Mycotoxin contamination in the Arab world: Highlighting the main knowledge gaps and discussing the current legislations

Mohamed Fathi Abdallah¹, Muhammad Gado², Doha Abdelsadek³, Fatma Zahran⁴, Nada N. El-Salhey⁵, Ohaila Mehrez⁶, Sara Abdel-Hay⁷, Sahar Mahrous⁸, Karl De Ruyck⁹, Elisabeth Varga¹⁰

1: Department of Veterinary Toxicology and Forensic Medicine, Assiut University, Assiut 71515, Egypt; 2: Faculty of Pharmacy, Mansoura University, Mansoura 35516, Egypt; 3: Faculty of Pharmacy, Cairo University, Cairo 12613, Egypt; 4: Faculty of Pharmacy, Menoufia University, Menoufia 6131567, Egypt; 5: Faculty of Pharmacy, Kafrelsheikh University, Kafrelsheikh 33516, Egypt; 6: Faculty of Pharmacy, Ain Shams University 11566, Cairo, Egypt; 7: Faculty of Pharmacy, Tanta University, Tanta 31527, Egypt; 8: Department of Chemistry, Faculty of Science, Sohag University, Sohag 82524, Egypt; 9: Teagasc Food Research Centre, Ashtown, Dublin 15 D15 KN3K, Ireland; 10: Department of Food Chemistry and Toxicology, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria

T-2 and HT-2 toxins in milling oats and oat milling products

Jens Chr. Meyer, Inga Hennies

H. & J. Brüggen KG, Germany

Mycotoxins in insects for food and feed

Ronald Maul¹, Kim Lara Gützkow¹, Nina Kröncke², Johanna Ebmeyer³, Nadja Kampschulte⁴, Linda Böhmert³, Cindy Schöne⁵, Nils Helge Schebb⁴, Albert Braeuning³, Rainer Benning²

1: Max Rubner-Institut Federal Research Institute of Nutrition and Food, Germany; 2: University of Applied Sciences Bremerhaven, Germany; 3: German Federal Institute for Risk Assessment, Department Food Safety, Germany; 4: University of Wuppertal, Faculty of Mathematics and Natural Sciences, Chair of Food Chemistry, Germany; 5: German Federal Institute for Risk Assessment, Department Safety in the Food Chain, Germany

Cyclodextrins as potential mycotoxin binders: the summary of earlier and recent studies

Miklós Poór, Eszter Fliszár-Nyúl

Department of Pharmacology, Faculty of Pharmacy, University of Pécs, Pécs, Hungary

Ochratoxin A and Parkinson disease: is there a link?

Ariane Vettorazzi^1,4, Maria Serrano¹, Elba Beraza¹, Maria Izco², Amaya Azqueta^1,4, Elena Gonzalez-Peñas³, Adela Lopez de Cerain^1,4, Lydia Alvarez-Erviti²

1: Department of Pharmacology and Toxicology, MITOX Research Group, School of Pharmacy and Nutrition, University of Navarra, Pamplona, Spain; 2: Laboratory of Molecular Neurobiology, Center for Biomedical Research of La Rioja (CIBIR), Logroño, Spain; 3: Department of Pharmaceutical Technology and Chemistry, MITOX Research Group, School of Pharmacy and Nutrition, University of Navarra, Pamplona Spain; 4: IdiSNA, Navarra Institute for Health Research, Pamplona, Spain

The epigenetic interplay of mycotoxins & Epstein Barr virus towards childhood cancer

Thanos Mouchtaris Michailidis^1,2,4, Sarah De Saeger^1,2,3, Rita Khoueiry⁴, Grace Akinyi Odongo⁴, Laura Corveleyn^2,5, Maarten Dhaenens^2,5, Zdenko Herceg⁴, Marthe De Boevre^1,2

1: Ghent University, Ghent, Belgium; 2: CRIG, Cancer Research Institute Ghent, Ghent, Belgium; 3: Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa; 4: Epigenomics and Mechanisms Branch, International Agency for Research on Cancer/World Health Organization, Lyon, France; 5: Laboratory of Pharmaceutical Biotechnology, Faculty of Pharmaceutical Sciences, Ghent University, Gent, Belgium

Short-time exposure to the Fusarium mycotoxins deoxynivalenol and zearalenone in cows fed a diet inducing rumen acidosis

Lydia Kroon¹, Ant Koopmans¹, Antonio Gallo², Janine Saltzmann³, Sven Dänicke³, Ermino Trevisi², Regiane R Santos¹

1: Schothorst Feed Research, P.O. Box 533, 8200 AM Lelystad, The Netherlands; 2: Department of Animal Science, Food and Nutrition (DIANA), Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; 3: Institute of Animal Nutrition, Friedrich-Loeffler-Institute (FLI), Federal Research Institute for Animal Health, D-38116 Brunswick, Germany

New insights on Citrinin exposure in German children and adults from a urine biomarker study

Gisela H. Degen¹, Jörg Reinders¹, Martin Kraft², Yvonni Chovolou², Wolfgang Völkel³, Felicia Gerull⁴, Jan G. Hengstler¹, Hermann Fromme⁵

1: Leibniz Research Centre for Working Environment and Human Factors, Germany; 2: Landesamt für Natur, Umwelt und Verbraucherschutz NRW; D-45133 Essen, Germany; 3: Bayerisches Landesamt für Gesundheit und Lebensmittelsicherheit, D-80538 München; 4: Landeslabor Berlin-Brandenburg, Fachbereich IV-4, D-12489 Berlin; 5: Institut und Poliklinik für Arbeits-, Sozial- und Umweltmedizin, D-80336 München

Walls in Camouflage: Searching for Molds and Mycotoxins in Military Settings

Wiebke Derz¹, Paul Elsinghorst^1,2

1: Central Institute of the Bundeswehr Medical Service Munich, 85748 Garching, Germany; 2: Institute of Nutrition and Food Sciences, University of Bonn, 53121 Bonn, Germany

Analysing epigenetic toxicity caused by multi-mycotoxin exposure using an intestinal and hepatic cell culture model

Yasmine Bader¹, Tess Goessens¹, Ruben Almey², Thanos M. Michailidis¹, Maarten Dhaenens², Sarah De Saeger^1,3, Marthe De Boevre¹

1: Centre of Excellence in Mycotoxicology and Public Health, University Ghent, Belgium; 2: ProGenTomics, Laboratory of Pharmaceutical Biotechnology, Ghent University, Ghent, Belgium; 3: Faculty of Science, University of Johannesburg, Johannesburg, South Africa

New challenges in genotoxicity testing: the case of the Alternaria mycotoxins alternariol and altertoxin II

Francesco Crudo¹, Chenyifan Hong¹, Vanessa Partsch¹, Giorgia Del Favero¹, Luca Dellafiora², Doris Marko¹

1: Department of Food Chemistry and Toxicology, Faculty of Chemistry, University of Vienna, Vienna, Austria; 2: Department of Food and Drug, University of Parma, Parma, Italy

Does replication stress play a role in Ochratoxin A genotoxicity?

Christina Klotz, Julian Brode, Johannes Borchers, Angela Mally

University Würzburg, Germany

Pitfalls and challenges when evaluating combinatory effects – a case study on zearalenone and isoflavones

Dino Grgic^1,2, Barbara Novak³, Elisabeth Varga¹, Doris Marko¹

1: University of Vienna, Faculty of Chemistry, Department of Food Chemistry and Toxicology, Vienna, Austria; 2: University of Vienna, Doctoral School in Chemistry, Vienna, Austria; 3: DSM-Biomin Reserach Center, Tulln, Austria

Alternariol-sulfates as neglected conjugation products with toxicological potential

Eszter Borsos^1,2, Luca Dellafiora³, Chiara Dall'Asta³, Giorgia Del Favero^1,4, Elisabeth Varga¹, Doris Marko¹

1: Department of Food Chemistry and Toxicology, University of Vienna, Vienna, Austria; 2: Doctoral School in Chemistry, University of Vienna, Vienna, Austria; 3: Department of Food and Drug, University of Parma, Parma, Italy; 4: Core Facility Multimodal Imaging, Faculty of Chemistry, University of Vienna, Vienna, Austria

New possibilities in mycotoxin research by functional intravital imaging

Ahmed Ghallab^1,2, Reham Hassan^1,2, Maiju Myllys¹, Daniela González¹, Abdellatif Seddek², Andrea Gerdemann³, Michael Kuhn³, Benedikt Cramer³, Hans Ulrich Humpf³, Gisela H. Degen¹, Jan G. Hengstler¹

1: Leibniz Research Centre for Working Environment and Human Factors, Technical University Dortmund, Ardeystr. 67, 44139 Dortmund, Germany; 2: Department of Forensic Medicine and Toxicology, Faculty of Veterinary Medicine, South Valley University, Qena 83523, Egypt; 3: Institute of Food Chemistry, University of Muenster, Corrensstr. 45, 48149 Münster, Germany

Insights into the metabolism, kinetics and related toxicity of ochratoxin A in mice models

Michael Kuhn¹, Reham Hassan², Benedikt Cramer¹, Ahmed Ghallab², Gisela H. Degen², Jan G. Hengstler², Hans-Ulrich Humpf¹

1: Institute of Food Chemistry, University of Muenster; 2: Leibniz Research Centre for Working Environment and Human Factors, Technical University Dortmund

Species differences of aflatoxin B1 metabolism in primary mouse, rat and human hepatocytes and in vivo in rodents

Andrea Gerdemann¹, Benedikt Cramer¹, Matthias Behrens¹, Ahmed Ghallab², Reham Hassan², Gisela H. Degen², Jan G. Hengstler², Melanie Esselen¹, Hans-Ulrich Humpf¹

1: Institute of Food Chemistry, University of Münster, Münster, Germany; 2: Leibniz Research Centre for Working Environment and Human Factors (IfADo), Dortmund, Germany