Degen Gisela H
Institut für Arbeitsforschung an der TU Dortmund, Ardeystraße 67, 44139, Dortmund, Deutschland.
Bundesgesundheitsblatt Gesundheitsforschung Gesundheitsschutz. 2017 Jul;60(7):745-756. doi: 10.1007/s00103-017-2560-7.
Mycotoxins are produced by a variety of fungal species on crops or stored commodities; they appear as primary or secondary contaminants and via the carryover effect in the food chain. The global occurrence of many mycotoxins with a wide spectrum of toxicities is the subject of interdisciplinary research and a relevant topic for consumer protection. This overview aims to raise interest with sections of the hazardous properties of important mycotoxins (from aflatoxin to zearalenone) and describes recent developments in the area of exposure assessment and basic principles applied in risk characterization. Challenges with regard to new insights about modified and so far unregulated mycotoxins are also addressed.
霉菌毒素由多种真菌在农作物或储存的商品上产生；它们以主要或次要污染物的形式出现，并通过食物链中的残留效应存在。许多具有广泛毒性的霉菌毒素在全球范围内的出现是跨学科研究的主题，也是消费者保护的一个相关话题。本综述旨在通过介绍重要霉菌毒素（从黄曲霉毒素到玉米赤霉烯酮）的有害特性来引起关注，并描述暴露评估领域的最新进展以及风险特征描述中应用的基本原则。还讨论了关于修饰后且迄今未受监管的霉菌毒素的新见解所带来的挑战。
