Mycotoxins in Fruits and Vegetables (eBook)

Front Cover 1
Mycotoxins in Fruits and Vegetables 4
Copyright Page 5
Table of Contents 6
Preface 8
Chapter 1 Risk Assessment and Safety Evaluation of Mycotoxins in Fruits 12
ABSTRACT 12
1.1. MYCOTOXINS IN FRUITS 13
1.2. GLOBAL CROPS DISTRIBUTION AND METEOROLOGICAL CONDITIONS 21
1.3. GLOBAL RISK MAPS FOR MYCOTOXINS IN FRUITS 25
1.4. SAFETY EVALUATION OF FRUITS 30
REFERENCES 32
Chapter 2 Economic Aspects of Mycotoxins in Fruits and Vegetables 38
ABSTRACT 38
2.1. INTRODUCTION 38
2.2. TRENDS IN FOOD SAFETY 40
2.3. NEW SITUATIONS WITH FRUIT AND VEGETABLE EXPORTERS 43
2.4. COMMENTS ON THE CURRENT FOOD SAFETY SYSTEM 49
2.5. CONCLUSIONS 51
ACKNOWLEDGMENTS 52
REFERENCES 52
Chapter 3 Regulations and Limits for Mycotoxins in Fruits and Vegetables 56
ABSTRACT 56
3.1. INTRODUCTION 56
3.2. FACTORS INFLUENCING THE CONSTITUTION OF MYCOTOXIN REGULATIONS 57
3.3. THE MYCOTOXIN REGULATORY SITUATION 60
3.4. CONCLUSIONS 82
ACKNOWLEDGEMENT 83
REFERENCES 83
Chapter 4 Factors Affecting Mycotoxin Production in Fruits 86
ABSTRACT 86
4.1. INTRODUCTION 86
4.2. PATULIN 87
4.3. AFLATOXIN 93
4.4. ALTERNARIA TOXINS 97
4.5. OCHRATOXIN A 100
4.6. CONCLUSIONS 105
REFERENCES 105
Chapter 5 Diffusion of Mycotoxins in Fruits and Vegetables 116
ABSTRACT 116
5.1. INTRODUCTION 116
5.2. ROLE OF FRUIT SKIN INTEGRITY IN MYCOTOXIN DIFFUSION 117
5.3. EVIDENCE FOR MYCOTOXIN DIFFUSION FROM ROTTEN TO UNAFFECTED AREAS 117
5.4. FACTORS AFFECTING MYCOTOXIN DIFFUSION IN FRUITS AND VEGETABLES 119
5.5. CONCLUSIONS 124
REFERENCES 125
Chapter 6 Aspergillus Mycotoxins 126
ABSTRACT 126
6.1. INTRODUCTION 126
6.2. POSTHARVEST MYCOTOXIGENIC ASPERGILLUS SPECIES AND THEIR TOXINS 127
6.3. AFLATOXINS 129
6.4. OCHRATOXINS 135
6.5. OTHER ASPERGILLUS MYCOTOXINS 148
6.6. FUTURE TRENDS 151
REFERENCES 152
Chapter 7 Penicillium Mycotoxins 164
ABSTRACT 164
7.1. INTRODUCTION 164
7.2. SIGNIFICANCE OF PENICILLIUM SPECIES AS PATHOGENS OF FRUITS AND VEGETABLES 165
7.3. MYCOTOXINS AND OTHER TOXIC METABOLITES OF PENICILLIUM SPECIES 167
7.4. PATULIN 170
7.5. OTHER PENICILLIUM MYCOTOXINS 181
7.6. FUTURE TRENDS 186
REFERENCES 187
Chapter 8 Alternaria Mycotoxins 196
ABSTRACT 196
8.1. INTRODUCTION 196
8.2. SIGNIFICANCE OF ALTERNARIA SPECIES AS PATHOGENS OF FRUITS AND VEGETABLES 197
8.3. ALTERNARIA MYCOTOXINS 200
8.4. OCCURRENCE OF ALTERNARIA MYCOTOXINS IN FRUITS AND VEGETABLES 203
8.5. TRANSFER OF ALTERNARIA MYCOTOXINS IN FRUITS AND THEIR PRESENCE IN FRUIT-DERIVED PRODUCTS 207
8.6. FUTURE TRENDS 210
REFERENCES 210
Chapter 9 Molecular Diversity of Aspergillus and Penicillium Species on Fruits and Vegetables 216
ABSTRACT 216
9.1. INTRODUCTION 216
9.2. OCCURRENCE AND GENETIC VARIABILITY OF ASPERGILLI AND PENICILLIA ON FRUITS 219
9.3. OCCURRENCE AND GENETIC VARIABILITY OF ASPERGILLI AND PENICILLIA ON VEGETABLES 224
9.4. CONCLUSIONS 227
REFERENCES 227
Chapter 10 Detection of Penicillium, Aspergillus and Alternaria Species in Fruits and Vegetables 236
ABSTRACT 236
10.1. INTRODUCTION 236
10.2. DETECTION OF MYCOTOXIGENIC MOLDS 243
10.3. FUTURE CHALLENGES AND MILESTONES 249
REFERENCES 249
Chapter 11 Detection and Determination of Ochratoxin A in Grape Products 260
ABSTRACT 260
11.1. INTRODUCTION 260
11.2. DETECTION OF OCHRATOXIN A IN GRAPES AND WINE 262
11.3. SAFETY AND CONCLUSIONS 268
REFERENCES 268
Chapter 12 Detection and Determination of Patulin in Fruits and Fruit Products 272
ABSTRACT 272
12.1. INTRODUCTION 272
12.2. PATULIN ANALYSIS 273
12.3. CONCLUSIONS 279
REFERENCES 279
Chapter 13 Detection and Determination of Alternaria Mycotoxins in Fruits and Vegetables 282
ABSTRACT 282
13.1. INTRODUCTION 282
13.2. TOXIN ANALYSIS 283
13.3. CONCLUSIONS 287
REFERENCES 287
Chapter 14 Chemical Control of Mycotoxigenic Fungi 290
ABSTRACT 290
14.1. INTRODUCTION 290
14.2. CHEMICAL CONTROL OF PATULIN PRODUCERS IN POME FRUITS 291
14.3. CHEMICAL CONTROL OF OCHRATOXIN A PRODUCERS IN GRAPES 298
14.4. CHEMICAL CONTROL OF ALTERNARIA IN FRUITS AND VEGETABLES 301
REFERENCES 303
Chapter 15 Physical Control of Mycotoxigenic Fungi 308
ABSTRACT 308
15.1. INTRODUCTION 308
15.2. IN VITRO 310
15.3. IN VIVO 311
15.4. CONCLUSIONS 316
ACKNOWLEDGMENT 317
REFERENCES 318
Chapter 16 Biological Control of Mycotoxigenic Fungi in Fruits 322
16.1. INTRODUCTION 322
16.2. BIOLOGICAL CONTROL OF FUNGAL PATHOGENS IN FRUITS 323
16.3. BIOLOGICAL CONTROL OF PATULIN AND OCHRATOXIN A-PRODUCING FUNGI 325
16.4. HOW BIOCONTROL AGENTS CONTROL DISEASE AND THE ROLE OF MYCOTOXINS IN A WIDER PERSPECTIVE 330
16.5. FUTURE PERSPECTIVES 335
16.6. CONCLUDING REMARKS 336
REFERENCES 337
Chapter 17 Effect of Processing on the Mycotoxin Content in Fruit Juice 346
ABSTRACT 346
17.1. INTRODUCTION 346
17.2. PATULIN IN APPLE JUICE 348
17.3. OCHRATOXIN A IN GRAPE JUICE 355
17.4. CONCLUSION 356
REFERENCES 357
Chapter 18 Means to Prevent Contamination with Patulin in Apple-Derived Produce and with Ochratoxin A in Wines 362
ABSTRACT 362
18.1. INTRODUCTION 363
18.2. APPROACHES FOR THE PREVENTION OR ELIMINATION OF MYCOTOXINS 364
18.3. PATULIN IN AGRICULTURAL PRODUCE AND FOOD PRODUCTS 365
18.4. OCHRATOXIN A IN GRAPES AND IN WINES 374
REFERENCES 387
Index 398