Mycotoxins: occurrence, toxicology, and exposure assessment
S Marin1, A J Ramos, G Cano-Sancho
1Food Technology Dept., UTPV-XaRTA, Agrotecnio Center, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain.
Abstract:
Mycotoxins are abiotic hazards produced by certain fungi that can grow on a variety of crops. Consequently, their prevalence in plant raw materials may be relatively high. The concentration of mycotoxins in finished products is usually lower than in raw materials. In this review, occurrence and toxicology of the main mycotoxins are summarised. Furthermore, methodological approaches for exposure assessment are described. Existing exposure assessments, both through contamination and consumption data and biomarkers of exposure, for the main mycotoxins are also discussed.
Keywords:
15-Ac-DON15-acetyldeoxynivalenol3-Ac-DON3-acetyldeoxynivalenol8,9-dihydro-8-(n7-guanyl)-9-hydroxy AFB1A. alternata f.sp. lycopersici toxinsAAL-toxinsAFB(1)AFB(1)-N7-GuaAFM(1)AFsALTAMEAOHATAATXBEABENBalkan endemic nephropathyCERCYPDNADONEAsEFSAELEMENNsEUEuropean Food Safety AuthorityEuropean UnionExposureFAOFAPY, AFB(1)-formamidopyrimidineFB(1)FBsFUSFoodFood and Agricultural Organization of the United NationsHCCHT-2 toxinHT2IARCInternational Agency for Research on CancerIso-TeAJECFAJoint FAO/WHO expert committee on food additivesLC–ESI-MS/MSLD50LODLOQMONMycotoxinsNOELNTDOTAOTαOccurrencePATPMTDIPPEPTDIsPheRASFFRNARapid Alert System for Food and FeedSCFSaT-2 toxinT2TDITDSTENTeAToxicologyWHOWorld Health OrganizationZENa(w)aflatoxin B(1)aflatoxin M(1)aflatoxinsalernuenealimentary toxic aleukiaalternariolalternariol monomethyl etheraltertoxinsbeauvericinbody weightbwcytochrome P-450deoxynivalenoldeoxyribonucleic acidenniatinsenzyme ceramideequine leukoencephalomalaciaergot alkaloidsfumonisin B(1)fumonisins B(1), B(2) and B(3)fusaproliferinhepatocellular carcinomaiso-tenuazonic acidlethal dose 50%limit of detectionlimit of quantificationliquid chromatography–electrospray ionization tandem mass spectrometrymoniliforminneural tube defectsnon observed effect levelochratoxin Aochratoxin αpatulinphenylalanineporcine pulmonary oedemaprovisional maximum tolerable daily intakeprovisional tolerable daily intakesribonucleic acidscientific committee on food So, sphingosinesphinganinetentoxintenuazonic acidtolerable daily intaketotal diet studieswater activityzearalenone
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