Bhat Rajeev, Rai Ravishankar V, Karim A A
Authors Bhat and Karim are with Food Technology Div., School of Industrial Technology, Univ. Sains Malaysia, 11800 Penang, Malaysia. Author Rai is with Dept. of Microbiology, Univ. of Mysore, Manasagangotri, Mysore 570 006, India. Direct inquiries to author Bhat (E-mail:
Compr Rev Food Sci Food Saf. 2010 Jan;9(1):57-81. doi: 10.1111/j.1541-4337.2009.00094.x.
Disease outbreaks due to the consumption of contaminated food and feedstuff are a recurring problem worldwide. The major factor contributing to contamination are microorganisms, especially fungi, which produce low-molecular-weight compounds as secondary metabolites, with confirmed toxic properties referred to as mycotoxins. Several mycotoxins reported to date are cosmopolitan in distribution and incur severe health-associated risks (including cancer and neurological disorders). Hence, creating awareness among consumers, as well as developing new methods for detection and inactivation is of great importance for food safety. In this review, the focus is on the occurrence of various types of mycotoxins in food and feed associated with risks to humans and livestock, as well as legislation put forth by various authorities, and on presently practiced detoxification methods. Brief descriptions on recent developments in mycotoxin detection methodology are also inlcuded. This review is meant to be informative not only for health-conscious consumers but also for experts in the field to pave the way for future research to fill the existing gaps in our knowledge with regard to mycotoxins and food safety.
食用受污染的食品和饲料导致的疾病暴发是全球反复出现的问题。造成污染的主要因素是微生物，尤其是真菌，它们产生低分子量化合物作为次级代谢产物，这些具有已确认毒性特性的化合物被称为霉菌毒素。迄今为止报道的几种霉菌毒素在全球范围内广泛分布，并带来严重的健康相关风险（包括癌症和神经紊乱）。因此，提高消费者的认识以及开发新的检测和灭活方法对食品安全至关重要。在这篇综述中，重点关注与人类和牲畜风险相关的食品和饲料中各种类型霉菌毒素的存在情况、各当局提出的立法以及目前实施的解毒方法。还包括对霉菌毒素检测方法最新进展的简要描述。这篇综述不仅旨在为注重健康的消费者提供信息，也为该领域的专家提供信息，为未来的研究铺平道路，以填补我们在霉菌毒素和食品安全方面现有知识的空白。
