Alternaria Toxins in Processed Tomato Products

Several publications report the ubiquitous presence of Alternaria mycotoxins in numerous fruits and vegetables. The European Food Safety Authority (EFSA) conducted a risk assessment on several of the key Alternaria toxins in 2011, including alternariol (AOH), alternariol monomethyl ether (AME), tentoxin (TEN), and tenuazonic acid (TeA). Recently, the RASFF Portal reported multiple TeA and AOH incidences in processed tomato products. Previous investigations revealed the presence of Alternaria mycotoxins in several tomato products. In a 2016 EFSA assessment, tomatoes and tomato-based products were identified as important contributors to dietary exposure to various Alternaria toxins. These products are popular in Mediterranean diets, and Alternaria toxin incidence data will be beneficial for future risk assessments to identify possible consumer health problems. Furthermore, Alternaria, which affects tomato plants, is one of the most frequent diseases impacting this crop globally. Prevention and control of the disease are fundamental. Controlling the disease requires developing measures that are effective against the pathogen and safe for the environment. In any case, fungicides used must be authorized and registered for use, application, and treatment. The fundamental issue in modern tomato production is a relatively limited selection of available treatments for controlling phytopathogenic fungi, as well as the development of fungal resistance to the agents now in use.