The Experts below are selected from a list of 66303 Experts worldwide ranked by ideXlab platform
Tatjana Baltic - One of the best experts on this subject based on the ideXlab platform.
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real and perceived risks for mycotoxin contamination in foods and feeds challenges for food safety control
Toxins, 2010Co-Authors: Dragan Milicevic, Marija M Skrinjar, Tatjana BalticAbstract:Mycotoxins are toxic compounds, produced by the secondary metabolism of toxigenic moulds in the Aspergillus, Alternaria, Claviceps, Fusarium, Penicillium and Stachybotrys genera occurring in food and feed commodities both pre- and post-harvest. Adverse human health effects from the consumption of Mycotoxins have occurred for many centuries. When ingested, Mycotoxins may cause a mycotoxicosis which can result in an acute or chronic disease episode. Chronic conditions have a much greater impact, numerically, on human health in general, and induce diverse and powerful toxic effects in test systems: some are carcinogenic, mutagenic, teratogenic, estrogenic, hemorrhagic, immunotoxic, nephrotoxic, hepatotoxic, dermotoxic and neurotoxic. Although mycotoxin contamination of agricultural products still occurs in the developed world, the application of modern agricultural practices and the presence of a legislatively regulated food processing and marketing system have greatly reduced mycotoxin exposure in these populations. However, in developing countries, where climatic and crop storage conditions are frequently conducive to fungal growth and mycotoxin production, much of the population relies on subsistence farming or on unregulated local markets. Therefore both producers and governmental control authorities are directing their efforts toward the implementation of a correct and reliable evaluation of the real status of contamination of a lot of food commodity and, consequently, of the impact of Mycotoxins on human and animal health.
Susan P. Mccormick - One of the best experts on this subject based on the ideXlab platform.
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Microbial Detoxification of Mycotoxins
Journal of Chemical Ecology, 2013Co-Authors: Susan P. MccormickAbstract:Mycotoxins are fungal natural products that are toxic to vertebrate animals including humans. Microbes have been identified that enzymatically convert aflatoxin, zearalenone, ochratoxin, patulin, fumonisin, deoxynivalenol, and T-2 toxin to less toxic products. Mycotoxin-degrading fungi and bacteria have been isolated from agricultural soil, infested plant material, and animal digestive tracts. Biotransformation reactions include acetylation, glucosylation, ring cleavage, hydrolysis, deamination, and decarboxylation. Microbial mycotoxin degrading enzymes can be used as feed additives or to decontaminate agricultural commodities. Some detoxification genes have been expressed in plants to limit the pre-harvest mycotoxin production and to protect crop plants from the phytotoxic effects of Mycotoxins. Toxin-deficient mutants may be useful in assessing the role of Mycotoxins in the ecology of the microorganisms.
Deepak Bhatnagar - One of the best experts on this subject based on the ideXlab platform.
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united states department of agriculture agricultural research service research on pre harvest prevention of Mycotoxins and mycotoxigenic fungi in us crops
Pest Management Science, 2003Co-Authors: Thomas E Cleveland, Deepak Bhatnagar, Patrick F Dowd, Anne E Desjardins, Peter J CottyAbstract:Mycotoxins (ie toxins produced by molds) are fungal metabolites that can contaminate foods and feeds and cause toxic effects in higher organisms that consume the contaminated commodities. Therefore, mycotoxin contamination of foods and feeds results is a serious food safety issue and affects the competitiveness of US agriculture in both domestic and export markets. This article highlights research accomplished by Agricultural Research Service (ARS) laboratories on control of pre-harvest toxin contamination by using biocontrol, host-plant resistance enhancement and integrated management systems. Emphasis is placed on the most economicallyrelevant Mycotoxins, namely aflatoxins producedby Aspergillus flavus, Link, trichothecenes produced by various Fusarium spp and fumonisins produced by F verticillioides. Significant inroads have been made in establishing various control strategies such as development of atoxigenic biocontrol fungi that can outcompete their closely related, toxigenic cousins in field environments, thus reducing levels of Mycotoxins in the crops. Potential biochemical and genetic resistance markers have been identified in crops, particularly in corn, which are being utilized as selectable markers in breeding for resistance to aflatoxin contamination. Prototypes of genetically engineered crops have been developed which: (1) contain genes for resistance to the phytotoxic effects of certain trichothecenes, thereby helping reduce fungal virulence, or (2) contain genes encoding fungal growth inhibitors for reducing fungal infection. Gene clusters housing the genes governing formation of trichothecenes, fumonisins and aflatoxins have been elucidated and are being targeted in strategies to interrupt the biosynthesis of these Mycotoxins. Ultimately, a combination of strategies using biocompetitive fungi and enhancement of host-plant resistance may be needed to adequately prevent mycotoxin contamination in the field. To achieve this, plants may be developed that resist fungal infection and/or reduce the toxic effects of the Mycotoxins themselves, or interrupt mycotoxin biosynthesis. This research effort could potentially save affected agricultural industries hundreds of millions of dollars during years of serious mycotoxin outbreaks. Published in 2003 for SCI by John Wiley & Sons, Ltd.
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Mycotoxins in Agriculture and Food Safety
1998Co-Authors: Kaushal K. Shinha, Deepak BhatnagarAbstract:Part 1 Mycotoxins in food crops and analysis: Mycotoxins in preharvest contamination of agricultural crops distribution of fusarium species and their Mycotoxins in cereal grains toxigenic alternaria species of economic importance the design of sampling plans for the determination of Mycotoxins in foods and feeds mycotoxin analytical techniques. Part 2 Toxicity of Mycotoxins: determination of human exposure to aflatoxins mechanistic interactions of Mycotoxins - theoretical considerations. Part 3 Factors in mycotoxin formation: mycotoxin formation and environmental factors process of contamination by aflotoxin-producing fungi and their impact on crops the involvement of arthropods in the establishment of mycotoxigenic fungi under field conditions. Part 4 Management of mycotoxin contamination: recent advances in preharvest prevention of mycotoxin contaminants detoxification of Mycotoxins and food safety effectiveness of postharvest procedures in management of mycotoxin hazards Mycotoxins - risk evaluation and management in radiation-processed foods. Part 5 Food safety regulation pertaining to Mycotoxins: regulatory control programmes for mycotoxin-contaminated food the role of national governments and international agencies in the risk analysis of Mycotoxins.
W L Bryden - One of the best experts on this subject based on the ideXlab platform.
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mycotoxin contamination of the feed supply chain implications for animal productivity and feed security
Animal Feed Science and Technology, 2012Co-Authors: W L BrydenAbstract:Fungi are ubiquitous and formation of Mycotoxins can occur in all agricultural commodities under appropriate field or storage conditions throughout the animal feed supply chain. In this increasingly complex area, the salient features of a fungal growth and mycotoxin production are outlined with strategies to mitigate their accumulation. Overall, there are a number of approaches that can be taken to minimise mycotoxin contamination in animal feeds and these involve prevention of fungal growth and therefore mycotoxin formation, and strategies to reduce or eliminate Mycotoxins from contaminated commodities, especially feed additives. The major problem associated with mycotoxin contaminated animal feed is not acute disease episodes but low level toxin ingestion which may cause an array of metabolic disturbances resulting in poor animal productivity. In studies with pigs and poultry it has been shown that low level mycotoxin intake can result in reduced feed intake, poor growth rate, lower egg production, changes in carcass quality, reduced fertility and hatchability of eggs and immunosuppression. It is concluded that Mycotoxins constitute a significant problem for the animal feed industry and an ongoing risk to feed supply security.
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Mycotoxins in the food chain human health implications
Asia Pacific Journal of Clinical Nutrition, 2007Co-Authors: W L BrydenAbstract:Mycotoxins are secondary fungal metabolites that can be produced in crops and other food commodities both pre- and post-harvest. When ingested, Mycotoxins may cause a mycotoxicosis which can result in an acute or chronic disease episode. Chronic conditions have a much greater impact, numerically, on human health globally. Reduced growth and development, immunosupression and cancer are chronic effects that have a higher incidence following continual exposure to low level mycotoxin ingestion as is experienced in many developing countries. It has been estimated that 25% of the world’s crops are affected by mould or fungal growth and as stable, natural contaminants of the food chain, mycotoxin reduction requires a multifaceted approach, including farmers, government agencies, food processors and scientists. This can have a significant impact on the cost of food production. International regulatory standards for Mycotoxins in food commodities determines the extent of global trade in contaminated commodities.
J W Muthomi - One of the best experts on this subject based on the ideXlab platform.
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mycotoxin problem in africa current status implications to food safety and health and possible management strategies
International Journal of Food Microbiology, 2008Co-Authors: J M Wagacha, J W MuthomiAbstract:Mycotoxins are toxic secondary metabolites of fungal origin and contaminate agricultural commodities before or under post-harvest conditions. They are mainly produced by fungi in the Aspergillus, Penicillium and Fusarium genera. When ingested, inhaled or absorbed through the skin, Mycotoxins will cause lowered performance, sickness or death on humans and animals. Factors that contribute to mycotoxin contamination of food and feed in Africa include environmental, socio-economic and food production. Environmental conditions especially high humidity and temperatures favour fungal proliferation resulting in contamination of food and feed. The socio-economic status of majority of inhabitants of sub-Saharan Africa predisposes them to consumption of mycotoxin contaminated products either directly or at various points in the food chain. The resulting implications include immuno-suppression, impaired growth, various cancers and death depending on the type, period and amount of exposure. A synergistic effect between mycotoxin exposure and some important diseases in the continent such as malaria, kwashiorkor and HIV/AIDS have been suggested. Mycotoxin concerns have grown during the last few decades because of their implications to human and animal health, productivity, economics of their management and trade. This has led to development of maximum tolerated limits for Mycotoxins in various countries. Even with the standards in place, the greatest recorded fatal mycotoxin-poisoning outbreak caused by contamination of maize with aflatoxins occurred in Africa in 2004. Pre-harvest practices; time of harvesting; handling of produce during harvesting; moisture levels at harvesting, transportation, marketing and processing; insect damage all contribute to mycotoxin contamination. Possible intervention strategies include good agricultural practices such as early harvesting, proper drying, sanitation, proper storage and insect management among others. Other possible interventions include biological control, chemical control, decontamination, breeding for resistance as well as surveillance and awareness creation. There is need for efficient, cost-effective sampling and analytical methods that can be used for detection analysis of Mycotoxins in developing countries.