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STUDY ON THE IMPORTANCE OF AFLATOXINS; DEGRADATION METHODS; MYCOTOXINS PREVALENT IN CORN


ALINA MIHALCEA *, SONIA AMARIEI
“Stefan cel Mare” University of Suceava, Faculty of Engineering, Str. Universitatii 13, Suceava, Romania
*Corresponding author: alina.filip@fia.usv.ro

Issue:

SCSCC6, Volume XXII, No. 3

Section:

Volume 22, No. 3 (2021)

Abstract:

Aflatoxins are mycotoxins produced by fungi of the genus Aspergillus. The species Aspergillus flavus and Aspergillus parasiticus are the main responsible for the appearance of the main types of aflatoxins: aflatoxin B1, aflatoxin B2, aflatoxin G1, aflatoxin G2, but they also produce other non-toxic substances such as sterigmatocystin. The development of aflatoxin-producing fungi occurs in areas with hot, humid climate, and the appearance of aflatoxins is the result of fungal contamination both before and after harvest. Dietary exposure to aflatoxins is a global problem, due to direct intake of contaminated food, or indirectly, intake of products from animals fed with contaminated feed. The phenomenon of mycotoxin contamination of food is widespread, from European countries to Korea, China, Brazil, Kenya, Africa, Pakistan. In few of these countries there is a program for monitoring, preventing or degrading mycotoxins in corn. This material aims to present the mycotoxins prevalent in corn, the species of fungi producing aflatoxins, the degradation strategies of aflatoxins developed so far, and finally, the importance of preventing this risk for human health.

Keywords:

aflatoxins, corn, degradation methods, fungi, mycotoxins.

Code [ID]:

CSCC6202103V03S01A0009 [0005317]

Note:

Full paper:

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