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Mycotoxins in food
Welcome to the page about Mycotoxins in food of Engormix; a source of knowledge on Mycotoxins in food.
Introduction Aflatoxins are toxic, secondary metabolites synthesized by some fungi species in the genus Aspergillus, mainly those belonging to the species A. flavus, A. nomius, and A. parasiticus (Ismaiel et al., 2020). Aflatoxins are considered the most important mycotoxins, given their carcinogenic and hepatotoxic effects on animals and humans (Bhat et al., 2010). Among several types of aflatoxins, the most frequent ones found as natural contaminants of foodstuffs are aflatoxins...
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We appreciate the work you do in keeping our food supply safe. In an effort to continue and improve the tools and technologies used in this endeavor, we kindly as you to share your expertise and input on how various food safety tests are performed in your organization. Through the survey below, we’ll explore your thoughts and operations around food safety testing programs from commodities to final product. The survey takes approximately 15 minutes to complete.
We realize food...
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Genetically engineering Aspergillus species to delete certain proteins stops mycotoxin production
By Deborah Balthazar
Food contaminated with fungi can be an inconvenience at best and life-threatening at worst. But new research shows that removing just one protein can leave some fungal toxins high and dry, and that’s potentially good news for food safety.
Some fungi produce toxic chemicals called...
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Lanny Smith, Global Sales Manager at VICAM, speaks about Glyphosate-V, the world's first fully quantitative lateral flow strip test for the measurement of glyphosate in cereal grains and water samples. ...
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Waters Corporation introduces Glyphosate-V, the world’s first lateral flow strip test for fully quantitative detection of Glyphosate in grains and water samples
New product...
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1. INTRODUCTION Global programs are involved in addressing food and nutrition in the developing countries (WHO 2018). Improving nutrition is undoubtedly a challenging interdisciplinary proposition that involves availability and consumption of nutritious food. Covid-19 pandemic has further exposed the vulnerability of food systems in the low- and middle-income countries (LMICs). Green revolution was one milestone towards achieving food security when high yielding crop...
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Abstract Kemin India has conducted a detailed survey to understand the mycotoxin prevalence pattern in poultry feed and feed raw materials from various regions in India. The study was carried out from Jan 2010 to July 2010 and comprised of 400 samples. The study revealed that, 393 out of 400 samples tested were contaminated with one or more mycotoxin i.e. 98% of sample collected was contaminated with mycotoxin. Study has also revealed that all...
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1. Introduction Mycotoxins are secondary metabolites produced naturally by certain filamentous fungi that can be found, usually at low concentrations, in a wide range of food matrices such as cereals, nuts, herbal teas, wine, coffee or species. Aspergillus, Penicillium, Alternaria, Fusarium, and Claviceps genus constitute the main mycotoxins producers [1,2]. Mycotoxin exposure via food and feed may produce several adverse health effects, such as carcinogenicity, immunotoxicity,...
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As various mycotoxin decontamination and detoxification strategies are available, is it possible to manage mycotoxin contamination by resorting to a physical or thermic treatment? Answered by Dr. Vito D’ Ascanio...
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Launched in 2016, MycoMan® was a pioneer app in assessing mycotoxin risk. Four years later, Adisseo is back with a 2.0 version with a better customer experience, updated data, and new functionalities!...
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1. Introduction Ochratoxin A (OTA) is one of the several fungal mycotoxins that have aroused significant public concern worldwide. The disease caused by OTA exposure is known as ochratoxicosis , and the primary target is the kidney. Epidemiological studies show that OTA may be involved in the pathogenesis of different forms of human nephropathies, including kidney cancer [1–3]. Tumor incidence data from long-term animal studies also provide reasons for...
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In this interview, Olga Averkieva, Ph.D. Global Category Manager Mycotoxin Management at Adisseo, speaks to Engormix about the risk caused by Mycotoxins in the feed and What Adissseo can offer through MycoMan® App
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Every raw ingredient has its own mycotoxins contamination, and this is why screen finished feeds is the key to avoiding unpleasant surprises and a high contamination level in feeds.The Adisseo Mycotoxin Management Program supports its customers with wet chemistry analysis of the feeds, in collaboration with various independent accredited laboratories around the world, through a service called MycoMan Test (Lab). Based on analysis of the levels of the main mycotoxins, MycoMan® Mobile App...
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Mycoad and Mycoad AZ adsorb and retain mycotoxins in the gastrointestinal tract to be excreted through the feces, eliminating or diminishing toxicity and immunosuppression, with a significant improvement in animal performance. Know more about these products developed by Special Nutrients and distributed by APSN Biotech in Malaysia. Special Nutrients is a worldwide leading supplier of scientifically proven mycotoxins binders. ...
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1. Introduction Mycotoxins are toxic compounds produced as secondary metabolites by certain groups of fungi during their growth in food and feed products, which can lead to several toxic effects in animals and humans [1]. The most important fungal genera that produce mycotoxins are Aspergillus, Penicillium and Fusarium, and the main classes of mycotoxins produced by these genera are the aflatoxins (AF), ochratoxin A (OTA), fumonisins (FB), deoxynivalenol (DON) and zearalenone...
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1 Introduction Mycotoxins are secondary products of fungal metabolism, with a high capacity to cause damage to human and animal health (Bennett & Klich, 2003). Fungi can naturally proliferate in food and are very commonly found in grains used for animal and human food. The growth is mainly favored by humidity and temperature. Inadequate harvesting and storage practices contribute to fungal contamination (Batatinha et al., 2008). The presence of fungi in...
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Credit picture: by BorgQueen
by University of Chemistry and Technology Prague
Mycotoxins are a group of low-molecular-weight compounds with a...
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1. Introduction Mycotoxins are toxic secondary metabolites produced by various fungi on diverse agricultural commodities. The accumulation of mycotoxins in food and feedstuffs represents a major threat to human and animal health, as they are related to different toxic effects, such as cancer induction, mutagenicity, nephrotoxicity, estrogenicity, and urogenital and nervous disorders. Contaminated food consumption is the major source of human exposure to mycotoxins [1,2]....
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1. Introduction Mycotoxins are among the secondary metabolites released by molds, particularly fungi, which contaminate agricultural products pre-harvest, during harvest, and/or postharvest and mostly exhibit toxicity to animals and humans [1–3]. Common mycotoxins include aflatoxins, ochratoxins, zearalenone (ZEA), patulin, sterigmatocystins (STCs),citrinin, ergotamine, deoxynivalenol (DON), fumonisins, trichothecenes, etc. Human exposure to these mycotoxins can occur via...
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