Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds

Foods

Massimo Lucarini¹  Alessandra Durazzo¹  Amirhossein Nazhand²  Antonello Santini³  ElianaB. Souto⁴ 

[1]CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Roma, Italy

[2]Department of Biotechnology, Sari Agricultural Science and Natural Resource University, 9th km of Farah Abad Road, Mazandaran 48181-68984, Iran

[3]Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy

[4]Faculty of Pharmacy of University of Coimbra, Azinhaga de Santa Comba, Polo III-Saúde, 3000-548 Coimbra, Portugal

关键词: aflatoxins;    mycotoxins;    detoxification;    food safety;    health issue;   

DOI  :  10.3390/foods9050644

来源: DOAJ

【 摘 要 】

Mycotoxin contamination continues to be a food safety concern globally, with the most toxic being aflatoxins. On-farm aflatoxins, during food transit or storage, directly or indirectly result in the contamination of foods, which affects the liver, immune system and reproduction after infiltration into human beings and animals. There are numerous reports on aflatoxins focusing on achieving appropriate methods for quantification, precise detection and control in order to ensure consumer safety. In 2012, the International Agency for Research on Cancer (IARC) classified aflatoxins B1, B2, G1, G2, M1 and M2 as group 1 carcinogenic substances, which are a global human health concern. Consequently, this review article addresses aflatoxin chemical properties and biosynthetic processes; aflatoxin contamination in foods and feeds; health effects in human beings and animals due to aflatoxin exposure, as well as aflatoxin detection and detoxification methods.

【 授权许可】

Unknown