Mykotoksyny

Mykotoksyny are toxic secondary metabolites produced by certain species of fungi. These compounds can contaminate food and feedstuffs, posing a significant risk to human and animal health. The presence of mykotoksyny is often associated with fungal growth, which can occur during crop production, harvesting, storage, or processing.

Several types of mykotoksyny are of particular concern, including aflatoksyny, ochratoksyny, fumonisyny, zearalenon, and deoksyniwalenol (DON). Each of these mykotoksyny has different chemical structures and toxicological properties. For example, aflatoksyny, produced by Aspergillus species, are known carcinogens. Ochratoksyny, also produced by Aspergillus and Penicillium species, can affect kidney function. Fumonisyny, produced by Fusarium species, are linked to esophageal cancer in humans and pulmonary edema in pigs. Zearalenon is an estrogenic mykotoksyn, while DON is a trichothecene that can cause gastrointestinal distress and immune system effects.

The contamination of food by mykotoksyny is a global issue. Factors such as climate, agricultural practices, and storage conditions can influence fungal growth and mykotoksyn production. Regulatory bodies worldwide have established limits for mykotoksyny levels in various food and feed products to protect consumers. Monitoring and control strategies are employed throughout the food supply chain to minimize exposure. Prevention of fungal growth through proper harvesting and storage techniques, as well as the use of decontamination methods, are crucial for managing mykotoksyn contamination.