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Mycotoxins in food
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1. Introduction Mycotoxins are toxic fungal metabolites that can contaminate a wide array of food and feed [1]. Mycotoxin-producing fungi can be classified into either field or storage fungi. Field fungi, such as the Fusarium species, produce mycotoxins on the crops in the field, whereas storage fungi, such as the Aspergillus and Penicillium species, produce mycotoxins on...
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Maize is growing fast on the Serbian fields for the MyToolBox project, thanks to proper and timely pest- and weed-control on the fields from Agrocentrum in Becej, Serbia.
MyToolBox - "Safe Food and Feed through an Integrated ToolBox for Mycotoxin Management" is a project which goes beyond the field-to-fork approach to reduce moulds and mycotoxins in the food and feed chains.
Despite huge research investments, prevention and...
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Mycotoxins are toxic compounds produced by different types of fungus, belonging mainly to the Aspergillus, Penicillium and Fusarium genera. They commonly enter the food chain through contaminated food and feed crops, mainly cereals. Dr. Bruce Cottrill is an expert in animal nutrition and a member of the EFSA Panel on Contaminants in the Food Chain (CONTAM Panel). As a long-serving member of the Panel’s working groups on mycotoxins, Dr. Cottrill has been...
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Vildes Scussel (UFSC, Brasil) speaks about new methodologies for mycotoxin decontamination in food at the VIILatin American Congress of Mycotoxicology, Argentina 2013. ...
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INTRODUCTION Sorghum ( Sorghum bicolor [L.] Moench), the fifth most widely produced crop in the world, is a traditional cereal crop for millions of people in Cameroon. In this country, the production of sorghum is practised especially in the Sudan-Sahelian zone on approximately 300.000 ha for an average production of 100.000 tons (Djamen et al., 2003). Mainly the sorghum grain is used in the...
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Introduction The term mycotoxin designates a chemically diverse group of secondary fungal metabolites [1–3], mainly produced by species of the Aspergillus, Penicillium or Fusarium genus [4,5]. Depending on classification, 300–400 mycotoxins are known today [6]. Contamination may occur in the field as well as during (improper) storage and is largely dependent on environmental factors [7,8]. When ingested by...
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It has been found that the use of some Zinc preparation, when it is used in water and feed, has benefits in livestock, equines and goat health and production. ...
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INTRODUCTION It is well known that food which is rich in natural antioxidants leads to a limited incidence of cardio and cerebro-vascular diseases (Hertog et al., 1993). Natural anti-oxidants are present in compounds belonging to several classes of phytochemical components such as phenols, flavonoids carotenoids and tannins (Vincenzo et al., 1999). These compounds are able to scavenge free radicals such as oxygen, hydroxyl or liquid peroxyl...
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Tomorrow's orchards of almonds, pistachios, and walnuts might be sprayed with fine mists of a beneficial yeast, Pichia anomala. Studies led by Agricultural Research Service plant physiologist Sui-Sheng T. (Sylvia) Hua have shown that this yeast can undermine a troublesome mold, Aspergillus flavus. The mold is of concern because it produces aflatoxin, a natural carcinogen.
Federal food safety standards and quality-control procedures at U.S....
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What are mycotoxins?
Mycotoxins are compounds produced by moulds under specific environmental conditions. These toxins are harmful to human and animal health. Some of the most important mycotoxins are shown in Table 1.
Table 1. Mycotoxins
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Aflatoxins and ochratoxins are common contaminants of cereals and cereal – based products. A national survey for aflatoxins and ochratoxins in commercially available cereal based infant formulae was carried out in Nigeria. Seventy eight (78) samples of cereal based infant formulae were purchased from markets all over the country. The samples were extracted with (methanol: water 60+40) and cleaned up with Romer multisep column while detection was with liquid chromatograph using...
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The author refers to a part of the article "Co-occurrence of patulin and citrinin in Portuguese apples with rotten spots" ublished by M.L Martins, A.Gimeno, H.M.Martins and F.Bernardo in Food Additives and Contaminats, 2002, Vol.19, No.6, 568-574 The partial reproduction of the original article was done with the permission of the authors previously mentioned. Abstract Patulin and citrinin are mycotoxins produced by certain fungi mainly belonging to...
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Samples from 10 different corn-based food products commercially sold in the Federal District of Brazil were analyzed for fumonisins (FB1 and FB2) using HPLC/fluorescence following naphthalene-2,3 dicarboxaldehyde (NDA) derivatization (limit of quantification (LOQ) ) 0.020 mg/kg). Samples were also analyzed for aflatoxins (B1, B2, G1, and G2) on a thin-layer chromatrography (TLC) plate under UV light (LOQ of 2 μg/kg). From the 208 samples...
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Dr. Carlos Mallman (LAMIC) gave a lecture about Brazilian experiences with mycotoxins at the one day technical conference Mycotoxins 2011 in Bangkok, Thailand. ...
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Abstract Mycotoxins are toxic products formed by filamentous fungi. They pose a problem in food if the food has been infected with a fungus which then produced its toxic product. As the infection can occur at many points in the food production chain, e.g., in the field or in storage, then it is very difficult to decide if a processed food product is contaminated and if it is, where the contamination arose...
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ABSTRACT
This review article illustrates the efforts which were done throughout thirty two years in the field of mycotoxins; whether for developing the detection methods of some mycotoxins, detection of natural occurrence of some mycotoxins, preserving methods against fungal invasion and mycotoxins production, describing the toxic symptoms of some mycotoxicoses by different animal species, or treating...
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Prof. Mallmann (LAMIC) gave a lecture about Clinical and immunosuppresive effects of mycotoxins and management of the proble....
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Mycotoxins are fungal metabolites frequently associated with grains, cereals, and other human and animal foods obtained from these sources. However, based on the latest studies and recently implemented norms, other products associated with mycotoxins contamination have begun to be taken into account, especially regarding toxins which are considered a human risk, as is the case with Ochratoxin A (OTA). Ochratoxin A is produced by various species of Aspergillus and Penicillium. Several aspects...
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Pickering Laboratories announced that researchers at the Munich Technical University and Bavarian Health and Food Safety Authority have developed an innovative, comprehensive mycotoxin screening method based on the use of LCTech's GPC ULTRA gel permeation chromatography instrument. Distributed by Pickering Laboratories in North America for sample cleanup prior to separation and detection, the new GPC instrument separates low weight mycotoxins from high molecular weight food constituents...
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Researchers of agriculture sector of our country reached the technology of reducing Aflatoxin level of pistachio using Ozone. "Pistachio is the most important export commodity after oil for Iran and Aflatoxin is the most important issue for exports of this commodity," said the deputy of the minister of agriculture and the head of the organization of AREEO (Agricultural Research, Education and Extension Organization), the largest responsible...
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