Approaches to the Risk Analysis of Mycotoxins in the Food Supply

By Food and Agriculture Organization of the United Nations

Summary
Electronic reproduction.

Description
Nutrition Reference Publication

Excerpt
Introduction: A number of cereal and other crops are susceptible to fungal attack either in the field or during storage. These fungi may produce mycotoxins as secondary metabolites. There can be wide and year to year fluctuation in the level of mycotoxins in foods, depending on many factors such as adverse conditions favouring fungal invasion and growth either in the field or during storage. Mycotoxins are a diverse group of chemical substances, many of which, when present at high enough levels in the diet, have caused acute and/or chronic adverse health effects in animals and humans. These substances may affect many target organs and systems, notably the liver, kidney, the nervous system, the endocrine system, and the immune system. Much of our concern is about chronic effects at low levels of exposure, and several mycotoxins have been classified by the International Agency for Research in Cancer (IARC)1 as human carcinogens or potential human carcinogens.

Book Id: WPLBN0000130261
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Reproduction Date: Available via World Wide Web.
Full Text

Title:

Approaches to the Risk Analysis of Mycotoxins in the Food Supply

Author:

Food and Agriculture Organization of the United Nations

Volume:

Language:

English

Subject:

United Nations., Food and Agriculture Organization of the United Nations. FAO agriculture series, Agriculture

Collection:

United Nations Food and Agriculture Organization Collection

Subcollection:

Historic
Publication Date:

Publisher:

Food and Agriculture Organization of the United Nations (FAO)

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