Explore all the information on
Mycotoxins in food
Welcome to the page about Mycotoxins in food of Engormix; a source of knowledge on Mycotoxins in food.
The World Health Organization (WHO) wants data on certain mycotoxins in different food products.
The first call for information covers aflatoxin in cereals and cereal-based products. This includes maize grain; flour, meal, semolina and flakes derived from maize; husked and polished rice and sorghum grain destined for further processing.
Data is also wanted on total aflatoxins in cereal-based foods for infants and young children.
A session of the Codex Committee on...
Comments : 0
Recommendations: 0
A family of fungi has been identified as a possible source of an outbreak of pancytopenia that has affected more than 500 cats across the country.
Researchers at the RVC have said as many as 319 cats have now died as a result of the outbreak of pancytopenia.
Previously the surge in cases had been linked to a Lincolnshire pet food factory, prompting the recall of three major brands of cat food thought to be affected.
Food...
Comments : 0
Recommendations: 0
1. Introduction Fungi are the second largest group of eukaryotes that play a significant role in human health. The widespread prevalence of fungi in the environment and food chain makes them hazardous for humans. Mycotoxins contamination of agricultural produce is a serious threat to human health [1]. The ingestion of mycotoxins contaminated food, results acute and chronic toxicity to the humans and animals. Food and Agricultural Organization (FAO) suggested that about 25 % of...
Comments : 0
Recommendations: 2
Introduction Mycotoxins are a group of chemicals produced by fungi which exert a toxic effect on animals and humans (Bennett and Klich 2003). For that reason, different efforts have been put forward to reduce human exposure, particularly through food intake. Among those efforts, maximum limits in food commodities have been set in different countries (van Egmond and Jonker 2004). The regulation on mycotoxins in food in Chile is specified in the Food Sanitary Regulation (2017) and...
Comments : 0
Recommendations: 0
1. Introduction Mycotoxins are toxic secondary metabolites produced by some filamentous fungi and whose presence has been detected mainly in agricultural products and processed food [1,2]. A recent review published by Eskola et al. [3] estimated that more than 60% of all crops around the world contain mycotoxins, and several classes can simultaneously be found in food. Contamination can happen at any stage of cultivation, harvesting, processing, or storage, when environmental...
Comments : 0
Recommendations: 0
1. Introduction Traditional Camellia sinensis (C. sinensis) black and green teas, and teas made from medicinal herbs such as peppermint, chamomile, and dog-rose, are consumed daily as the most favoured beverages in Europe and other countries [1,2]. Caffeine-rich teas are commonly imported from the tea-growing regions in China, Japan, Sri Lanka, India, and Kenya, repacked and blended with natural or artificial flavours, dried fruits, and spices, and sold in supermarkets or...
Comments : 0
Recommendations: 0
.jpg&w=3840&q=75)
1. Introduction Mycotoxins are toxic secondary metabolites of fungi and are frequently found in a variety of agricultural crops such as cereals, fruits, and nuts. Mycotoxin contamination of crops and their carry over into the human food chain are of great concern as they are potent toxins and their toxicities may contribute to adverse health effects in humans [1]. In response to fungal infection and mycotoxin production, several cereal plants have been found to transform...
Comments : 0
Recommendations: 1
1. Introduction Fungal diseases are one of the main causes of large economic losses and deterioration in the quality and nutrient composition of fruits during the postharvest stage. They contribute significantly to the reduction of the shelf life of products during storage, contaminate fruits with mycotoxins, and reduce their market value. In the fresh production supply chain, such drawbacks have traditionally been overcome through the use of synthetic chemicals. However, due to...
Comments : 0
Recommendations: 0
...
Comments : 0
Recommendations: 0
1. Introduction Toxigenic fungi and mycotoxin occurrence varies between crops, as fungal species and strains differ in their ability to infect a particular plant host. Crop varieties also show different levels of susceptibility or resistance to toxigenic fungal infection. In addition, the same plant host can be attacked by different toxigenic fungi resulting in multi-mycotoxin contamination. Additionally, interacting climate-related abiotic conditions, especially water...
Comments : 0
Recommendations: 0
1. Introduction In most sub-Saharan Africa (SSA), chili peppers are an important ingredient to prepare a large array of traditional dishes [1]. Consumption of high quantities of chili peppers is associated with health benefits, including disease prevention [2,3]. However, chili peppers in SSA are frequently contaminated with aflatoxins by Aspergillus section Flavi fungi [4,5]. Aflatoxins are highly toxic and carcinogenic mycotoxins. Even at minute concentrations, aflatoxins pose...
Comments : 0
Recommendations: 0
MycoInfo Webinar Series by Adisseo
Adisseo is pleased to share with you the MycoInfos Webinar Series. Mycotoxins are an invisible threat – invisible to the human eye and hard to diagnose at the...
Comments : 0
Recommendations: 0
.jpg&w=3840&q=75)
Mycotoxins are highly toxic secondary metabolic products of moulds. They lead to decreased productivity and profitability in livestock. At Adisseo, we have developed a comprehensive approach to the management of mycotoxins. Our MycoMan range of services allows the mycotoxin risk to be identified and optimal strategies to be developed thanks to the mycotoxin prediction tool, the harvest bulletin, quick or laboratory tests and, finally, our mobile app. Moreover, Adisseo has also developed a...
Comments : 8
Recommendations: 8
Introduction Exploitation of natural antioxidants, especially from plant sources, has greatly increased in recent years 1 . This development on application of antioxidants from natural source is favoured by a number of factors, namely (1) safety, since they are part of food man has been eating for thousands of years 2 ; (2) good carry through effectiveness, since they survive processing operations as found in institutional food...
Comments : 1
Recommendations: 0
1. Introduction Many species of filamentous fungi have the ability to produce toxic secondary metabolites known as mycotoxins. The term mycotoxin is used only for toxic substances produced by fungi related to food products and animal feed; it does not include toxins produced by mushrooms [1]. Today, about 400 structurally different mycotoxins have been discovered and divided into the following main groups: (i) aflatoxins produced by Aspergillus species and ochratoxins produced...
Comments : 0
Recommendations: 0
Preventive public health measures to cope with non-communicable and infectious diseases include improving immunity through better nutrition. Immune dysfunction is regarded as both a cause and a consequence of malnutrition. Malnutrition is a daily killer in low-income and middle-income countries (LMICs), and evidence suggests that susceptibility to and severity of infections increases with malnutrition, leading to illness and death. Undernutrition interacts with repeated bouts of infectious...
Comments : 0
Recommendations: 1
1. Introduction In Japan in the years before World War I and continuing through the 1920s, there were human illnesses associated with consumption of moldy, yellow, rice. The illness, classified at the time as Shoshin-kakke (acute cardiac beriberi) decreased in incidence significantly around 1910, a fact attributed to increased inspection of rice by Japanese authorities [1]. The disease was related to beriberi, now known to be caused by thiamine deficiency. By 1930 Shoshin-kakke...
Comments : 0
Recommendations: 0
1. Introduction Fruit juices are excellent source of antioxidants, vitamins, and minerals, which play an important role in the prevention of heart diseases, cancer, and diabetes. The consumption of fruit juices is trendy nowadays, to meet the goals of five daily serving of fruits and vegetables. Fruit juices are mainly consumed by children and seekers of higher-quality diets due to their freshness, high vitamin content, and low caloric intake [1]. Moulds can infect...
Comments : 0
Recommendations: 0
1. Introduction Mycotoxins belong to the category of toxic secondary metabolites, and they have a low molecular weight. They are produced by filamentous fungi belonging to the phylum Ascomycota or molds, and they have great importance in the health of humans and animals, being the cause of acute and chronic diseases [1–4]. Bennett defined that mycotoxins are natural products produced by fungi that induce a toxic response when introduced at a low concentration to higher...
Comments : 0
Recommendations: 0
1. Introduction Various microorganisms, including bacteria and fungi, decisively contribute to the specific characteristics of dry-fermented foods. However, the environmental conditions during the ripening of dry-fermented foods favor colonization of their surface by toxigenic molds that are able to produce mycotoxins on such foods. Aflatoxins have long been a major concern in cheese [1–5] and recent studies have highlighted their presence in dry-cured meats...
Comments : 0
Recommendations: 0
