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Special Issues
Mycotoxin in Food: Detection, Risk Assessment and Mitigation Strategies
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Mycotoxin in Food: Detection, Risk Assessment and Mitigation Strategies

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Toxicology".

Deadline for manuscript submissions: 30 November 2024 | Viewed by 781

Special Issue Editors

Dr. Vishal Kumar

E-Mail Website
Guest Editor
Department of Food Science and Technology, Yeungnam University, Gyeongsan, Republic of Korea
Interests: mycotoxin; aflatoxin; food safety; fermented foods; cytotoxicity; food enzymes
Dr. Fazlurrahman Khan

E-Mail Website
Guest Editor
Ocean and Fisheries Development International Cooperation Institute, Pukyong National University, Busan, Republic of Korea
Interests: probiotics; bacteria; food biochemistry; biofilm; natural and synthetic compound; antimicrobial; antibiofilm; nanomaterials
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Mycotoxins are secondary metabolites produced by filamentous fungi, especially by the species belonging to the genus Aspergillus, Fusarium, and Penicillium, which are known to cause serious health issues in humans and animals. Mycotoxin contamination is a global risk to various food materials and fermented foods. Cereals, nuts, seeds, spices, lentils, and fruits are the major food crops that are vulnerable to contamination from mycotoxins. There are about 400 mycotoxins that have been discovered to this date. Among these mycotoxins, specific groups, such as aflatoxins, ochratoxin A, fumonisins, zearalenone, deoxynivalenol, and patulin, are of special concern. Mycotoxins can induce varying levels of toxicity in humans, animals, and the environment. As a result of this, several regulatory organizations have set safety standards for the presence of these mycotoxins in both food and feed. The fast, efficient, and accurate mycotoxin detection methods are crucial to maintaining food safety and preventing health issues. The traditional detection methods are laborious, time-consuming, and require specialized instruments and technical expertise, which makes it impossible for farmers, small-scale industries, and housemakers. In addition, researchers are in the thrust of fast, efficient, and safe methods to mitigate mycotoxins in food and feed products without affecting the quality of the final food product. This Special Issue invites review articles, research articles, short communications, and case studies focused on mycotoxin detection and mitigation in food products.

Dr. Vishal Kumar
Dr. Fazlurrahman Khan
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • mycotoxin
  • food
  • detection
  • mitigation
  • food safety

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Published Papers (1 paper)

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Research

14 pages, 4179 KiB  
Article
Volatile Organic Compounds Produced by Bacillus sp. Strain R2 Inhibit Aspergillus flavus Growth In Vitro and in Unhulled Rice
by Qingyun Wang, Kaige Zhang, Lu Yu, Qinlu Lin and Wenhua Zhou
Foods 2024, 13(18), 2898; https://doi.org/10.3390/foods13182898 - 13 Sep 2024
Viewed by 554
Abstract
Volatile organic compounds (VOCs) produced by Bacillus species exhibit biocontrol activity against fungal pathogens of fruits and vegetables. However, research on the effect of VOCs on Aspergillus flavus in stored grains is limited. This study aimed to investigate the effects of VOCs extracted [...] Read more.
Volatile organic compounds (VOCs) produced by Bacillus species exhibit biocontrol activity against fungal pathogens of fruits and vegetables. However, research on the effect of VOCs on Aspergillus flavus in stored grains is limited. This study aimed to investigate the effects of VOCs extracted from the strain R2, which was isolated from unhulled rice and identified as Bacillus paramycoides on A. flavus in vitro and unhulled rice. R2 VOCs effectively inhibited conidial germination and the hyphal growth of A. flavus in vitro. Moreover, R2 VOCs reduced the fungal population, aflatoxin B1 (AFB1) levels, and free fatty acid (FFA) value by 90.8%, 67%, and 38.7%, respectively, in unhulled rice. Eighteen R2 VOCs were identified using headspace solid-phase micro-extraction gas chromatography–mass spectrometry, and the individual activity of the VOCs against A. flavus was tested in vitro. Benzaldehyde (Ben) and 3,7-dimethyl-1-octanol (Dmo) showed strong inhibitory activities against A. flavus on PDA plates, with inhibition rates of 100% and 91.2%, respectively, at a concentration of 20 μL/dish. Ben at the concentration of 0.09 mg/mL, Dmo at the concentration of 0.07 mg/mL, or a mixture of both at halved concentrations could reduce the fungal population, AFB1 levels, and FFA content in unhulled rice. Our findings suggest that R2 VOCs are good alternatives to traditional chemical fumigants for suppressing A. flavus in stored grains. However, further research is necessary to establish the optimal fumigation concentration of these two components in unhulled rice. The impact of their residues on grain quality should be explored through sensory evaluation and nutritional analysis, and their safety to the environment and human body should be evaluated through safety assessment. Full article
(This article belongs to the Special Issue Mycotoxin in Food: Detection, Risk Assessment and Mitigation Strategies)
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