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Mycotoxins in food
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EFSA has published a scientific opinion on public health risks related to the presence of ochratoxin A (OTA) in food – a mycotoxin naturally produced by moulds that can be found in a variety of foodstuffs including cereals, preserved meats, fresh and dried fruit, and cheese.
New data that have become available since the last assessment...
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1. Introduction The Capsicum genus, which includes more than 30 species of flowering pepper plants, belongs to one of the most important families known as Solanaceae. Although developed countries continue to be the main producers of pepper crops, its cultivation provides an important source of income for small producers in many developing countries. Pepper is one of the most important vegetable crops contributing to significant foreign exchange earnings in Sub-Saharan Africa...
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The struggle for living space concerns not only people and animals but can refer also to molds. When mold (fungi) contaminated the food in case of bad environment for its development it states to produce second metabolites—mycotoxins—to prevent of growth of another fungus on the same substance. One some of mycotoxins do not effect on animals and people others can cause the drastic effect on health. Nowadays the common method for food and feed analysys on mycotoxins is based on...
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The European Food Safety Authority (EFSA) is seeking feedback from interested parties on its scientific opinion about public health risks related to the presence of Ochratoxin A (OTA) in food – a mycotoxin naturally produced by fungi such as the Penicillium and Aspergillus species.
OTA is found in a variety of foods including grains and grain products, preserved meats, fresh and dried fruits. It is also found in breast milk.
EFSA previously assessed...
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In 2019, 464 randomly collected feed samples of raw materials and feed mills in farms were analyzed. Samples were tested for aflatoxins (B1, B2, G1, and G2), zearalenone, fumonisins (B1, B2, and B3) and deoxynivalenol by the ELISA Mycotoxin analysis kit (Romer Labs®). Results Of 464 feed samples collected, 88.1% were contaminated with deoxynivalenol ( table 1 ). All the maximum concentrations of mycotoxin were over the limit of quantification in this...
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1. Introduction Mycotoxins are poisonous (toxic) secondary metabolites produced by many filamentous fungi belonging to the phylum Ascomycota. Bennett [1] suggested a definition of mycotoxins as “natural products produced by fungi that evoke a toxic response when introduced in low concentration to higher vertebrates and other animals by a natural route.” Some mycotoxins can have additional effects such as phytotoxicity or antimicrobial activity. Generally,...
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1. Introduction Maize is one of the most important cereals in the world. This crop is a regular host of toxigenic fungi infecting the ears, which can cause very high losses in crop yield. In contrary to wheat where F. graminearum is the leading toxigenic species nearly everywhere, the situation is more complex in maize, where at least two leading species exist from Fusarium and Aspergillus, with similar significance, but different amounts in different years. ...
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1. Introduction The genus Fusarium belongs to the order of the Hypocreales , the class Ascomycetes and phylum Ascomycota . The perfect stages of Fusarium spp. are mainly classified in the genus Gibberella (Liddell, 2003). Fusarium fungi occur worldwide and can cause many plant diseases, such as Fusarium head blight (FHB) on the ears of small grain cereals including wheat. At least 17...
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INTRODUCTION One of the primary challenges to watermelon production worldwide is the damage caused by Fusarium oxysporum f. sp. niveum (Boughalleb et al., 2008; Dau et al., 2009). The disinfection of soils with methyl bromide was initially successful; however, with time, the disease became resistant, and the disinfectant applications were no longer effective. The use of Fusarium-resistant rootstocks provides an alternative to soil chemical applications. The most widely used...
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Abstract: An outbreaks of a syndrome of unknown etiology associated with the feeding of moldy maize grain and green fodder to the male goat in a herd of 2000 meant for sale for Dashahara festival during the month of October-2008 in Kathmandu valley of which 52 goats suddenly became ill with symptoms of anorexia, apathy, diarrhea and ruminal stasis .On clinical examination based on history these goats were provisionally diagnosed as sudden illness due to moldy...
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Christopher P. Wild (IARC) gave a lecture at the VI Latinamerican Congress of Mycotoxins - II International Symposium on Fungal and Algal Toxins in Industry in Mérida, Yucatán about the aflatoxins and its effects on human health....
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Introduction A preliminary survey of fungi and mycotoxin contamination of fresh and dried vegetable plants stored for sale in Nigerian markets revealed that they are suitable substrates for various fungi growth and aflatoxins contamination [1]. The fungi family have continuously raised global food safety concerns due to their ability to colonize food items and either cause physical damage or release secondary metabolites which may be toxic [2]. Fungi of the genera...
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Objective of the Conference
The presence of mycotoxins in the agri-food chain is representing a more and more challenging issue for animal and public health. This aspect is based upon the inherent multifaceted implications that these toxic compounds...
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Mycotoxins are toxic, secondary metabolites of low molecular weight produced by naturally occurring fungi. The determination of which of the many known mycotoxins are significant can be based on their frequency of occurrence and/or the severity of the disease they cause, especially if they are known to be carcinogenic. Among the mycotoxins fitting into this major group are aflatoxins, produced by Aspergillus flavus, A. parasiticus, and other closely related fungi; fumonisins, produced by...
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1. Introduction Mycotoxins are toxic secondary metabolites of certain moulds whose occurrence in food and feed is difficult to avoid. They present a potential risk to the health of consumers. Therefore, many countries have regulated the occurrence of mycotoxins [1,2]. A wealth of methods of analysis exists to enforce these regulations. Many of these methods rely on mixtures of acetonitrile (ACN)/water for extraction of the mycotoxins from the solid food/feed matrix [3]. To...
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Introduction Foods and feeds generally have the potential of being invaded by fungi, particularly Aspergillus flavus and Aspergillus parasiticus during pre-production or post- production, resulting to contamination due to proliferation. In the process, metabolic activities take place within the fungi, in and on the food produce or product. The biochemical actions results to production of secondary metabolites in the food...
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INTRODUCTION
From the aspect of human and veterinary medicine, food safety represents a significant problem. Thus, attention is directed to diseases which are closely related to different kinds of mycotoxicoses. Reports from the World Health Organization show that the presence of mycotoxins and toxic metabolites of molds in the food for human consumption is not on the decrease. Due to the obvious increase in...
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1. Introduction Fungal contamination of foods and feeds causes negative effects on the quality of the products mainly reducing their nutritional and organoleptic properties and lead consequently to important annual economic losses worldwide [1–4]. Moreover, fungi are capable of elaborating a wide range of secondary metabolites many of which have been shown to be highly toxic. Therefore, fungal contamination creates...
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Introduction The Mediterranean basin is a large geographical region with a temperate climate comprising several countries that belong to the southern part of Europe and parts of Asia and Africa. It supports a diversified agricultural system comprised of a wealth of field and greenhouse crops. The Mediterranean countries are the main suppliers of many fresh products to Europe. The major products of this area include...
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