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Mycotoxins in food
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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...
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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...
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Multi-mycotoxins contamination exposes ruminant livestock to health and performance issue
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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...
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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...
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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...
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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...
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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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Multi-mycotoxins contamination exposes ruminant livestock to health and performance issue
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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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Multi-mycotoxins contamination exposes ruminant livestock to health and performance issue
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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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