Types of Mycotoxins and different approaches used for their detection in foodstuffs

Document Type : Review Articles


Bacteriology, Mycology and Immunology, Veterinary Medicine, Mansoura University


Mycotoxins are toxic complexes generated by various genera of filamentous fungi and be existent severe public health hazards as carcinogenicity and mutagenicity. Toxigenic fungi made mycotoxins on various foodstuffs when growing under favorable conditions. The most important mycotoxin-producing fungal genera are Aspergillus, Fusarium and Penicillium. The aflatoxins, trichothecenes, ochratoxins, patulin, fumonisin, and zearalenone, expressively contaminate foodstuffs, have an existent implication for human and animal health and so become the major mycotoxin of concern. Aflatoxin has worldwide distribution and is related to toxicity and carcinogenicity. There are various environmental factors influencing mycotoxin production involving temperature, water activity, animal type, aeration, pH, light, and nature of substrate. The temperature and relative humidity range for optimal mycotoxin production might vary from that supportive fungal growth. The high temperature and humidity stress mainly have a potential problem. A full understanding of the existence of mycotoxins in addition the implementation measures to lessen their contamination of foodstuffs is crucial. Therefore, an overview on sampling, sample preparation and different analytical methods for determination of mycotoxins has been discussed in this review.


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