Predominant Mycotoxins, Pathogenesis, Control Measures, and Detection Methods in Fermented Pastes

Area of Science:

• Food Science
• Microbiology
• Toxicology

Background:

• Fermented pastes are popular traditional foods in China.
• These products may harbor mycotoxins (e.g., aflatoxins, ochratoxins, cereulide), which are carcinogenic and neurotoxic.
• Mycotoxin pathogenicity involves inhibiting protein synthesis and inducing oxidative stress via cytochrome P450 (CYP) enzymes.

Purpose of the Study:

• To investigate mycotoxin contamination in fermented pastes.
• To explore methods for controlling mycotoxin production and levels.
• To review novel detection technologies for mycotoxins in these food products.

Main Methods:

• Utilizing antagonistic microorganisms (e.g., Aspergillus niger, Lactobacillus plantarum, Saccharomyces cerevisiae).
• Implementing rapid drying techniques to reduce water activity below 0.82.
• Applying organic acid treatments during the soaking process.

Main Results:

• Antagonistic microorganisms can control mycotoxin levels.
• Reducing water activity through prompt drying is an effective control measure.
• Organic acid treatment significantly reduces mycotoxins (>90%).
• Novel detection technologies offer rapid and accurate mycotoxin identification.

Conclusions:

• Mycotoxin contamination in fermented pastes is a significant concern.
• Effective control strategies include microbial antagonism, optimized drying, and organic acid treatments.
• Advanced detection methods are crucial for ensuring the safety of fermented pastes.