Rapid detection of mycotoxins on foods and beverages with enzyme-linked immunosorbent assay
Main Article Content
Keywords
aflatoxin, aflatoxin M1, ochratoxin, fumonisin, ELISA
Abstract
Mycotoxins are toxic secondary metabolites of fungi and their presence in foods and feed is potentially hazardous to the health of both humans and animals. This study has assessed the presence of aflatoxins, ochratoxins and fumonisins in 183 samples of a variety of foods and beverages (nuts, cereals, milk, cheese, wine and beer) in the Greek market by an enzyme-linked immunosorbent assay. Overall, 42.6% of samples had detectable levels of any of the above mycotoxins and 15.3% had levels above the European Union (EU) legal limit. About 48.1% (n = 27) of nuts were found to be contaminated with aflatoxin in which 33.3% were above the EU legal limit (4 ppb), 25.9% with fumonisin and 29.6% with ochratoxin, and in 14.8% of samples co-occurrence of all three mycotoxins was observed. For cereal-based products, 15.9% (n = 38) were detected with aflatoxin and 59.3% (n = 64) of milk and cheese samples were detected with aflatoxin M1 (AFM1), but no sample exceeded the EU legal levels. The levels of AFM1 were found significantly lower in ultra-high temperature pasteurised milk (long-life milk) than in pasteurised milk. Detection of ochratoxin in vine grapes and non-commercial wines produced in small-scale wineries indicated that 43.5% (n = 23) of samples contained ochratoxin above the EU limit (2 ppb). Analysis of barley malts, barley seeds and beers revealed that 29% of samples (n = 31) were contaminated with ochratoxin at a level above the EU limit (3 ppb). The results confirm the widespread and persistent presence of mycotoxins in various foods and beverages; therefore, continuous monitoring and awareness is required to safeguard public health.
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Ibáñez-Vea, M., Martínez, R., González-Peñas, E., Lizarraga, E. and de Cerain, A.L., 2011. Co-occurrence of aflatoxins, ochratoxin A and zearalenone in breakfast cereals from Spanish market. Food Control 22(12): 1949–1955. https://doi.org/10.1016/j.foodcont.2011.05.008
Iha, M.H., Barbosa, C.B., Okada, I.A. and Trucksess, M.W. (2013). Aflatoxin M1 in milk and distribution and stability of aflatoxin M1 during production and storage of yoghurt and cheese. Food Control 29(1): 1–6. https://doi.org/10.1016/j.foodcont.2012.05.058
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Iqbal, S.Z., Mehmood, Z., Asi, M.R., Shahid, M., Sehar, M. and Malik, N., 2018. Co-occurrence of aflatoxins and ochratoxin A in nuts, dry fruits, and nuty products. Journal of Food Safety 38(4): e12462. https://doi.org/10.1111/jfs.12462
Iqbal, S.Z., Rabbani, T., Asi, M.R. and Jinap, S., 2014. Assessment of aflatoxins, ochratoxin A and zearalenone in breakfast cereals. Food Chemistry 157: 257–262. https://doi.org/10.1016/j.foodchem.2014.01.129
Kaniou-Grigoriadou, I., Eleftheriadou, A., Mouratidou, T. and Katikou, P., 2005. Determination of aflatoxin M1 in ewe's milk samples and the produced curd and Feta cheese. Food Control 16(3): 257–261. https://doi.org/10.1016/j.foodcont.2004.03.003
Ketney, O., Santini, A. and Oancea, S., 2017. Recent aflatoxin survey data in milk and milk products: a review. International Journal of Dairy Technology 70: 320–331. https://doi.org/10.1111/1471-0307.12382
Malissiova, E., Tsakalof, A., Arvanitoyannis, I.S., Katsafliaka, A., Katsioulis, A., Tserkezou, P. and Hadjichristodoulou, C., 2013. Monitoring Aflatoxin M1 levels in ewe's and goat's milk in Thessaly, Greece; potential risk factors under organic and conventional production schemes. Food Control 34(1): 241–248. https://doi.org/10.1016/j.foodcont.2013.04.035
Markaki, P., Delpont-Binet, C., Grosso, F. and Dragacci, S., 2001. Determination of ochratoxin A in red wine and vinegar by immunoaffinity high-pressure liquid chromatography. Journal of Food Protection 64: 533–537. https://doi.org/10.4315/0362-028X-64.4.533
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Martins, C., Assunçã;o, R., Cunha, S.C., Fernandes, J.O., Jager, A., Petta, T. and Alvito, P., 2018. Assessment of multiple mycotoxins in breakfast cereals available in the Portuguese market. Food Chemistry 239: 132–140. https://doi.org/10.1016/j.foodchem.2017.06.088
Mateo, R., Medina, A.M., Mateo, E.M., Mateo, F. and Jiménez, M., 2007. An overview of ochratoxin A in beer and wine. International Journal of Food Microbiology 119: 79–83. https://doi.org/10.1016/j.ijfoodmicro.2007.07.029
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