ISSN: 1305-3876
Dil: Türkçe
Hakkında: Özel sayılar şeklinde yayınlanır.
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Mycotoxins From Food Safety Perspective
Dr. Süleyman ŞENERa
aFarmakoloji ve Toksikoloji AD, İstanbul Üniversitesi Veteriner Fakültesi, İSTANBUL
Mycotoxins are the secondary metabolites that grow and produced by some fungi which is secreted to substrate in agriculturel commodities at the stages from farm to consumption depending on the ecological conditions. Products supplied from animals that fed with contaminated foods and contaminated feeds reflect to humans even in residue levels. Studies show that approximately 25% of the world’s food supply is contaminated by mycotoxins and their metabolites in less developed and developing countries.
Generally in residue levels effective, less volatile, resistant to technological processes and heat. Depending on the dose and duration of exposure they have acute and chronic toxicity and most of them have carcinogen and teratogen effects, they are hepatotoxic and nephrotoxic, depress the immune system.
There is no effective treatment for mycotoxicoses. It seems not probable to eliminate mycotoxins from contaminated foods. For this reason to avoid or to keep away from consumption of contaminated foods and to take precautions against food contamination become important for human health.Keywords: Mycotoxin, toxicity, food safetyTurkiye Klinikleri J Surg Med Sci 2006, 2(46):135-139
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