In Vitro Evaluation Of The Ability Of Beer Fermentation Residue Containing Saccharomyces Cerevisiae To Bind Mycotoxins

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)In vitro tests were performed to determine the ability of beer fermentation residue (BFR) containing Saccharomyces cerevisiae to bind aflatoxin B-1 (AFB(1)), zearalenone (ZEA), ochratoxin A (OTA) and deoxynivalenol (DON). BFR was obtained from a microbrewery, dried and ground, resulting in approximately 1.0 x 10(10) S. cerevisiae cells g(-1) BFR. Binding assays consisted of suspending BFR (100 mg) in 10 mL of buffer solution (pH 3.0 or 6.5) spiked with AFB(1), ZEA, OTA or DON (2.0 mu g ml(-1) of each mycotoxin), incubation (60 min, 25 degrees C) followed by centrifugation. The supernatants were analyzed by high performance liquid chromatography. BFR had higher binding capacity for ZEA (75.1% and 77.5% at pH 3.0 and 6.5, respectively), when compared with AFB(1), OTA and DON (less than 60% and 40% at pH 3.0 and 6.5, respectively). BFR also produced linear isotherms for ZEA at both pH values, hence indicating a potential application of industrial fermentation by-products containing yeast cells in reducing the bioavailability of ZEA in contaminated feedstuffs. However, in vivo studies are required to prove its efficacy in livestock and poultry. (C) 2015 Elsevier Ltd. All rights reserved.77643648Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)CNPq [481561/201 1-0]FAPESP [2011/03410-0

The Occurrence And Effect Of Unit Operations For Dairy Products Processing On The Fate Of Aflatoxin M-1: A Review

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Mold contamination has challenged the safety of feed production and processing because of its undeniable role in the spoilage and the possible consequent toxicity impact on human health and the economy. Aflatoxin M-1 (AFM(1)) is a hepatocarcinogenic derivative of aflatoxin B-1 excreted into the milk after ingestion of feed contaminated by certain molds. Because of the important role of dairy products, especially milk in the human diet, there is a huge concern about the presence of AFM(1) in milk and dairy products. In this article, the occurrence of AFM(1) and the fate of AFM(1) during processing of milk and dairy products, such as yoghurt and cheeses, since 1996 until today, was reviewed. The evaluation of mechanisms by which AFM(1) is affected by each processing step is of major importance to provide useful and accurate information to develop risk assessment studies and risk management strategies. (c) 2016 Elsevier Ltd. All rights reserved.68310329Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [14/14891-7]"Conselho Nacional de Desenvolvimento Cientifico e Tecnologico" (CNPq) [302763/2014-7]CNPq-TWAS [3240274290]Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES

Food safety

Food safety, in general terms, concerns every step of food production from farm to fork. Owing to several factors, such as changes in demographical and social conditions, access to information, and better understanding of what are healthy foods, people from all around the world are demanding high-quality and safe food products. Apart from the sensorial characteristics, the final products must be free of external contaminants. These contaminants could be potentially harmful to the final consumer, being classified as biological, chemical, and physical hazards. Therefore, this chapter presents an overview of the main food-borne hazards, the current context of food safety, food safety concepts throughout the food production chain, and the role of regulatory agencies in food safety.Fil: Chaves, R. D.. Universidade Estadual de Campinas; BrasilFil: Alvarenga, V. O.. Universidade Estadual de Campinas; BrasilFil: Campagnollo, F. B.. Universidade Estadual de Campinas; BrasilFil: Rodriguez Caturla, M. Y.. Universidade Estadual de Campinas; BrasilFil: Oteiza, Juan Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Confluencia; Argentina. Centro de Investigación y Asistencia Técnica a la Industria; ArgentinaFil: Sant'Ana, Anderson de Souza. Universidade Estadual de Campinas; Brasi

The occurrence and effect of unit operations for dairy products processing on the fate of aflatoxin M1: a review

Mold contamination has challenged the safety of feed production and processing because of its undeniable role in the spoilage and the possible consequent toxicity impact on human health and the economy. Aflatoxin M1 (AFM1) is a hepatocarcinogenic derivative of aflatoxin B1 excreted into the milk after ingestion of feed contaminated by certain molds. Because of the important role of dairy products, especially milk in the human diet, there is a huge concern about the presence of AFM1 in milk and dairy products. In this article, the occurrence of AFM1 and the fate of AFM1 during processing of milk and dairy products, such as yoghurt and cheeses, since 1996 until today, was reviewed. The evaluation of mechanisms by which AFM1 is affected by each processing step is of major importance to provide useful and accurate information to develop risk assessment studies and risk management strategies68310329CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP#302763/2014-7; #3240274290Sem informação#14/14891-