Mycotoxins

Thumbnail Image
Supplemental Files
Date
2017-11-01
Authors
Hendrich, Suzanne
Major Professor
Advisor
Committee Member
Journal Title
Journal ISSN
Volume Title
Publisher
Authors
Research Projects
Organizational Units
Organizational Unit
Journal Issue
Is Version Of
Versions
Series
Abstract

Mycotoxins, toxins produced by fungi that commonly contaminate food crops, remain an important global food safety concern. Aflatoxins and fumonisins mainly pose a cancer risk, whereas deoxynivalenol poses a risk to gastrointestinal and immune function. Ochratoxin A poses a risk for kidney disease. Grains and some legumes are the predominant sources of these toxins, but they vary in the range of foods that they contaminate. For example, fumonisins occur mainly in corn, whereas deoxynivalenol is mainly found in wheat, barley and corn. Aflatoxins are mainly found in peanuts and corn. The nature of the fungi that produce each toxin seems to be the main determinant of which crop species will be the main sources of the mycotoxins.

Comments

This is a book chapter from Food Toxicology Current Advances and Future Challenges, 2017. Posted with permission.

Description
Keywords
Citation
DOI
Source
Copyright
Sun Jan 01 00:00:00 UTC 2017
Collections