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

• Type: Another Publication in an International Scientific Journal
• Date: 2020

Authors

Nazhand, A (Author) Other; Durazzo, A (Author) Other; Lucarini, M (Author) Other; Souto, EB (Author) Other; Santini, A (Author) Other

Journal

Title: Foods

Vol. 9

Final page: 644

Publisher: MDPI

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 7 Citations

Scientific classification

CORDIS: Health sciences

Other information

Authenticus ID: P-00S-4V3

DOI: 10.3390/foods9050644

Abstract (EN): 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 26