Aflatoxins in the nut chains: strategies to reduce their impact on consumer's health and economic losses

Chulze, S.N. ; Alaniz Zanon, M.S. ; Taniwaki, M.H. ; Tsitsigiannis, D. ; Olsen, M. ; Ortega Beltran, A. ; Herrera, M. (Universidad de Zaragoza) ; Vargas, E. ; Logrieco, A. ; Battilani, P.

Resumen: The presence of Aspergillus section Flavi and aflatoxins (AFs) in nut chains are of great concern due to the toxic effects of AFs on human and animal health as well as the economic losses during commercialisation. Extreme events related to climate change like increased temperature, severe rainfalls and droughts are modulating factors of fungal growth and mycotoxin production. The Expert Working Group (EWG) on nuts that worked under the frame of the Horizon 2020 Mycokey Project prepared this review based on discussions about the situation of contamination with AFs in nuts and the available strategies to reduce the impact of these toxins in the nut chains. The EWG selected as examples peanuts, pistachios and Brazil nuts, and discussed in the review the importance of nut value chains in the production, commercialisation and regulations that establish maximum levels for AFs. Also data on the Rapid Alert System for Food and Feed (RASFF) was considered and showed several notifications for mycotoxins, mainly AFs for nuts and nut products, such as pistachio nuts and dried mix nuts. Under a scenario of climate change, we elaborated strategies to prevent AFs contamination with emphasis on biocontrol and decision support systems. Also, the relevance of strategies to prevent and reduce both fungal infection and AFs accumulation in peanuts, Brazil nuts and pistachio are included as guidelines.

Idioma: Inglés

DOI: 10.1163/1s750796-BJA10003

Año: 2024

Publicado en: WORLD MYCOTOXIN JOURNAL 17, 1 (2024), 33-56
ISSN: 1875-0710

Originalmente disponible en: Texto completo de la revista

Factor impacto JCR: 2.2 (2024)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 111 / 181 = 0.613 (2024) - Q3 - T2
Categ. JCR: TOXICOLOGY rank: 75 / 106 = 0.708 (2024) - Q3 - T3
Categ. JCR: MYCOLOGY rank: 23 / 32 = 0.719 (2024) - Q3 - T3

Factor impacto SCIMAGO: 0.364 - Food Science (Q3) - Toxicology (Q3) - Public Health, Environmental and Occupational Health (Q3)

Financiación: info:eu-repo/grantAgreement/EC/H2020/678781/EU/Integrated and innovative key actions for mycotoxin management in the food and feed chain/MycoKey

Tipo y forma: Revisión (Versión definitiva)

Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)