Laboratory of Mycotoxins and Food Contaminants
LABMICO (coordinator: Prof. Dr. PD Vildes M Scussel)
Food Science And Technology Department
Center of Agricultural Sciences
Federal University of Santa Catarina
Florianóplis, SC, Brazil
micotoxins
Fonte: Institute of Food Technologists (2006). http://www.ift.org/Knowledge-Center/Read-IFT-Publications/Science-Reports/Scientific-Status-Summaries/Editorial/Understanding-Mycotoxins.aspx |
Fonte: Tafel, John A. M.D. – Integrative Medicine & Physical Medicine and Rehabilitation. http://www.drjohntafel.com/?page_id=619 |
Fonte: Surviving Mold. https://www.survivingmold.com/mold-symptoms/molds-mycotoxins-more |
Fonte: Integrated Pest and Crop Management (2014). http://ipcm.wisc.edu/blog/2012/09/drought-2012-moldy-corn-and-crop-insurance/ |
Fonte: United States Department of Agriculture - Agricultural Research Service (2010). http://www.ars.usda.gov/research/docs.htm?docid=16816 |
Fonte: Eurofins - http://foodtesting.eurofins.cn/en/archive/global-services/contaminants/mycotoxins.aspx |
Fonte: A U.S. Department of Energy National Laboratory Operated by the University of California (2004) - http://newscenter.lbl.gov/feature-stories/2004/07/14/when-mold-runs-amok/ |
Fungo Aspergillus - Fonte: Arquivo pessoal - Heloísa Kreibich |
Fungo Aspergillus - Fonte: Arquivo pessoal - Heloísa Kreibich |
What are mycotoxins?
Are toxic metabolites produced by fungi that cause disturbances and/or even death, when ingested by men and/or animal.
Toxic effects (accute and chronic):
- citotoxicity
- carcinogenicity
- teratogenicicity
- phytotoxicity
- mutagenicity
They also have anti-humoral and anti-microbial properties, immune-suppressor activity and insecticide effects.
Producer fungi
- Macroscopic toxic mushrooms - Delth cap mushroom (amanita phalloides)
- Parasitic fungi infects and causes diseases in field plants - Alternaria, Cladosporium, Fusarium
- Storage fungi grow quickly under ideal conditions during culture, harvesing, drying, transport and storage - Aspergillus, Penicillium
Main mycotoxins
- Penicilic acid
- Ciclopiazonic acid
- Aflatoxins
- Citrinin
- Deoxynivalenol
- Diacetoxyscirpenol
- Diacetilnivalenol
- Fumonisins
- Fusarenone - x
- Tremorgenic micotoxins
- Ochratoxin A
- Patulin
- Rubratoxin
- Ergot toxins
- Toxin T-2
- Trichothecenes
- Zearalenone
Consequences of the mycotoxins production
I. Economic losses:
- contamination of agricultural products
- animal losses
- reduction of animal and grain production
- indirect costs on systems of control
- expenses for the removal of toxin from the rejected product
- rejection of the product from the importing markets
II. Risks to the human health.
Factors that allows mycotoxins production
- Intrinsic:Mainly the type of food, moisture content and composition.
- Extrinsic:Physical: temperature, relative humidity, mechanical damage and light. Chemical: fungicide, pH, substrate composition, resistant varieties. Biological: biological peculiarities of the strains, microorganisms inhibitors and competitors.