RSS 1.0Food Quality & Sensory Science
In December 2016, Teagasc restructured the Food Research Programme, creating a new department - Food Quality & Sensory Science. The articles in this collection include those authored by members of this department while they were in previous departments.
Recent Submissions
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A Proteomic Study for the Discovery of Beef Tenderness Biomarkers and Prediction of Warner–Bratzler Shear Force Measured on Longissimus thoracis Muscles of Young Limousin-Sired BullsBeef tenderness is of central importance in determining consumers’ overall liking. To better understand the underlying mechanisms of tenderness and be able to predict it, this study aimed to apply a proteomics approach on the Longissimus thoracis (LT) muscle of young Limousin-sired bulls to identify candidate protein biomarkers. A total of 34 proteins showed differential abundance between the tender and tough groups. These proteins belong to biological pathways related to muscle structure, energy metabolism, heat shock proteins, response to oxidative stress, and apoptosis. Twenty-three putative protein biomarkers or their isoforms had previously been identified as beef tenderness biomarkers, while eleven were novel. Using regression analysis to predict shear force values, MYOZ3 (Myozenin 3), BIN1 (Bridging Integrator-1), and OGN (Mimecan) were the major proteins retained in the regression model, together explaining 79% of the variability. The results of this study confirmed the existing knowledge but also offered new insights enriching the previous biomarkers of tenderness proposed for Longissimus muscle.
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A comparative study of thermally and chemically treated dairy waste: Impacts on soil phosphorus turnover and availability using 33P isotope dilutionDairy processing sludge (DPS) and DPS-derived secondary products such as struvite, biochar, hydrochar and ash (collectively known as SRUBIAS) are emerging as alternatives to fertilizers produced from mined rock phosphate. However, little is known about how these products affect soil P availability and daily P turnover rates.. A lack of such information prevents precision nutrient management planning using these products out on farms. This study used a novel isotope dilution technique (IPD) with 33P as a tracer to compare P turnover in soils amended with chemically (alum-treated DPS and struvite) and thermally (biochar, hydrochar, ash) treated DPS. Results showed that thermally treated products exhibited poor agronomic performance as P fertilizers, potentially inhibiting P availability when applied to soils. For example, a P deficient soil amended with hydrochar treatment at the highest application rates did not record a build-up of available P to agronomic target values. In ash and biochar treated P deficient soils, available P increased but only with very high application rates of 150 and 80 mg P kg −1. The application of these products as fertilizers could have negative implications for both environmental and agronomic goals. Conversely, chemically treated fertilisers demonstrated better agronomic performance. The same agronomic target value was reached with application rates of only 20 mg P kg −1 soil for DPS and 50 mg P kg −1 soil for struvite. However, the techniques deployed revealed that these products exhibited slower rates of available and exchangeable P build-up when compared with chemical fertilisers. This suggests that these bio-based alternatives require higher application rates or earlier application times compared to conventional chemical fertilizers. Regulations providing advice on P use in agricultural soils need to account for slower P turnover in soils receiving recycled fertilizers. The IPD technique is transferrable to all wastes to examine their performance as fertilizers.
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Feasibility of utilizing color imaging and machine learning for adulteration detection in minced meatMeat products are popular foods and there is a need for cost-effective technologies for rapid quality assessment. In this study, RGB color imaging coupled with machine learning algorithms were investigated to detect plant and animal adulterants with ratios of from 1 to 50% in minced meat. First, samples were classified as either pure or adulterated, then adulterated samples were classified based on the adulterant's type. Finally, regression models were developed to predict the adulteration quantity. Linear discriminant classifier enhanced by bagging ensembling performed the best with overall classification accuracies for detecting pure or adulterated samples up to 99.1% using all features, and 100% using selected features. Classification accuracies for adulteration origin were 48.9–76.1% using all features and 63.8% for selected features. Regression trees were used for adulterant level quantification and the r (RPD) values were up to 98.0%(5.0) based on all features, and 94.5%(3.2) for selected features. Gray-level and co-occurrence features were more effective than other color channels in building classification and regression models. This study presents a non-invasive, and low-cost system for adulteration detection in minced meats.
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Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathwaysComprehensive characterization of the post-mortem muscle proteome defines a fundamental goal in meat proteomics. During the last decade, proteomics tools have been applied in the field of foodomics to help decipher factors underpinning meat quality variations and to enlighten us, through data-driven methods, on the underlying mechanisms leading to meat quality defects such as dark-cutting meat known also as dark, firm and dry (DFD) meat. In cattle, several proteomics studies have focused on the extent to which changes in the post-mortem muscle proteome relate to dark-cutting beef development. The present data-mining study firstly reviews proteomics studies which investigated dark-cutting beef, and secondly, gathers the protein biomarkers that differ between dark-cutting versus beef with normal-pH in a unique repertoire. A list of 130 proteins from eight eligible studies was curated and mined through bioinformatics for Gene Ontology annotations, molecular pathways enrichments, secretome analysis and biological pathways comparisons to normal beef color from a previous meta-analysis. The major biological pathways underpinning dark-cutting beef at the proteome level have been described and deeply discussed in this integromics study.
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Characteristics and properties of fibres suitable for a low FODMAP diet- an overviewBackgroundIrritable bowel syndrome (IBS) is one of the most common gastro-intestinal disorders worldwide and is often treated by adjusting the diet of IBS patients. An increased intake of dietary fibre (DF) and a limitation of the intake of fermentable oligo-, di-,monosaccharides and polyols (FODMAP) are the two dietary adjustments which are frequently recommended for people suffering from IBS. However, one challenge of a diet low in FODMAPs is the limited number of suitable dietary fibres. Scope and approachThe aim of this overview is to identify characteristics and DFs beneficial for IBS patients by comparing the physico-chemical properties of FODMAPs and DFs. Therefore, relevant literature about DFs and FODMAPs was collected and summarised. These characteristics and the associated technological properties were used for a selection of DFs which can be used to develop food products with an increased fibre content and a lower FODMAP content while assuring the product quality expected by the consumer. Key findings and conclusionsA low fermentation rate, low osmotic activity, insolubility and a high viscosity of soluble DFs have been identified as characteristics which are beneficial independent from the type of IBS. Soluble and non-viscous DFs can be beneficial depending on the occurrence of diarrhoea and their state of hydration. This finding highlights the importance of targeting a specific type of IBS. The above mentioned characteristics and the list of suitable DFs provide a good base for the development of functional foods and for future research regarding DF supporting the needs of IBS patients.
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Are there consistent relationships between major connective tissue components, intramuscular fat content and muscle fibre types in cattle muscle?Intramuscular connective tissue (IMCT) is mainly composed of several fibrils (known as total collagen (TCol)) linked between each other by different chemical cross-links (CLs), the whole being embedded in a matrix of proteoglycans (PGs). In the field of beef quality, there is limited information on the role of CLs and PGs. Accordingly, several authors suggest that, to investigate the role of IMCT, it is important to investigate them just like TCol and insoluble collagen (ICol). In muscle, there are two other components, the muscle fibres and intramuscular fat (IMF) content. There are limited data on the relationships between these three components of muscle and then on possibility to independently manipulate these characteristics in order to control the final quality of meat. The present study aimed to investigate whether consistent relationships exist between these different components of muscle. Therefore, the present study compared four muscles of two cattle types (dairy and beef) to determine associations between TCol, ICol, CLs and PGs. Data were analysed across and within muscle (M) and animal type (AT) based on residuals. There was a strong M and AT effect for all muscle characteristics and an interaction M × AT for type I muscle fibres and IMF. Correlations between TCol, ICol and their CLs were M- and AT-independent. Total proteoglycans were positively correlated with TCol and ICol in a muscle-dependent manner irrespective of AT, but no correlation was found with CLs. On the contrary, CLs were negatively correlated with the ratio TPGs : TCol in an M-dependent manner, irrespective of AT. TCol, ICol and CLs were positively and negatively correlated with type IIA and IIB+X muscle fibres only in longissimus thoracis (LT) muscle, regardless the AT. Insoluble collagen was the only parameter of IMCT to be correlated with type I muscle fibres but only in LT muscle, irrespective of AT. There was no correlation between PGs and muscle fibre types, but PGs were the only IMCT component to be related with IMF in an M-dependent manner, irrespective of AT. Finally, there was no correlation between muscle fibre types and IMF content within M and AT. This study revealed that there is a strong relationship between IMCT components irrespective of M, an M-dependent relationship between the IMCT components and muscle fibre types and few (only with PGs) or no relationship between IMF and IMCT and muscle fibres.
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Raman spectroscopy: A rapid method to assess the effects of pasture feeding on the nutritional quality of butterThe animal diet is a critical variable affecting the composition and functionality of dairy products. As “Grass-Fed” labeling becomes more prominent on the market, rapid and label-free methods for verification of feeding systems are required. This work proposes the use of Raman spectroscopy to study the effects of 3 different experimental cow feeding systems—perennial ryegrass pasture, perennial ryegrass with white clover pasture, and an indoor total mixed ration diet (TMR)—on the nutritional quality of sweet cream butter. The results demonstrate that Raman spectroscopy coupled with multivariate analysis is a promising approach to distinguish butter derived from pasture or conventional TMR feeding systems. A Pearson correlation analysis confirmed high positive correlations between the spectral bin at 1,657 cm−1, ascribed to the stretching vibrations of C=C bonds, and concentrations of α-linolenic acid and conjugated linolenic acid (CLA) in butter, and in general with the concentration of n-3 and n-3+CLA fatty acids and polyunsaturated fatty acids in the samples. The yellow color indicative of the presence of carotenoids in butter, which has previously been suggested as a biomarker of pasture or “Grass-Fed” feeding, was also positively correlated with the data obtained from the Raman spectra. Raman spectroscopy could also be used to accurately predict indicators of the nutritional quality of butter, such as the thrombogenic index, which showed a strong negative correlation with the spectral bin at 3,023 cm−1.
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Volatile compounds of six species of edible seaweed: A reviewSeaweeds are widely distributed throughout the world. Many seaweeds are of commercial importance with some consumed directly or used as an ingredient as they have functional, nutritional and/or organoleptic properties. Consumer acceptance of food is closely related to its sensory properties, of which flavor is of prime importance. A significant contributor to flavor is the aromatic volatile components present. This review focusses on the volatile components identified in commercially important edible macroalgae species consisting of four brown (Himanthalia elongata, Laminaria spp. including L. ochroleuca, and Undaria pinnatifida) and two red species (Porphyra umbilicalis and Palmaria palmata). In excess of 200 volatile compounds have been identified consisting of hydrocarbons, alcohols, aldehydes, ketones, acids, esters, furans, phenols and sulfur- containing compounds, among others present in minor quantities. The extraction/concentration conditions, chromatography and detection methodologies applied varied and impacted on the volatiles identified due to differences in their hydrophobicity, molecular weight and vapor pressure. This review highlights that considerable more information is required to identify volatile aromatic compounds in edible macroalgae and to identify those most likely to impact sensory perception. Such information could be used to aid new product development or widen applications of these seaweeds in the food or beverage sectors.
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Prediction of Warner-Bratzler shear force, intramuscular fat, drip-loss and cook-loss in beef via Raman spectroscopy and chemometricsRapid prediction of beef quality remains a challenge for meat processors. This study evaluated the potential of Raman spectroscopy followed by chemometrics for prediction of Warner-Bratzler shear force (WBSF), intramuscular fat (IMF), ultimate pH, drip-loss and cook-loss. PLS regression models were developed based on spectra recorded on frozen-thawed day 2 longissimus thoracis et lumborum muscle and validated using test sets randomly selected 3 times. With the exception of ultimate pH, models presented notable performance in calibration (R2 ranging from 0.5 to 0.9; low RMSEC) and, despite variability in the results, promising predictive ability: WBSF (RMSEP ranging from 4.6 to 9 N), IMF (RMSEP ranging from 0.9 to 1.1%), drip-loss (RMSEP ranging from 1 to 1.3%) and cook-loss (RMSEP ranging from 1.5 to 2.9%). Furthermore, the loading values indicated that the physicochemical variation of the meat influenced the models. Overall, results indicated that Raman spectroscopy is a promising technique for routine quality assessments of IMF and drip-loss, which, with further development and improvement of its accuracy could become a reliable tool for the beef industry.
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Optimising the use of proteins from rich meat co-products and non-meat alternatives: Nutritional, technological and allergenicity challengesAn exponential growth in the global demand for high quality proteins over the next 20 years is expected, mainly due to global population growth and the increasing awareness toward protein rich foods for more nutritive diets. Coupled with this, is the pressing need for more sustainable approaches within a bio-economy mindset. Although meat production is expected to increase to address this rising demand, a better use of the currently available resources provided by the food, and specially, the meat industry is required. In this regard, despite the high-quality proteins and other nutrients found in meat co-products; they are currently underused and their valorisation needs to be revisited. Also, emerging protein sources need to be investigated to alleviate the environmental pressure coming from the meat industry. In this review, the main focus was attributed to (i) the current and forthcoming challenges for the use of meat co-products as meat replacers to produce a new range of meat derived products (with high nutritional value, improved technological properties and better consumer acceptance); (ii) their performance regarding to the non-animal origin proteins currently used as meat protein replacers; and (iii) the allergenicity of the proteins that might fall into the category of novel protein sources.
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Effect of muscle type and CO-pretreatment combinations on the colour stability, protein oxidation and shelf-life of vacuum packaged beef steaksThis study investigated the effects of CO-pretreatments on three bovine muscles: Psoas major (PM), Gluteus medius (GM) and Semitendinosus (ST) on colour stability and quality attributes under anaerobic conditions. Steaks were exposed to one of four pretreatments: 1% CO for 5 h, 5% CO for 5 h, 1% CO for 24 h, with 60% CO2, (balance N2) or untreated (control) and then vacuum packaged and displayed (28 days at 2 °C). CO pretreatments improved redness for colour labile muscles (PM and GM). The optimum CO pretreatment was 1% for 5 h as this induced surface redness while discolouring (a* = 12, C* = 16) by the use-by-date (28 days). CO pretreatments decreased protein oxidation (P < 0.01), and had no negative effect on pH and spoilage bacteria (P > 0.05). Applying a 1% CO pretreatment for 5 h effectively enhanced the colour of various muscles while not masking spoilage thus addressing consumer concerns.
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The effects of varying gas concentrations and exposure times on colour stability and shelf-life of vacuum packaged beef steaks subjected to carbon monoxide pretreatmentThe aim of this study was to assess the effects of a range of carbon monoxide (CO) concentrations and exposure times on the colour stability and shelf-life of vacuum packaged Longissimus thoracis et lumborum (LTL) beef steaks. Steaks were exposed to five pretreatments: 0 (Control), 0.4, 1, 3 and 5% CO combined with 60% CO2, (balance N2) for 5, 7 or 24 h. They were then vacuum packed and stored at 2 °C for 28 days. The optimum pretreatment was 1% CO for 5 h as this enhanced initial desirable colour yet allowed discolouration to reach unacceptable levels (a* = 12, C* = 16) by the use-by-date (28 days). K/S ratios verified that the optimum CO pretreatment does not mask spoilage. All CO pretreatments had no effect on pH or purge loss (P > 0.05). Reducing the CO concentration and decreasing the exposure time achieved a desirable colour, without masking spoilage, thereby minimizing the processing time and improving the safety of workers.
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Contribution of the novel sulfur-producing adjunct Lactobacillus nodensis to flavor development in Gouda cheeseWe assessed the efficacy of Lactobacillus nodensis CSK964 as an adjunct culture in Gouda cheese under various industrial conditions. We set up 4 different systems: a direct vat inoculum with and without adjunct using the calf rennet Kalase, and an undefined bulk starter culture with and without adjunct using the microbial rennet Milase (both rennets from CSK Food Enrichment, Ede, the Netherlands). During ripening, we subjected the cheeses to the following analyses: viability of starter and adjunct cells, composition, proteolysis, and flavor development by detection of sulfur compounds and descriptive sensory analysis. In general, the presence of Lb. nodensis increased secondary proteolysis and influenced cheese flavor, particularly in relation to volatile sulfur compounds; hydrogen sulfide and methanethiol were present in higher abundances in cheeses containing Lb. nodensis. The primary starter also influenced the range of volatile sulfur compounds produced. Methanethiol and dimethyl disulfide were more abundant in the nisin-producing direct vat inoculum cheese with adjunct; hydrogen sulfide was more prevalent when bulk starter culture was used with Lb. nodensis. Sensory analysis revealed that the direct vat inoculum cheese with adjunct scored significantly better in terms of smell and taste than the direct vat inoculum cheese without adjunct and lacked the dominant sulfur flavors of the bulk starter cheese with adjunct. Subsequent analysis using lead acetate paper and modified motility broth as indicators of hydrogen sulfide production confirmed that Lb. nodensis produced hydrogen sulfide in broth and in the cheese matrix. This study suggests that the inclusion of Lb. nodensis as an adjunct culture can significantly alter the flavor profile of the final cheese. However, the selection of a suitable primary starter is imperative to ensure a desirable product.
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Comparison and validation of 2 analytical methods for the determination of free fatty acids in dairy products by gas chromatography with flame ionization detectionAccurate quantification of free fatty acids (FFA) in dairy products is important for quality control, nutritional, antimicrobial, authenticity, legislative, and flavor purposes. In this study, the performance of 2 widely used gas chromatographic flame ionization detection methods for determination of FFA in dairy products differing in lipid content and degree of lipolysis were evaluated. We used a direct on-column approach where the isolated FFA extract was injected directly and a derivatization approach where the FFA were esterified in the injector to methyl esters using tetramethylammonium hydroxide as a catalyst. A comprehensive validation was undertaken to establish method linearity, limits of detection, limits of quantification, accuracy, and precision. Linear calibrations of 3 to 700mg/L (R2>0.999) and 20 to 700mg/L (R2>0.997), and limits of detection and limits of quantification of 0.7 and 3mg/L and 5 and 20mg/L were obtained for the direct injection on-column and the derivatization method, respectively. Intraday precision of 1.5 to 7.2% was obtained for both methods. The direct injection on-column method had the lower levels of limits of detection and quantification, because FFA are directly injected onto the GC as opposed to the split injection used in the derivatization method. However, the direct injection on-column method experienced accumulative column phase deterioration and irreversible FFA absorption because of the acidic nature of the injection extract, which adversely affected method robustness and the quantification of some longer chain FFA. The derivatization method experienced issues with quantification of butyric acid at low concentrations because of coelution with the injection solvent peak, loss of polyunsaturated FFA due to degradation by tetramethylammonium hydroxide, and the periodic emergence of by-product peaks of the tetramethylammonium hydroxide reaction that interfered with the quantification of some short-chain FFA. The derivatization method is more robust, and because the derivatization step can be automated, it is more suitable for routine analysis of FFA in dairy products. However, considerable scope exists to develop an alternative gas chromatography with flame ionization detection method to quantify FFA in dairy products without any limitations that is robust and accurate.
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The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured hamThe effects of sodium tripolyphosphate (STPP), two sources of starch (potato starch: PS and rice starch: RS) and comminution degree (CD) on the technological, instrumental and sensory characteristics of reformed hams were studied using response surface methodology. Both starches reduced cook loss and decreased ham flavour intensity, but RS had stronger effects on instrumental measures of texture, while PS was associated with improved juiciness when low/no added STPP was included. Coarsely ground meat, processed 100% with the kidney plate was associated with slightly increased cook loss, reduced texture profile analysis parameters and a more intense ham flavour compared to the other treatment (80% ground with a kidney plate plus 20% with a 9 mm plate). STPP was the sole factor affecting overall liking. If starch is included in the formulation, the standard level of STPP (0.3%) can be reduced by half with no increase in cook losses, but some decline in sensory quality cannot be avoided.
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The impact of pasture and non-pasture diets on the sensory and volatile properties of whole milk powderThis study evaluated the impact of three distinct diets; perennial ryegrass (GRS), perennial ryegrass/white clover (CLV) and total mixed ration (TMR), on the sensory properties and volatile profile of whole milk powder (WMP). The samples were evaluated using a hedonic sensory acceptance test (n = 99 consumers) and by optimised descriptive profiling (ODP) using trained assessors (n = 33). Volatile profiling was achieved by gas chromatography mass spectrometry using three different extraction techniques; headspace solid phase micro-extraction, thermal desorption and high capacity sorptive extraction. Significant differences were evident in both sensory perception and the volatile profiles of the WMP based on the diet, with WMP from GRS and CLV more similar than WMP from TMR. Consumers scored WMP from CLV diets highest for overall acceptability, flavour and quality, and WMP from TMR diets highest for cooked flavour and aftertaste. ODP analysis found that WMP from TMR diets had greater caramelised flavour, sweet aroma and sweet taste, and that WMP from GRS diets had greater cooked aroma and cooked flavour, with WMP derived from CLV diets having greater scores for liking of colour and creamy aroma. Sixty four VOCs were identified, twenty six were found to vary significantly based on diet and seventeen of these were derived from fatty acids; lactones, alcohols, aldehydes, ketones and esters. The abundance of δ-decalactone and δ-dodecalactone was very high in WMP derived from CLV and GRS diets as was γ-dodecalactone derived from a TMR diet. These lactones appeared to influence sweet, creamy, and caramelised attributes in the resultant WMP samples. The differences in these VOC derived from lipids due to diet are probably further exacerbated by the thermal treatments used in WMP manufacture.
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Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A reviewCountries with an established dairy tradition consume milk, milk powder, yoghurt and butter directly or as an ingredient; however, in countries without this tradition the lack of familiarity and unknown expectations can be challenging to overcome. Therefore, having a better understanding of the volatile properties that influence their sensory appeal can aid overcoming these challenges. This review focusses on traditional and novel sensory methods used to research milk, milk powders, yoghurt and butter as well as the extraction techniques used in gas chromatography mass spectrometry and gas chromatography olfactometry to identify volatiles in these products that influence sensory perception.
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Impact of Cattle Feeding Strategy on the Beef MetabolomeThe present study explored changes in the meat metabolome of animals subjected to different finishing systems and growth rates. Thirty-six Angus × Nellore crossbred steers were used in a completely randomized design with four treatments: (1) feedlot system with high average daily gain (ADG; FH); (2) feedlot system with low ADG (FL); (3) pasture system with high ADG (PH); and (4) pasture system with low ADG (PL). After harvest and chilling, Longissimus thoracis (LT) muscle samples were taken for metabolite profile analysis using nuclear magnetic resonance. Spectrum was analyzed using chenomx software, and multi- and mega-variate data analyses were performed. The PLS-DA showed clear separation between FH and PL groups and overlap among treatments with different finishing systems but similar for matching ADG (FL and PH) treatments. Using a VIP cut-off of around 1.0, ATP and fumarate were shown to be greater in meat from PL cattle, while succinate, leucine, AMP, glutamate, carnosine, inosine, methionine, G1P, and choline were greater in meat from FH. Comparing FL and PH treatments, glutamine, carnosine, urea, NAD+, malonate, lactate, isoleucine, and alanine were greater in the meat of PH cattle, while G6P and betaine were elevated in that of FL cattle. Relevant pathways were also identified by differences in growth rate (FH versus PL) and finishing system were also noted. Growth rate caused a clear difference in meat metabolism that was highlighted by energy metabolism and associated pathways, while the feeding system tended to alter protein and lipid metabolism.
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Microscopy-Assisted Digital Photography as an Economical Analytical Tool for Assessment of Food Particles and Their Distribution Through The use of the ImageJ ProgramNumerous technologies are available for particle analysis, such as laser diffraction, laser in-line particle size analysis, acoustic attenuation spectroscopy etc. However, in many situations, particle size analysis needs only to be conducted in single-type research, negating the purchase of high cost equipment. Microscopy assisted photography can be used followed by the analysis of the photo in ImageJ program in this case. It has been known seaweeds possess a high nutritional profile and can partially replace some ingredients such as salt. In represented method we describe an analytical tool for food particle size diameter analysis and probability distribution validated using four different seaweed separates (2360 to 355 µm mesh sizes). This method is cheap and consists of an ordinary digital camera (or cell phone camera), any microscope (or cell phone lens) or digital micrometer (forlarge particles) and open-sourced software – ImageJ. For seaweed sample separates obtained from 212 to 180 µm sieve mesh sizes, only microscopy equipped with a digital camera was employed. This method can be applied for any other industry such as biological samples, pharmaceutical etc., witha particular any range of particles distribution depending on accuracy required and camera lens resolution.
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The global overview of the occurrence of mycotoxins in cereals: a three-year surveyMycotoxins are secondary metabolites from molds that can contaminate the food and cause serious health problems in consumers. Aflatoxins, deoxynivalenol, fumonisins, zearalenone, T-2 toxins, ochratoxin A, are mycotoxins with acute carcinogenic, mutagenic, teratogenic, hepatotoxic, estrogenic effects. Cereals are very important and strategic grains that are very susceptible to mycotoxin contamination. In this study, the most recent studies about mycotoxins' occurrence in cereals (wheat, corn, rice, oats, barley, rye, sorghum) from 2018 to 2020 were reviewed. It can be concluded that the majority of the studies in the last three years have been done on corn, wheat, and rice, respectively. According to the results, the hazard of aflatoxin B1 in wheat, corn, and rice is serious as it was higher than the EU limit in most of the studies. Because of climate change globally, the fungal population and mycotoxin patterns in different regions and crops are changing. Therefore, the development of practical control and management strategies is essential to ensure crop safety.
