Mouldy fruits and vegetables as a source of mycotoxins: part 2

2008 ◽  
Vol 1 (4) ◽  
pp. 385-396 ◽  
Author(s):  
N. Paster ◽  
R. Barkai-Golan
Keyword(s):  
Ochratoxin A ◽  
Fruits And Vegetables ◽  
Hazard Analysis ◽  
Agricultural Practices ◽  
Penicillium Expansum ◽  
Critical Control Points ◽  
Mycotoxigenic Fungi ◽  
Sulphydryl Groups ◽  
B Complex Vitamins ◽  
Processed Products

Although chemical control is still the main way to reduce the preharvest and postharvest incidence of mycotoxigenic fungi, the worldwide tendency to reduce chemical use, and the emergence of resistant strains, have accelerated the search for non-chemical strategies. Those applied at the postharvest stage include heat treatments, biological control, and modified-or controlled-atmosphere storage. It is now evident that combinations of treatments are more efficient than individual treatments applied alone. Most of the studies on mycotoxins in fruits are focused on patulin (produced mainly by Penicillium expansum) in apple products, and ochratoxin A (produced mainly by Aspergillus carbonarius) in grapes and in wines. Patulin levels can be significantly reduced by washing and sorting apples, and trimming away rotten tissues. Other treatments for patulin reduction have been associated with its ability to react readily with compounds containing sulphydryl groups. Other additives that reduce patulin levels are ascorbic acid and B-complex vitamins. The rate of ochratoxin A reduction during fermentation depends, among others, on the yeast used for fermentation and the type of wine produced. During vinification, ochratoxin A is also reduced by binding to the solid residues of grapes. Alternaria mycotoxins may be produced naturally in a variety of fruits and vegetables and their processed products. At least two of these mycotoxins, alternariol and alternariol monomethyl, were shown to be stable in heated apple juice. In some apple cultivars, Alternaria occurs in the core and the damage is hidden. Contamination with mycotoxins is recognized as an unavoidable risk, but three major components are involved in the attempt to minimize the risk: Good Agricultural Practices, Good Manufacturing Practices, and Hazard Analysis Critical Control Points. In many countries, regulatory measures have been taken to limit the presence of mycotoxins in fruits and vegetables. Several factors may influence the establishment of national and regional mycotoxin limits and regulations.

The Impact of ISO22000 Standard Diffusion on Agricultural Exports

2020 ◽  
pp. 1-16
Author(s):  
Nayung Kim
Keyword(s):  
Impact Analysis ◽  
Hazard Analysis ◽  
Developed Countries ◽  
Good Manufacturing Practice ◽  
International Standards ◽  
Agricultural Exports ◽  
Critical Control Points ◽  
Recent Developments ◽  
Processed Products ◽  
The Impact

Abstract The WTO SPS Agreement sets a framework of rules that encourages harmonization through international standards. However, there is a lack of empirical research at the macro-level on how such international standards affect trade flows. This study conducts a general impact analysis on one of the most widely used food-related international standards in the world, the ISO22000, accounting for the different product types and country groups. The Codex Alimentarius Commission, one of three sister organizations of the SPS Agreement, notably participated in developing this standard that is based on its Food Code, harmonizing the Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practice (GMP). This study employs recent developments in using the gravity model, along with uniquely employed additional specifications to enhance further the reliability of the estimates. Results show that ISO22000 diffusion negatively affects the exports of processed products that are the major export goods of developed countries. Primary and semi-processed products that compose the majority of developing country exports are not significantly affected, providing evidence against the concerns for the compliance burdens of developing countries when being certified to the standard. The burdens may depend more on the degree of processing of the exported goods rather than on a country's development status.

Mouldy fruits and vegetables as a source of mycotoxins: part 1

2008 ◽  
Vol 1 (2) ◽  
pp. 147-159 ◽  
Author(s):  
R. Barkai-Golan ◽  
N. Paster
Keyword(s):  
Ochratoxin A ◽  
Fruits And Vegetables ◽  
Geographical Location ◽  
Penicillium Expansum ◽  
Fruit And Vegetable ◽  
Mycotoxin Production ◽  
Wide Range ◽  
Alternaria Mycotoxins ◽  
Apple Products ◽  
And Storage

Species of Aspergillus, Penicillium and Alternaria are major contributors to fruit and vegetable decay and to mycotoxin production during various stages of pathogenesis. The mycotoxins most commonly associated with fruits and vegetables and their products are aflatoxins, patulin, ochratoxin A and Alternaria toxins. Naturally occurring aflatoxins are found in fruits of tropical and subtropical regions where environmental conditions support growth of aflatoxigenic aspergilli. Aflatoxins in figs and dates have been associated with Aspergillus flavus and A. parasiticus, ochratoxin A in figs has been related mainly to A. alliaceus, and ochratoxin A in wines and other grape-based products has been associated with A. carbonarius and, to a lesser extent, with A. tubingensis and A. niger. Human exposure to patulin is primarily via apple-based products, following fruit infection by Penicillium expansum. Attention has been drawn to patulin contamination in infant apple products, and in organic fruits versus conventional ones. Alternaria species, which naturally attack a wide range of harvested fruits and vegetables, are capable of producing several mycotoxins during pathogenesis. The major mycotoxins include alternariol, alternariol methyl ether, altenuene, tenuazonic acid, and altertoxin-I. Although A. alternata is regarded as the major producer of Alternaria mycotoxins, other species, such as A. citri, A. longipes, A. tenuissima, A. arborescens, may also produce these mycotoxins. Mycotoxin accumulation in fruits and vegetables may occur in the field, and during harvest, postharvest and storage. Factors affecting mycotoxin production include the fruit or vegetable type and cultivar, geographical location, climate, pre-harvest treatments, method of harvest, postharvest treatments and storage conditions. Considering geostatistics, knowledge of the ecology of the fungi, data on crop distribution and meteorological conditions, risk predicting maps have recently been drawn. The methodologies of detection and determination of mycotoxigenic moulds and of ochratoxin A in grape products, of patulin in apple products and of Alternaria mycotoxins in fruit and vegetable products, are summarised and discussed. The present review is based on the multi-author book 'Mycotoxins in Fruits and Vegetables' published by Elsevier (2008).

scholarly journals Análise microbiológica de frutas minimamente processadas servidas em uma Unidade de Alimentação e Nutrição

2015 ◽  
Vol 10 (4) ◽  
pp. 22
Author(s):  
A. D. F. Lins ◽  
C. G. C. Lisbôa ◽  
M. S. Moraes ◽  
A. C. F. Sampaio ◽  
D. J. G. Quirino
Keyword(s):  
Public Health ◽  
Ethylene Production ◽  
Hazard Analysis ◽  
Microbiological Contamination ◽  
Minimally Processed ◽  
Critical Control Points ◽  
Organoleptic Characteristics ◽  
Food And Nutrition ◽  
Health Association ◽  
Processed Products

Produtos minimamente processados têm sido descrito como produtos manipulados, preparados, embalados e distribuídos, que passam por procedimentos como seleção, limpeza, lavagem, descascamento e corte que não comprometem suas características organolépticas e agreguem valor aos mesmos. Alguns desses procedimentos podem proporcionar lesões que resultam em aceleração da respiração, produção de etileno, senescência, amadurecimento, deterioração e uma contaminação microbiológica. Partindo desse pressuposto, esse trabalho tem como objetivo verificar as condições microbiológicas de mamão, melão, abacaxi e melancia minimamente processados, provenientes de uma Unidade de Alimentação e Nutrição de um município da Região do Cariri do Estado do Ceará. As análises de coliformes totais, termotolerantes e detecção de Salmonella sp, foram realizadas segundo os padrões e metodologias da Americam Public Health Association. Através dos resultados deste trabalho baseados na RDC Nº 12, de 2 de Janeiro de 2001 da Agência Nacional de Vigilância Sanitária, as quatro amostras de frutas apresentaram contagem ≥2,4x103 NMP/g para Coliformes Totais e termotolerantes e ausência de Salmonella sp. Sugere-se assim que sejam revistas as Boas Práticas de Fabricação (BPF), assim como a adoção de um Programa de Análise de Perigos e Pontos Críticos de Controle (APPCC) para garantir um produto de qualidade e seguro para o consumidor.Microbiological analysis minimally processed fruits Food and Nutrition UnitAbstract: Minimally processed products have been described as products handled, prepared, packaged and distributed, passing through procedures such as screening, cleaning, washing, peeling and cutting that do not compromise their organoleptic characteristics and add value to them. Some of these procedures may provide injuries that result in acceleration of respiration ethylene production, senescence, maturation, decay and microbiological contamination. ethylene production, senescence, maturation, decay and microbiological contamination. Based on this assumption, this study aims to determine the microbiological conditions papaya, melon, pineapple and watermelon minimally processed, from a Power Unit Nutrition in a municipality in the State of Ceará Cariri Region. The analysis of total coliforms and thermotolerant and detect Salmonella sp, were performed according to the standards and methodologies of Americam Public Health Association. Through the results of this work based on the RDC No. 12, of 2 January 2001 the National Health Surveillance Agency, 4 samples showed fruit Count ≥2.4x103 MPN /g for total and coliforms thermotolerant and Salmonella sp. To suggest so review the Good Manufacturing Practices (GMP), and the adoption of a Hazard Analysis Program and Critical Control Points (HACCP) to ensure product quality and safe for the consumer.

HACCP Principals and Product Operations: What is the Future?

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 551f-552
Author(s):  
Luke Howard
Keyword(s):  
Food Systems ◽  
Fruits And Vegetables ◽  
Antimicrobial Agents ◽  
Hazard Analysis ◽  
Control Point ◽  
Agricultural Practices ◽  
Minimal Processing ◽  
Critical Control Point ◽  
Food Borne Pathogens ◽  
Food Borne

Food safety has become a major issue for producers and processors of fresh fruit and vegetable products. Although the safety of fresh and pre-cut fruit and vegetables is outstanding, several recent food-borne outbreaks have increased the public's awareness of microbiological hazards associated with these products. Hazard Analysis Critical Control Point (HACCP) programs are well-established for many food systems. HACCP is a systematic approach to the identification, assessment, and control of hazards associated with the environment in which foods are produced and handled. Fresh and pre-cut produce are ready-to-eat products that do not receive a preservation (heating) treatment like traditional canning or freezing methods. Since there is no microbiological kill step associated with these products, hazards cannot be eliminated. Therefore, it is critical that efforts be focused on minimizing the incidence of food-borne pathogens on fruits and vegetables through the use of good agricultural practices during growing, postharvest handling, storage, and minimal processing. Several sanitation hurdles can be combined in a synergistic effort to control food-borne pathogens. In addition to chlorination, researchers have investigated alternative treatments for sanitation such as ozone, hydrogen peroxide, trisodium phosphate, edible coatings containing antimicrobial agents, irradiation, pulsed light and bacteriocins. Selection of proper oxygen permeable packaging material is also important to prevent anaerobic conditions that may result in growth and toxin production by Clostridium botulinum. However, caution is advised when evaluating new sanitation and packaging materials for fresh produce, because the elimination of spoilage microorganisms may result in conditions that favor the growth of surviving pathogens.

Food Safety Security: A new Concept for Enhancing Food Safety Measures

2012 ◽  
Vol 82 (3) ◽  
pp. 216-222 ◽  
Author(s):  
Venkatesh Iyengar ◽  
Ibrahim Elmadfa
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Warning System ◽  
Shared Responsibility ◽  
Fine Tuning ◽  
Strategic Action ◽  
Surveillance Network ◽  
Measurement Systems ◽  
Critical Control Points ◽  
The Impact

The food safety security (FSS) concept is perceived as an early warning system for minimizing food safety (FS) breaches, and it functions in conjunction with existing FS measures. Essentially, the function of FS and FSS measures can be visualized in two parts: (i) the FS preventive measures as actions taken at the stem level, and (ii) the FSS interventions as actions taken at the root level, to enhance the impact of the implemented safety steps. In practice, along with FS, FSS also draws its support from (i) legislative directives and regulatory measures for enforcing verifiable, timely, and effective compliance; (ii) measurement systems in place for sustained quality assurance; and (iii) shared responsibility to ensure cohesion among all the stakeholders namely, policy makers, regulators, food producers, processors and distributors, and consumers. However, the functional framework of FSS differs from that of FS by way of: (i) retooling the vulnerable segments of the preventive features of existing FS measures; (ii) fine-tuning response systems to efficiently preempt the FS breaches; (iii) building a long-term nutrient and toxicant surveillance network based on validated measurement systems functioning in real time; (iv) focusing on crisp, clear, and correct communication that resonates among all the stakeholders; and (v) developing inter-disciplinary human resources to meet ever-increasing FS challenges. Important determinants of FSS include: (i) strengthening international dialogue for refining regulatory reforms and addressing emerging risks; (ii) developing innovative and strategic action points for intervention {in addition to Hazard Analysis and Critical Control Points (HACCP) procedures]; and (iii) introducing additional science-based tools such as metrology-based measurement systems.

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Packing Operation Sanitation

EDIS ◽  
2017 ◽  
Vol 2017 (6) ◽  
Author(s):  
Jesscia A. Lepper ◽  
Aswathy Sreedharan ◽  
Renée Goodrich Schneider ◽  
Keith R. Schneider
Keyword(s):  
Food Safety ◽  
Fruits And Vegetables ◽  
Agricultural Practices ◽  
Good Agricultural Practices ◽  
Produce Safety ◽  
Foreign Countries ◽  
Safety Rule ◽  
Handling Practices ◽  
Voluntary Program ◽  
Federal Guidelines

Good agricultural practices (GAPs) and good handling practices (GHPs) encompass the general procedures that growers, packers and processors of fresh fruits and vegetables should follow to ensure the safety of their product. GAPs usually deal with preharvest practices (i.e., in the field), while GHPs cover postharvest practices, including packing, storage and shipping. This factsheet covers GAPs relating to packing operation sanitation. There are seven other Florida Cooperative Extension factsheets in the ‘Food Safety on the Farm’ series that focus on specific aspects of the GAPs program and how they relate to Florida crops and practices. Under the new Food Safety Modernization Act (FSMA), GAPs are a foundation of the Produce Safety Rule (PSR). Other than for round tomatoes in Florida (T-GAPs regulation), GAPs have mainly been a voluntary program. Additionally the PSR mandates all non-exempt operations to follow these new FSMA federal guidelines (6), but all exempt commodities and for those producers exporting to foreign countries, GAPs may still be required. Both the mandatory PSR and GAPs aim to reduce the foodborne illness burden associated with produce.

scholarly journals Microbial Biocontrol as an Alternative to Synthetic Fungicides: Boundaries between Pre- and Postharvest Applications on Vegetables and Fruits

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 60
Author(s):  
Vincenzo Michele Sellitto ◽  
Severino Zara ◽  
Fabio Fracchetti ◽  
Vittorio Capozzi ◽  
Tiziana Nardi
Keyword(s):  
Crop Production ◽  
Fruits And Vegetables ◽  
Control Plant ◽  
Agricultural Practices ◽  
Plant Diseases ◽  
Postharvest Quality ◽  
Crucial Point ◽  
Production Chain ◽  
Vegetables And Fruits ◽  
And Storage

From a ‘farm to fork’ perspective, there are several phases in the production chain of fruits and vegetables in which undesired microbial contaminations can attack foodstuff. In managing these diseases, harvest is a crucial point for shifting the intervention criteria. While in preharvest, pest management consists of tailored agricultural practices, in postharvest, the contaminations are treated using specific (bio)technological approaches (physical, chemical, biological). Some issues connect the ‘pre’ and ‘post’, aligning some problems and possible solution. The colonisation of undesired microorganisms in preharvest can affect the postharvest quality, influencing crop production, yield and storage. Postharvest practices can ‘amplify’ the contamination, favouring microbial spread and provoking injures of the product, which can sustain microbial growth. In this context, microbial biocontrol is a biological strategy receiving increasing interest as sustainable innovation. Microbial-based biotools can find application both to control plant diseases and to reduce contaminations on the product, and therefore, can be considered biocontrol solutions in preharvest or in postharvest. Numerous microbial antagonists (fungi, yeasts and bacteria) can be used in the field and during storage, as reported by laboratory and industrial-scale studies. This review aims to examine the main microbial-based tools potentially representing sustainable bioprotective biotechnologies, focusing on the biotools that overtake the boundaries between pre- and postharvest applications protecting quality against microbial decay.

scholarly journals Concentration of cadmium and lead in vegetables and fruits

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Monika Rusin ◽  
Joanna Domagalska ◽  
Danuta Rogala ◽  
Mehdi Razzaghi ◽  
Iwona Szymala
Keyword(s):  
Heavy Metals ◽  
Fruits And Vegetables ◽  
Significant Risk ◽  
Absorption Spectrometry ◽  
Food Groups ◽  
Chemical Contamination ◽  
Fresh Frozen ◽  
Processed Products ◽  
Cadmium And Lead ◽  
Vegetables And Fruits

AbstractChemical contamination of foods pose a significant risk to consumers. A source of this risk is due to the consumption of products contaminated with heavy metals such as cadmium (Cd) and lead (Pb). The aim of the study was to research the levels of Cd and Pb contamination of selected species of vegetables and fruits in the form of fresh, frozen, dried and processed products. The goal was to verify which of these food groups was more contaminated with heavy metals. The study covered 370 samples of fruits and vegetables including apples, pears, grapes, raspberries, strawberries, cranberries, as well as beetroots, celeries, carrots and tomatoes. The content of Cd and Pb was determined by atomic absorption spectrometry. Quantitative results were analyzed using statistical models: analysis of variance, outlier analysis, post-hoc multiple comparison Tukey test. The tests showed that the levels of Cd and Pb concentration in samples of fresh, processed, frozen and dried fruits and vegetables varied substantially. The highest concentrations were recorded in dried products. Several fruit and vegetable samples exceeded the maximum permissible concentrations of Cd and Pb. The contamination of these products could be a significant source of consumer exposure to heavy metals when these products are a part of the diet.

scholarly journals Chemical Composition and Antimicrobial Properties of Mentha × piperita cv. ‘Kristinka’ Essential Oil

Plants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1567
Author(s):  
Ippolito Camele ◽  
Daniela Gruľová ◽  
Hazem S. Elshafie
Keyword(s):  
Antifungal Activity ◽  
Xanthomonas Campestris ◽  
Fruits And Vegetables ◽  
Antimicrobial Properties ◽  
Pathogenic Fungi ◽  
Cell Membrane Permeability ◽  
Penicillium Expansum ◽  
Mentha Piperita ◽  
Plant Essential Oils ◽  
Main Components

Several economically important crops, fruits and vegetables are susceptible to infection by pathogenic fungi and/or bacteria postharvest or in field. Recently, plant essential oils (EOs) extracted from different medicinal and officinal plants have had promising antimicrobial effects against phytopathogens. In the present study, the potential microbicide activity of Mentha × piperita cv. ‘Kristinka’ (peppermint) EO and its main constituents have been evaluated against some common phytopathogens. In addition, the cell membrane permeability of the tested fungi and the minimum fungicidal concentrations were measured. The antifungal activity was tested against the following postharvest fungi: Botrytis cinerea, Monilinia fructicola, Penicillium expansum and Aspergillus niger, whereas antibacterial activity was evaluated against Clavibacter michiganensis, Xanthomonas campestris, Pseudomonas savastanoi and P. syringae pv. phaseolicola. The chemical analysis has been carried out using GC-MS and the main components were identified as menthol (70.08%) and menthone (14.49%) followed by limonene (4.32%), menthyl acetate (3.76%) and β-caryophyllene (2.96%). The results show that the tested EO has promising antifungal activity against all tested fungi, whereas they demonstrated only a moderate antibacterial effect against some of the tested bacteria.

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