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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.
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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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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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