Food Toxins Research Articles

CuO@3D graphene modified glassy carbon electrode towards the detection of Orange II and Rhodamine B

Synthetic dyes are illegally used in foodstuffs and cause serious health issues in humans due to their carcinogenic nature. To avoid serious health issues, it is compulsory to detect and remove even the minute quantities of these harmful dyes in foodstuffs. Electrochemical sensors are accredited as an efficient and promising platform for the robust and sensitive determination of food toxins in various foodstuffs. Therefore, an efficient, facile, and competent sensor is devised for the simultaneous detection of Orange II (OR II) and Rhodamine B (RhB) supported by rGO and CuO nanoparticles. The synergism between rGO’s immense surface area and the adsorption properties of CuO enhances selectivity and response time for the detection of OR II and RhB. This work elaborated the synthesis, characterization, and electrochemical behavior of CuO@3DGr electrode towards simultaneous sensing of OR II and RhB. Physicochemical techniques were utilized to validate the fabrication of targeted material. On the other hand, the electrochemical features of the developed sensor were characterized by cyclic voltammetry (CV) and electron impedance spectroscopy (EIS). Differential pulse voltammetry technique was employed to detect simultaneously Orange II and Rhodamine B on the surface of bare (GCE), GO/GCE, CuO/GCE, and CuO@3DGr/GCE. Multi-analyte detection is possible with DPV, a sensitive electrochemical method. Based on each toxin’s specific electrochemical signature, the sensor may generate separate peaks by delivering a sequence of potential pulses and detecting the ensuing current. The parameters which influence the performance of the modified sensor were carefully evaluated. Under ambient conditions, the developed sensor exhibited excellent electrocatalytic activity in oxidation at 0.67 V of OR II and 0.96 V RhB with a low limit of detection 08 nM for OR II and 4.5 nM for RhB in Britton- Robinson buffer (BRB pH:7). The described methodology allowed a robust and fast analysis of food toxins in different foodstuff establishing this sensor as a novel tool for detecting food toxins. Tap water was used to analyze the practical applicability of developed electrode material and suitable results were achieved. These results showed that the as-synthesized novel electrochemical sensor has the potential for ultrasensitive determination and detection of toxins in different foodstuffs.

Rapid, Sensitive, and Specific Microbial Whole-Cell Biosensor for the Detection of Histamine: A Potential Food Toxin.

Histamine is a biogenic amine; its level indicates food quality, as elevated levels cause food poisoning. Therefore, monitoring food at each step during processing until it reaches the consumer is crucial, but current techniques are complicated and time-consuming. Here, we designed a Pseudomonas putida whole-cell biosensor using a histamine-responsive genetic element expressing a fluorescent protein in the presence of the cognate target. We improved the performance of the proposed biosensor by optimizing the chassis, genetic regulatory element, and reporter gene. A sensitive and rapid biosensor variant was obtained with a limit of detection (LOD) of 0.39 ppm, manifesting a linear response (R2 = 0.98) from 0.28 to 18 ppm in 90 min. The biosensor showed minimal cross-reactivity with other biogenic amines and amino acids prevalent in food, making it highly specific. The biosensor effectively quantified histamine in spiked fish, prawn, and wine samples with a satisfactory recovery. Additionally, a colorimetric sensor variant PAlacZ was developed enabling histamine quantification in seafood via a smartphone application, with an LODgray of 0.23 ppm, exhibiting a linear response from 0 to 2.24 ppm. Overall, this study reports an efficient, specific, and highly sensitive biosensor with strong potential for the on-site detection of histamine, ensuring food safety.

Resistance Mechanisms of Plant Pathogenic Fungi to Fungicide, Environmental Impacts of Fungicides, and Sustainable Solutions

The significant reduction in agricultural output and the decline in product quality are two of the most glaring negative impacts caused by plant pathogenic fungi (PPF). Furthermore, contaminated food or transit might introduce mycotoxins produced by PPF directly into the food chain. Eating food tainted with mycotoxin is extremely dangerous for both human and animal health. Using fungicides is the first choice to control PPF or their toxins in food. Fungicide resistance and its effects on the environment and public health are becoming more and more of a concern, despite the fact that chemical fungicides are used to limit PPF toxicity and control growth in crops. Fungicides induce target site alteration and efflux pump activation, and mutations in PPF result in resistance. As a result, global trends are shifting away from chemically manufactured pesticides and toward managing fungal plant diseases using various biocontrol techniques, tactics, and approaches. However, surveillance programs to monitor fungicide resistance and their environmental impact are much fewer compared to bacterial antibiotic resistance surveillance programs. In this review, we discuss the PPF that contributes to disease development in plants, the fungicides used against them, factors causing the spread of PPF and the emergence of new strains, the antifungal resistance mechanisms of PPF, health, the environmental impacts of fungicides, and the use of biocontrol agents (BCAs), antimicrobial peptides (AMPs), and nanotechnologies to control PPF as a safe and eco-friendly alternative to fungicides.

Enhanced Surveillance of >1100 Pesticides and Natural Toxins in Food: Harnessing the Capabilities of LC-HRMS for Reliable Identification and Quantification

The consequences of climate change along with diverse food regulations and agricultural practices worldwide are complexifying the occurrence and management of chemical contaminants in food. In this context, we present an ultra-high-performance liquid chromatography high-resolution mass spectrometry (LC-HRMS) approach for the simultaneous identification and quantitation of over 1100 pesticide residues, mycotoxins, and plant toxins in cereals and fruits and vegetables. Analytical conditions were optimized to maximize the scope of the targeted molecules, the reliability of compound identification, and quantification performance within a single method. The method was further transferred and validated in another laboratory to assess its ruggedness. Validation according to the SANTE 11312/2021v2 guidelines showed that 92% and 98% of the molecules fulfill the quantification criteria at the lowest validated level in the cereals and fruits and vegetables groups, respectively. Analysis of fifteen certified reference materials led to a 96% satisfactory rate of z-scores confirming method’s competitiveness. Furthermore, the occurrence of these contaminants was studied in 205 cereals and grains samples collected worldwide. The low µg/kg quantification limits make this LC-HRMS method a valuable tool to ensure compliance toward regulations and to screen for non-regulated substances for which occurrence data are crucial for an appropriate risk evaluation.

Reproducible, Accurate, and Sensitive Food Toxin On-Site Detection with Carbon Nanotube Transistor Biosensors.

Field-effect transistor (FET) biosensors based on nanomaterials are promising in the areas of food safety and early disease diagnosis due to their ultrahigh sensitivity and rapid response. However, most academically developed FET biosensors lack real-world reproducibility and comprehensive methodological validation to meet the standards of regulatory bodies. Here, highly uniform and well-packaged semiconducting carbon nanotube (CNT) FET biosensor chips were developed and assessed for the plug-and-play sensing for the rapid and highly sensitive detection of aflatoxin B1 (AFB1) in real food samples to meet international standards. In order to meet the requirements for reproducibility and stability, a scalable residual-free passivation and packaging process was developed for CNT FET biosensors. Portable detection systems were then constructed for on-site detection. The resulting packaged chips were functionalized with nucleic aptamers to enable highly selective detection of AFB1 in food samples with a detection limit (LOD) of 0.55 fg/mL (standard) for AFB1 and cross-reactivity coefficients to interferences as low as 1.8 × 10-7 in simulated solutions. Utilizing the portable detection system, on-site real food detection was achieved with a rapid response time less than 60 s, and LOD of 0.25 pg/kg (standard) in complex corn sample matrices. Single-blind tests demonstrated the ability of the chips to detect AFB1-positive food with 100% accuracy, using a set of 30 peanut samples. Validation experiments confirmed that the detection range, stability, and repeatability met international standards. This study showcased the accuracy, reliability, and potential practical applications of CNT FET biosensor chips in areas such as food safety and rapid biomedical testing.

Development of a high-throughput UHPLC-MS/MS method for the analysis of Fusarium and Alternaria toxins in cereals and cereal-based food.

A QuEChERS (quick, easy, cheap, effective, rugged, and safe)-based multi-mycotoxin method was developed, analyzing 24 (17 free and 7 modified) Alternaria and Fusarium toxins in cereals via ultrahigh-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). A modified QuEChERS approach was optimized for sample preparation. Quantification was conducted using a combination of stable isotope dilution analysis (SIDA) for nine toxins and matrix-matched calibration for ten toxins. Quantification via a structurally similar internal standard was conducted for four analytes. Alternariol-9-sulfate (AOH-9-S) was measured qualitatively. Limits of detection (LODs) were between 0.004µg/kg for enniatin A1 (ENN A1) and 3.16µg/kg for nivalenol (NIV), while the limits of quantification were between 0.013 and 11.8µg/kg, respectively. The method was successfully applied to analyze 136 cereals and cereal-based foods, including 28 cereal-based infant food products. The analyzed samples were frequently contaminated with Alternaria toxins, proving their ubiquitous occurrence. Interestingly, in many of those samples, some modified Alternaria toxins occurred, mainly alternariol-3-sulfate (AOH-3-S) and alternariol monomethyl ether-3-sulfate (AME-3-S), thus highlighting the importance of including modified mycotoxins in the routine analysis as they may significantly add to the total exposure of their parent toxins. Over 95% of the analyzed samples were contaminated with at least one toxin. Despite the general contamination, no maximum or indicative levels were exceeded.

Deciphering contaminants and toxins in fermented food for enhanced human health safeguarding.

Fermented foods have been a component of the human diet since ancient times, including live bacteria employed to restore gut health, contributing to the frontline of functional food progression. Human concern about the harmful consequences of possible contaminants has increased significantly as their toxicity, carcinogenicity, and teratogenicity have become more publicized. In order to take preventive measures, it is essential to correctly identify and define the implications of contaminants and toxins in human health and intestinal microbiota balance for preventing or diagnosing epidemics before they cause damage. The longer food chain that results from urbanization and underreporting of diseases makes it harder to correlate contaminated food to disease, which in turn presents challenges to improving food safety. This research aims to present the potential physical, chemical, and microbiological pollutants and toxins found in fermented products and their effects on human health. The scope tackles various categories of fermented foods, such as dairy products, alcoholic and nonalcoholic beverages, fermented meat products, traditional bakery products, and fermented cereals and vegetables. Furthermore, it examines specific control processes such as rigorous sanitation protocols, advanced packaging technologies, regulatory harmonization, and decontamination methodologies used to prevent the release of contaminants from fermented foods. Future viewpoints and opportunities are briefly mentioned in the conclusion.

Dietary Exposure of Infants and Young Children to Aflatoxins and Fumonisins in the East African Region: A Review

Proper supplementary nutrition is essential for nurturing and promoting the growth and development of Infants and Young Children (IYC). Poor food quality and safety during this critical period can result in malnutrition. Complementary foods (CF) commonly provided to IYC in East African countries often contain ingredients highly susceptible to mycotoxin contamination, particularly aflatoxins (AFs) and fumonisins (FBs). This narrative review sought to explore the contamination of infant diets with AFs and FBs, as well as the exposure of IYC to these toxins. The review covers the types of CF used in infant diets, their susceptibility to AFs and FBs contamination, associated dietary exposure, and detection methods, along with regulatory and mitigation strategies in the East Africa region. Studies revealed widespread contamination of staple crops with AFs and FBs, highlighting that IYC primarily encounter these toxins through the consumption of cereal-based CF, often supplemented with legumes and oily seeds. Maize and groundnuts emerge as the predominant ingredients in CF. Despite established regulatory limits for these toxins in food intended for the general population, no specific limits exist for IYC, who are particularly vulnerable due to their high consumption of the susceptible crops and relatively small body size. Limited enforcement of existing regulations, unfortunately, allows the problem to persist in these low-resource countries. Focusing on East Africa, this review synthesizes findings from scientific studies to assess the dietary exposure of children to AFs and FBs through CFs. The findings underscore the need for further research on the magnitude and effects of AFs and FBs exposure, coupled with awareness campaigns to promote the demand for clean and safe CF within the East African Community countries.

Microbial Contamination of Food: Probiotics and Postbiotics as Potential Biopreservatives.

Microbial contamination of food and alimentary toxoinfection/intoxication in humans are commonly caused by bacteria such as Salmonella spp., Escherichia coli, Yersinia spp., Campylobacter spp., Listeria monocytogenes, and fungi (Aspergillus, Fusarium). The addition of probiotic cultures (bacterial strains Lactobacillus and Bifidobacterium and the yeast Saccharomyces cerevisiae var. boulardii) to food contributes primarily to food enrichment and obtaining a functional product, but also to food preservation. Reducing the number of viable pathogenic microorganisms and eliminating or neutralizing their toxins in food is achieved by probiotic-produced antimicrobial substances such as organic acids (lactic acid, acetic acid, propionic acid, phenylacetic acid, and phenyllactic acid), fatty acids (linoleic acid, butyric acid, caproic acid, and caprylic acid), aromatic compounds (diacetyl, acetaldehyde, reuterin), hydrogen peroxide, cyclic dipeptides, bacteriocins, and salivabactin. This review summarizes the basic facts on microbial contamination and preservation of food and the potential of different probiotic strains and their metabolites (postbiotics), including the mechanisms of their antimicrobial action against various foodborne pathogens. Literature data on this topic over the last three decades was searched in the PubMed, Scopus, and Google Scholar databases, systematically presented, and critically discussed, with particular attention to the advantages and disadvantages of using probiotics and postbiotics as food biopreservatives.

Maternal Vitamin D3 Supplementation in an Oxidized-Oil Diet Protects Fetus from Developmental Impairment and Ameliorates Oxidative Stress in Mouse Placenta and Fetus

BackgroundFried food has increased in popularity worldwide. However, deep frying can increase the production of peroxidative toxins in food, which might be harmful to fetal development. The antioxidative effect of vitamin D3 (VD3) has been reported previously. ObjectivesThis study aimed to explore how maternal VD3 supplementation in an oxidized-oil diet during gestation affects fetal antioxidative ability and development. MethodsPregnant mice were randomly assigned into 3 groups: Control group (diet with fresh soybean oil), OSO group [diet with oxidized soybean oil (OSO)], and OSOV group (diet with OSO and 10,000 IU/Kg VD3). Mice were fed with the corresponding diet during gestation. On day 16.5 of gestation, the placenta and fetus were harvested to analyze antioxidative status. ResultsMaternal oxidized-oil diet during gestation significantly reduced placental vessel abundance, labyrinth zone area, and fetal body weight. However, dietary VD3 supplementation prevented these negative effects of oxidized-oil diet. Maternal intake of oxidized-oil diet increased serum concentrations of malondialdehyde, total-nitric oxide synthase, and inducible nitric oxide synthase, whereas VD3 supplementation showed a protection effect on it. Additionally, maternal VD3 supplementation increased the levels of antioxidative enzymes and the nuclear translocation of nuclear factor erythroid 2-related factor 2 (NRF2), thereby protecting placenta and fetus from apoptosis and oxidative stress caused by an oxidized-oil diet. The gene expression and protein levels of a fatty acid transporter solute carrier family 27 member 1 in the fetal liver were increased by maternal VD3 supplementation under oxidized-oil diet. Notably, NRF2 could be co-immunoprecipitated with the VD receptor in the placenta. ConclusionsMaternal VD3 supplementation could protect fetus from oxidized-oil diet induced developmental impairment by alleviating oxidative stress in the placenta and fetus through the VD receptor/NRF2 pathway, at least partially. Thus, ensuring adequate levels of VD3 through supplementation is often critical during pregnancy.

1,1,2,2-Tetra(4-carboxylphenyl)ethylene-Based Metal-Organic Gel as Aggregation-Induced Electrochemiluminescence Emitter for the Detection of Aflatoxin B1 Based on Nanosurface Energy Transfer.

In this Letter, a sensitive DNA sensing platform was developed using an indium-ion-coordinated 1,1,2,2-tetra(4-carboxylphenyl)ethylene (TPE) metal-organic gel (In-MOG) as an aggregation-induced electrochemiluminescence (AIECL) emitter and nanosurface energy transfer (NSET) as an efficient quenching strategy for detecting aflatoxin B1 (AFB1), the most dangerous food toxin. The coordination occurred in indium ions, and carboxyl groups restricted the internal rotation and vibration of TPE molecules, forcing them to release photons via radiative transitions. The quenchers of microfluidic-produced gold nanoparticles were embedded in a long-tailed triangular DNA structure, where the quenching phenomenon aligned with the theory of ECL-NSET under the overlap of spectra and appropriate donor-acceptor spacing. The proposed analytical method showed a sensitive ECL response to AFB1 in the wide concentration range of 0.50-200.00 ng/mL with a limit of detection of 0.17 ng/mL. Experimental results confirmed that constraining luminescent molecules using coordination and bonding to trigger the AIECL phenomenon was a promising method to prepare signal labels for the trace detection of food toxins.

Establishment of an amplification strategy - specific binding - convenient processing integrated aflatoxin B1 detection method based on Fe3O4-NH4/AuNPs/apt-S1

Aflatoxin B1 (AFB1) is a potent toxin in food, necessitating rapid, instant, and sensitive detection. We have engineered an electrochemical sensor to monitor AFB1 using a system composed of Fe3O4-NH4/AuNPs/apt-S1. The aptamer specifically recognizes AFB1, while ‘S1’ is functionalized with methylene blue to enhance the current. The RecJf exonuclease promotes the formation of the electrochemical strategy. The Fe3O4 component, with its magnet properties, enables a rapid separation of solids and liquids without the need for instrumentation. The sensor exhibits a linear range for AFB1 ranging from 1 ng to 10 μg. The regression equation is I(nA) = 446.8 × logc+2085 (where I and c represent the peak current and AFB1 concentration, respectively). The correlation coefficient is 0.9508, and the detection limit is 3.447 nM. The relative standard deviation of AFB1 in peanut oil ranges from 4.80% to 6.80%. These results demonstrate that the sensor has high sensitivity, stability, repeatability, and specificity for AFB1 detection.

Emerging Trends of Immunosensors Development for Detection of Food Toxins

The present study highlights the ongoing threat of foodborne illnesses to public health, primarily caused by bacterial pathogens. Despite advancements in conventional microbiological testing techniques, which are sensitive but time-consuming, challenges remain in ensuring timely detection of contaminants throughout the food supply chain. The Hazard Analysis Critical Control Point (HACCP) system is recognized as a more effective approach to ensuring food safety, emphasizing proactive identification and control of hazards at critical points in production. Emerging technologies like quantitative polymerase chain reaction (PCR) and biosensors offer faster and more accurate detection methods, although with certain limitations. Biosensors such as ELISA, SPR, and electrochemical immunosensors, in particular, show promise due to their high sensitivity and specificity, enabling rapid detection of a wide range of contaminants. This paper underscores the importance of integrating advanced technologies with established food safety protocols to enhance the safety and quality of food products, benefiting consumers, producers, and regulatory agencies alike.

The Role of Probiotics in Improving Food Safety: Inactivation of Pathogens and Biological Toxins.

Currently, many advances have been made in avoiding food contamination by numerous pathogenic and toxigenic microorganisms. Many studies have shown that different probiotics, in addition to having beneficial effects on the host's health, have a very good ability to eliminate and neutralize pathogens and their toxins in foods which leads to enhanced food safety. The present review purposes to comprehensively discuss the role of probiotics in improving food safety by inactivating pathogens (bacterial, fungal, viral, and parasite agents) and neutralizing their toxins in food products. Some recent examples in terms of the anti-microbial activities of probiotics in the body after consuming contaminated food have also been mentioned. This review shows that different probiotics have the potential to inactivate pathogens and neutralize and detoxify various biological agents in foods, as well as in the host body after consumption.

Quantitative SERS sensor for mycotoxins with extraction and identification function

The development of new sensors for on-site food toxin monitoring that combine extraction, analytes distinction and detection is important in resource-limited environments. Surface-enhanced Raman scattering (SERS)-based signal readout features fast response and high sensitivity, making it a powerful method for detecting mycotoxins. In this work, a SERS-based assay for the detection of multiple mycotoxins is presented that combines extraction and subsequent detection, achieving an analytically relevant detection limit (∼ 1 ng/mL), which is also tested in corn samples. This sensor consists of a magnetic-core and mycotoxin-absorbing polydopamine-shell, with SERS-active Au nanoparticles on the outer surface. The assay can concentrate multiple mycotoxins, which are identified through multiclass partite least squares analysis based on their SERS spectra. We developed a strategy for the analysis of multiple mycotoxins with minimal sample pretreatment, enabling in situ analytical extraction and subsequent detection, displaying the potential to rapidly identify lethal mycotoxin contamination on site.

Fusarium mycotoxins: The major food contaminants.

Mycotoxins, which are secondary metabolites produced by toxicogenic fungi, are natural food toxins that cause acute and chronic adverse reactions in humans and animals. The genus Fusarium is one of three major genera of mycotoxin-producing fungi. Trichothecenes, fumonisins, and zearalenone are the major Fusarium mycotoxins that occur worldwide. Fusarium mycotoxins have the potential to infiltrate the human food chain via contamination during crop production and food processing, eventually threatening human health. The occurrence and development of Fusarium mycotoxin contamination will change with climate change, especially with variations in temperature, precipitation, and carbon dioxide concentration. To address these challenges, researchers have built a series of effective models to forecast the occurrence of Fusarium mycotoxins and provide guidance for crop production. Fusarium mycotoxins frequently exist in food products at extremely low levels, thus necessitating the development of highly sensitive and reliable detection techniques. Numerous successful detection methods have been developed to meet the requirements of various situations, and an increasing number of methods are moving toward high-throughput features. Although Fusarium mycotoxins cannot be completely eliminated, numerous agronomic, chemical, physical, and biological methods can lower Fusarium mycotoxin contamination to safe levels during the preharvest and postharvest stages. These theoretical innovations and technological advances have the potential to facilitate the development of comprehensive strategies for effectively managing Fusarium mycotoxin contamination in the future.

Ergot of cereals: Toxins, pathogens and management

AbstractErgot is a fungal disease of many plants but is perhaps most commonly associated with domesticated grasses or cereals, such as rye, wheat, barley, oat, sorghum, millet, maize and rice. Ergot is of historical significance, having been reported for several millennia, but is also of concern in modern agricultural production systems. Caused by many different species within the genus Claviceps, the fungi cause the production of sclerotia, which are typically dark in colour, in place of healthy grain. The sclerotia contain toxins that can make the grain unsafe for consumption by humans or livestock. Ergot can be managed both preharvest as well as postharvest to minimize the presence of sclerotia and their associated toxins in food and feed systems. In this review, we provide a detailed update on our current knowledge of ergot on cereals, with a focus on recent advances in our understanding of fungal toxins and their regulation, pathogen biology and disease management.

Optimising Technological Treatments with the Taguchi Approach to Reduce Acrylamide and Improve Colour Properties in Potato Chips

Today, consumer demand for food safety, especially in fried foods, is increasing. In the first place, it is demanded to reduce the amount of food toxins, in particular toxins resulting from the thermal process such as acrylamide. This study aimed to examine the effect of different technological treatments on the optimisation of minimum acrylamide and maximum colour properties by applying the Taguchi approach in the production of chips. In this study, design of experiments, signal-to-noise (S/N) ratio, analysis of variance, and regression analysis methods were used to optimise the minimum acrylamide and redness (a*), maximum brightness (L*), and yellowness (b*) values. The optimal parameters for acrylamide were found to be 90 °C slice washing temperature, 175 °C frying temperature, and 175 s frying time. The optimal parameters for colour analysis were determined as 30 °C slice washing temperature, 175 °C frying temperature, and 175 s frying time. Analysis of variance showed that frying temperature and time had a significant (p < 0.05) effect on the results. It was determined that a decrease in frying temperature and time led to a decrease in the amount of acrylamide and redness and an increase in brightness and yellowness. According to the results of the analysis of variance, the most effective technological treatments were frying temperature with effect rates of 37.45% and 60.26% for acrylamide and L* values, respectively, and frying time with effect rates of 40.50% and 44.19% for a* and b* values, respectively. As a result of the study, through the Taguchi method, while quality features in chips were preserved, the amount of acrylamide was reduced.

Fluorescent solid-state strips based on SiO2 shell-stabilized perovskite nanocrystals applying for magnetic aptasensing detection of aflatoxin B1 toxin in food

In this work, the perovskite fluorescent nanocrystals (CsPbBr3) were successfully synthesized and wrapped with SiO2 shell, utilized for the assembly of solid-state detection strip capable of conveniently and specifically detection of aflatoxin B1 (AFB1). The SiO2 coating aimed to enhance the stability of CsPbBr3 nanocrystals. The resulting CsPbBr3@SiO2 material exhibited remarkable fluorescence properties, and further self-assembled onto solid-state plate, generating AFB1-specific quenched fluorescence at a specific wavelength of 515 nm. When combined with the capture of AFB1 by magnetic nanoparticles conjugated with aptamers (MNPs-Apt), it was achieved the good separation and specific detection of AFB1 toxin in food matrices. The constructed fluorescent solid-state detection strip based on CsPbBr3@SiO2 exhibited good response to AFB1 toxin within a linear range of 0.1–100 ng mL−1 and an impressive detection limit as low as 0.053 ng mL−1. This presents a new strategy for the rapid screening and convenient detection of highly toxic AFB1.

Recent food alerts and analytical advances related to the contamination of tropane and pyrrolizidine alkaloids in food

The food control of tropane and pyrrolizidine alkaloids has become in recent years in Europe one of the main priorities within the food safety field due to the exponential increase in food alerts related to the concerning levels of these natural toxins in foods. This awareness has led to increasing progress in the research and determination of these compounds. Hence, this mini-review provides a brief and comprehensive overview of the evolution of these food alerts, highlighting the main food products frequently contaminated with these alkaloids and reviewing the analytical advances in their determination within the las 3 years (from 2020 to 2023).