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

• Tipo: Outra Publicação em Revista Científica Internacional
• Data: 2020

Autores

Nazhand, A (Autor) Outra; Durazzo, A (Autor) Outra; Lucarini, M (Autor) Outra; Souto, EB (Autor) Outra; Santini, A (Autor) Outra

Revista

Título: Foods

Vol. 9

Página Final: 644

Editora: MDPI

Indexação

ISI Web of Knowledge - 0 Citações

Scopus - 7 Citações

Classificação Científica

CORDIS: Ciências da Saúde

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 26