micotoxinelor

Micotoxins are secondary metabolites produced by certain fungi, particularly molds, that can contaminate various agricultural products such as grains, nuts, and spices. These toxins are known to be harmful to both humans and animals, causing a range of health issues from acute poisoning to chronic diseases. The most common types of micotoxins include aflat, ochratoxins, fumonisins, and trichothecenes, each with distinct chemical structures and biological effects.

The contamination of food and feed with micotoxins poses significant risks to public health and animal welfare. Aflatoxins, for instance, are produced by Aspergillus flavus and Aspergillus parasiticus, and are known to cause liver damage, cancer, and immune suppression. Ochratoxins, produced by Aspergillus and Penicillium species, are associated with kidney damage, neurotoxicity, and immunosuppression. Fumonisins, produced by Fusarium verticillioides, are linked to esophageal cancer and neurological disorders. Trichothecenes, produced by Fusarium species, can cause vomiting, diarrhea, and immune suppression.

The presence of micotoxins in food and feed is a global concern, with regulatory agencies implementing strict guidelines to monitor and control their levels. Prevention and mitigation strategies include proper storage, drying, and handling of agricultural products to minimize fungal growth. Additionally, the development of mycotoxin-resistant crops and the use of biopesticides can help reduce contamination. Public awareness and education are also crucial in promoting safe food practices and preventing mycotoxin exposure.