Approaches to the Risk Analysis of Mycotoxins in the Food Supply

By Kuiper-Goodman, T.

Summary
Electronic reproduction.

Description
Nutrition Reference Publication

Excerpt
Excerpt: A number of cereal and other crops are susceptible to fungal attack, either in the field or during storage. The fungi involved may produce mycotoxins as secondary metabolites. The level of mycotoxins in foods can fluctuate widely and vary significantly from year to year. These fluctuations depend on many factors, including adverse conditions that favour fungal invasion and growth either in the field or during storage. Mycotoxins are a diverse group of chemical substances. When present at high enough levels in the diet, many have caused acute and/or chronic adverse health effects in animals and humans. Mycotoxins can affect many target organs and systems, notably the liver, the kidney and the nervous, endocrine and immune systems. There is much concern about chronic effects brought about by low levels of exposure, and several mycotoxins have been classified by the International Agency for Research in Cancer (IARC) as human carcinogens or potential human carcinogens (IARC, 1993).

Book Id: WPLBN0000161478
Format Type: PDF eBook
File Size: 46,154 KB.
Reproduction Date: Available via World Wide Web.
Full Text

Title:

Approaches to the Risk Analysis of Mycotoxins in the Food Supply

Author:

Kuiper-Goodman, T.

Volume:

Language:

English

Subject:

United Nations., Food and Agriculture Organization of the United Nations. FAO agriculture series, Agriculture

Collection:

United Nations Food and Agriculture Organization Collection

Subcollection:

Historic
Publication Date:

Publisher:

Food and Agriculture Organization of the United Nations (FAO)

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