Novel Approaches to Minimising Mycotoxin Contamination
Contamination of foods and agricultural commodities by various types of toxigenic fungi is a concerning issue for human and animal health. Moulds naturally present in foods can produce mycotoxins and contaminate foodstuffs under favourable conditions of temperature, relative humidity, pH, and nutrie...
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| Aineistotyyppi: | Online |
| Kieli: | englanti |
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MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Linkit: | 46109 |
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| _version_ | 1869521789275602944 |
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| author | Núñez, Félix Rodriguez Jovita, Mar |
| author_browse | Núñez, Félix Rodriguez Jovita, Mar |
| author_facet | Núñez, Félix Rodriguez Jovita, Mar |
| author_sort | Núñez, Félix |
| collection | Directory of Open Access Books |
| description | Contamination of foods and agricultural commodities by various types of toxigenic fungi is a concerning issue for human and animal health. Moulds naturally present in foods can produce mycotoxins and contaminate foodstuffs under favourable conditions of temperature, relative humidity, pH, and nutrient availability. Mycotoxins are, in general, stable molecules that are difficult to remove from foods once they have been produced. Therefore, the prevention of mycotoxin contamination is one of the main goals of the agriculture and food industries. Chemical control or decontamination techniques may be quite efficient; however, the more sustainable and restricted use of fungicides, the lack of efficiency in some foods, and the consumer demand for chemical-residue-free foods require new approaches to control this hazard. Therefore, food safety demands continued research efforts for exploring new strategies to reduce mycotoxin contamination. This Special Issue contains original contributions and reviews that advance the knowledge about the most current promising approaches to minimize mycotoxin contamination, including biological control agents, phytochemical antifungal compounds, enzyme detoxification, and the use of novel technologies. |
| format | Online |
| id | doab-20.500.12854ir-54863 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-548632024-03-30T23:22:55Z Novel Approaches to Minimising Mycotoxin Contamination Núñez, Félix Rodriguez Jovita, Mar R5-920 RA1190-1270 n/a decontamination superheated steam quercetin glycosides antagonism mode of action corn Botrytis sp. AITC binding degradation brine shrimp bioassay apple pomace nanoparticles enzymatic detoxification Bacillus estrogen response element Fusarium biological detoxification abiotic factors stability fumonisin esterase FumD mycotoxigenic fungi Aspergillus flavus Aflatoxin M1 Fusarium graminearum milk Penicillium digitatum biocontrol agents biological control dry-cured ham mycotoxin reduction Fusarium sp. enzyme kinetics Penicillium nordicum Satureja montana roasted coffee fermentation crisp biscuit detoxification essential oils gene expression probiotics zearalenone mycotoxins degradation products Geothrichum citri-aurantii garlic-derived extracts Zearalenone biodegradation EU limits storage Origanum virens aflatoxin fungal growth reduction green chemistry Penicillium italicum deoxynivalenol ?-Fe2O3 ochratoxin A (OTA) wheat cell-free extracts of Aspergillus oryzae photocatalysis wheat quality post-harvest phytopathogen cold plasma pinnatifidanoside D ochratoxin A oats cell proliferation estrogen receptor Penicillium verrucosum pig production performance phloridzin maize biotransformation fumonisin fungi thema EDItEUR::M Medicine and Nursing Contamination of foods and agricultural commodities by various types of toxigenic fungi is a concerning issue for human and animal health. Moulds naturally present in foods can produce mycotoxins and contaminate foodstuffs under favourable conditions of temperature, relative humidity, pH, and nutrient availability. Mycotoxins are, in general, stable molecules that are difficult to remove from foods once they have been produced. Therefore, the prevention of mycotoxin contamination is one of the main goals of the agriculture and food industries. Chemical control or decontamination techniques may be quite efficient; however, the more sustainable and restricted use of fungicides, the lack of efficiency in some foods, and the consumer demand for chemical-residue-free foods require new approaches to control this hazard. Therefore, food safety demands continued research efforts for exploring new strategies to reduce mycotoxin contamination. This Special Issue contains original contributions and reviews that advance the knowledge about the most current promising approaches to minimize mycotoxin contamination, including biological control agents, phytochemical antifungal compounds, enzyme detoxification, and the use of novel technologies. 2021-02-11T21:16:38Z 2021-02-11T21:16:38Z 2020-06-09 16:38:57 2020 book 46109 9783039289370 9783039289387 https://directory.doabooks.org/handle/20.500.12854/54863 eng application/octet-stream Attribution-NonCommercial-NoDerivatives 4.0 International https://mdpi.com/books/pdfview/book/2303 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03928-938-7 10.3390/books978-3-03928-938-7 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783039289370 9783039289387 244 open access |
| spellingShingle | R5-920 RA1190-1270 n/a decontamination superheated steam quercetin glycosides antagonism mode of action corn Botrytis sp. AITC binding degradation brine shrimp bioassay apple pomace nanoparticles enzymatic detoxification Bacillus estrogen response element Fusarium biological detoxification abiotic factors stability fumonisin esterase FumD mycotoxigenic fungi Aspergillus flavus Aflatoxin M1 Fusarium graminearum milk Penicillium digitatum biocontrol agents biological control dry-cured ham mycotoxin reduction Fusarium sp. enzyme kinetics Penicillium nordicum Satureja montana roasted coffee fermentation crisp biscuit detoxification essential oils gene expression probiotics zearalenone mycotoxins degradation products Geothrichum citri-aurantii garlic-derived extracts Zearalenone biodegradation EU limits storage Origanum virens aflatoxin fungal growth reduction green chemistry Penicillium italicum deoxynivalenol ?-Fe2O3 ochratoxin A (OTA) wheat cell-free extracts of Aspergillus oryzae photocatalysis wheat quality post-harvest phytopathogen cold plasma pinnatifidanoside D ochratoxin A oats cell proliferation estrogen receptor Penicillium verrucosum pig production performance phloridzin maize biotransformation fumonisin fungi thema EDItEUR::M Medicine and Nursing Núñez, Félix Rodriguez Jovita, Mar Novel Approaches to Minimising Mycotoxin Contamination |
| title | Novel Approaches to Minimising Mycotoxin Contamination |
| title_full | Novel Approaches to Minimising Mycotoxin Contamination |
| title_fullStr | Novel Approaches to Minimising Mycotoxin Contamination |
| title_full_unstemmed | Novel Approaches to Minimising Mycotoxin Contamination |
| title_short | Novel Approaches to Minimising Mycotoxin Contamination |
| title_sort | novel approaches to minimising mycotoxin contamination |
| topic | R5-920 RA1190-1270 n/a decontamination superheated steam quercetin glycosides antagonism mode of action corn Botrytis sp. AITC binding degradation brine shrimp bioassay apple pomace nanoparticles enzymatic detoxification Bacillus estrogen response element Fusarium biological detoxification abiotic factors stability fumonisin esterase FumD mycotoxigenic fungi Aspergillus flavus Aflatoxin M1 Fusarium graminearum milk Penicillium digitatum biocontrol agents biological control dry-cured ham mycotoxin reduction Fusarium sp. enzyme kinetics Penicillium nordicum Satureja montana roasted coffee fermentation crisp biscuit detoxification essential oils gene expression probiotics zearalenone mycotoxins degradation products Geothrichum citri-aurantii garlic-derived extracts Zearalenone biodegradation EU limits storage Origanum virens aflatoxin fungal growth reduction green chemistry Penicillium italicum deoxynivalenol ?-Fe2O3 ochratoxin A (OTA) wheat cell-free extracts of Aspergillus oryzae photocatalysis wheat quality post-harvest phytopathogen cold plasma pinnatifidanoside D ochratoxin A oats cell proliferation estrogen receptor Penicillium verrucosum pig production performance phloridzin maize biotransformation fumonisin fungi thema EDItEUR::M Medicine and Nursing |
| topic_facet | R5-920 RA1190-1270 n/a decontamination superheated steam quercetin glycosides antagonism mode of action corn Botrytis sp. AITC binding degradation brine shrimp bioassay apple pomace nanoparticles enzymatic detoxification Bacillus estrogen response element Fusarium biological detoxification abiotic factors stability fumonisin esterase FumD mycotoxigenic fungi Aspergillus flavus Aflatoxin M1 Fusarium graminearum milk Penicillium digitatum biocontrol agents biological control dry-cured ham mycotoxin reduction Fusarium sp. enzyme kinetics Penicillium nordicum Satureja montana roasted coffee fermentation crisp biscuit detoxification essential oils gene expression probiotics zearalenone mycotoxins degradation products Geothrichum citri-aurantii garlic-derived extracts Zearalenone biodegradation EU limits storage Origanum virens aflatoxin fungal growth reduction green chemistry Penicillium italicum deoxynivalenol ?-Fe2O3 ochratoxin A (OTA) wheat cell-free extracts of Aspergillus oryzae photocatalysis wheat quality post-harvest phytopathogen cold plasma pinnatifidanoside D ochratoxin A oats cell proliferation estrogen receptor Penicillium verrucosum pig production performance phloridzin maize biotransformation fumonisin fungi thema EDItEUR::M Medicine and Nursing |
| url | 46109 |
| work_keys_str_mv | AT nunezfelix novelapproachestominimisingmycotoxincontamination AT rodriguezjovitamar novelapproachestominimisingmycotoxincontamination |