Food Safety Masters Theses

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Browsing Food Safety Masters Theses by browse.metadata.department "Food Safety"

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    Compensation for the Effectiveness of Risk Mitigation Strategies for Fusarium Head Blight(FHB) and Deoxynivalenol(DON)
    (North Dakota State University, 2019) Lyonga, Nathalie Ndedi
    Food safety related problems are one of the biggest challenges worldwide. DON is produced by Fusarium species which causes the well-known Fusarium Head Blight (FHB) of wheat and barley. FHB outbreaks have led to variability in yield and revenue losses over the years. The main objective of my thesis was to quantify risk premiums at the farm level and with industry impact, to determine the effectiveness of FHB/DON mitigation strategies over time from 1997 to 2014. Data on revenue losses ($million) were obtained from USDA-ERS and was simulated using a risk analysis software called @RISK 7.5. The sample data was simulated 10,000 times to obtain a population. Risk premiums were calculated for each year and for each crop over time and graphs were plotted. Trends in risk premiums showed an overall decrease from 1997 to 2014, indicating that variability of losses have reduced and that the management practices have been effective.
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    Growth of Fusarium graminearum and Production of Trichothecenes During the Malting of Winter Rye and Triticale
    (North Dakota State University, 2019) Tang, Ruoling
    There is growing interest in malting and brewing with rye. However, previous research has shown a propensity for the development of deoxynivalenol (DON) in rye malts, even when levels on the grain is low. The main objective of this study was to assess the growth of F. graminearum and development of trichothecenes during malting of rye. Infected samples were obtained from 2016 variety trails in Minnesota. While DON levels were generally below 0.2 mg/kg, an average increase of 41 % was seen after malting. The most significant increases in DON were at three days of germination. Fusarium Tri5 DNA levels were observed to increase at two days. When single kernels were tested, most were free from DON. Levels in the bulk grain sample were due to a small number of highly contaminated kernels. In the malted samples, a greater portion of kernels contained DON, and overall levels were much higher.
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    Quantitative Analysis for Measuring Lower Levels of Fusarium Mycotoxins in Wheat and Barley Using High-Resolution Mass Spectrometry
    (North Dakota State University, 2020) Sarkate, Pradeep Samadhan
    This project involved the application of Quadrupole Time of Flight (QTOF) technology in quantitating the low concentrations of multiple Fusarium mycotoxins in barley and wheat, also focused on simplified sample extraction protocols such as ‘dilute and shoot.’ Ground samples of wheat and barley were extracted with acetonitrile-water-acetic acid solution (70:29:1 v/v/v). The quantitation was performed using a post spiking matrix-matched calibration curve approach. The method was linear over the range of 1.56 – 100 μg/kg for the toxins deoxynivalenol (DON), deoxynivalenol-3-glucoside (D3G), 3-acetyl deoxynivalenol (3-ADON), 15-acetyl deoxynivalenol (15-ADON), diacetoxyscirpenol (DAS), fusarenon-X (FUS-X), nivalenol (NIV), Neosolaniol (NEO), T2, and HT2 toxin. Zearalenone (ZEA). The recovery of the 11 mycotoxins in wheat and barley matrices at two levels were within 60 - 130.1%, and the relative standard deviation (RSD) of the replicate sample assay fell within 5 to 40%. Overall, this method was successfully validated for all the Fusarium toxins.
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    Strategies to Inhibit the Formation of 3-Monochloropropane Diol During Deep-Fat Frying
    (North Dakota State University, 2020) Ye, Qionghuan
    3-monochloropropane-1,2-diol or 3-chloropropane-1,2-diol (3-MCPD) and glycidol are the most commonly occurring group of thermal process contaminants which are considered as “possible human carcinogen” and “probably carcinogenic to humans”, respectively. Potato strips prepared from three different potatoes cultivars (Russet Burbank, Ranger Russet, and Umatilla Russet) grown in North Dakota from the crop year 2018 were fried with vegetable oil at 190 ºC, respectively, for five consecutive days (8 h/day). The dynamic changes of 3-MCPD and glycidol equivalents were investigated during deep-fat frying. 3-MCPD equivalent in oil and potato strips decreased with increased frying time. Meanwhile, the content of glycidol equivalent increased with increased frying time. The major 3-MCPD and glycidol equivalents that were detected in the fried potato strips were those that migrated from the oils during frying. The application of absorbents, i.e., Magnesol and Celite, achieved the mitigation of 3-MCPD and glycidol in frying oil.