Lauren S. Jackson

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.

Apple quality, storage, and washing treatments affect patulin levels in apple cider.

Patulin is a mycotoxin produced primarily by Penicillium expansum, a mold responsible for rot in apples and other fruits. The growth of this fungus and the production of patulin are common in fruit that has been damaged. However, patulin can be detected in visibly sound fruit. The purpose of this project was to determine how apple quality, storage, and washing treatments affect patulin levels in apple cider. Patulin was not detected in cider pressed from fresh tree-picked apples (seven cultivars) but was found at levels of 40.2 to 374 microg/liter in cider pressed from four cultivars of fresh ground-harvested (dropped) apples. Patulin was not detected in cider pressed from culled tree-picked apples stored for 4 to 6 weeks at 0 to 2 degrees C but was found at levels of 0.97 to 64.0 microg/liter in cider pressed from unculled fruit stored under the same conditions. Cider from controlled-atmosphere-stored apples that were culled before pressing contained 0 to 15.1 microg of patulin per liter, while cider made from unculled fruit contained 59.9 to 120.5 microg of patulin per liter. The washing of ground-harvested apples before pressing reduced patulin levels in cider by 10 to 100%, depending on the initial patulin levels and the type of wash solution used. These results indicate that patulin is a good indicator of the quality of the apples used to manufacture cider. The avoidance of ground-harvested apples and the careful culling of apples before pressing are good methods for reducing patulin levels in cider.

Effect of Processing on Fusarium Mycotoxins

Mycotoxins are secondary metabolites produced by a wide variety of fungal species that contaminate food or feed. Fumonisins (FUM), deoxynivalenol (DON) and zearalenone (ZEN) are examples of common mycotoxins in grains that have been shown to affect human and/or animal health. Physical, chemical and biological methods have been used for decontaminating grains containing these toxins. Some treatments reduce the concentration of mycotoxins while others are ineffective. For example, removal of damaged grain by density segregation can reduce DON and ZEN concentrations in corn and wheat. In contrast, thermal processing is usually ineffective for reducing the FUM and ZEN content of foods. More work is needed to identify effective methods for detoxifying mycotoxin contaminated food.

Distribution of Fusarium Molds and Fumonisins in Dry-Milled Corn Fractions1

ABSTRACT The distribution of Fusarium molds and fumonisins was determined in commercial and experimental dry-milled corn fractions. Fusarium infection of the commercial whole corn samples ranged from 10 to 28%; F. moniliforme was the predominant species. Fusarium counts in corn fractions were <100 colony-forming units (CFU)/g in flaking grits, <100 - 6.4 × 104 CFU/g in bran, <100 − 1.6 × 104 CFU/g in germ, and <100 − 2.7 × 103 CFU/g in flour. Fumonisin concentrations were ≤0.1 μg/g in flaking grits, 0.2–1.1 μg/g in flour, 0.1–2.0 μg/g in germ, and 1.5–3.2 μg/g in bran. Yellow, blue, and white dent corns naturally contaminated with varying levels of fumonisins (25.4, 3.9, and 0.3 μg of fumonisin B1 per gram) and Fusarium molds (3.9 × 106, 8.0 × 105, and 2.6 × 104 CFU/g) were experimentally dry milled with a horizontal drum degermer. Number 5 grits contained significantly lower Fusarium counts and fumonisin concentrations than the whole kernel corn. Fusarium counts and fumonisins increased as grit size decr...

Chemical Food Safety Issues in the United States: Past, Present, and Future

Considerable advances have been made over the past century in the understanding of the chemical hazards in food and ways for assessing and managing these risks. At the turn of the 20th century, many Americans were exposed to foods adulterated with toxic compounds. In the 1920s the increasing use of insecticides led to concerns of chronic ingestion of heavy metals such as lead and arsenic from residues remaining on crops. By the 1930s, a variety of agrochemicals were commonly used, and food additives were becoming common in processed foods. During the 1940s and 1950s advances were made in toxicology, and more systematic approaches were adopted for evaluating the safety of chemical contaminants in food. Modern gas chromatography and liquid chromatography, both invented in the 1950s and 1960s, were responsible for progress in detecting, quantifying, and assessing the risk of food contaminants and adulterants. In recent decades, chemical food safety issues that have been the center of media attention include the presence of natural toxins, processing-produced toxins (e.g., acrylamide, heterocyclic aromatic amines, and furan), food allergens, heavy metals (e.g., lead, arsenic, mercury, cadmium), industrial chemicals (e.g., benzene, perchlorate), contaminants from packaging materials, and unconventional contaminants (melamine) in food and feed. Due to the global nature of the food supply and advances in analytical capabilities, chemical contaminants will continue to be an area of concern for regulatory agencies, the food industry, and consumers in the future.

Effect of Temperature and Screw Speed on Stability of Fumonisin B1 in Extrusion-Cooked Corn Grits1

ABSTRACT Corn grits spiked with fumonisin B1 (FB1) at a level of 5 μg/g were extrusion cooked in a corotating twin-screw extruder at different temperatures (140, 160, 180, and 200°C) and screw speeds (40, 80, 120, and 160 rpm). Good recoveries of FB1 were obtained from the nonextruded as well as the extruded grits by using high-performance liquid chromatography. Both the barrel temperature and the screw speed significantly (P ≤ 0.05) affected the extent of fumonisin reduction in extruded grits. As expected, the FB1 recovered decreased with an increase in temperature and a decrease in screw speed. The amount of FB1 lost from cooking grits at the different extrusion parameters used in this study ranged from 34 to 95%. About 46–76% of the spiked FB1 was lost when the grits were cooked at temperatures and screw speeds that resulted in acceptable product expansion and color.

The effect of dairy products on iron availability

Many researchers report substantial reductions in iron availability when dairy products are consumed with solutions of iron. Yet other studies indicate that dairy products have little effect on iron availability when added to complex meals. The conflicting data may be due to differences in the technique used to measure availability, species of animal used, form of iron in the diet, and meal composition. Human studies show superior bioavailability of iron in human milk when compared with cows milk. Definitive causes for the differences between human and cows milk have not been identified. Human milk contains lower amounts of casein, phosphate, and calcium, components thought to inhibit iron absorption. More work is needed to identify the factors that influence iron-dairy interactions. The nutritional benefits provided by dairy products outweigh the slight inhibitory effect they may have on iron availability.

Effect of processing on recovery and variability associated with immunochemical analytical methods for multiple allergens in a single matrix: dark chocolate.

Among the major food allergies, peanut, egg, and milk are the most common. The immunochemical detection of food allergens depends on various factors, such as the food matrix and processing method, which can affect allergen conformation and extractability. This study aimed to (1) develop matrix-specific incurred reference materials for allergen testing, (2) determine whether multiple allergens in the same model food can be simultaneously detected, and (3) establish the effect of processing on reference material stability and allergen detection. Defatted peanut flour, whole egg powder, and spray-dried milk were added to cookie dough at seven incurred levels before baking. Allergens were measured using five commercial enzyme-linked immunosorbent assay (ELISA) kits. All kits showed decreased recovery of all allergens after baking. Analytical coefficients of variation for most kits increased with baking time, but decreased with incurred allergen level. Thus, food processing negatively affects the recovery and variability of peanut, egg, and milk detection in a sugar cookie matrix when using immunochemical methods.

Effect of thermal processing on the stability of fumonisins.

Fumonisins, a group of mycotoxins produced by Fusarium moniliforme in corn, have been implicated in several animal and human diseases. F. moniliforme and the fumonisins are an area of incresing concern for corn producers and consumers. Consequently, there is interest in reducing human and animal exposure to these fungal toxins. Studies of the effects of biological, chemical, and physical treatments on the reduction of fumonisin levels in food have shown variable results. Work was conducted at the U.S. Food and Drug Administration, National Center for Food Safety and Technology, to determine the effects of thermal processing on fumonisins B1 (FB1) and B2 (FB2) in an aqueous buffer. Parameters that were studied included processing time (0-60 min), processing temperature (100-235 degrees C), and buffer pH (4, 7, and 10). The rate and extent of fumonisin decomposition increased with processing temperature. Less than 27% of FB1 and less than 20% of FB2 were lost when processing temperatures were less than or equal to 125 degrees C for 60 min. After 60 min at 150 degrees C, losses of FB1 and FB2 were 80-90% at pH 4, 18-30% at pH 7, and 40-52% at pH 10. At temperatures greater than or equal to 175 degrees C, more than 80% of FB1 and FB2 was lost after 60 min. These results indicate that foods reaching temperatures greater than 150 degrees C during processing may have lower fumonisin levels. More work is needed to quantitate the effects of different processing operations (baking, extrusion, frying) on the fumonisin content of corn-based foods.