AIEgens enabled ultrasensitive point-of-care test for multiple targets of food safety: Aflatoxin B 1 and cyclopiazonic acid as an example
Food safety is currently a significant issue for human life and health. Various fluorescent nanomaterials have been applied in the point-of-care test (POCT) for food safety as labeling materials. However, previous fluorescent nanomaterials can cause aggregation-caused quenching (ACQ), thus reducing the detection sensitivity. Conversely, aggregation-induced emission luminogens (AIEgens) are promising candidates for POCT in the […]
Effect of Temperature during Drying and Storage of Dried Figs on Growth, Gene Expression and Aflatoxin Production
Dried fig is susceptible to infection by Aspergillus flavus, the major producer of the carcinogenic mycotoxins. This fruit may be contaminated by the fungus throughout the entire chain production, especially during natural sun-drying, post-harvest, industrial processing, storage, and fruit retailing. Correct management of such critical stages is necessary to prevent mould growth and mycotoxin accumulation, […]
Spatial analysis of dietary exposure of aflatoxins in peanuts and peanut oil in different areas of China
Peanuts in China are heavily contaminated with aflatoxin, which pose a threaten to human health. To compare the dietary exposure risk of aflatoxins (AFT) in peanuts and peanut oil in different areas of China, the spatial distribution of AFT contamination levels in peanuts and peanut oil from different areas was analyzed. The dietary exposure was […]
Aflatoxin reduction in nuts by roasting, irradiation and fumigation: a systematic review and meta-analysis
The present study aimed to investigate the reduction of aflatoxins as a potent hazard for human health in nuts during roasting, irradiation, and fumigation processes. A systematic search was performed in PubMed, Scopus, and ISI Web of Science on 6 April 2020 to find interventional studies assessing the effects of roasting, fumigation, and irradiation methods […]
Aflatoxins in foodstuffs: occurrence and risk assessment in Turkey
This study aims to determine dietary exposure to aflatoxin B1 (AFB1) and the sum of aflatoxins (AFT) for the Turkish population and assess the risks to human health related to aflatoxins. A total of 1473 results on five main food categories commercialised in Turkey in 2002–2019 were used in the risk assessment. In the adult […]
Analysis of E.U. Rapid Alert System (RASFF) Notifications for Aflatoxins in Exported U.S. Food and Feed Products for 2010-2019
The most common, toxic, and carcinogenic mycotoxins found in human food and animal feed are the aflatoxins (AFs). The United States is a leading exporter of various nuts, with a marketing value of $9.1 billion in 2019; the European Union countries are the major importers of U.S. nuts. In the past few years, border rejections […]
Computational modelling of survival of Aspergillus flavus in peanut kernels during hot air-assisted radio frequency pasteurization.
In recent years, radio frequency (RF) heating is getting popular as an alternative pasteurization method for agricultural commodities and low moisture foods. Computer simulation is an effective way to help understand RF interactions with food components and predict temperature distributions among food samples after RF treatments. In this study, a computer model based on Joule […]
The Occurrence of Aflatoxins in Nuts and Dry Nuts Packed in Four Different Plastic Packaging from the Romanian Market.
Mycotoxins are secondary metabolites produced by various fungi. A very important category of mycotoxins are aflatoxins, considered to be the most dangerous in humans. Aflatoxin B1, well known as a favorable factor in the occurrence of hepatocellular carcinoma in humans, is the most controversial of all mycotoxins. Aflatoxins, found in naturally contaminated food, are resistant […]
Development of PCR, LAMP and qPCR Assays for the Detection of Aflatoxigenic Strains of Aspergillus flavus and A. parasiticus in Hazelnut.
Aspergillus flavus and A. parasiticus are two species able to produce aflatoxins in foodstuffs, and in particular in hazelnuts, at harvest and during postharvest phase. As not all the strains of these species are aflatoxin producers, it is necessary to develop techniques that can detect aflatoxigenic from not aflatoxigenic strains. Two assays, a LAMP (loop-mediated isothermal amplification) and […]
Removal of aflatoxin B1 from contaminated peanut oils using magnetic attapulgite
The efficient magnetic adsorbent (Fe3O4@ATP) was prepared by precipitation through the dispersion of Fe3O4 nanoparticles on the natural attapulgite (ATP) and then tested as an adsorbent for aflatoxin B1 (AFB1) removal from contaminated oils. The adsorbent characterization results revealed that the Fe3O4 were incorporated into the ATP, affording the Fe3O4@ATP composite. This magnetic composite displayed […]