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What are Mycotoxins?

Mycotoxins are a group of poisonous secondary metabolite of certain moulds. They can grow on all natural materials (e.g., crops and foodstuffs including cereals, nuts, spices, dried fruits, apple juice and coffee) and many man-made ones under favorable environmental conditions. When temperature and moisture are conducive, these fungi proliferate and may produce mycotoxins. Currently there are already over 500 mycotoxins identified and this number is steadily increasing.

The mycotoxins which most related with food safety perspective include the aflatoxins (B1, B2, G1, G2 and M1), ochratoxin A, patulin, fumonisins (B1, B2 and B3), trichothecenes (principally nivalenol, deoxynivalenol, T-2 and HT-2 toxin) and zearalenone.

Mycotoxin Toxicity
Mycotoxins can cause a variety of harmful health effects in humans. Toxicity of mycotoxins can be acute and chronic. Acute toxicity is the result of exposure to high doses of mycotoxins and is characterized by the occurrence of easily recognizable severe symptoms, while chronic toxicity may be caused by long-term exposure to low doses of mycotoxins and is characterized by weaker symptoms that might only occur after an initial period of exposure.

Mycotoxin Detection Solutions
Mycotoxins are found in almost all types of agricultural feedstuffs and grains, which has been a major concern with regards to feed contamination and presents a genuine risk to livestock animal production. TBR has developed several ELISA kits and Rapid Test Kits for mycotoxin detection in food and feed.

 

18/10/2018

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