Prevention and practical strategies to control mycotoxins in the wheat and maize chain
Samo za registrovane korisnike
2022
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Within this study, food safety management systems for wheat and maize, and derived white wheat flour and maize flour, have been evaluated, considering different prevention and practical intervention measures to be applied during storage and processing. For this purpose, through an operational flow chart, authors have performed mycotoxin-hazard analysis in the pre- and post-harvest phases and applied Food Safety Objective (FSO) and Performance Objective (PO) concept. Mycotoxin-hazard and analysis of control measures in the pre-harvest operations indicated that the most important practices at pre-harvest level for the control of mycotoxins in wheat/maize chain may include: (i) land preparation, such as tillage, cover crop and crop rotation, (ii) planting and antifungal mulch treatment, application of botanical extracts and intercropping, (iii) application of fungal biocontrol agents to reduce aflatoxins and (iv) application of fungal and bacterial biocontrol agents. For the post-harvest ...operations one Critical Control Point (CCP) and five Control Points (CPs) have been determined. The CCP includes an intervention measure that can be applied during storage, such as the application of treatments with volatile bioactive compounds, cold plasma, ozonisation or UV treatment. The results of FSO/PO analysis applied to wheat/maize chain revealed that FSO (the maximum level of mycotoxins in final food products given in European legislation) could be reached by combining conventional production steps such as cleaning and milling with different intervention strategies. For all strategies presented here, application on actual food production site must take into account local specificities and its interaction with climatic conditions.
Ključne reči:
Food safety objectives / Hazard analysis / Maize / Mycotoxins / WheatIzvor:
Food Control, 2022, 136, 108855-Izdavač:
- Elsevier Ltd
Finansiranje / projekti:
- Integrated and innovative key actions for mycotoxin management in the food and feed chain (EU-H2020-678781)
DOI: 10.1016/j.foodcont.2022.108855
ISSN: 0956-7135
WoS: 00079098570001
Scopus: 2-s2.0-85123844986
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Šmigić, Nada AU - Tomić, Nikola AU - Udovički, Božidar AU - Đekić, Ilija AU - Rajković, Andreja PY - 2022 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6010 AB - Within this study, food safety management systems for wheat and maize, and derived white wheat flour and maize flour, have been evaluated, considering different prevention and practical intervention measures to be applied during storage and processing. For this purpose, through an operational flow chart, authors have performed mycotoxin-hazard analysis in the pre- and post-harvest phases and applied Food Safety Objective (FSO) and Performance Objective (PO) concept. Mycotoxin-hazard and analysis of control measures in the pre-harvest operations indicated that the most important practices at pre-harvest level for the control of mycotoxins in wheat/maize chain may include: (i) land preparation, such as tillage, cover crop and crop rotation, (ii) planting and antifungal mulch treatment, application of botanical extracts and intercropping, (iii) application of fungal biocontrol agents to reduce aflatoxins and (iv) application of fungal and bacterial biocontrol agents. For the post-harvest operations one Critical Control Point (CCP) and five Control Points (CPs) have been determined. The CCP includes an intervention measure that can be applied during storage, such as the application of treatments with volatile bioactive compounds, cold plasma, ozonisation or UV treatment. The results of FSO/PO analysis applied to wheat/maize chain revealed that FSO (the maximum level of mycotoxins in final food products given in European legislation) could be reached by combining conventional production steps such as cleaning and milling with different intervention strategies. For all strategies presented here, application on actual food production site must take into account local specificities and its interaction with climatic conditions. PB - Elsevier Ltd T2 - Food Control T1 - Prevention and practical strategies to control mycotoxins in the wheat and maize chain SP - 108855 VL - 136 DO - 10.1016/j.foodcont.2022.108855 ER -
@article{ author = "Šmigić, Nada and Tomić, Nikola and Udovički, Božidar and Đekić, Ilija and Rajković, Andreja", year = "2022", abstract = "Within this study, food safety management systems for wheat and maize, and derived white wheat flour and maize flour, have been evaluated, considering different prevention and practical intervention measures to be applied during storage and processing. For this purpose, through an operational flow chart, authors have performed mycotoxin-hazard analysis in the pre- and post-harvest phases and applied Food Safety Objective (FSO) and Performance Objective (PO) concept. Mycotoxin-hazard and analysis of control measures in the pre-harvest operations indicated that the most important practices at pre-harvest level for the control of mycotoxins in wheat/maize chain may include: (i) land preparation, such as tillage, cover crop and crop rotation, (ii) planting and antifungal mulch treatment, application of botanical extracts and intercropping, (iii) application of fungal biocontrol agents to reduce aflatoxins and (iv) application of fungal and bacterial biocontrol agents. For the post-harvest operations one Critical Control Point (CCP) and five Control Points (CPs) have been determined. The CCP includes an intervention measure that can be applied during storage, such as the application of treatments with volatile bioactive compounds, cold plasma, ozonisation or UV treatment. The results of FSO/PO analysis applied to wheat/maize chain revealed that FSO (the maximum level of mycotoxins in final food products given in European legislation) could be reached by combining conventional production steps such as cleaning and milling with different intervention strategies. For all strategies presented here, application on actual food production site must take into account local specificities and its interaction with climatic conditions.", publisher = "Elsevier Ltd", journal = "Food Control", title = "Prevention and practical strategies to control mycotoxins in the wheat and maize chain", pages = "108855", volume = "136", doi = "10.1016/j.foodcont.2022.108855" }
Šmigić, N., Tomić, N., Udovički, B., Đekić, I.,& Rajković, A.. (2022). Prevention and practical strategies to control mycotoxins in the wheat and maize chain. in Food Control Elsevier Ltd., 136, 108855. https://doi.org/10.1016/j.foodcont.2022.108855
Šmigić N, Tomić N, Udovički B, Đekić I, Rajković A. Prevention and practical strategies to control mycotoxins in the wheat and maize chain. in Food Control. 2022;136:108855. doi:10.1016/j.foodcont.2022.108855 .
Šmigić, Nada, Tomić, Nikola, Udovički, Božidar, Đekić, Ilija, Rajković, Andreja, "Prevention and practical strategies to control mycotoxins in the wheat and maize chain" in Food Control, 136 (2022):108855, https://doi.org/10.1016/j.foodcont.2022.108855 . .