The occurrence of tenuazonic acid in food products: a systematic review

Autor(es)

Safavizadeh, Vahid ; Sher, Ali ; De Oliveira, Carlos Augusto Fernandes ; Moore, Matthew ; Ghasemlou, Mehran ; Naderi-Manesh, Hossein ; Nemati, Mahboob ; Nokhodchi, Ali ; Rostami, Mohammadreza ; Tahergorabi, Reza

• Tipo de documento: Artigo Científico
• Fonte: Toxin Reviews; v. 43, n. 4, p. 10-pg., 2024-08-16.

Resumo

Tenuazonic acid (TeA) is a secondary toxic metabolite produced by fungi species in the genus Alternaria. It is frequently reported as an 'emerging mycotoxin', a group of mycotoxins which have been neither routinely determined nor legislatively regulated. This study aimed at systematically review the occurrence data of TeA in food products from 2011 to date. TeA was detected in numerous foodstuffs from several countries, especially in tomato products, herbs, spices, and cereals. Further studies are needed to understand the occurrence patterns of TeA in different foodstuffs, to orientate preventive measures to avoid Alternaria species and TeA in food production environments. (AU)

• Processo FAPESP: 22/03952-1 - Avaliação da exposição de crianças às micotoxinas através da dieta em Ribeirão Preto/SP
• Beneficiário: Sher Ali
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado