Next Article in Journal
Next Article in Special Issue
Previous Article in Journal
Previous Article in Special Issue
Toxins 2010, 2(4), 572-592; doi:10.3390/toxins2040572
Review

Real and Perceived Risks for Mycotoxin Contamination in Foods and Feeds: Challenges for Food Safety Control

1,* , 2
 and 1
Received: 4 February 2010; in revised form: 12 March 2010 / Accepted: 31 March 2010 / Published: 1 April 2010
(This article belongs to the Special Issue Advances in Mycotoxin Research)
View Full-Text   |   Download PDF [522 KB, uploaded 1 April 2010]   |   Browse Figures
Abstract: Mycotoxins are toxic compounds, produced by the secondary metabolism of toxigenic moulds in the Aspergillus, Alternaria, Claviceps, Fusarium, Penicillium and Stachybotrys genera occurring in food and feed commodities both pre- and post-harvest. Adverse human health effects from the consumption of mycotoxins have occurred for many centuries. When ingested, mycotoxins may cause a mycotoxicosis which can result in an acute or chronic disease episode. Chronic conditions have a much greater impact, numerically, on human health in general, and induce diverse and powerful toxic effects in test systems: some are carcinogenic, mutagenic, teratogenic, estrogenic, hemorrhagic, immunotoxic, nephrotoxic, hepatotoxic, dermotoxic and neurotoxic. Although mycotoxin contamination of agricultural products still occurs in the developed world, the application of modern agricultural practices and the presence of a legislatively regulated food processing and marketing system have greatly reduced mycotoxin exposure in these populations. However, in developing countries, where climatic and crop storage conditions are frequently conducive to fungal growth and mycotoxin production, much of the population relies on subsistence farming or on unregulated local markets. Therefore both producers and governmental control authorities are directing their efforts toward the implementation of a correct and reliable evaluation of the real status of contamination of a lot of food commodity and, consequently, of the impact of mycotoxins on human and animal health.
Keywords: mycotoxins; food safety; human and animal health; risk analysis mycotoxins; food safety; human and animal health; risk analysis
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Export to BibTeX |
EndNote


MDPI and ACS Style

Milićević, D.R.; Škrinjar, M.; Baltić, T. Real and Perceived Risks for Mycotoxin Contamination in Foods and Feeds: Challenges for Food Safety Control. Toxins 2010, 2, 572-592.

AMA Style

Milićević DR, Škrinjar M, Baltić T. Real and Perceived Risks for Mycotoxin Contamination in Foods and Feeds: Challenges for Food Safety Control. Toxins. 2010; 2(4):572-592.

Chicago/Turabian Style

Milićević, Dragan R.; Škrinjar, Marija; Baltić, Tatjana. 2010. "Real and Perceived Risks for Mycotoxin Contamination in Foods and Feeds: Challenges for Food Safety Control." Toxins 2, no. 4: 572-592.



Toxins EISSN 2072-6651 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert