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Advisor(s)
Abstract(s)
Mycotoxins are produced by fungi and are known to be toxic to humans and animals.
Common mycotoxins include aflatoxins, ochratoxins, zearalenone, patulin, sterigmatocystin,
citrinin, ergot alkaloids, deoxynivalenol, fumonisins, trichothecenes, Alternaria toxins, tremorgenic
mycotoxins, fusarins, 3-nitropropionic acid, cyclochlorotine, sporidesmin, etc. These mycotoxins
can pose several health risks to both animals and humans, including death. As several mycotoxins
simultaneously occur in nature, especially in foods and feeds, the detoxification and/or total
removal of mycotoxins remains challenging. Moreover, given that the volume of scientific literature
regarding mycotoxins is steadily on the rise, there is need for continuous synthesis of the body of
knowledge. To supplement existing information, knowledge of mycotoxins affecting animals,
foods, humans, and plants, with more focus on types, toxicity, and prevention measures, including
strategies employed in detoxification and removal, were revisited in this work. Our synthesis
revealed that mycotoxin decontamination, control, and detoxification strategies cut across pre-and
post-harvest preventive measures. In particular, pre-harvest measures can include good
agricultural practices, fertilization/irrigation, crop rotation, using resistant varieties of crops,
avoiding insect damage, early harvesting, maintaining adequate humidity, and removing debris
from the preceding harvests. On the other hand, post-harvest measures can include processing,
chemical, biological, and physical measures. Additionally, chemical-based methods and other
emerging strategies for mycotoxin detoxification can involve the usage of chitosan, ozone,
nanoparticles, and plant extracts.
Description
Keywords
Mycotoxins Food products Action mechanisms Toxicity challenges Detoxification Prevention strategies
Citation
Awuchi CG, Ondari EN, Ogbonna CU, Upadhyay AK, Baran K, Okpala COR, Korzeniowska M, Guiné RPF. (2021) Mycotoxins Affecting Animals, Foods, Humans and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention and Detoxification Strategies—A Revisit. Foods, 10(6), 1279: 1-47