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The Occurrence of Tenuazonic Acid in Food Products: A Systematic Review Publisher



V Safavizadeh VAHID ; A Sher ALI ; Ca Oliveira Carlos AF ; Md Moore Matthew D ; M Ghasemlou MEHRAN ; Hm Naderimanesh Hossein M ; M Nemati MAHBOOB ; A Nokhodchi ALI ; M Rostami MOHAMMADREZA ; R Tahergorabi REZA
Authors

Source: Toxin Reviews Published:2024


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. © 2024 Elsevier B.V., All rights reserved.
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