Search results
Results from the WOW.Com Content Network
Mycotoxicology is the branch of mycology that focuses on analyzing and studying the toxins produced by fungi, known as mycotoxins. [1] In the food industry it is important to adopt measures that keep mycotoxin levels as low as practicable, especially those that are heat-stable.
However, one must take note that scientific risk assessment is commonly influenced by culture and politics, which, in turn, will affect trade regulations of mycotoxins. [57] Food-based mycotoxins were studied extensively worldwide throughout the 20th century.
3-Nitropropionic acid (3-NPA) is a mycotoxin, a potent mitochondrial inhibitor, [1] which is toxic to humans. It is produced by a number of fungi, and may be found widely in food such as in sugar cane as well as Japanese fungally fermented staples, including miso, soy sauce, katsuobushi, [2] coconuts [3] and some traditional Chinese medicines.
Mycotoxins are secondary metabolites produced by filamentous fungi, commonly detected as contaminants in agricultural commodities globally.Exposure to these toxins can be very detrimental to both humans and animal, and can lead to mycotoxicosis, which can be a variety of medical conditions.
Roquefortine C is a cyclodipeptide mycotoxin derived from the diketopiperazine cyclo(Trp-dehydro-His) and is a relatively common fungal metabolite produced by a number of Penicillium species. It is also considered one of the most important fungal contaminants of carbonated beverages, beer, wine, meats, cheese and bread. [ 3 ]
Mycotoxins are not produced all the time, but only under specific growing conditions. Mycotoxins are harmful or lethal to humans and animals only when exposure is high enough. [46] [47] Mycotoxins can be found on the mold spore and mold fragments, and therefore they can also be found on the substrate upon which the mold grows.
'Exposure assessment' and 'exposure analysis' are often used as synonyms in many practical contexts. Risk is a function of exposure and hazard. For example, even for an extremely toxic (high hazard) substance, the risk of an adverse outcome is unlikely if exposures are near zero. Conversely, a moderately toxic substance may present substantial ...
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.