Mycotoxins in cereal-based products during 24 years (1983-2017): a global systematic review

Publication date: Available online 25 June 2019Source: Trends in Food Science & TechnologyAuthor(s): Amin Mousavi Khaneghah, Yadolah Fakhri, Hadi Hashemi Gahruie, Mehrdad Niakousari, Anderson S. Sant’AnaAbstractBackgroundCereal and cereal-based products are used as an important sources of energy and minerals as well as vitamins in all of the world. However, their contamination with mycotoxins reserved huge concerns due to adverse effects of mycotoxin on human health.Scope and approachThe present research was undertaken to evaluate published studies regarding the identification of mycotoxins zearalenone (ZEN), ochratoxin A (OTA), deoxynivalenol (DON), and total aflatoxin (TAF) in the cereal-based products between 1 January 1983 and 25 December 2017. In this regard, 66 out of 2817 screened studies were used in the conducted systematic review.Key findings and conclusionsThe lowest and highest number of published reports was associated with DON and TAF in some of the cereal-based products, respectively. Among the countries, Germany was ranked as the first in establishing investigations. Moreover, the liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI/MS) was categorized as the most implemented technique for mycotoxin detection. The rank order of products cereal-based food based on number of studies was cereal grains> cornflake> bread> breakfast> flour> infant product> pasta> other products. The results of this study not only summarized the most frequ...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research