Fink-Gremmels J
Dtsch Tierarztl Wochenschr. 1989 Jul-Aug;96(7):360-3.
Mycotoxins may influence animal health and may be responsible for alterations in carcass composition and quality. Of major interest is the formation of residues in edible tissues, which had been demonstrated for the mycotoxins aflatoxin B1 and its metabolites, for ochratoxin A, zearalenone, as well as some trichothecenes. The amount of detectable residue depends on the initial feed contamination, duration of toxin exposure and persistence of the toxin within the animal the latter varying according to the species. Thus, residues of aflatoxins and ochratoxin A could be detected with a higher frequency than residues of trichothecenes which are rapidly metabolized and therefore only rarely contribute to a contamination of edible tissues. However, sufficient data for the evaluation of approximative carry over rates are not available for all mycotoxins. The majority of mycotoxins are heat tolerant and therefore a decomposition during cooking or processing is almost unlikely.
霉菌毒素可能影响动物健康，并可能导致胴体组成和品质的改变。人们主要关注的是可食用组织中残留物的形成，黄曲霉毒素B1及其代谢产物、赭曲霉毒素A、玉米赤霉烯酮以及一些单端孢霉烯族毒素已被证明会在可食用组织中形成残留物。可检测到的残留物量取决于最初饲料的污染程度、毒素暴露的持续时间以及毒素在动物体内的持久性，而后者会因物种而异。因此，黄曲霉毒素和赭曲霉毒素A的残留物比单端孢霉烯族毒素的残留物更容易被检测到，因为单端孢霉烯族毒素代谢迅速，因此很少导致可食用组织受到污染。然而，并非所有霉菌毒素都有足够的数据来评估近似的残留率。大多数霉菌毒素耐热，因此在烹饪或加工过程中几乎不可能分解。
