Occurrence And Toxicity Of Major Mycotoxins
Occurrence And Toxicity Of Major Mycotoxins
Occurrence and Toxicity of Major Mycotoxins
Occurrence And Toxicity Of Major Mycotoxins
Toxicity Of Major Mycotoxins
Mycotoxin contamination can occur pre-harvest when the crop plant is growing or post-harvest during the
processing, packaging, distribution, and storage of food products. Generally, all crops and cereals that are
improperly stored under feverish temperature and prompting humidity for a prolonged time can be subject to mold
growth and mycotoxin contamination.
Maize is considered to be the crop most susceptible to mycotoxins contamination, while rice is the least.
Occurrence and Toxicity of Major Mycotoxins
Also, Read The Introduction To Mycotoxins
Most mycotoxins are chemically and thermally stable during food processing, including cooking, boiling, baking,
frying, roasting, and pasteurization. Mycotoxins can also come to the human plate via animal products such as meat,
eggs, milk as the result of the animal eating contaminated feed. Many national and international public health and
governmental authorities such as the US Food and Drug Administration (FDA), World Health Organization (WHO),
Food Agriculture Organization (FAO), and the European Food Safety Authority (EFSA), are paying serious attention
to mycotoxin contamination in food and feed and addressing this global problem by adopting strict regulatory
guidelines for major mycotoxin classes in food and feed. Currently, about 100 countries have established limits on
the presence of major mycotoxins in food and feed. (Magnoli et al;2007).