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The second is when the fungi are starting to produce the toxins. And the final way to prevent contamination is when the material is known to be heavily infected. [4] Other methods of prevention include planting species that are able to defend naturally against mycotoxins, proper fertilization, weed control, and proper crop rotation. The way the ...
Physical methods to prevent growth of mycotoxin‐producing fungi or remove toxins from contaminated food include temperature and humidity control, irradiation and photodynamic treatment. [36] Mycotoxins can also be removed chemically and biologically using antifungal/anti‐mycotoxins agents and antifungal plant metabolites. [36]
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.
The United States Food and Drug Administration (FDA) action levels for aflatoxin present in food or feed is 20 to 300 ppb. [16] The FDA has had occasion to declare both human and pet food recalls as a precautionary measure to prevent exposure.
Mycotoxin-contaminated grain and other food products have a significant impact on human and animal health globally. According to the World Health Organization, roughly 25% of the world's food may be contaminated by mycotoxins. [58] Prevention of mold exposure from food is generally to consume food that has no mold growths on it. [48]
Relatively few countries, primarily in the European Union, have recommended maximum limits for these mycotoxins in food and animal feed. However, trichothecenes are often tested for elsewhere, in order to prevent them from entering the food chain and to prevent losses in animal production.
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.
Citrinin is a mycotoxin which is often found in food. It is a secondary metabolite produced by fungi that contaminates long-stored food and it can cause a variety of toxic effects, including kidney, liver and cell damage. Citrinin is mainly found in stored grains, but sometimes also in fruits and other plant products.
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