Mycotoxin natural occurrence

Jemmali M, Ueno Y, Ishii K, Frayssinet C, Etienne M (1978) Natural occurrence of trichothecenes, nivalenol, deoxynivalenol, T-2 toxin and zearalenone in corn. Experientia 34 1333-1334 Josephs RD, Schuhmacher R, Krska R (2001) International interlaboratory study for the determination of the Fusarium mycotoxins zearalenone and deoxynivalenol in agricultural commodities. Food Addit Contam 18 417-430... 

Pittet A (1998) Natural Occurrence of Mycotoxins in Foods and Feeds - An Updated Review. Revue Med Vet 149 479... 

Ansari, A. A. and Shrivastava, A. K. (1990). Natural occurrence of Alternaria mycotoxins in sorghum and ragi from North Bihar, India. Food Additives Contaminants Part A. 7, 815-820. 

The development and improvement of analytical methodologies for mycotoxins has been greatly improved by the increased availability of matrix matched certified reference materials (CRMs) (Boenke, 1995) (Table 11.6). The type of matrix CRMs and concentration of the specified mycotoxin are based on the natural occurrence pattern of the toxin in specific foods and feeds. The recent availability of suitable CRMs, while being a prerequisite for the implementation of regulations and standards, will also be invaluable in many ways for the validation of new methods, solving trade disputes and for harmonising proficiency schemes. 

Strange RN Natural Occurrence of mycotoxins in groundnuts, cottonseed, soys and cassava in Smith JE, Henderson RS (eds) Mycotoxins and Animal Foods. Boca Raton, CRC Press, 1991, pp 341-362. 

Park J, Smalley EB, Chu FS Natural occurrence of Fusarium mycotoxins of the 1992 com crop in the field. Appl Environ Microbiol 1996 62 1642-1648. 

Le Bars, J. (1979). Cyclopiazonic acid production by Penicilium camemberti Thom and natural occurrence of this mycotoxin in cheese. Appl. Environ. Microbiol. 38, 1052-1055. Ledford, R. A., O Sullivan, A, C, and Nath, K. R, (1966). Residual casein fractions in ripened cheese. J. Dairy Sci. 49, 1098-1101. 

Ryu JC, Yang JS, Sraig YS, Kwon OS, Park J, Chang IM (1996) Survey of natural occurrence of trichothecene mycotoxins and zearalenone in Korean cereals harvested in 1992 using gas chromatography/mass spectrometry. Food Addit Contam. 13 333... 

LI Feng-qin, YU Chuan-chuan, SHAO Bing, WANG Wei, YU Hong-xia (2011) Natural occurrence of masked deoxyniivalenol and multi-mycotoxins in cereals from China harvested in 2007 and 2008. Chin J Prev Med. 45 57... 

Sydenham, E.W., Thiel, P.G., Marasas, W.F.O., Shephard, G.S., van Schalkwyk, D.J., and Koch, K.R., 1990, Natural occurrence of some Fusarium mycotoxins in com from low and high esophageal cancer prevalence areas of the Transkei, southern Africa, J.agric.Food Chem. 38 1900-1903. 

Martins et al. (2002) investigated the natural co-occurrence of patulin and citrinin on 351 samples of seven apple varieties. The percentage of samples contaminated with patulin only was 68.6%, whereas contamination with citrinin only was 3.9%. Co-occurrence of both mycotoxins occurred in 19.6% of the samples. The maximum mean patulin concentration was 80.5 mg/kg for Richared variety, and the maximum mean citrinin concentration was 0.92 mg/kg for Rome beauty variety. Because the ratio of weight of the rotten area to the total weight was about one-third, a direct risk for myco-toxin ingestion for consumers seems unlikely. Apples with such a high... 

Among xenobiotics, those naturally present in food are of particular concern as their occurrence can not be easily avoided. Furthermore, these compounds are often stable under technological conditions, and thus they accumulate along the food supply chain. Mycotoxins, one of the most important classes of toxic natural substances in food and feed, are secondary metabolites produced by different fungal species (e.g., Aspergillus, Penicillium and Fusarium genera) in crops, among them cereals and nuts. ... 

Mycotoxins are an extremely diverse group of compounds. Their relative molecular weight usually does not exceed 1000 Da. Just as is the case for other secondary metabolites, mycotoxins cannot be simply classified into groups of compounds on the basis of their chemical structure, without consideration of their occurrence, producers or the nature and intensity of the induced toxic effects. Production of mycotoxins by toxinogenic fungi is subject to a number of factors. Under certain conditions, mycotoxins may... 

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