3 documents found, page 1 of 1
Mycotoxin mixtures in food and feed: holistic, innovative, flexible risk assess...
Battilani, Paola; Palumbo, Roberta; Giorni, Paola; Dall’Asta, Chiara; Dellafiora, Luca; Gkrillas, Athanasios; Toscano, Piero; Crisci, AlfonsoMycotoxins are toxic compounds mainly produced by fungi of the genera Aspergillus, Penicillium and Fusarium. They are present, often as mixtures, in many feed and food commodities including cereals, fruits and vegetables. Their ubiquitous presence represents a major challenge to the health and well being of humans and animals. Hundreds of compounds are listed as possible mycotoxins occurring in raw and processe...
The route of mycotoxins in the grape food chain
Gonçalves, Ana Paula Monteiro; Palumbo, Roberta; Guimarães, Ana Cristina Silva Esperança; Gkrillas, Athanasios; DallAsta, Chiara; Dorne, Jean-LouGrapes are consumed throughout the world in different ways, ranging from fresh fruit to processed products. Regardless of the product, risk management starts in preharvest stages to control initial development of mycotoxigenic fungi and avoid consequent problems in the whole chain. The main concern in grapes and grape products is the presence of black Aspergillus species and the subsequent production of ochrato...
Mycotoxins in maize: mitigation actions, with a chain management approach
Palumbo, Roberta; Gonçalves, Ana; Gkrillas, Athanasios; Logrieco, Antonio; Dorne, Jean-Lou; Dallasta, Chiara; Venâncio, Armando; Battilani, PaolaMaize is the principal staple food/feed crop exposed to mycotoxins, and the co-occurrence of multiple mycotoxins and their metabolites has been well documented. This review presents the infection cycle, ecology, and plant-pathogen interactions of Aspergillus and Fusarium species in maize, and current knowledge on maize chain management to mitigate the occurrence of aflatoxins and fumonisins. Preventive actions ...