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

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

doi:10.1080/15569543.2024.2392118

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

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

Tarbiat Modares University
University of Sao Paulo
University of Massachusetts Amherst
Deakin University
Tabriz University of Medical Sciences
University of Sussex
Lupin Research Inc.
School of Public Health

Research output: Contribution to journal › Article › peer-review

2 Scopus citations

Abstract

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.

Original language	English
Pages (from-to)	453-462
Number of pages	10
Journal	Toxin Reviews
Volume	43
Issue number	4
DOIs	https://doi.org/10.1080/15569543.2024.2392118
State	Published - Jan 1 2024

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 2 Zero Hunger

Keywords

Alternaria
TeA
foods
mycotoxins
occurrence

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10.1080/15569543.2024.2392118

Cite this

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title = "The occurrence of tenuazonic acid in food products: a systematic review",

abstract = "Tenuazonic acid (TeA) is a secondary toxic metabolite produced by fungi species in the genus Alternaria. It is frequently reported as an {\textquoteleft}emerging mycotoxin{\textquoteright}, 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.",

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AU - Ghasemlou, Mehran

AU - Naderi-Manesh, Hossein

AU - Nemati, Mahboob

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AU - Rostami, Mohammadreza

AU - Tahergorabi, Reza

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AB - 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.

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

Abstract

UN SDGs

Keywords

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