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Food Additives & Contaminants: Part B
Surveillance
Volume 3, 2010 - Issue 1
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Original Articles

Ochratoxin A levels in spices and dried nuts consumed in Tunisia

Chiraz Zaied† Laboratory for Research on Biologically Compatible Compounds, , Faculty of Dentistry, Rue Avicenne, 5019 Monastir, Tunisia
,
Salwa Abid† Laboratory for Research on Biologically Compatible Compounds, , Faculty of Dentistry, Rue Avicenne, 5019 Monastir, TunisiaView further author information
,
Chayma Bouaziz Laboratory for Research on Biologically Compatible Compounds, , Faculty of Dentistry, Rue Avicenne, 5019 Monastir, Tunisia
,
Salwa Chouchane Laboratory for Research on Biologically Compatible Compounds, , Faculty of Dentistry, Rue Avicenne, 5019 Monastir, Tunisia
,
Mohamed Jomaa Laboratory for Research on Biologically Compatible Compounds, , Faculty of Dentistry, Rue Avicenne, 5019 Monastir, Tunisia
&
Hassen Bacha Laboratory for Research on Biologically Compatible Compounds, , Faculty of Dentistry, Rue Avicenne, 5019 Monastir, Tunisia; Laboratory for Research on Biologically Compatible Compounds, , Faculty of Dentistry, Rue Avicenne, 5019 Monastir, TunisiaCorrespondence[email protected]
Pages 52-57 | Received 16 Sep 2009, Accepted 01 Jan 2010, Published online: 18 Mar 2010

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Payam Safaei, Hemn Sleman Ali, Afsaneh Mohajer, Hiran Sarwar Karim, Jamshid Salamzadeh, Parisa Sadighara & Kiandokht Ghanati. (2023) Prevalence and concentration of ochratoxin a in spices: a global systematic review and meta-analysis study. International Journal of Environmental Analytical Chemistry 0:0, pages 1-15.
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Abdallah Ouakhssase, Noureddine Fatini & Elhabib Ait Addi. (2023) Modified-QuEChERS-LC/MS method for the analysis of aflatoxins and ochratoxin A in coriander seeds. Food Additives & Contaminants: Part A 40:3, pages 425-433.
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Amina Aloui, Jalila Ben Salah-Abbès, Abdellah Zinedine, Amar Riba, Noel Durand, Jean Christophe Meile, Didier Montet, Catherine Brabet & Samir Abbès. (2023) Prevention and Detoxification of Mycotoxins in Human Food and Animal Feed using Bio-resources from South Mediterranean Countries: a Critical Review. Critical Reviews in Toxicology 53:2, pages 117-130.
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Abdallah Ouakhssase, Noureddine Fatini & Elhabib Ait Addi. (2021) A facile extraction method followed by UPLC-MS/MS for the analysis of aflatoxins and ochratoxin A in raw coffee beans. Food Additives & Contaminants: Part A 38:9, pages 1551-1560.
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Bulent Kabak & Alan D. W. Dobson. (2017) Mycotoxins in spices and herbs–An update. Critical Reviews in Food Science and Nutrition 57:1, pages 18-34.
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Levent Şen, İjlal Ocak, Sebahattin Nas & Ramazan Şevik. (2016) Effects of different drying treatments on fungal population and ochratoxin A occurrence in sultana type grapes. Food Additives & Contaminants: Part A 33:9, pages 1444-1455.
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Julia Bellver Soto, María-José Ruiz, Lara Manyes & Ana Juan-García. (2016) Blood, breast milk and urine: potential biomarkers of exposure and estimated daily intake of ochratoxin A: a review. Food Additives & Contaminants: Part A 33:2, pages 313-328.
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Norhayati Ali, Noor Hasani Hashim & Nor Shifa Shuib. (2015) Natural occurrence of aflatoxins and ochratoxin A in processed spices marketed in Malaysia. Food Additives & Contaminants: Part A 32:4, pages 518-532.
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M.B. Coronel, S. Marín, G. Cano-Sancho, A.J. Ramos & V. Sanchis. (2012) Exposure assessment to ochratoxin A in Catalonia (Spain) based on the consumption of cereals, nuts, coffee, wine, and beer. Food Additives & Contaminants: Part A 29:6, pages 979-993.
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Nysrine Mannani, Mounir El Boujamaai, Aicha Sifou, Mohamed Bennani, Chakib El Adlouni, El Hassane Abdennebi & Abdellah Zinedine. (2023) Aflatoxins and Ochratoxin A in dried fruits from Morocco: Monitoring, regulatory aspects, and exposure assessment. Regulatory Toxicology and Pharmacology 145, pages 105503.
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R. Calderón, P. Palma, M. Godoy, M. Vidal & A. Rivera. (2023) Co-occurrence and estimation of the risk of total aflatoxins (B1, B2, G1, and G2) and ochratoxin A in agri-food products consumed in Chile. Food Control 146, pages 109493.
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Rouaa Daou, Maha Hoteit, Khlood Bookari, Karine Joubrane, Lydia Rabbaa Khabbaz, Ali Ismail, Richard G. Maroun & André el Khoury. (2023) Public health risk associated with the co-occurrence of aflatoxin B1 and ochratoxin A in spices, herbs, and nuts in Lebanon. Frontiers in Public Health 10.
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Josué J. Silva, Maria H. P. Fungaro, Xinhui Wang, Thomas O. Larsen, Jens C. Frisvad, Marta H. Taniwaki & Beatriz T. Iamanaka. (2022) Deep Genotypic Species Delimitation of Aspergillus Section Flavi Isolated from Brazilian Foodstuffs and the Description of Aspergillus annui sp. nov. and Aspergillus saccharicola sp. nov.. Journal of Fungi 8:12, pages 1279.
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Hilal Yildiz & Bahar Tuba Findik. 2022. Microbial Decontamination of Food. Microbial Decontamination of Food 165 192 .
Pascual Garcia-Perez, Jianbo Xiao, Paulo E. S. Munekata, Jose M. Lorenzo, Francisco J. Barba, Muhammad Shahid Riaz Rajoka, Lillian Barros, Rafael Mascoloti Sprea, Joana S. Amaral, Miguel A. Prieto & Jesus Simal-Gandara. (2021) Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review. Foods 10:8, pages 1823.
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Ahmed Abdel-Hadi, Bader Alshehri, Mohammed Waly, Mohammed Aboamer, Saeed Banawas, Mohammed Alaidarous, Manikandan Palanisamy, Mohamed Awad & Alaa Baazeem. (2021) Predictive Modeling and Validation on Growth, Production of Asexual Spores and Ochratoxin A of Aspergillus Ochraceus Group under Abiotic Climatic Variables. Microorganisms 9:6, pages 1321.
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Zahra Zareshahrabadi, Robab Bahmyari, Hasti Nouraei, Hossein Khodadadi, Pouyan Mehryar, Fatemeh Asadian & Kamiar Zomorodian. (2020) Detection of Aflatoxin and Ochratoxin A in Spices by High-Performance Liquid Chromatography. Journal of Food Quality 2020, pages 1-8.
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M.P. Thanushree, D. Sailendri, K.S. Yoha, J.A. Moses & C. Anandharamakrishnan. (2019) Mycotoxin contamination in food: An exposition on spices. Trends in Food Science & Technology 93, pages 69-80.
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Andrew L. Robinson, Hyun Jung Lee & Dojin Ryu. (2017) Polyvinylpolypyrrolidone reduces cross-reactions between antibodies and phenolic compounds in an enzyme-linked immunosorbent assay for the detection of ochratoxin A. Food Chemistry 214, pages 47-52.
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Samjhana Dahal, Hyun Jung Lee, Kejia Gu & Dojin Ryu. (2016) Heat Stability of Ochratoxin A in an Aqueous Buffered Model System. Journal of Food Protection 79:10, pages 1748-1752.
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Ingars Reinholds, Vadims Bartkevics, Isabelle C.J. Silvis, Saskia M. van Ruth & Susanne Esslinger. (2015) Analytical techniques combined with chemometrics for authentication and determination of contaminants in condiments: A review. Journal of Food Composition and Analysis 44, pages 56-72.
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Toshikazu Ikoma, Yasuo Tsuchiya, Takao Asai, Kiyoshi Okano, Naoko Ito, Kazuo Endoh, Masaharu Yamamoto & Kazutoshi Nakamura. (2015) Ochratoxin A Contamination of Red Chili Peppers from Chile, Bolivia and Peru, Countries with a High Incidence of Gallbladder Cancer. Asian Pacific Journal of Cancer Prevention 16:14, pages 5987-5991.
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Nidhal Zouaoui, Naira Sbaii, Hassen Bacha & Salwa Abid-Essefi. (2015) Occurrence of patulin in various fruit juice marketed in Tunisia. Food Control 51, pages 356-360.
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Jeffrey D. Palumbo, Teresa L. O’keeffe, Yvonne S. Ho & Carlo J. Santillan. (2015) Occurrence of Ochratoxin A Contamination and Detection of Ochratoxigenic Aspergillus Species in Retail Samples of Dried Fruits and Nuts. Journal of Food Protection 78:4, pages 836-842.
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Jessica Gil-Serna, Belén Patiño, Laura Cortes, Maria Teresa Gonzalez-Jaen & Covadonga Vazquez. (2015) Aspergillus steynii and Aspergillus westerdijkiae as potential risk of OTA contamination in food products in warm climates. Food Microbiology 46, pages 168-175.
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Punam Jeswal & Dhiraj Kumar. (2015) Mycobiota and Natural Incidence of Aflatoxins, Ochratoxin A, and Citrinin in Indian Spices Confirmed by LC-MS/MS. International Journal of Microbiology 2015, pages 1-8.
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Evelien Van de Perre, Liesbeth Jacxsens, Carl Lachat, Fouad El Tahan & Bruno De Meulenaer. (2015) Impact of maximum levels in European legislation on exposure of mycotoxins in dried products: Case of aflatoxin B1 and ochratoxin A in nuts and dried fruits. Food and Chemical Toxicology 75, pages 112-117.
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Aysegul Mutlu-Ingok & Funda Karbancioglu-GUler. (2014) Effect of Temperature on the Growth and Ochratoxin A Production of the A spergillus section N igri Members Isolated from Dried Figs . Journal of Food Safety 34:4, pages 333-339.
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Chiraz Zaied, Salwa Abid, Wafa Hlel & Hassan Bacha. (2013) Occurrence of patulin in apple-based-foods largely consumed in Tunisia. Food Control 31:2, pages 263-267.
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Martin WeidenbörnerMartin Weidenbörner. 2013. Mycotoxins in Foodstuffs. Mycotoxins in Foodstuffs 1 546 .
Angela Vecchio, Valerio Mineo & Diego Planeta. (2012) Ochratoxin A in instant coffee in Italy. Food Control 28:2, pages 220-223.
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Chiraz Zaied, Nidhal Zouaoui, Hassan Bacha & Salwa Abid. (2012) Natural occurrence of citrinin in Tunisian wheat grains. Food Control 28:1, pages 106-109.
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Paula Rodrigues, Armando Venâncio & Nelson Lima. (2012) Mycobiota and mycotoxins of almonds and chestnuts with special reference to aflatoxins. Food Research International 48:1, pages 76-90.
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G. Shephard, F. Berthiller, P. Burdaspal, C. Crews, M. Jonker, R. Krska, S. MacDonald, B. Malone, C. Maragos, M. Sabino, M. Solfrizzo, H. van Egmond & T. Whitaker. (2011) Developments in mycotoxin analysis: an update for 2009-2010. World Mycotoxin Journal 4:1, pages 3-28.
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