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单次,后续或同时处理以减轻固体食品和料中的真菌毒素:批判性审查

Alaa Abou Dib^1,2, Jean Claude Assaf¹, André El Khoury¹

¹Centre d'Analyses et de Recherche (CAR), Unité de Recherche Technologies et Valorisation Agro-Alimentaire (UR-TVA), Faculté des Sciences, Campus des Sciences et Technologies, Université Saint-Joseph de Beyrouth, Mar Roukos, Matn 1104-2020, Lebanon.

Foods (Basel, Switzerland)

|July 11, 2023

概括

食品和料中的真菌毒素对健康和安全构成重大风险. 本综述评估了各种化学,物理和生物治疗方法,以缓解真菌毒素的作用,评估其有效性和影响.

科学领域:

食品科学食品科学食品科学
毒理学毒理学毒理学
农业科学农业科学

背景情况:

固体食品和料中的真菌毒素对公众健康和粮食安全构成重大风险.
目前的预防措施往往无法控制在收获前后阶段的真菌生长.
这需要有效的策略来缓解真菌毒素.

研究的目的:

批判性地审查和总结关于固体食品和料中真菌毒素缓解的最新研究.
评估单个和组合的减少处理的效率,优点和缺点.
分析这些处理对食品质量和环境的影响.

主要方法:

综合的文献搜索关于减少真菌毒素治疗的研究.
化学,物理和生物缓解策略的分析和比较.
评估治疗的疗效,对感官和营养质量的影响,以及对环境的影响.

主要成果:

为了减少真菌毒素存在各种单一和组合治疗,具有不同的疗效率.
处理对有机感属性,营养质量和环境的影响程度各不相同.
没有单一的方法是普遍优越的;组合可能提供增强的缓解.

结论:

有效的真菌毒素减轻策略对于食品和料安全至关重要.
对治疗的有效性和副作用的彻底了解是必要的,以便明智地应用.
需要进一步的研究来优化治疗,以获得最大的益处和最小的负面影响.

关键词:

结合疗法结合疗法清除污染的速度是多少减轻风险的治疗方法菌类毒素 (mycotoxins) 是一种有毒的物质.一次性治疗是一次性治疗.

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