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Mycotoxins in food
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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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Effects of Deoxynivalenol-Contaminated Diets on Metabolic and Immunological Parameters in Broiler Chickens
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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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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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Effects of Deoxynivalenol-Contaminated Diets on Metabolic and Immunological Parameters in Broiler Chickens
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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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Effects of Deoxynivalenol-Contaminated Diets on Metabolic and Immunological Parameters in Broiler Chickens
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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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