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Sterigmatocystin: occurrence in foodstuffs and analytical methods: an overview

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Abstract
Sterigmatocystin (STC) is a mycotoxin produced by fungi of many different Aspergillus species. Other species such as Bipolaris, Chaetomium, Emiricella are also able to produce STC. STC producing fungi were frequently isolated from different foodstuffs, while STC was regularly detected in grains, corn, bread, cheese, spices, coffee beans, soybeans, pistachio nuts, animal feed and silage. STC shows different toxicological, mutagenic and carcinogenic effects in animals and has been recognized as a 213 carcinogen (possible human carcinogen) by International Agency for Research on Cancer. There are more than 775 publications available in Scopus (and more than 505 in PubMed) mentioning STC, but there is no summary information available about STC occurrence and analysis in food. This review presents an overview of the worldwide information on the occurrence of STC in different foodstuffs during the last 40 years, and describes the progress made in analytical methodology for the determination of STC in food.
Keywords
PERFORMANCE LIQUID-CHROMATOGRAPHY, TANDEM MASS-SPECTROMETRY, LAYER CHROMATOGRAPHIC DETERMINATION, SALMONELLA-TYPHIMURIUM, PENICILLIC ACID, ASPERGILLUS-VERSICOLOR, MYCO-TOXINS, Mycotoxin, Sterigmatocystin, Food, Aspergillus spp., Analytical methods, MYCOTOXIN PRODUCTION, CHEMICAL CONFIRMATION, HYGIENIC SIGNIFICANCE

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MLA
Versilovskis, Aleksandrs, and Sarah De Saeger. “Sterigmatocystin: Occurrence in Foodstuffs and Analytical Methods: An Overview.” MOLECULAR NUTRITION & FOOD RESEARCH, vol. 54, no. 1, 2010, pp. 136–47, doi:10.1002/mnfr.200900345.
APA
Versilovskis, A., & De Saeger, S. (2010). Sterigmatocystin: occurrence in foodstuffs and analytical methods: an overview. MOLECULAR NUTRITION & FOOD RESEARCH, 54(1), 136–147. https://doi.org/10.1002/mnfr.200900345
Chicago author-date
Versilovskis, Aleksandrs, and Sarah De Saeger. 2010. “Sterigmatocystin: Occurrence in Foodstuffs and Analytical Methods: An Overview.” MOLECULAR NUTRITION & FOOD RESEARCH 54 (1): 136–47. https://doi.org/10.1002/mnfr.200900345.
Chicago author-date (all authors)
Versilovskis, Aleksandrs, and Sarah De Saeger. 2010. “Sterigmatocystin: Occurrence in Foodstuffs and Analytical Methods: An Overview.” MOLECULAR NUTRITION & FOOD RESEARCH 54 (1): 136–147. doi:10.1002/mnfr.200900345.
Vancouver
1.
Versilovskis A, De Saeger S. Sterigmatocystin: occurrence in foodstuffs and analytical methods: an overview. MOLECULAR NUTRITION & FOOD RESEARCH. 2010;54(1):136–47.
IEEE
[1]
A. Versilovskis and S. De Saeger, “Sterigmatocystin: occurrence in foodstuffs and analytical methods: an overview,” MOLECULAR NUTRITION & FOOD RESEARCH, vol. 54, no. 1, pp. 136–147, 2010.
@article{898393,
  abstract     = {{Sterigmatocystin (STC) is a mycotoxin produced by fungi of many different Aspergillus species. Other species such as Bipolaris, Chaetomium, Emiricella are also able to produce STC. STC producing fungi were frequently isolated from different foodstuffs, while STC was regularly detected in grains, corn, bread, cheese, spices, coffee beans, soybeans, pistachio nuts, animal feed and silage. STC shows different toxicological, mutagenic and carcinogenic effects in animals and has been recognized as a 213 carcinogen (possible human carcinogen) by International Agency for Research on Cancer. There are more than 775 publications available in Scopus (and more than 505 in PubMed) mentioning STC, but there is no summary information available about STC occurrence and analysis in food. This review presents an overview of the worldwide information on the occurrence of STC in different foodstuffs during the last 40 years, and describes the progress made in analytical methodology for the determination of STC in food.}},
  author       = {{Versilovskis, Aleksandrs and De Saeger, Sarah}},
  issn         = {{1613-4125}},
  journal      = {{MOLECULAR NUTRITION & FOOD RESEARCH}},
  keywords     = {{PERFORMANCE LIQUID-CHROMATOGRAPHY,TANDEM MASS-SPECTROMETRY,LAYER CHROMATOGRAPHIC DETERMINATION,SALMONELLA-TYPHIMURIUM,PENICILLIC ACID,ASPERGILLUS-VERSICOLOR,MYCO-TOXINS,Mycotoxin,Sterigmatocystin,Food,Aspergillus spp.,Analytical methods,MYCOTOXIN PRODUCTION,CHEMICAL CONFIRMATION,HYGIENIC SIGNIFICANCE}},
  language     = {{eng}},
  number       = {{1}},
  pages        = {{136--147}},
  title        = {{Sterigmatocystin: occurrence in foodstuffs and analytical methods: an overview}},
  url          = {{http://doi.org/10.1002/mnfr.200900345}},
  volume       = {{54}},
  year         = {{2010}},
}

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