TITLE:
The Nature, Sources, Detections and Regulations of Mycotoxins That Contaminate Foods and Feeds Causing Health Hazards for Both Human and Animals
AUTHORS:
Osama O. Ibrahim, Mirjana Menkovska
KEYWORDS:
Mycotoxins, Toxigenic Fungi, Aspergillus, Fusarium, Penicillium, Claviceps, Aflatoxins, Trichothecene, Ochratoxins, Ergot Alkaloid (Ergolin), Fumonisins, Patulin, Zearalenone
JOURNAL NAME:
Journal of Agricultural Chemistry and Environment,
Vol.8 No.1,
February
19,
2019
ABSTRACT: Mycotoxins are toxic secondary metabolites produced
by fungus kingdom. Fungi (molds) under aerobic and optimum conditions of
humidity and temperature consume nutrients for proliferation and mycotoxin
production (secretion). There are seven major groups of mycotoxins produced by
different species of toxigenic fungal genus. Mycotoxins production from these
toxigenic fungi depends on the surrounding intrinsic and extrinsic
environments. These seven mycotoxins groups that contaminate grains, foods and
animal feeds are: Aflatoxins, Trichothecene, Ochratoxins, Ergot
alkaloid (Ergolin), Fumonisins, Patulin, and Zearalenone. These mycotoxins are
capable of causing health hazards and death for both human and animals by
effecting mammalian cells, causing a number of problems in normal cell function
and a wide variety of clinical symptoms of diseases. These mycotoxins are
varied in their toxicity depending on the infected host
(human or animal) and the host susceptibility (immunity). The major concern
of food and feed industries is the contamination of food products and animal feed supplies by these
mycotoxins. Worldwide Health Organization (WHO), and Food and Agriculture
Organization (FAO) are responsible to regulate the acceptable (tolerable)
levels of these mycotoxins in grains, food and feed supplies to ensure the
safety and health for both human and animals. Understanding fungal ecology and
factors that affect fungal proliferation and mycotoxins production by these
toxigenic fungi in agriculture crops as raw materials for both human food and
animal feed products, plus understanding the chemistry and property of these
mycotoxins, methods of detection, illness symptoms, and comply with regulatory
guidance established by World Health Organization (WHO)/Food and Agriculture
Organization (FAO) are key factors to prevent or minimize foods/feeds
contamination and the toxicity of these mycotoxins for both human and animals
health, plus reducing economical loss.