Time-Resolved Fluorescence Immunochromatography Assay (TRFICA) for Aflatoxin: Aiming at Increasing Strip Method Sensitivity
Aflatoxin is the most harmful mycotoxin that is ubiquitous in foods and agro-products. Because of its high toxicity, maximum admissible levels of aflatoxins (AF) is regulated worldwide, and monitoring of their occurrence in several commodities is mandatory for assuring food safety and consumers'...
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Published in | Frontiers in microbiology Vol. 11; p. 676 |
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Main Authors | , , , , , |
Format | Journal Article |
Language | English |
Published |
Switzerland
Frontiers Media S.A
06.05.2020
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Subjects | |
Online Access | Get full text |
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Summary: | Aflatoxin is the most harmful mycotoxin that is ubiquitous in foods and agro-products. Because of its high toxicity, maximum admissible levels of aflatoxins (AF) is regulated worldwide, and monitoring of their occurrence in several commodities is mandatory for assuring food safety and consumers' health. Considering that the strip method is very simple and convenient for users, in order to enhance strip assay's sensitivity, a lot of time-resolved fluorescence immunochromatography assays (TRFICAs) were developed recently with increasing several times of assay sensitivity compared with traditional gold nanoparticle-based strip assay (GNP-SA). This review briefly describes the newly developed TRFICA for aflatoxin determination, including TRFICA for aflatoxin B
(AFB
) detection, TRFICA for aflatoxin M
(AFM
) detection, TRFICA for total aflatoxins (AFB
+ B
+ G
+ G
) detection and the latest identification-nanobody-based TRFICA for aflatoxin detection. The application of TRFICA for aflatoxin detection in different agro-products is also concluded in this review. Reasonably, TRFICA has been becoming one of the most important tool for monitoring aflatoxin in foods and agro-products. |
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Bibliography: | ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-3 content type line 23 ObjectType-Review-1 Reviewed by: Shihua Wang, Fujian Agriculture and Forestry University, China; Fuguo Xing, Institute of Food Science and Technology (CAAS), China This article was submitted to Food Microbiology, a section of the journal Frontiers in Microbiology Edited by: Javier Carballo, University of Vigo, Spain |
ISSN: | 1664-302X 1664-302X |
DOI: | 10.3389/fmicb.2020.00676 |