![]() In the chemical method contamination of aflatoxins is eliminated through the utilization of compounds like the derivatives of chlorine ( i.e., sodium hypochloride) and the bleaching solutions. In the thermal method, it is possible to destroy and eliminate aflatoxins present in food products through the use of high degrees of temperature, but this method has no application in the food industry for the reason that the high temperature causes changes in food appearance and its taste and eventually ruins its quality. There are three known methods of neutralizing aflatoxins present in food: thermal method, chemical method, and microbial method. In addition to all the aforementioned reasons, aflatoxins can also, from the economical aspect, contaminate agricultural exports causing many difficulties for many countries. ![]() In a numerous studies, a high percentage of contamination of the mothers' milk with these toxins in various regions of the world has been proven, –. There is a high degree of possibility for transmittance of these toxins from a mother to her infant. They are also called milk toxins which are secreted through animal milk, such as that of a human, of those who have consumed some quantities of contaminated food laden with AFB1. Aflatoxins types M1 and M2 are also another pair of toxic metabolites from AFB1. This compound exerts its toxic effects upon the liver cells and it is responsible for inflicting damages on DNA, mutation, induction of cancer, abortion, birth deformity, suppression of immune system, and phytotoxic reactions. Īflatoxin B1 (AFB1) has been known as the most potent toxin among various aflatoxins. Aflatoxins are large groups of mycotoxins that are produced by specific species of molds, including Aspergillus flavus, Aspergillus parasiticus, and Aspergillus nomius, belonging to Aspergillus genera and possessing a great global prevalence –. In the industrialized nations, more than 10% of the populations may annually suffer from food source-related sicknesses. Mycotoxins presented in food can be an important factor for nutritional hazards. Mycotoxins along with other fungal metabolites, similar to antibiotics, are produced by the fungal cells at the final growth stages of the soil-living mycelia (molds).
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