Wyllie T D
Department of Plant Pathology, University of Missouri, Columbia 65211.
J Environ Pathol Toxicol Oncol. 1990 May-Jun;10(3):106-9.
Postcollection enhancement of mycotoxins in food samples can occur extremely rapidly at moisture levels above 13-13.5%. The "storage fungi," principally the genera Aspergillus and Penicillium, are capable of rapid growth and potential mycotoxin production at specific moisture levels from 13.5 to 18-20% moisture, whereas "field fungi," such as the genera Fusarium and Pithomyces, may become the predominant species and produce their characteristic mycotoxins at higher moisture levels. Moisture content and temperature are the primary environmental factors conditioning mold growth, although once growth has occurred, mycotoxin production per se may be affected by feed addition. Postharvest handling of samples to ensure safe storage requires that the samples either be rapidly dried to moisture levels below the minimum or be maintained dry. Certain chemicals may be used to inhibit mold growth.
食品样本中霉菌毒素在采集后的增强现象，在水分含量高于13 - 13.5%时可能极其迅速地发生。“仓储真菌”，主要是曲霉属和青霉属，在水分含量为13.5%至18 - 20%的特定水平下能够快速生长并可能产生霉菌毒素，而“田间真菌”，如镰刀菌属和皮托霉属，在较高水分含量时可能成为优势菌种并产生其特征性霉菌毒素。水分含量和温度是制约霉菌生长的主要环境因素，不过一旦霉菌生长发生，霉菌毒素本身的产生可能会受到饲料添加的影响。为确保安全储存而对样本进行的收获后处理要求，样本要么迅速干燥至低于最低水分含量水平，要么保持干燥。某些化学物质可用于抑制霉菌生长。
