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Related Concept Videos

Sources of Food Contamination01:29

Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...
Microbial Spoilage of Food01:23

Microbial Spoilage of Food

Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...

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Updated: Jun 13, 2026

Inhibition of Aspergillus flavus Growth and Aflatoxin Production in Transgenic Maize Expressing the &#945;-amylase Inhibitor from Lablab purpureus L.
09:21

Inhibition of Aspergillus flavus Growth and Aflatoxin Production in Transgenic Maize Expressing the α-amylase Inhibitor from Lablab purpureus L.

Published on: February 15, 2019

Limiting mycotoxins in stored wheat.

Naresh Magan1, David Aldred, Kalliopi Mylona

  • 1Applied Mycology Group, Cranfield Health, Cranfield University, Bedford, UK. n.magan@cranfield.ac.uk

Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
|May 11, 2010
PubMed
Summary
This summary is machine-generated.

Post-harvest wheat quality degrades due to mycotoxins like deoxynivalenol (DON) and ochratoxin (OTA). Environmental factors (RH, temperature) and storage management critically impact contamination risks, necessitating predictive models and mitigation strategies.

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Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays
10:01

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Published on: April 23, 2012

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Inhibition of Aspergillus flavus Growth and Aflatoxin Production in Transgenic Maize Expressing the &#945;-amylase Inhibitor from Lablab purpureus L.
09:21

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Published on: February 15, 2019

Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays
10:01

Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays

Published on: April 23, 2012

Area of Science:

  • Agricultural Science
  • Food Science
  • Mycology

Background:

  • Wheat grain quality significantly declines post-harvest due to biotic and abiotic factors.
  • Mycotoxins, including deoxynivalenol (DON), zearalenone (ZEA), ochratoxin (OTA), and T-2/HT-2 toxins, contaminate stored grain.
  • Fusarium species and Penicillium verrucosum are key producers of these harmful mycotoxins.

Purpose of the Study:

  • To review recent data on the relationship between dry matter losses caused by Fusarium graminearum and DON contamination levels.
  • To establish critical links between environmental factors in stored wheat (RH, temperature) and safe storage periods.
  • To assess strategies for minimizing mycotoxin contamination in stored grains.

Main Methods:

  • Analysis of data on dry matter losses caused by F. graminearum under varied environmental conditions.
  • Development of a predictive model linking temperature and RH to fungal growth and mycotoxin production.
  • Evaluation of modified atmospheres, preservatives, and biocontrol agents for mycotoxin reduction.

Main Results:

  • Poor post-harvest drying and storage exacerbate pre-harvest DON contamination.
  • Environmental factors significantly influence the risk of fungal growth and mycotoxin accumulation.
  • Models can predict potential risks based on temperature and RH values.

Conclusions:

  • Effective post-harvest management, including monitoring and hygiene, is crucial for minimizing mycotoxin contamination.
  • Predictive models and mitigation strategies (modified atmospheres, biocontrol) can enhance food and feed safety.
  • Controlling environmental conditions during storage is vital for preserving wheat quality and preventing mycotoxin risks.