Strategy to minimize the risk of rejection due to mycotoxin contamination: Case for Indonesian nutmeg

Open Access

Issue		BIO Web Conf. Volume 169, 2025 1^st International Seminar on Food Science and Technology: “Harnessing Science and Technology for Safe and Quality Food” (ISoFST 2024)


Article Number		02004
Number of page(s)		8
Section		Food Microbiology and Safety
DOI		https://doi.org/10.1051/bioconf/202516902004
Published online		26 March 2025

R. Daou, K. Joubrane, R.G. Maroun, L.R. Khabbaz, A. Ismail, A. El Khoury, Mycotoxins: factors influencing production and control strategies. AIMS Agriculture and Food. 6(1): 416–447 (2021). https://doi.org/10.3934/agrfood.2021025 [CrossRef] [Google Scholar]
K. Reddy, B. Salleh, B. Saad, H. Abbas, C. Abel, W.T Shier, W, An overview of mycotoxin contamination in foods and its implications for human health. Toxin Reviews. 29(1), 3–26 (2010). https://doi.org/10.3109/15569541003598553 [Google Scholar]
S. Abrehame, V.R. Manoj, M. Hailu, Y-Y. Chen, Y-C. Lin, Y-P. Chen, Aflatoxins: source, detection, clinical features and prevention. Processes. 11(1), 204 (2023). https://doi.org/10.3390/pr11010204 [Google Scholar]
D. Bueno, L.F. Valdez, J.M. Gutiérrez Salgado, J.L. Marty, R. Muñoz, Colorimetric analysis of ochratoxin a in beverage samples. Sensors. 16(11), 1888 (2016). https://doi.org/10.3390/s16111888 [Google Scholar]
C. Kılıç, H. Özer, B. İnner. Real-time detection of aflatoxin-contaminated dried figs using lights of different wavelengths by feature extraction with deep learning. Food Control. 156 (2024). https://doi.org/10.1016/j.foodcont.2023.110150 [Google Scholar]
L. Qiu, M. Zhang, A.S. Mujumdar, Y. Liu. Recent developments in key processing techniques for oriental spices/herbs and condiments: a review. Food Reviews International. 38(8), 1791–1811 (2020). https://doi.org/10.1080/87559129.2020.1839492 [Google Scholar]
K. Nurtjahja, O.S. Dharmaputra, W.P. Rahayu, R. Syarif. Gamma irradiation of Aspergillus flavus strains associated with Indonesian nutmeg (Myristica fragrans). Food Science and Biotechnolog. 26, 1755–1761 (2017). https://doi.org/10.1007/s10068-017-0216-x [Google Scholar]
Commission Implementing Regulation (EU) 2019/1793 of 22 October 2019 on the temporary increase of official controls and emergency measures governing the entry into the Union of certain goods from certain third countries implementing Regulations (EU) 2017/625 and (EC) No 178/2002 of the European Parliament and of the Council and repealing Commission Regulations (EC) No 669/2009, (EU) No 884/2014, (EU) 2015/175, (EU) 2017/186 and (EU) 2018/1660 (Text with EEA relevance.) OJ L 277, 29.10.2019, p. 89–129, (2019). ELI: http://data.europa.eu/eli/reg_impl/2019/1793/oj [Google Scholar]
Commission Regulation (EU) No 519/2014 of 16 May 2014 amending Regulation (EC) No 401/2006 as regards methods of sampling of large lots, spices and food supplements, performance criteria for T-2, HT-2 toxin and citrinin and screening methods of analysis Text with EEA relevance (OJ L 147 17.05.2014, p. 29, (2014). ELI: http://data.europa.eu/eli/reg/2014/519/oj) [Google Scholar]
S. Malouf, How hot do shipping containers get?. Retrieved September 8, (2024). How hot do shipping containers get? | Eurolog (epgna.com) [Google Scholar]
L. Marquez, S. Dunstall, J. Bartholdi, A. MacCawley, ‘Cool or hot’: a study of container temperatures in Australian wine shipments. Australasian Journal of Regional Studies. 18(3), (2012). [Google Scholar]
K.B. Hebbar, S. Padmanabhan, S.V. Ramesh, S.K. Bhat, P.P. Shameena Beegum, R. Pandiselvam, M.R. Manikantan, A.C. Mathew, Moisture content and water activity of arecanut samples: a need to revisit storage guidelines. Journal of Plantation Crops. 49(2), 136–141 (2021). https://doi.org/10.25081/jpc.2021.v49.i2.7260 [Google Scholar]
P. Yogendrarajah, A. Vermeulen, L. Jacxsens, E. Mavromichali, S. De Saeger, B. De Meulenaer, F. Devlieghere, Mycotoxin production and predictive modelling kinetics on the growth of Aspergillus flavus and Aspergillus parasiticus isolates in whole black peppercorns (Piper nigrum L). International Journal of Food Microbiology. 228, 44–57 (2016) https://doi.org/10.1016/j.ijfoodmicro.2016.03.015 [Google Scholar]
S. Marín, C. Colom, V. Sanchis, A.J. Ramos, Modelling of growth of aflatoxigenic A. flavus isolates from red chili powder as a function of water availability. International Journal of Food Microbiology. 128(3), 491–496 (2009). https://doi.org/10.1016/j.ijfoodmicro.2008.10.020 [Google Scholar]
W. Mousa, F.M. Ghazali, S. Jinap, H.M. Ghazali, S. Radu, Modelling the effect of water activity and temperature on growth rate and aflatoxin production by two isolates of Aspergillus flavus on paddy. Journal of Applied Microbiology. 111(5), 1262–1274 (2011). https://doi.org/10.1111/j.1365-2672.2011.05134.x [Google Scholar]
J.I. Pitt, A.D. Hocking, A.D, Fungi and Food Spoilage, (2nd Ed)., (Aspen Publisher, Inc, Maryland, 1999) [Google Scholar]
A. Astoreca, G. Vaamonde, A. Dalcero, A.J. Ramos, S. Marín, Modelling the effect of temperature and water activity of Aspergillus flavus isolates from corn. International Journal of Food Microbiology. 156(1), 60–67 (2012). https://doi.org/10.1016/j.ijfoodmicro.2012.03.002 [Google Scholar]
S. Marín, A.J. Ramos, V. Sanchis, Modelling Aspergillus flavus growth and aflatoxins production in pistachio nuts. Food Microbiology. 32(2), 378–388 (2012). https://doi.org/10.1016/j.fm.2012.07.018 [Google Scholar]
J.I. Pitt, A.D. Hocking. Fungi and Food Spoilage, (3rd Ed)., (Springer US, Boston, MA, 2009). [CrossRef] [Google Scholar]
H.A. Prasetia, L. Panjaitan, B.H. Susilo, S. Budiawan, B. Suherman, N.D. Handayani, M.R. Fauziaty, Salbiah, O.S. Dharmaputra, D. Herawati, S. Ambarwati, A. Dikin, The effects of various storing temperatures in suppressing Aspergillus flavus and mycotoxin contaminations in hermetically packed dried nutmeg (Myristica fragrans Houtt) seed. Journal of Stored Products Research. 109, (2024). https://doi.org/10.1016/j.jspr.2024.102403 [Google Scholar]
Codex Alimentarius Commission, Standard for dried seeds-nutmeg, CXS 352–2022 (2022). [Google Scholar]
V.K. Modi, G.S. Siddegowda, P.Z. Sakhare, N. Mahendrakar, D. Rao, Re-processed spice mix formulation and changes it its quality during storage. Lwt Food Science and Technology. 39, 613–620 (2006). https://doi.org/10.1016/j.lwt.2005.05.004 [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.