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This report presents the conclusions of a joint expert committee convened to assess the risks associated with the consumption of food contaminated with specific mycotoxins. It contains a general discussion of the principles for evaluating mycotoxins in food, including those concerning analytical methods, sampling, data on food consumption and dietary intake, and prevention and control.
This volume contains monographs prepared at the fifty-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Five mycotoxins or groups of mycotoxins that contaminate food commodities were evaluated at the meeting: aflatoxin M1, fumonisins B1, B2, and B3, ochratoxin A, deoxynivalenol, and T -2 and HT -2 toxins. The monographs in this volume summarize the data that were reviewed on these contaminants, including information on metabolism and toxicity, epidemiology, analytical methods for their measurement in food commodities, sampling protocols, effects of processing, levels and patterns of contamination of food commodities, food consumption, and prevention and control. Based upon this information the Committee assessed the risks associated with intake of these mycotoxins.
This book provides an evaluation of measures to reduce exposure to highly toxic and carcinogenic contaminants in staple diets in Africa as well as parts of Asia and Latin America. Many of the poorest people in these regions are exposed to the pervasive natural toxins, aflatoxins and fumonisins, on a daily basis by eating their staple diet of groundnuts, maize, and other cereals. Exposure to mycotoxins at these high levels substantially increases mortality and morbidity. Aflatoxins are a cause of human liver cancer, and fatalities from acute aflatoxin poisoning outbreaks occur in Africa and Asia. The International Agency for Research on Cancer convened a Working Group of world-leading experts to review the health effects of aflatoxins and fumonisins and to evaluate intervention measures. The panel concluded that these mycotoxins not only are a cause of acute poisoning and cancer but also are a likely contributor to the high levels of stunting in children in affected populations. The Working Group also identified effective measures to reduce exposure in developing countries. The panel evaluated 15 interventions, considering the strength of the evidence as well as its completeness and its transferability at an individual, community, or national level. Four of the interventions were judged to be ready for implementation: improvement of dietary diversity; crop sorting; post-harvest measures, including improved storage; and, in Latin America for maize, optimized nixtamalization. These recommendations would be relevant for investment of public, nongovernmental organization, and private funds at the scale of the subsistence farmer, the smallholder, and through to a more advanced value chain.
Mycotoxins, from the Greek "mukes" referring to fungi or slime molds and toxin from the Latin "toxicum" referencing a poison for arrows, have earned their reputation for being potentially deleterious to the health and well being of a consuming organism, whether it be animal or human. Unfortunately, mycotoxins are a ubiquitous factor in the natural life cycle of food producing plants. As such, control of the potential impact of mycotoxins on food safety relies heavily upon accurate analysis and surveys followed by commodity segregation and restricted use or decontamination through processing. The purpose of this book is to provide the most comprehensive and current information on the topic of mycotoxins and assuring food safety. Chapters represented in the book reflect such diverse topics ranging from occurrence and impact, analysis, reduction through processing and plant breeding, toxicology and safety assessments to regulatory perspectives. Authors represent a range of international perspectives.
The first book to cover this fast developing field, Masked Mycotoxins in Food will provide a full overview of the issues relating to the toxicology of masked mycotoxins present in food products. Mycotoxins are naturally occurring chemicals produced by moulds that can grow on crops and foodstuffs. Masked mycotoxins are modified mycotoxins, due to this modification many cannot be detected using standard analytical techniques, for example HPLC and ELISA, and further research is needed to understand the health risks and threats from these modified compounds.Masked mycotoxin research is an area of toxicological research that has gained significant interest and momentum in recent years. The aim of this book is to provide a full picture of the topic, from the masked mycotoxin formation in plants to their catabolic fate in humans. The book also provides new insights and will highlight possible gaps in the knowledge base of this relatively new area. Edited and written by World renowned experts working within the field, this book is of interest to toxicologists and biochemists, but also food scientists and agricultural researchers working in industry and academia.
This book is an outcome of the MycoGlobe conference in Accra. Most of the chapters are based on invited oral presentations made at the conference. The chapters in this book touch on issues including health, trade, ecology, epidemiology, occurrence, detection, management, awareness and policy. This book serves as a source of information on the occurrence and impact of mycotoxins on everything from trade and health to agricultural production in addition to suggesting opportunities for their management in Africa and elsewhere by researchers, policy makers and development investors.
Full text, included in Knovel Library within the subject area of Chemistry and Chemical Engineering.
The biosynthetic diversity of secondary metabolites; Epidemiology of fusarium ear diseases of cereals; Breeding for resistance to fusarium wheat and maize; Spectral characteristic of secondary metabolites; Penicillium and aspergillus toxins; Ecological aspects of growth and mycotoxin production by storage fungi; Alternaria toxins; Immunotoxic effects of mycotoxins; Toxicology of mycotoxins; Residues in food products of animal origin; Decontamination of fusarium mycotoxins; Prevention of human mycotozicoses through risk assessment and risk management; Factors responsible for economic losses due to fusarium mycotoxin contamination of grains, foods, and feedstuffs; Diseases in humans with mycotoxins as possible causes.