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Mycotoxins contamination of food and human health (CROSBI ID 473492)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa

Peraica, Maja ; Domijan, Ana-Marija Mycotoxins contamination of food and human health // Book of Abstracts of Workshop on Contamination of Food and Agroproducts / Krauthacker, Blanka (ur.). Zagreb: Institut za medicinska istraživanja i medicinu rada, 2000. str. L-3.-x

Podaci o odgovornosti

Peraica, Maja ; Domijan, Ana-Marija

engleski

Mycotoxins contamination of food and human health

Mould and mycotoxin contamination of food is serious but often neglected . According to FAO, 25% of the world's crop is contaminated with moulds. Fungal invasion of agricultural commodities often occurs in the field (Fusarium spp., Aspergillus spp. and Penicillium spp.) with a considerable seasonal variation. The problem of mycotoxin contamination of food is present particularly in the countries with hot and humid climate which favours the growth of moulds. The export of food from these countries increased the awareness of serious effects that undesirable levels of mycotoxins may have on human health. Humans are mostly exposed to mycotoxins orally, that is, by ingestion of contaminated food, but other routes (respiratory and dermal) have also been described. The respiratory exposure is related to professional contact with large quantities of processed contaminated food (aflatoxins and ochratoxin A), while dermal exposure is limited to the liposoluble mycotoxins which can pass the dermal barrier (trichothecenes). Mycotoxins cause acute and chronic intoxication (mycotoxicosis) targeting various organs (liver, kidney, heart, nervous or immune system), as well as allergies and tumours. In experimental animals and in the experiments in vitro they may demonstrate genotoxic, mutagenic, cytotoxic, and teratogenic properties. There is no doubt about the importance of mycotoxins in human history. However, due to the implementation of agricultural measures, some mycotoxicoses such as ergotism, alimentary toxic aleukia, and citreoviridin-related mycotoxicoses have partially or completely been eradicated. Nowadays, mycotoxins considered to have the highest impact on human health are aflatoxins, ochratoxin A, trichothecenes, and fumonisins. In the last decades the outbreaks of acute mycotoxicoses were caused mostly by consumption of food contaminated with aflatoxins and trichothecenes in tropical countries, while acute human mycotoxicoses caused by ochratoxin A and fumonisins have not been reported. Although acute mycotoxicoses may involve a large number of persons with serious clinical course, scientists are more concerned about the continuous intake of small quantities of mycotoxins with possible adverse effect on human health. It has been shown that aflatoxins cause hepatic lesions, cirrhosis, and liver tumours. A long-lasting exposure to ochratoxin A is believed to cause endemic nephropathy and unusually frequent tumours of urothelial tissues in endemic regions. Fumonisins are supposed to cause oesophageal tumours in countries with the higher intake of fumonisin-contaminated food.

mycotoxins; food; human health

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Podaci o prilogu

L-3.-x.

2000.

objavljeno

Podaci o matičnoj publikaciji

Book of Abstracts of Workshop on Contamination of Food and Agroproducts

Krauthacker, Blanka

Zagreb: Institut za medicinska istraživanja i medicinu rada

Podaci o skupu

Workshop on Contamination of Food and Agroproducts

pozvano predavanje

28.09.2000-01.10.2000

Varaždin, Hrvatska

Povezanost rada

Javno zdravstvo i zdravstvena zaštita