Preparation means getting the food ready to eat. This step may occur in the kitchen of a restaurant, home, or institution. It may involve following a complex recipe with many ingredients, simply heating and serving a food on a plate, or just opening a package and eating the food.
Sometimes, by the time a food causes illness, it has been mishandled in several ways along the food production chain. Once contamination occurs, further mishandling, such as undercooking the food or leaving it out on the counter at an unsafe temperature, can make a foodborne illness more likely. Many germs grow quickly in food held at room temperature; a tiny number can grow to a large number in just a few hours. Reheating or boiling food after it has been left at room temperature for a long time does not always make it safe because some germs produce toxins that are not destroyed by heat.
Food Safety. Section Navigation. Grains feed the world. However, along with being our main energy and carbohydrate source, grains are also a noteworthy source of dietary contaminants.
The present review has explored the potential risk to human health of contaminants commonly found in grains, namely mycotoxins, toxic metals and acrylamide, and has commented on mitigation strategies in place. The complete elimination of such contaminants from grains or any other food product by processing can rarely, if ever, be achieved; hence prevention is more efficient than treatment.
The value of guidance documents and safety standards as established by Food Safety Authorities around the world cannot be overstated in terms of protecting public health and providing guidance and assistance to stakeholders, not least farmers and processors. Further, as reassurance to the consumer, advances in many scientific disciplines mean that these food safety standards have never been as high as today and are adhered to right across the food chain.
The observational and preclinical evidence presented here suggests that it is these phytonutrients, vitamins, minerals and fibres that may exert a potentially protective effect against mycotoxins and toxic metals in particular. Further, the consumer also has a choice in mitigating any risk from contaminants, and to do so best by continuing to eat a healthy balanced diet, rich in nutrient dense foods, and including whole grain foods.
Such a diet will ensure adequate trace mineral status and sufficient intakes of nutrients, antioxidant compounds, phenolics and dietary fibres. Current dietary recommendations for whole grain consumption can help the consumer to make these healthier choices. All authors contributed to the writing of the final manuscript and revision of the final draft for publication.
National Center for Biotechnology Information , U. Journal List Nutrients v. Published online Sep 2. A Find articles by Anne P Nugent. Author information Article notes Copyright and License information Disclaimer.
Received Aug 9; Accepted Aug This article has been cited by other articles in PMC. Abstract Grains are the main energy and carbohydrate sources for human nutrition globally. Keywords: whole grain, contaminants, risk mitigation, mycotoxin, metal, human health, diet.
Introduction Globally, there are over 50, edible plants. The Role of Whole Grains for Health Whole grains are nutrient dense and research demonstrates that the healthiest diets those associated with reduced risk of non-communicable diseases such as cardiovascular disease are characterised by a higher intakes of fruit, vegetables, nuts and legumes, and whole grains and lower intakes of red and processed meats [ 15 ].
Types and Nature of Contaminants There is a myriad of contaminants naturally present in our foods that can be potentially harmful for human health. Open in a separate window. Figure 1. Mycotoxins Mycotoxins are poisonous metabolites produced by certain species of fungi. Figure 2. Table 1 Mycotoxins in staple grains and seeds. Maize, wheat F. Barley, wheat, and many other commodities Penicillium verrucosum Fumonisin B1 Fusarium moniliforme plus several less common species Suspected by IARC as human carcinogen.
Zearalenone Zearalenone is heat stable and is found worldwide in a number of crops such as corn, barley, oats, wheat, rice and sorghum.
Ochratoxin A Ochratoxins in grains are found worldwide but can also occur in commodities like cereals, coffee and dried fruit. Fumonisin B1 Fumonisins were discovered as recently as and there is currently little information on their toxicology. Aflatoxin Aflatoxins B1, B2, G1 and G2 are considered to be the group of mycotoxins of greatest concern from a global perspective [ 43 ], due to their wide distribution in a number of products and potent liver carcinogenic effect.
Metals as Contaminants Heavy metals are found naturally in the earth. Cadmium Cadmium is a toxic trace element found as an environmental contaminant, both through natural occurrence and from industrial and agricultural sources. Arsenic Arsenic is a ubiquitous element, which is introduced to the environment from both natural and anthropogenic sources.
Acrylamide as Process Contaminant Acrylamide is present in the diet of most people. Table 2 Percent contribution to energy, macronutrient and fibre intake of UK adults aged 19—64 years.
Figure 3. Regulations Global and regional or national organisations such as Codex Alimentarius, the European Food Safety Authority, national food and drug administrations [ 69 ] e.
Table 3 Comparison of regulatory guidance in the EU and US for foods for human consumption concerning i maximum levels of total mycotoxins permitted; ii maximum levels EU or guidance values US for metals; and iii benchmark levels EU only for acrylamide. Organic vs. Conventional Farming Given that synthetic fungicides and mineral fertilisers are not used in organic production, the question arises as to whether organically prone crops may be more vulnerable to fungal infection and mycotoxin contamination than conventionally grown crops [ 84 , 85 , 86 ].
Treatment If fungi and mycotoxins are present in grains, several methods have been developed to treat mycotoxin-contaminated grain, including ammonification and the use of gases such as chlorine dioxide, and sulphur dioxide.
The Role of Whole Grains as Part of A Healthy Diet for the Mitigation of Mycotoxins and Toxic Metals With regulations in place that set standards for maximum levels of contaminants as a result of farming practices and the processing of grains, the question remains what can the consumer do in order to mitigate any potential risk from ingestion of contaminants from whole grains. Nutritional Content of Whole Grain vs. Refined Grain Compositionally, whole grains are more nutrient dense than refined grains [ ].
Mycotoxins Dietary strategies suggested to contain the toxic effects of mycotoxins include the presence of antioxidant compounds selenium, vitamins, provitamins , and other food components phenolic compounds, coumarin, chlorophyll and its derivatives, fructose, aspartame [ ].
Toxic Metals In humans, the first line of defence against toxic metals is at the site of absorption. Final Considerations This paper has primarily discussed the types of contaminants that may be present in whole grains and whole grain foods, the potential risks associated with their presence and the considerable number of strategies that are in place to lessen the likelihood of any harm to human health.
Conclusions Grains feed the world. Author Contributions F. Funding This research received no external funding. Conflicts of Interest The authors declare no conflict of interest.
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Role of rice and cereal products in dietary cadmium and lead intake among different socio-economic groups in south India.
When symptoms are that bad, a person runs the risk of the infection spreading to the blood and then other body parts, which is when salmonella can become life-threatening without antibiotics. Kids, older folks, and people with immune systems already weakened by other medical conditions or treatments are more likely to have severe salmonella infections, the FDA adds.
In the recent outbreak concerning eggs, experts warned that the protein-rich breakfast staples have been blamed for salmonella outbreaks before. In fact, eggs earned a spot on our list of the foods most likely to make you sick. But could it be? Of those, 30 people have required hospitalization.
The origin of the Honey Smacks salmonella outbreak has been traced back to the contract manufacturing facility that produces the cereal, according to the U. Food and Drug Administration.
So, for example, if a food is made from grain or produce that has come into contact with animal feces in the field or in the soil in which it is grown, or if the grain comes into contact with water that contains the pathogen, salmonella can be transferred from the feces onto the grain, she said.
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