Foodborne enteric viruses, in particular HuNoV and HAV, are the most common cause of the berry-linked viral diseases, and outbreaks around the world, and have become an important concern for health ...authorities. Despite the increased importance of berry fruits as a vehicle for foodborne viruses, there is limited information concerning the fate of foodborne viruses in the berry supply chain from farm to consumer. A comprehensive understanding of berry-associated viral outbreaks - with a focus on contamination sources, persistence, survival, and the effects of current postharvest and processing interventions and practices - is essential for the development of effective preventative strategies to reduce risk of illness. The purpose of this paper is twofold; (i) to critically review the published literature on the current state of knowledge regarding berry-associated foodborne viral outbreaks and the efficiency of berry processing practices and (ii) to identify and prioritize research gaps regarding practical and effective mechanism to reduce viral contamination of berries. The review found that fecally infected food handlers were the predominant source of preharvest and postharvest pathogenic viral contamination. Current industrial practices applied to fresh and frozen berries demonstrated limited efficacy for reducing the viral load. While maintaining best practice personal and environmental hygiene is a key intervention, the optimization of processing parameters (i.e., freezing, frozen storage, and washing) and/or development of alternative processing technologies to induce sufficient viral inactivation in berries along with retaining sensory and nutritional quality, is also an important direction for further research.
Over the last 10 to 15 years, increasing evidence suggests that persistence of Listeria monocytogenes in food processing plants for years or even decades is an important factor in the transmission of ...this foodborne pathogen and the root cause of a number of human listeriosis outbreaks. L. monocytogenes persistence in other food-associated environments (e.g., farms and retail establishments) may also contribute to food contamination and transmission of the pathogen to humans. Although L. monocytogenes persistence is typically identified through isolation of a specific molecular subtype from samples collected in a given environment over time, formal (statistical) criteria for identification of persistence are undefined. Environmental factors (e.g., facilities and equipment that are difficult to clean) have been identified as key contributors to persistence; however, the mechanisms are less well understood. Although some researchers have reported that persistent strains possess specific characteristics that may facilitate persistence (e.g., biofilm formation and better adaptation to stress conditions), other researchers have not found significant differences between persistent and nonpersistent strains in the phenotypic characteristics that might facilitate persistence. This review includes a discussion of our current knowledge concerning some key issues associated with the persistence of L. monocytogenes, with special focus on (i) persistence in food processing plants and other food-associated environments, (ii) persistence in the general environment, (iii) phenotypic and genetic characteristics of persistent strains, (iv) niches, and (v) public health and economic implications of persistence. Although the available data clearly indicate that L. monocytogenes persistence at various stages of the food chain contributes to contamination of finished products, continued efforts to quantitatively integrate data on L. monocytogenes persistence (e.g., meta-analysis or quantitative microbial risk assessment) will be needed to advance our understanding of persistence of this pathogen and its economic and public health impacts.
Health implications to the population due to the consumption of contaminated vegetables has been a great concern all over the world. In this study, the levels of heavy metals (Cr, Cd, Zn, Fe, Pb, As, ...Mn, Cu, Hg, Ni and Co) in soil and commonly consumed vegetables from Mojo area in central Ethiopia have been determined using Inductively Coupled Plasma Optical Emission Spectrophotometer (ICP-OES) and possible health risks due to the consumptions of the vegetables have also been estimated. The levels of As, Pb, Cd, Zn, Cu, Hg and Co were exceeded the reference level in agricultural soil. Likewise, As, Pb, Cd, Cr and Hg levels exceeded the recommended values in vegetable samples with concentrations ranging from 1.93-5.73, 3.63-7.56, 0.56-1.56, 1.49-4.63 and 3.43-4.23 mg/kg, respectively. It was observed that leafy vegetable (cabbage) has accumulated heavy metals to greater extent compared with tomato. The estimated daily intake (EDI) of toxic metals due to the consumption of the vegetables were below the maximum tolerable daily intake (MTDI). However, the total health quotient (THQ), calculated based on EDI of the heavy metals were found > 1 for As and Hg due to tomato consumption and for As, Hg and Co due to cabbage consumption, suggesting significant health risk. The health index (HI) due to the intake of toxic metals from the consumption of both vegetables were much > 1, with HI values of 7.205 and 15.078 due to tomato and cabbage consumption, respectively. This clearly suggests the possible adverse health effect to adult population from the consumption of tomato and cabbage from the study area. The total cancer risk (TCR) analysis have also revealed the potential adverse cancer risk induced by As, Cd, Hg, and Ni from the consumption of both tomato and cabbage as their TCR values were above the threshold level. Based on the results of this study, there would be a significant health risk (both non-carcinogenic and carcinogenic) to the consumer associated with the consumption of cabbage and tomato being cultivated in Mojo area. Consequently, we recommend a strict regulatory control on the safety of vegetables originated from the study area.
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Dostopno za:
DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, SIK, UILJ, UKNU, UL, UM, UPUK
Mycotoxins are highly toxic metabolites produced by fungi that pose a huge threat to human and animal health. Contamination of food and feed with mycotoxins is a worldwide issue, which leads to huge ...financial losses, annually. Decades of research have developed various approaches to degrade mycotoxins, among which the biological methods have been proved to have great potential and advantages. This review provides an overview on the important advances in the biological removal of mycotoxins over the last decade. Here, we provided further insight into the chemical structures and the toxicity of the main mycotoxins. The innovative strategies including mycotoxin degradation by novel probiotics are summarized in an in-depth discussion on potentialities and limitations. We prospected the promising future for the development of multifunctional approaches using recombinant enzymes and microbial consortia for the simultaneous removal of multiple mycotoxins.
The present work aimed to synthesize and characterize a solid based on CoFesub.2Osub.4/Fesub.2Osub.3-KIT-6 and evaluate its performance in the photocatalytic degradation of the remazol red ultra RGB ...dye. By analyzing XRD, Nsub.2 physisorption, and Mössbauer results, it was possible to identify that the desired CoFesub.2Osub.4/Fesub.2Osub.3 phase was achieved, which maintained its structural properties. The FTIR-pyridine indicated the presence of Lewis acid sites, while TPD-COsub.2 showed a large amount of weak basic sites. The band-gap energy indicated that the compound can be applied in photocatalytic degradation under UV/visible light, with the possibility of magnetic separation at the end of the reaction. The photocatalysis results indicated that there was complete degradation of the remazol red ultra RGB dye within 1 h of reaction. Despite the absence of Hsub.2Osub.2, the combination of the proposed photocatalyst with the anatase phase (TiOsub.2) showed significant improvements in the degradation process. The proposed mechanism for complete dye degradation indicated that a sequence of radical reactions is necessary, generating oxidant species such as *OH and the final products were COsub.2 and Hsub.2O.
Fermented soybean products are widely consumed worldwide, and their popularity is increasing. Filamentous fungi, such as Actinomucor, Aspergillus, Monascus, Mucor, Penicillium, Rhizopus, and ...Zymomonas, play critical roles in the fermentation processes of many soybean foods. However, besides producing essential enzymes for food fermentation, filamentous fungi can release undesirable or even toxic metabolites into the food. Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi and may be detected during the food production process. Without effective prevention strategies, mycotoxin contamination in fermented soybean products poses a risk to human health. This review focused on the changes in mycotoxigenic fungal abundance and mycotoxin contamination at different stages during the production of soybean‐based fermented foods, as well as effective strategies for preventing mycotoxin contamination in such products. Data from relevant studies demonstrated a tendency of change in the genera of mycotoxigenic fungi and types of mycotoxins (aflatoxins, alternariol, alternariol monomethyl ether, deoxynivalenol, fumonisins, ochratoxin A, rhizoxins, T‐2 toxin, and zearalenone) present in the raw materials and the middle and final products. The applicability of traditional chemical and physical mitigation strategies and novel eco‐friendly biocontrol approaches to prevent mycotoxin contamination in soybean‐based fermented foods were discussed. The present review highlights the risks of mycotoxin contamination during the production of fermented soybean products and recommends promising strategies for eliminating mycotoxin contamination risk in soybean‐based fermented foods.
Mycotoxins are secondary metabolites produced by some filamentous fungi, which can cause toxicity in animal species, including humans. Because of their high toxicological impacts, mycotoxins have ...received significant consideration, leading to the definition of strict legislative thresholds and limits in many areas of the world. Mycotoxins can reduce farm profits not only through reduced crop quality and product refusal, but also through a reduction in animal productivity and health. This paper briefly addresses the impacts of mycotoxin contamination of feed and food on animal and human health, and describes the main pre- and post-harvest systems to control their levels, including genetic, agronomic, biological, chemical, and physical methods. It so highlights (i) the lack of effective and straightforward solutions to control mycotoxin contamination in the field, at pre-harvest, as well as later post-harvest; and (ii) the increasing demand for novel methods to control mycotoxin infections, intoxications, and diseases, without leaving toxic chemical residues in the food and feed chain. Thus, the broad objective of the present study was to review the literature on the use of ozone for mycotoxin decontamination, proposing this gaseous air pollutant as a powerful tool to detoxify mycotoxins from feed and food.
Today, we have been witnessing a steady tendency in the increase of global demand for maize, wheat, soybeans, and their products due to the steady growth and strengthening of the livestock industry. ...Thus, animal feed safety has gradually become more important, with mycotoxins representing one of the most significant hazards. Mycotoxins comprise different classes of secondary metabolites of molds. With regard to animal feed, aflatoxins, fumonisins, ochratoxins, trichothecenes, and zearalenone are the more prevalent ones. In this review, several constraints posed by these contaminants at economical and commercial levels will be discussed, along with the legislation established in the European Union to restrict mycotoxins levels in animal feed. In addition, the occurrence of legislated mycotoxins in raw materials and their by-products for the feeds of interest, as well as in the feeds, will be reviewed. Finally, an overview of the different sample pretreatment and detection techniques reported for mycotoxin analysis will be presented, the main weaknesses of current methods will be highlighted.
More than 294,000 children in China have reportedly been affected by melamine contamination of tainted infant formula. Dr. Julie Ingelfinger writes that the contaminated formula was taken off the ...market, but the story of melamine contamination is far from over.
Food contamination, whether accidental or intentional, has been a sad, recurrent theme throughout recorded history, going back some 8000 years and described in the Old Testament. However, a new dimension has been added in this new millennium: globalization and international agribusiness allow problems with the food supply to spread around the planet all too quickly. The most recent, and still evolving, example is the epidemic of melamine poisoning stemming from tainted infant formula in China. More than 294,000 children in China have reportedly been affected by adulterated formula. Over 50,000 were hospitalized, and at least 6 died. Some are said . . .
•REEs in cultivated soil and vegetables in vicinity of mining site has been studied.•Farmlands are contaminated seriously due to REEs mining production.•Accumulation levels of REEs differ ...significantly among vegetable species.•Elevated concentration of REEs in human hair and blood is associated with soil.•Local residents around mining site suffer from higher exposure level of REEs.
Contaminated food through dietary intake has become the main potential risk impacts on human health. This study investigated concentrations of rare earth elements (REEs) in soil, vegetables, human hair and blood, and assessed human health risk through vegetables consumption in the vicinity of a large-scale mining area located in Hetian Town of Changting County, Fujian Province, Southeast China. The results of the study included the following mean concentrations for total and bio-available REEs of 242.92±68.98 (135.85–327.56)μgg−1 and 118.59±38.49 (57.89–158.96)μgg−1 dry weight (dw) in agricultural soil, respectively, and total REEs of 3.58±5.28 (0.07–64.42)μgg−1 dw in vegetable samples. Concentrations of total REEs in blood and hair collected from the local residents ranged from 424.76 to 1274.80μgL−1 with an average of 689.74±254.25μgL−1 and from 0.06 to 1.59μgg−1 with an average of 0.48±0.59μgg−1 of the study, respectively. In addition, a significant correlation was observed between REEs in blood and corresponding soil samples (R2=0.6556, p<0.05), however there was no correlation between REEs in hair and corresponding soils (p>0.05). Mean concentrations of REEs of 2.85 (0.59–10.24)μgL−1 in well water from the local households was 53-fold than that in the drinking water of Fuzhou city (0.054μgL−1). The health risk assessment indicated that vegetable consumption would not result in exceeding the safe values of estimate daily intake (EDI) REEs (100−110μgkg−1d−1) for adults and children, but attention should be paid to monitoring human beings health in such rare earth mining areas due to long-term exposure to high dose REEs from food consumptions.
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