Cargando…

Real and Perceived Risks for Mycotoxin Contamination in Foods and Feeds: Challenges for Food Safety Control

Mycotoxins are toxic compounds, produced by the secondary metabolism of toxigenic moulds in the Aspergillus, Alternaria, Claviceps, Fusarium, Penicillium and Stachybotrys genera occurring in food and feed commodities both pre- and post-harvest. Adverse human health effects from the consumption of my...

Descripción completa

Detalles Bibliográficos
Autores principales: Milićević, Dragan R., Škrinjar, Marija, Baltić, Tatjana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International 2010
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3153222/
https://www.ncbi.nlm.nih.gov/pubmed/22069600
http://dx.doi.org/10.3390/toxins2040572
_version_ 1782209867216322560
author Milićević, Dragan R.
Škrinjar, Marija
Baltić, Tatjana
author_facet Milićević, Dragan R.
Škrinjar, Marija
Baltić, Tatjana
author_sort Milićević, Dragan R.
collection PubMed
description Mycotoxins are toxic compounds, produced by the secondary metabolism of toxigenic moulds in the Aspergillus, Alternaria, Claviceps, Fusarium, Penicillium and Stachybotrys genera occurring in food and feed commodities both pre- and post-harvest. Adverse human health effects from the consumption of mycotoxins have occurred for many centuries. When ingested, mycotoxins may cause a mycotoxicosis which can result in an acute or chronic disease episode. Chronic conditions have a much greater impact, numerically, on human health in general, and induce diverse and powerful toxic effects in test systems: some are carcinogenic, mutagenic, teratogenic, estrogenic, hemorrhagic, immunotoxic, nephrotoxic, hepatotoxic, dermotoxic and neurotoxic. Although mycotoxin contamination of agricultural products still occurs in the developed world, the application of modern agricultural practices and the presence of a legislatively regulated food processing and marketing system have greatly reduced mycotoxin exposure in these populations. However, in developing countries, where climatic and crop storage conditions are frequently conducive to fungal growth and mycotoxin production, much of the population relies on subsistence farming or on unregulated local markets. Therefore both producers and governmental control authorities are directing their efforts toward the implementation of a correct and reliable evaluation of the real status of contamination of a lot of food commodity and, consequently, of the impact of mycotoxins on human and animal health.
format Online
Article
Text
id pubmed-3153222
institution National Center for Biotechnology Information
language English
publishDate 2010
publisher Molecular Diversity Preservation International
record_format MEDLINE/PubMed
spelling pubmed-31532222011-11-08 Real and Perceived Risks for Mycotoxin Contamination in Foods and Feeds: Challenges for Food Safety Control Milićević, Dragan R. Škrinjar, Marija Baltić, Tatjana Toxins (Basel) Review Mycotoxins are toxic compounds, produced by the secondary metabolism of toxigenic moulds in the Aspergillus, Alternaria, Claviceps, Fusarium, Penicillium and Stachybotrys genera occurring in food and feed commodities both pre- and post-harvest. Adverse human health effects from the consumption of mycotoxins have occurred for many centuries. When ingested, mycotoxins may cause a mycotoxicosis which can result in an acute or chronic disease episode. Chronic conditions have a much greater impact, numerically, on human health in general, and induce diverse and powerful toxic effects in test systems: some are carcinogenic, mutagenic, teratogenic, estrogenic, hemorrhagic, immunotoxic, nephrotoxic, hepatotoxic, dermotoxic and neurotoxic. Although mycotoxin contamination of agricultural products still occurs in the developed world, the application of modern agricultural practices and the presence of a legislatively regulated food processing and marketing system have greatly reduced mycotoxin exposure in these populations. However, in developing countries, where climatic and crop storage conditions are frequently conducive to fungal growth and mycotoxin production, much of the population relies on subsistence farming or on unregulated local markets. Therefore both producers and governmental control authorities are directing their efforts toward the implementation of a correct and reliable evaluation of the real status of contamination of a lot of food commodity and, consequently, of the impact of mycotoxins on human and animal health. Molecular Diversity Preservation International 2010-04-01 /pmc/articles/PMC3153222/ /pubmed/22069600 http://dx.doi.org/10.3390/toxins2040572 Text en © 2010 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland http://creativecommons.org/licenses/by/3.0/ This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Review
Milićević, Dragan R.
Škrinjar, Marija
Baltić, Tatjana
Real and Perceived Risks for Mycotoxin Contamination in Foods and Feeds: Challenges for Food Safety Control
title Real and Perceived Risks for Mycotoxin Contamination in Foods and Feeds: Challenges for Food Safety Control
title_full Real and Perceived Risks for Mycotoxin Contamination in Foods and Feeds: Challenges for Food Safety Control
title_fullStr Real and Perceived Risks for Mycotoxin Contamination in Foods and Feeds: Challenges for Food Safety Control
title_full_unstemmed Real and Perceived Risks for Mycotoxin Contamination in Foods and Feeds: Challenges for Food Safety Control
title_short Real and Perceived Risks for Mycotoxin Contamination in Foods and Feeds: Challenges for Food Safety Control
title_sort real and perceived risks for mycotoxin contamination in foods and feeds: challenges for food safety control
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3153222/
https://www.ncbi.nlm.nih.gov/pubmed/22069600
http://dx.doi.org/10.3390/toxins2040572
work_keys_str_mv AT milicevicdraganr realandperceivedrisksformycotoxincontaminationinfoodsandfeedschallengesforfoodsafetycontrol
AT skrinjarmarija realandperceivedrisksformycotoxincontaminationinfoodsandfeedschallengesforfoodsafetycontrol
AT baltictatjana realandperceivedrisksformycotoxincontaminationinfoodsandfeedschallengesforfoodsafetycontrol