Fungal and Toxin Contaminants in Cereal Grains and Flours: Systematic Review and Meta-Analysis
Author:
Deligeorgakis Christodoulos1, Magro Christopher2ORCID, Skendi Adriana1ORCID, Gebrehiwot Haileeyesus Habtegebriel2ORCID, Valdramidis Vasilis23, Papageorgiou Maria1ORCID
Affiliation:
1. Department of Food Science and Technology, International Hellenic University, P.O. Box 141, GR-57400 Thessaloniki, Greece 2. Department of Food Sciences and Nutrition, Faculty of Health Sciences, University of Malta, MSD 2080 Msida, Malta 3. Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Zografou, GR-15771 Athens, Greece
Abstract
Cereal grains serve as the cornerstone of global nutrition, providing a significant portion of humanity’s caloric requirements. However, the presence of fungal genera, such Fusarium, Penicillium, Aspergillus, and Alternaria, known for their mycotoxin-producing abilities, presents a significant threat to human health due to the adverse effects of these toxins. The primary objective of this study was to identify the predominant fungal contaminants in cereal grains utilized in breadmaking, as well as in flour and bread. Moreover, a systematic review, including meta-analysis, was conducted on the occurrence and levels of mycotoxins in wheat flour from the years 2013 to 2023. The genera most frequently reported were Fusarium, followed by Penicillium, Aspergillus, and Alternaria. Among the published reports, the majority focused on the analysis of Deoxynivalenol (DON), which garnered twice as many reports compared to those focusing on Aflatoxins, Zearalenone, and Ochratoxin A. The concentration of these toxins, in most cases determined by HPLC-MS/MS or HPLC coupled with a fluorescence detector (FLD), was occasionally observed to exceed the maximum limits established by national and/or international authorities. The prevalence of mycotoxins in flour samples from the European Union (EU) and China, as well as in foods intended for infants, exhibited a significant reduction compared to other commercial flours assessed by a meta-analysis investigation.
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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