Strategies for controlling and decontaminating mycotoxins in foods and feeds: A review

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Ladi Peter Mshelia, J. Selamat, N. Samsudin
{"title":"Strategies for controlling and decontaminating mycotoxins in foods and feeds: A review","authors":"Ladi Peter Mshelia, J. Selamat, N. Samsudin","doi":"10.47836/ifrj.30.6.01","DOIUrl":null,"url":null,"abstract":"Mycotoxins are naturally occurring chemical compounds produced by certain genera, such as Aspergillus, Fusarium, and Penicillium, as by-products of their metabolism (secondary metabolites). They are plant pathogens able to cause infection pre-, during, and post-harvest. The most important and economically-relevant mycotoxins of great concern to humans, plants, and animals are aflatoxins, ochratoxin A, fumonisins, and trichothecenes. The present review aimed to compile updated management strategies of mycotoxins in foods and feeds, including control and detoxification techniques. Generally, the strategies are divided into physical, chemical, and biological, and can be implemented during pre-, harvest, and post-harvest. Physical controls pre-harvest includes the development and planting of resistant varieties; during harvest include control of field infections, timely harvest, sufficient drainage, and physical barriers; and post-harvest include storage of harvested commodities under conditions that would prevent and exclude the growth and mycotoxin production by mycotoxigenic fungi. Chemical controls generally involve the use of chemically synthesised fungicides which are often associated with long-term effects on the environment. When compared with chemical and physical controls, biological controls are generally more unique, productive, and environmentally friendly, and when implemented appropriately in the Integrated Pest Management (IPM) strategy, can collectively control the growth and proliferation of mycotoxigenic, and reduce the incidence of mycotoxin production and contamination in foods and feeds.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"international food research journal","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.47836/ifrj.30.6.01","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

Mycotoxins are naturally occurring chemical compounds produced by certain genera, such as Aspergillus, Fusarium, and Penicillium, as by-products of their metabolism (secondary metabolites). They are plant pathogens able to cause infection pre-, during, and post-harvest. The most important and economically-relevant mycotoxins of great concern to humans, plants, and animals are aflatoxins, ochratoxin A, fumonisins, and trichothecenes. The present review aimed to compile updated management strategies of mycotoxins in foods and feeds, including control and detoxification techniques. Generally, the strategies are divided into physical, chemical, and biological, and can be implemented during pre-, harvest, and post-harvest. Physical controls pre-harvest includes the development and planting of resistant varieties; during harvest include control of field infections, timely harvest, sufficient drainage, and physical barriers; and post-harvest include storage of harvested commodities under conditions that would prevent and exclude the growth and mycotoxin production by mycotoxigenic fungi. Chemical controls generally involve the use of chemically synthesised fungicides which are often associated with long-term effects on the environment. When compared with chemical and physical controls, biological controls are generally more unique, productive, and environmentally friendly, and when implemented appropriately in the Integrated Pest Management (IPM) strategy, can collectively control the growth and proliferation of mycotoxigenic, and reduce the incidence of mycotoxin production and contamination in foods and feeds.
控制和净化食品和饲料中霉菌毒素的策略:综述
霉菌毒素是由曲霉属、镰刀菌属和青霉属等某些菌属在新陈代谢(次级代谢产物)过程中产生的天然化合物。它们是植物病原体,能在收获前、收获期间和收获后造成感染。黄曲霉毒素、赭曲霉毒素 A、伏马菌素和单端孢霉烯是对人类、植物和动物最重要、最具经济意义的霉菌毒素。本综述旨在汇编食品和饲料中霉菌毒素的最新管理策略,包括控制和解毒技术。一般来说,这些策略分为物理、化学和生物三类,可在收获前、收获中和收获后实施。收获前的物理控制包括开发和种植抗病品种;收获期间的物理控制包括控制田间感染、及时收获、充分排水和物理屏障;收获后的物理控制包括在可防止和排除霉菌毒素真菌生长和产生霉菌毒素的条件下储存收获的商品。化学防治一般涉及使用化学合成的杀真菌剂,这些杀真菌剂通常会对环境产生长期影响。与化学和物理控制相比,生物控制通常更独特、更有效、更环保,如果在虫害综合防治(IPM)战略中适当实施,可以共同控制霉菌毒素的生长和扩散,减少食品和饲料中霉菌毒素的产生和污染。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信