosis in Cultured Human Cells and in Livers and Kidneys of Rats W.H. Tolleson, et al. Fumonisin B1 Toxicity in Male SpragueDawley Rats G. Bondy, et al. Biological Fate of Fumonisin B1 in Foodproducing Animals D.B. Prelusky, et al. Hepatotoxicity and Carcinogenicity of the Fumonisins in Rats: A Review Regarding Mechanistic Implications for Establishing Risk in Humans W.C.A. Gelderblom, et al. Fumonisin Toxicity and Sphingolipid Biosynthesis A.H. Merrill Jr, et al. Effects of Processing on Fumonisins: Distribution of Fumonisins in Food and Feed Products Prepared from Contaminated Corn G.A. Bennett, et al. Effect of Processing on Fumonisin Content of Corn P.A. Murphy, et al. Reduction of Risks Associated with Fumonisin Contamination in Corn D.L. Park, et al. Effect of Thermal Processing on the Stability of Fumonisin L.S. Jackson, et al. Regulatory Aspects of Fumonisins: Regulatory Aspects of Fumonisins in the United States T.C. Troxell 4 additional articles. Index.

Multi-allergen Quantitation and the Impact of Thermal Treatment in Industry-Processed Baked Goods by ELISA and Liquid Chromatography-Tandem Mass Spectrometry

Undeclared food allergens account for 30-40% of food recalls in the United States. Compliance with ingredient labeling regulations and the implementation of effective manufacturing allergen control plans require the use of reliable methods for allergen detection and quantitation in complex food products. The objectives of this work were to (1) produce industry-processed model foods incurred with egg, milk, and peanut allergens, (2) compare analytical method performance for allergen quantitation in thermally processed bakery products, and (3) determine the effects of thermal treatment on allergen detection. Control and allergen-incurred cereal bars and muffins were formulated in a pilot-scale industry processing facility. Quantitation of egg, milk, and peanut in incurred baked goods was compared at various processing stages using commercial enzyme-linked immunosorbent assay (ELISA) kits and a novel multi-allergen liquid chromatography (LC)-tandem mass spectrometry (MS/MS) multiple-reaction monitoring (MRM) method. Thermal processing was determined to negatively affect the recovery and quantitation of egg, milk, and peanut to different extents depending on the allergen, matrix, and analytical test method. The Morinaga ELISA and LC-MS/MS quantitative methods reported the highest recovery across all monitored allergens, whereas the ELISA Systems, Neogen BioKits, Neogen Veratox, and R-Biopharm ELISA Kits underperformed in the determination of allergen content of industry-processed bakery products.

Evaluation of Short-Term and Long-Term Migration Testing from Can Coatings into Food Simulants: Epoxy and Acrylic–Phenolic Coatings

Traditionally, migration testing during 10 days at 40 °C has been considered sufficient and appropriate for simulating the potential migration of substances from food-contact materials into foods. However, some packages, such as food cans, may be stored holding food for extended time periods (years). This study attempts to verify whether common testing conditions accurately estimate long-term migration. Two types of can coatings, epoxy and acrylic-phenolic, were subjected to short-term and long-term migration testing (1 day-1.5 years) using food simulants (water, 3% acetic acid, 50% ethanol, and isooctane) at 40 °C. Using HPLC-DAD/CAD, HPLC-MS, UHPLC-HRMS (where HRMS is accurate mass, mass spectrometry), and DART-HRMS, we identified potential migrants before starting the experiment: BPA, BADGE, BADGE derivatives, benzoguanamine, and other relevant marker compounds. During the experiment using a water-based food simulant, migrants remained stable. Most of the cans in contact with 3% acetic acid did not survive the experimental conditions. Tracked migrants were not detected in isooctane. In the presence of 50% ethanol, the traditional migration test during 10 days at 40 °C did not predict migration during long-term storage. These results suggest that migration protocols should be modified to account for long-term storage.

Toxicity, Risk Assessment and Regulatory Aspects of Mycotoxins: Introduction

The ultimate result of scientific research regarding a food contaminant is a determination of the need to regulate the level of that contaminant in the food supply, and if the need exists, to determine a scientifically appropriate level at which to regulate. Suitable regulatory actions are necessarily based on sound science. Sound science in this case consists of properly designed safety assessments using appropriate models based on reliable and adequate toxicity studies and inputting sufficiently accurate data with regard to rates of contaminant occurrence and level of contamination when it occurs. Adequate toxicity studies in turn depend upon appropriate study design and relevant biological endpoints. Accurate data depends upon appropriate sampling plans and suitable analytical technology to determine the presence or absence of a contaminant and the level present in the food supply when the contaminant is found. Processing will often reduce the exposure level to mycotoxins in the food supply and this effect must be taken into account when considering regulatory action.

Overview on Complex Carbohydrates

The topic of Complex Carbohydrates can be a very complex subject. Every scientist working in the subject area has a pretty good idea of what complex carbohydrates are, but converting that knowledge to a streamlined word for word definition and adopting a commensurate public nutrition policy becomes significantly more difficult. Like most topics in the nutrition arena, sorting out the key health aspects of the complex of carbohydrates in the diet is no simple task. A great deal of work has been accomplished by a wide variety of researchers on the topic. This quantity of work by a multitude of researchers is necessary to arrive at scientifically valid conclusions regarding the health benefits that might be derived from consumption of any particular food component, not just complex carbohydrates.