Health and Safety Aspects of Food Processing Technologies by Abdul Malik & Zerrin Erginkaya & Hüseyin Erten

Author:Abdul Malik & Zerrin Erginkaya & Hüseyin Erten
Language: eng
Format: epub
ISBN: 9783030249038
Publisher: Springer International Publishing

Mycotoxins

Mycotoxins occur in agricultural products mainly the result of the activity of three genera: Aspergillus, Penicillium and Fusarium (Pitt et al. 2000). Fungi from genera Fusarium are mainly active in the field, while both Aspergillus and Penicillium species are considered the more likely storage fungi. Mycotoxins have been associated with severe toxic effects to animals and humans, from allergic responses to cancer and death, depending on a number of factors including intake levels, duration of exposure, toxin species, mechanisms of action, metabolism and defence mechanisms. The most dangerous and frequently found mycotoxins in nature are aflatoxins (AFs), ochratoxin A (OTA), trichothecenes (T-2/HT-2 toxin and deoxynivalenol (DON)) and fumonisins (FUMs) (Kabak et al. 2006). The chemical structures of frequently detected mycotoxins are illustrated in Fig. 1. The Scientific Commission of the European Community have regulated maximum limits (MLs) for certain mycotoxins including naturally occurring AFs, aflatoxin M1 (AFM1), OTA, FUMs (fumonisin B1 (FB1) + fumonisin B2 (FB2)), DON, zearalenone (ZEA) and patulin in foodstuffs due to their health hazards to human ( European Commission 2006). Mycotoxins have been evaluated for their carcinogenic potential by International Agency for Research on Cancer (IARC) (IARC 1993). The carcinogenic potential of some mycotoxins have been shown in Table 1.

Fig. 1Chemical structures of mycotoxins

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