View More View Less
  • 1 Hungarian Food Safety Office H-1097 Budapest Gyáli út 2-6 Hungary
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Mycotoxins are natural compounds that may cause various adverse toxicological manifestations in humans and animals. The nature, the severity and scope of their adverse activity are varied and in general, even in small amount they have potent carcinogenic, genotoxic effect and injure the immune system. In order to provide high level of health protection for consumers, the European Union has established strict regulatory limits, whose implementation is enforced.The EC (2001) Commission Regulation sets maximum levels for some mycotoxins in foodstuffs: for aflatoxins, ochratoxin A, patulin, deoxynivalenol, zearalenone, fumonisins, T-2 and HT-2 toxins. Particular product categories are regulated under specific decisions ordaining control of imported consignments at the point of entry. Due to the fact that only aflatoxins are addressed in the specific decisions, they are the mostly detected and notified mycotoxins in the EU Rapid Alert System for Food and Feed (RASFF). The second most frequent group, Ochratoxin A is typically detected during internal EU market controls. Most RASFF notifications concern product categories falling under specific EU decisions, especially the Aflatoxin content of nuts and nut products. Significant amount of aflatoxins can be found also in dried fruits, spices and herbs.The article reviews and analyses the data available in rapid alert system concerning mycotoxins notification, and evaluates the usefulness of this information for risk assessment. The value of RASFF system is unquestionable and it fulfils its intended function included in its name. The system is a significant source of valuable information, but for risk assessment purposes, other additional information is needed. It could be used most effectively for risk assessment, if it was to provide data on the ratio of all/tested/positive lots and if the authorities provided not only the positive results, but also the exact mycotoxins level of every analysed sample.

  • EC (2004): Annual reports 2002, 2003 of Rapid Alert System for Food and Feed. http://europa.eu/food/food/rapidalert/publications.en_htm

  • EC (2005): Annual report 2004 of Rapid Alert System for Food and Feed. http://europa.eu/food/food/rapidalert/report2004_en.pdf

  • EC (2006): Annual report 2005 of Rapid Alert System for Food and Feed. http://europa.eu/food/food/rapidalert/report2005_en.pdf

  • EC (2001): Commission Regulation No. 466. O.J. L77/1-13 .

  • EC (2002): Regulation No. 178. O.J. L31/1-24 .

  • EC (2002): Commission Regulation No. 472. O.J. L75/18 .

  • EC (2006): Regulation No. 504. O.J. L92/3 .

  • Fazekas, B., Tar, A. & Kovács M. (2005): Aflatoxin and ochratoxin-A content of spices in Hungary. Fd Addit. Contam. , 22 (9), 856–863.

    Kovács M. , 'Aflatoxin and ochratoxin-A content of spices in Hungary ' (2005 ) 22 Fd Addit. Contam. : 856 -863.

    • Search Google Scholar
  • FDA (2000): Foodborne Pathogenic Microorganisms and Natural Toxins Handbook. Food and Drug Administrationhttp://vm.cfsan.fda.gov/:_mow/chap41.html

  • FDA (2003): Task Force Report no. 139 Mycotoxins: Risks in Plant, Animal and Human Systems. Council for Agricultural Science and Technology, Ames, Iowa, USA.

    '', in Task Force Report no. 139 Mycotoxins: Risks in Plant, Animal and Human Systems , (2003 ) -.

  • FAO (2004): Worldwide Regulations for Mycotoxins 2003: A compendium. Agriculture Organization, Rome . Food and Nutrition Paper , No. 81 .

  • Kovács, F. (2001): Penészgombák — mikotoxinok.-in: Kovács, F. (Ed.) Penészgombák — mikotoxinok a táplálékláncban . (Moulds — mycotoxins.-in: Mycotoxins in food chain.) Section of Agricultural Science, Hungarian Academy of Science, Budapest, pp. 13–20.

    Kovács F. , '', in Penészgombák — mikotoxinok a táplálékláncban , (2001 ) -.

  • Kovács, M. (2004): Mikotoxinok táplálkozás-egészségügyi vonatkozásai. (Nutritional health aspects of mycotoxins.) Orv. Hetil. , 145 (34), 1739–1746.

    Kovács M. , 'Mikotoxinok táplálkozás-egészségügyi vonatkozásai ' (2004 ) 145 Orv. Hetil. : 1739 -1746.

    • Search Google Scholar
  • Park, D.L. & Ayala, C.E. (2001): Microbial toxins in foods: Algal, fungal and bacterial.-in: Helferich, W. & Winter, C.K. (Eds) Food toxicology . CRC Press. Boca Raton, pp. 93–135.

    Ayala C.E. , '', in Food toxicology , (2001 ) -.

  • Pitt, J.I. (1996): What are mycotoxins? Australian Mycotoxin Newsl. , 7 (4), 1.

    Pitt J.I. , 'What are mycotoxins? ' (1996 ) 7 Australian Mycotoxin Newsl. : 1 -.

  • Pittet, A. (1998): Natural occurrence of mycotoxins in foods and feeds — an updated review. Rev. Med. Vet. , 149 , 479–492.

    Pittet A. , 'Natural occurrence of mycotoxins in foods and feeds — an updated review ' (1998 ) 149 Rev. Med. Vet. : 479 -492.

    • Search Google Scholar
  • Rodler, I. (Ed.) (2005): Élelmezés-és táplálkozásegészségtan . (Food safety and nutrition.) Medicina Könyvkiadó Rt., Budapest, pp. 330–337.

    '', in Élelmezés-és táplálkozásegészségtan , (2005 ) -.

  • Szeitzné-Szabó, M. (Ed.) (2000): Magyarország élelmiszerbiztonsági helyzete az ezredfordulón . (Food safety situation of Hungary at the millennium.) Élelmiszerbiztonsági Tanácsadó Testület (Food Safety Advisory Board), Budapest, p. 147.

    '', in Magyarország élelmiszerbiztonsági helyzete az ezredfordulón , (2000 ) -.

  • Szeitzné-Szabó, M. (Ed.) (2004): National Food Safety Program of Hungary . Food Safety Advisory Board, Budapest, p. 182.

    '', in National Food Safety Program of Hungary , (2004 ) -.

  • Szeitz-Szabó, M. & Farkas, J. (2004): National Food Safety Program of Hungary. Acta Alimentaria , 33 , 209–214.

    Farkas J. , 'National Food Safety Program of Hungary ' (2004 ) 33 Acta Alimentaria : 209 -214.

    • Search Google Scholar
  • Varga, I., Matyasovszky, K. & Sohár, J. (2000): Élelmiszerek mikotoxin szennyezettségének jelentősége. Adatok a hazai szintekről. (Mycotoxin contamination of food items based on investigation in Hungary.) Egészségtudomány , 44 , 224–241.

    Sohár J. , 'Élelmiszerek mikotoxin szennyezettségének jelentősége. Adatok a hazai szintekről ' (2000 ) 44 Egészségtudomány : 224 -241.

    • Search Google Scholar
  • Varga, J., Kiss, R., Mátrai, T., Mátrai, T. & Jéren, J. (2005a): Detection of ochratoxin A in Hungarian vines and beers. Acta Alimentaria , 34 , 381–392.

    Jéren J. , 'Detection of ochratoxin A in Hungarian vines and beers ' (2005 ) 34 Acta Alimentaria : 381 -392.

    • Search Google Scholar
  • Varga, J., Tóth, B. & Téren, J. (2005b): Mycotoxin producing fungi and mycotoxins in foods in Hungary in the period 1994–2002. Review. Acta Alimentaria , 34 , 267–275.

    Téren J. , 'Mycotoxin producing fungi and mycotoxins in foods in Hungary in the period 1994–2002. Review ' (2005 ) 34 Acta Alimentaria : 267 -275.

    • Search Google Scholar
  • Williams, J., Phillips, T., Jolly, P., Stiles, J., Jolly, C. & Aggarwal, D. (2004): Human aflatoxicosis in developing countries: a review of toxicology, exposure, potential health consequences, and interventions. Am. J. clin. Nutr. , 80 , 1106–1122.

    Aggarwal D. , 'Human aflatoxicosis in developing countries: a review of toxicology, exposure, potential health consequences, and interventions ' (2004 ) 80 Am. J. clin. Nutr. : 1106 -1122.

    • Search Google Scholar
  • WHO (1995): Evaluation of certain food additives and contaminants. WHO Technical Report Series , No. 859 , Geneva.

  • WHO (1998): Evaluation of certain food additives and contaminants. WHO Technical Report Series , No. 884 , Geneva.

  • WHO (2000): Evaluation of certain food additives and contaminants. WHO Technical Report Series , No. 896 , Geneva.

  • WHO (2002): Evaluation of certain mycotoxins in food. WHO Technical Report Series , No. 906 , Geneva.

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
submission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2021 Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Subscription fee 2022 Online subsscription: 754 EUR / 944 USD
Print + online subscription: 872 EUR / 1090 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Jun 2021 1 0 0
Jul 2021 2 0 0
Aug 2021 4 0 0
Sep 2021 3 0 0
Oct 2021 3 1 1
Nov 2021 10 0 0
Dec 2021 1 0 0