Review article
https://doi.org/10.5513/JCEA01/24.1.3704
Occurrence of mycotoxins in food and beverages
Elena PETROVIĆ
orcid.org/0009-0003-7074-6799
; Institute of Agriculture and Tourism, Carlo Hugues 8, 52440 Poreč, Croatia
Jasenka ĆOSIĆ
orcid.org/0000-0003-1482-883X
; Josip Juraj Strossmayer University in Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31 000 Osijek, Croatia
Karolina VRANDEČIĆ
; Josip Juraj Strossmayer University in Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31 000 Osijek, Croatia
Sara GODENA
orcid.org/0000-0003-1937-4611
; Institute of Agriculture and Tourism, Carlo Hugues 8, 52440 Poreč, Croatia
Abstract
This paper describes the mycotoxins produced by fungi from the genera Fusarium, Penicillium, Aspergillus, Claviceps and other types of molds, their characteristics and importance. Mycotoxins are secondary fungi metabolites that serve as a defense mechanism in stressful conditions. Several hundred mycotoxins have been identified so far, and the most significant in terms of danger to human health and animals are aflatoxins, ochratoxin A, patulin, fumonisin, zearalenone and nivalenol/deoxynivalenol produced by toxigenic fungi from the genera Penicillium, Aspergillus, Claviceps, Stachybotris and Fusarium. Moisture and temperature are two factors that have a crucial influence on the development of the fungus and the synthesis of toxins. It is estimated that approximately 25% of agricultural crops are infected with fungi. Consequently, foods can also be contaminated with mycotoxins. By treating the stored grain with various chemicals, and in recent years, using environmentally friendly fungicides, the synthesis of mycotoxins is being prevented and the development of mycotoxicogenic fungi is being controlled. The mycotoxicosis can occur directly through the consumption of infected food, inhalation and skin contact, or indirectly through animals that eat contaminated feed. Mycotoxins have a pathological effect primarily on liver. Some mycotoxins also interfere with cellular protein synthesis, causing hypersensitivity and extreme immunodeficiency. Despite mycotoxins being resilient and remaining stable while undergoing chemical and thermal food processing, methods such as applying good hygiene and production practices from field to table can reduce their occurence.
Keywords
aflatoxin; contamination; Fusarium sp.; good agricultural practice; ochratoxin A; phytopathogenic fungi
Hrčak ID:
296727
URI
Publication date:
29.3.2023.
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