Mycotoxin contamination in organic and conventional cereal grain and products: a systematic literature review and meta‐analysis

Wang, J, Sufar, EK, Bernhoft, A, Seal, C, Rempelos, L, Hasanaliyeva, G ORCID: https://orcid.org/0000-0002-8527-9949, Zhao, B, Iversen, PO, Baranski, M, Volakakis, N and Leifert, C, 2024. Mycotoxin contamination in organic and conventional cereal grain and products: a systematic literature review and meta‐analysis. Comprehensive Reviews in Food Science and Food Safety, 23 (3): e13363. ISSN 1541-4337

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Abstract

There is still considerable controversy about the relative risk of mycotoxin exposure associated with the consumption of organic and conventional cereals. Using validated protocols, we carried out a systematic literature review and meta-analyses of data on the incidence and concentrations of mycotoxins produced by Fusarium, Claviceps, Penicillium, and Aspergillus species in organic and conventional cereal grains/products. The standard weighted meta-analysis of concentration data detected a significant effect of production system (organic vs. conventional) only for the Fusarium mycotoxins deoxynivalenol, with concentrations ∼50% higher in conventional than organic cereal grains/products (p < 0.0001). Weighted meta-analyses of incidence data and unweighted meta-analyses of concentration data also detected small, but significant effects of production system on the incidence and/or concentrations of T-2/HT-2 toxins, zearalenone, enniatin, beauvericin, ochratoxin A (OTA), and aflatoxins. Multilevel meta-analyses identified climatic conditions, cereal species, study type, and analytical methods used as important confounding factors for the effects of production system. Overall, results from this study suggest that (i) Fusarium mycotoxin contamination decreased between the 1990s and 2020, (ii) contamination levels are similar in organic and conventional cereals used for human consumption, and (iii) maintaining OTA concentrations below the maximum contamination levels (3.0 μg/kg) set by the EU remains a major challenge.

Item Type:	Journal article
Publication Title:	Comprehensive Reviews in Food Science and Food Safety
Creators:	Wang, J., Sufar, E.K., Bernhoft, A., Seal, C., Rempelos, L., Hasanaliyeva, G., Zhao, B., Iversen, P.O., Baranski, M., Volakakis, N. and Leifert, C.
Publisher:	Wiley
Date:	May 2024
Volume:	23
Number:	3
ISSN:	1541-4337
Identifiers:	Number Type 10.1111/1541-4337.13363 DOI 1894168 Other
Rights:	This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.
Divisions:	Schools > School of Animal, Rural and Environmental Sciences
Record created by:	Jonathan Gallacher
Date Added:	15 May 2024 08:52
Last Modified:	15 May 2024 08:52
URI:	https://irep.ntu.ac.uk/id/eprint/51437

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