Artículos de revistas
Prevalence of mycotoxins in foods and decontamination
Fecha
2017-02-06Registro en:
Patriarca, Andrea Rosana; Fernández Pinto, Virginia; Prevalence of mycotoxins in foods and decontamination; Elsevier; Current Opinion in Food Science; 14; 6-2-2017; 50-60
2214-7993
2214-8000
CONICET Digital
CONICET
Autor
Patriarca, Andrea Rosana
Fernández Pinto, Virginia
Resumen
Toxigenic fungi can colonize crops and may accumulate bioactive substances in the infected products. These compounds, called mycotoxins, occur widely in nature and pose a great risk to human and animal health. The most relevant toxigenic fungal species belong to the genera Aspergillus, Penicillium, Alternaria and Fusarium. Mycotoxins are produced naturally in many agricultural crops. They can accumulate in food commodities in the field, after harvest, and during storage. Most of the important mycotoxins are resistant to most forms of food and feed processing. Several efforts are made to reduce mycotoxins in raw materials and processed food, both in pre-harvest stages inhibiting production of the toxins in the field, and in post-harvest by remediation strategies, reducing mycotoxin concentration in commodities.