Detection of Fusarium spp. and T-2 and HT-2 toxins contamination in oats using visible and near-infrared spectroscopy

Fusarium langsethiae (FL) is one of the major contaminants in oats in the United Kingdom (UK) and is a significant producer of T-2 and HT-2 toxins, among the most prevalent mycotoxins in oats. Visible and near-infrared (Vis-NIR) (350–2500 nm) spectroscopy was explored as a non-invasive, rapid method...

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Autores: Teixido-Orries, Irene, Yang, Lexuan, Molino Gahete, Francisco, Medina, Angel, Marín Sillué, Sònia, Verheecke-Vaessen, Carol
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2025
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10459.1/468436
Acceso en línea:https://doi.org/10.1016/j.ijfoodmicro.2025.111301
https://hdl.handle.net/10459.1/468436
Access Level:acceso abierto
Palabra clave:Applied mycology
Oat
Fusarium langsethiae
Vis-NIR spectroscopy
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spelling Detection of Fusarium spp. and T-2 and HT-2 toxins contamination in oats using visible and near-infrared spectroscopyTeixido-Orries, IreneYang, LexuanMolino Gahete, FranciscoMedina, AngelMarín Sillué, SòniaVerheecke-Vaessen, CarolApplied mycologyOatFusarium langsethiaeVis-NIR spectroscopyFusarium langsethiae (FL) is one of the major contaminants in oats in the United Kingdom (UK) and is a significant producer of T-2 and HT-2 toxins, among the most prevalent mycotoxins in oats. Visible and near-infrared (Vis-NIR) (350–2500 nm) spectroscopy was explored as a non-invasive, rapid method for detecting FL, Fusarium species that produce T-2 and HT-2 toxins, and T-2 and HT-2 toxins content. Oat grains were artificially inoculated with FL and other Fusarium species under controlled water activity (aw) conditions (0.98, 0.90, and 0.80). FL was found to be particularly responsible for producing T-2 and HT-2 toxins. Classification models were developed to distinguish oat grains based on the presence of FL. The best performance was achieved with all the Vis-NIR spectra, with a classification accuracy of 76.2 %. The Vis region (350–995 nm) emerged as the most important range for classification. Additionally, oat grains were classified by T-2 and HT-2 toxin content, distinguishing oats above and below the European Union (EU) threshold with 93.3 % accuracy. For mycotoxin quantification, the best performance was obtained using the Vis region with a coefficient of determination (R2) of 0.875. Key wavelengths such as 464, 568, 575 and 636 nm were relevant for toxin detection. The NIR region (1005–1795 nm) also played a significant role in the models. This study shows that Vis-NIR spectroscopy is a promising, non-destructive tool for detecting Fusarium and type A trichothecenes in oats, though further research is needed to improve model robustness and support food safety monitoring.This research is supported by a BBSRC-SFI research grant (BB/ P001432/1) between the Applied Mycology Group at Cranfield University and the School of Biology and Environmental Science, University College Dublin, Ireland. The article team thanks Prof. S. Edwards from Harper Adams University, Dr. I. S. Hofgaard from Norwegian Institute of Bioeconomy Research and Dr. P. Jennings from Food and Environment Research Agency Science Ltd., for providing the strains used in this study. The authors would like to thank Naresh MAGAN, Esther GARCIACELA, Toby WAINE, Fiona DOOHAN, Sofia KOURMPETLI, Sandra LANDAHL, Mari Carmen ALAMAR, Ian TRUCKELL, Daniel SIMMS and Amal KAHLA for their support in developing the methodology. This work was also supported by the Spanish Ministry of Universities (predoctoral grant FPU21/00073).Elsevier2025info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.1016/j.ijfoodmicro.2025.111301https://hdl.handle.net/10459.1/468436reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésReproducció del document publicat a https://doi.org/10.1016/j.ijfoodmicro.2025.111301International Journal of Food Microbiology, 2025, vol. 441, núm. 111301, p. 1-13cc-by (c) Teixido-Orries et al., 2025Attribution 4.0 Internationalinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/oai:recercat.cat:10459.1/4684362026-05-29T05:05:01Z
dc.title.none.fl_str_mv Detection of Fusarium spp. and T-2 and HT-2 toxins contamination in oats using visible and near-infrared spectroscopy
title Detection of Fusarium spp. and T-2 and HT-2 toxins contamination in oats using visible and near-infrared spectroscopy
spellingShingle Detection of Fusarium spp. and T-2 and HT-2 toxins contamination in oats using visible and near-infrared spectroscopy
Teixido-Orries, Irene
Applied mycology
Oat
Fusarium langsethiae
Vis-NIR spectroscopy
title_short Detection of Fusarium spp. and T-2 and HT-2 toxins contamination in oats using visible and near-infrared spectroscopy
title_full Detection of Fusarium spp. and T-2 and HT-2 toxins contamination in oats using visible and near-infrared spectroscopy
title_fullStr Detection of Fusarium spp. and T-2 and HT-2 toxins contamination in oats using visible and near-infrared spectroscopy
title_full_unstemmed Detection of Fusarium spp. and T-2 and HT-2 toxins contamination in oats using visible and near-infrared spectroscopy
title_sort Detection of Fusarium spp. and T-2 and HT-2 toxins contamination in oats using visible and near-infrared spectroscopy
dc.creator.none.fl_str_mv Teixido-Orries, Irene
Yang, Lexuan
Molino Gahete, Francisco
Medina, Angel
Marín Sillué, Sònia
Verheecke-Vaessen, Carol
author Teixido-Orries, Irene
author_facet Teixido-Orries, Irene
Yang, Lexuan
Molino Gahete, Francisco
Medina, Angel
Marín Sillué, Sònia
Verheecke-Vaessen, Carol
author_role author
author2 Yang, Lexuan
Molino Gahete, Francisco
Medina, Angel
Marín Sillué, Sònia
Verheecke-Vaessen, Carol
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Applied mycology
Oat
Fusarium langsethiae
Vis-NIR spectroscopy
topic Applied mycology
Oat
Fusarium langsethiae
Vis-NIR spectroscopy
description Fusarium langsethiae (FL) is one of the major contaminants in oats in the United Kingdom (UK) and is a significant producer of T-2 and HT-2 toxins, among the most prevalent mycotoxins in oats. Visible and near-infrared (Vis-NIR) (350–2500 nm) spectroscopy was explored as a non-invasive, rapid method for detecting FL, Fusarium species that produce T-2 and HT-2 toxins, and T-2 and HT-2 toxins content. Oat grains were artificially inoculated with FL and other Fusarium species under controlled water activity (aw) conditions (0.98, 0.90, and 0.80). FL was found to be particularly responsible for producing T-2 and HT-2 toxins. Classification models were developed to distinguish oat grains based on the presence of FL. The best performance was achieved with all the Vis-NIR spectra, with a classification accuracy of 76.2 %. The Vis region (350–995 nm) emerged as the most important range for classification. Additionally, oat grains were classified by T-2 and HT-2 toxin content, distinguishing oats above and below the European Union (EU) threshold with 93.3 % accuracy. For mycotoxin quantification, the best performance was obtained using the Vis region with a coefficient of determination (R2) of 0.875. Key wavelengths such as 464, 568, 575 and 636 nm were relevant for toxin detection. The NIR region (1005–1795 nm) also played a significant role in the models. This study shows that Vis-NIR spectroscopy is a promising, non-destructive tool for detecting Fusarium and type A trichothecenes in oats, though further research is needed to improve model robustness and support food safety monitoring.
publishDate 2025
dc.date.none.fl_str_mv 2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.ijfoodmicro.2025.111301
https://hdl.handle.net/10459.1/468436
url https://doi.org/10.1016/j.ijfoodmicro.2025.111301
https://hdl.handle.net/10459.1/468436
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a https://doi.org/10.1016/j.ijfoodmicro.2025.111301
International Journal of Food Microbiology, 2025, vol. 441, núm. 111301, p. 1-13
dc.rights.none.fl_str_mv cc-by (c) Teixido-Orries et al., 2025
Attribution 4.0 International
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
rights_invalid_str_mv cc-by (c) Teixido-Orries et al., 2025
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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