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Mitigation of Mycotoxins during Food Processing: Sharing Experience among Europe and South East Asia

2021-11-03Journal article Restricted access
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dc.contributor.authorAlvito, Paula
dc.contributor.authorBarcelo, Jonathan
dc.contributor.authorDe Meester, Johan
dc.contributor.authorRito, Elias
dc.contributor.authorSuman, Michele
dc.date.accessioned2022-01-31T15:49:25Z
dc.date.available2022-01-31T15:49:25Z
dc.date.issued2021-11-03
dc.description.abstractWorldwide the issue of mycotoxins results in economic losses estimated at billions of dollars and toxicological risk for both humans and animals. Preventive measures also include decontamination and mitigation actions that can be carried out through food processing. Several proposals have been tested and illustrated also in scientific papers during the last decades, however clear, easy to implement, practical suggestions and guidelines for process adaptation are much more needed. Europe and South East Asia can find synergies and complementarities moving from processing to analysis, from risk assessment to reduction strategies, from gap-analysis to communication roadmaps. Stakeholders from both Europe and Southeast Asia must then ensure that there is a way to ease and harmonize the regulation in the food supply chain in order to ensure food safety and at the same time facilitate trade in both regions, taking into account of the various landscapes, agrosystems and also different consumer preferences within the countries themselves. Concerning the example of cereals, processing steps cover primary processing (cleaning and milling operations) and secondary processing procedures (such as fermentation and thermal treatments during baking), special attention is devoted to the production of baked goods and to the estimation of processing factors for DON in wheat bread production especially in Europe. With reference instead to the specific context of Asian producers, a case-study focuses on ochratoxin A in coffee in Southeast Asia region, combining the expertise of the farming community, coffee industry and science researchers. The strategy to reduce mycotoxins in a farm setting poses several challenges to coffee farmers: it needs to be analyzed in the context of good agricultural practices, socioeconomic and behavioral factors of both coffee producers and consumers. As the world becomes more globalized, food and feed supply chains also become more complexed and hence, a more comprehensive strategy to ensure food contaminants mitigation is needed.pt_PT
dc.description.sponsorshipFCT/MCTES for the financial support to CESAM, Centre for Environmental and Marine Studies, University of Aveiro, (UIDP/50017/2020+UIDB/50017/2020), through national funds (Portugal)pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationScience and Technology of Cereals,Oils and Foods. 2021;29(6):59-70. doi: 10.16210/j.cnki.1007-7561.2021.06.004.enpt_PT
dc.identifier.doi10.16210/j.cnki.1007-7561.2021.06.004.enpt_PT
dc.identifier.issn1007-7561
dc.identifier.urihttp://hdl.handle.net/10400.18/7891
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherLiang you shi pin ke ji bian ji bupt_PT
dc.relationCentre for Environmental and Marine Studies
dc.relationCentre for Environmental and Marine Studies
dc.relation.publisherversionhttp://lyspkj.ijournal.cn/lyspkj/article/pdf/20210610pt_PT
dc.relation.publisherversionhttps://kns.cnki.net/kcms/detail/11.3863.TS.20211102.1027.010.html
dc.subjectMitigationpt_PT
dc.subjectFood Processingpt_PT
dc.subjectMycotoxinspt_PT
dc.subjectCerealspt_PT
dc.subjectCoffeept_PT
dc.subjectEuropept_PT
dc.subjectSouth East Asiapt_PT
dc.subjectSegurança Alimentarpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleMitigation of Mycotoxins during Food Processing: Sharing Experience among Europe and South East Asiapt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre for Environmental and Marine Studies
oaire.awardTitleCentre for Environmental and Marine Studies
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50017%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50017%2F2020/PT
oaire.citation.endPage70pt_PT
oaire.citation.issue6pt_PT
oaire.citation.startPage59pt_PT
oaire.citation.titleScience and Technology of Cereals, Oils and Foodspt_PT
oaire.citation.volume29pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctAcesso de acordo com política editorial da revista.pt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublication4e22de31-8fc5-4b15-b980-3fd0edf5515d
relation.isProjectOfPublication0e72e6c8-b610-43e0-931c-8ad275ad6093
relation.isProjectOfPublication.latestForDiscovery0e72e6c8-b610-43e0-931c-8ad275ad6093

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