Browsing by Author "Srivastava, Shubhangi"

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    Fumonisins in Food and Feed: Their Detection and Management Strategies
    (CRC Press, 2022) Srivastava, Shubhangi; Yadav, Ashok Kumar; Ghosh, Mousumi; Mahato, Dipendra Kumar; Kamle, Madhu; Pandey, Pooja; Chakraborty, Sreemoyee; Kumar, Pradeep
    Contamination by fumonisins in agricultural crops and food-related products is affected by agro-climatic conditions. Cereals are the most often contaminated food categories. The fumonisin levels in popcorn or sweet corn, milk, meat, and eggs are generally low, while those in corn meal, bran, flour, grits, distiller grains, gluten, milling fractions, and baking mixes are quite high. Fumonisin dietary intake can result in a variety of negative consequences in agricultural and laboratory animals. From 1980-95, fumonisins were detected by thin layer chromatography on silica plates. After spraying the plate with p-anisaldehyde, followed by heating, the fumonisins develop as light to dark purple dots. Some chemical and physical methods for fumonisin reduction have been marketed entailing solvent extraction, sorting and flotation, detoxification by chemical alkalization. Mycotoxin adsorption methods have been adopted by the use of natural clay as adsorbent media in the food processing sector, resulting in the detoxification of food. � 2023 Pradeep Kumar, Madhu Kamle, and Dipendra Kumar Mahato.
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    PR Toxins: Concerns in Food and Feed with Their Detection and Management Strategies
    (CRC Press, 2022) Ghosh, Mousumi; Chakraborty, Sreemoyee; Misra, Sourav; Srivastava, Shubhangi; Bondre, Sourabh; Kamle, Madhu; Kumar, Pradeep; Mahato, Dipendra Kumar
    The word "mycotoxins" comes from two ancient Greek words, mykes and toxon, meaning "mold" and "poisonous arrow,". The reason behind using P. roqueforti for the ripening of this variety of cheeses is that it helps to develop the desired characteristic texture: blue-green spots, flavor, and aroma. In addition to these, it also protects the cheeses against unwanted microbial contamination. Very limited or scattered literature available in the context of PR toxin emphasizes the need for comprehensive and up-to-date scientific information, including occurrence, source, morphological characteristics, genetics, diversity, toxicological aspects, detection methodology, and control strategies to maintain food quality and safety. Penicillium roqueforti is a fungus that grows rapidly. It is distinguished by smooth bright greenish-color colonies with decent to massive population and either chromatic or greyish turquoise colony borders. The underside of the colony is flat with a pale brown or purely black color. � 2023 Pradeep Kumar, Madhu Kamle, and Dipendra Kumar Mahato.
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    Trichothecenes in food and feed: Occurrence, impact on human health and their detection and management strategies
    (Elsevier Ltd, 2022) Mahato, Dipendra Kumar; Pandhi, Shikha; Kamle, Madhu; Gupta, Akansha; Sharma, Bharti; Panda, Brajesh Kumar; Srivastava, Shubhangi; Kumar, Manoj; Selvakumar, Raman; Pandey, Arun Kumar; Suthar, Priyanka; Arora, Shalini; Kumar, Arvind; Gamlath, Shirani; Bharti, Ajay; Kumar, Pradeep
    Trichothecenes (TCNs) are the mycotoxins produced by many fungal species such as Fusarium, Myrothecium, and Stachybotrys and pose a considerable health risk. Based on their characteristic functional moieties, they are divided into four categories: Type A (T-2, HT-2, diacetoxyscirpenol (DAS), harzianum A, neosolaniol (NEO) and trichodermin), Type B (deoxynivalenol (DON), nivalenol (NIV), trichothecin and fusarenon X), Type C (crotocin) and Type D (satratoxin G & H, roridin A and verrucarin A) with types A and B being the most substantial. TCNs cause growth retardation in eukaryotes, suppress seedling growth or regeneration in plants and could be a reason for animal reproductive failure. Due to the increased frequency of occurrence and widespread distribution of TCNs in food and feed, knowledge of their sources of occurrence is essential to strategise their control and management. Hence, this review provides an overview of various types and sources of TCNs, the associated biosynthetic pathways and genes responsible for production in food and feed. Further, various processing and environmental effects on TCNs production, detection techniques and management strategies are also briefly outlined. � 2022