Ecological conditions affecting mycotoxin production in cereals: a review

Abstract

Spoilage fungi are ubiquitous contaminants of cereals, pre-and post-harvest. These fungi can produce a wide range of secondary metabolites under ecological conditions which are conducive for growth. However, some of these secondary metabolites are toxic and have a significant impact if they enter the production and animal food chains. Prevention of mycotoxin contamination of feed and food raw materials is now considered more important than subsequent cure. The key ecological determinants pre-and post-harvest are water availability and temperature (climate). Accurate information is therefore needed on the impact of an association between these key factors, and it is necessary to understand which are marginal and which critical for germination and toxin production. There have only been a few studies where attempts have been made to integrate the available information on these factors in relation to different raw materials for feed and food processing, especially cereals. This review will examine the available information on the main climatic factors, i.e., water availability and temperature affecting mycotoxin production such as, aflatoxins, ochratoxins, fumonisins, zearalenone, deoxynivalenol and citrinin. This information is crucial for accurately focusing and monitoring key critical control points in the feed and food chain to optimise prevention strategies.

Determination of Ochratoxin A in Selected Cereal Grains Retailed in Nairobi County, Kenya

“…Mycotoxins producing species colonize agricultural products during crop growth, harvesting, storage or even in processing (Fernandez-cruz, Mansilla & Tadeo, 2010). Their occurrence is influenced interdependently by physical, biological and chemical factors (Milani, 2013;Milicevic, Nesic & Jaksic, 2015).…”

A Validated UPLC-MS/MS Multi-mycotoxin Method for Nuts and Cereals for the Official Control in Cyprus within the EU Requirements

“…Mycotoxin formation is affected by several biological factors, by harvesting, storage and processing conditions, insect damage in agricultural crops and finally by climate changes (temperature, humidity) [1,2]. Consumption of food and feed contaminated with mycotoxins can cause severe effects on animal and human health, from allergic responses to cancer and death.…”

“…AFs are primarily produced by Aspergillus flavus and Aspergillus parasiticus and are among the most carcinogenic substances known. AFs are significant in nuts, maize and cereal grains [1,8]. OTA has been found in cereals (wheat, barley, oats and maize), spices and dried fruits and is primarily nephrotoxic and considered to be a possible human carcinogen.…”

“…Fumonisins, trichothecenes and ZON are produced by Fusarium species. These mycotoxins are mostly found in cereals, especially in maize [1,8]. Fumonisins have cancer promoting activity and mostly responsible for esophageal carcinoma.…”

“…Trichothecenes are related with fatal and chronic toxicoses. They inhibit DNA and protein synthesis, and they are responsible for outbreaks of acute diseases of the digestive system such as nausea, vomiting, diarrhea, dizziness and headache [1,7].…”