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Mycotoxins in food

Mycotoxins in food

Name: Mycotoxins in food

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Language: English

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There are five mycotoxins, or groups of mycotoxins, that occur quite often in food: deoxynivalenol/nivalenol; zearalenone; ochratoxin; fumonisins; and aflatoxins. Table 1 summarises the staple food commodities they affect, the fungal species that produce them, and the main effects observed in humans and animals. Mycotoxins—toxic secondary metabolites of fungi—are biological in origin. Despite efforts to control fungal contamination, toxigenic fungi are ubiquitous in nature and occur regularly in worldwide food supplies due to mold infestation of susceptible agricultural products, such as cereal grains, nuts, and fruits. A mycotoxin is a toxic secondary metabolite produced by organisms of the fungus kingdom and is capable of causing disease and death  Major groups - Occurrence - Health effects - Mitigation.

Mycotoxins are toxic compounds that are naturally produced by certain types of moulds (fungi). Moulds that can produce mycotoxins grow on numerous foodstuffs such as cereals, dried fruits, nuts and spices. Most mycotoxins are chemically stable and survive food processing. Fungi produce secondary metabolites which are referred to as mycotoxins which have been found to be present in most food substances. The mycotoxins are  Major groups of - Occurrence of mycotoxins - Prevention and control of. In this review, the focus is on the occurrence of various types of mycotoxins in food and feed associated with risks to humans and livestock.

Mycotoxins vary widely in their toxicity and the toxic effects may be both Table 1: Some major species of fungus which produce mycotoxins in food and feed. Mycotoxins in Food. Detection and Control. A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition. Book • Edited by. Mycotoxins are naturally occurring, so their presence in foods cannot be completely avoided. It is however appropriate to ensure that controls.


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