Special Issue "Mycotoxins in Feed and Food Chain: Present Status and Future Concerns"
Deadline for manuscript submissions: closed (31 October 2019).
Interests: mycotoxins; food safety; food evaluation; food and health
Mycotoxins are one of the most relevant threats to human health. They represent the most important class of chemical hazards recorded in the European Rapid Alert System on Feed and Food (RASFF). In 2017, 43.4% of the alerts concerning a potential threat to human health from chemical contaminants were due to mycotoxins.
Besides the old toxic compounds of fungal origin, such as: aflatoxins, DON, fumonisins, ochratoxins, zearalenon etc., new mycotoxins are coming into the spotlight: enniatins, beauvericin, sterigmatocystin, citrinin, etc. In addition, the old mycotoxins are showing new toxic properties.
The reduction of mycotoxin contamination in the food chain can be obtained through actions that start from seeding and end with feed and food processing. Crop variety, amount of fertilizer, and use of pesticide are agronomic techniques that can modify the susceptibility of crops to fungal attack, and consequently the production of mycotoxins in the field.
Genetic improvements to crops and biotechnology are useful tools for reducing mycotoxin contamination in crops. The fight against toxins of fungal origin can also be continued during storage and food processing, where the adoption of new technologies can sharply reduce the levels of mycotoxins. In the field of animal nutrition, new opportunities to reduce the carry-over of these toxins are disclosed by the use of sequestering agents, and also by vaccination against mycotoxins.
In recent years, dietary exposure to mycotoxins has been linked to chronic inflammation or to cancer in organs different from those already known to be a target of mycotoxins. In addition, the new foods and new dietary patterns introduced by people moving from Africa or Asia to Western countries make it necessary to update the risk assessment deriving from mycotoxin exposure through food consumption.
The aim of this Issue is to provide an update on the prevalence of mycotoxin contamination in feeds and foods, the effects of mycotoxins on human health, and the reduction of mycotoxin contamination in raw materials and processed foods. The reduction of mycotoxin carry-over in food from animal sources will also be covered. One chapter will deal with the potential role of biotechnology as a tool to reduce the hazards associated with mycotoxins in the food chain.
Dr. Filippo Rossi
Manuscript Submission Information
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- chronic inflammation
- mycotoxins detoxification