Influence of grains postharvest conditions on mycotoxins occurrence in milk and dairy products

Abstract

Mycotoxins are secondary metabolites produced by some filamentous fungi, which can cause toxic effects in humans and animals. The purpose of the study was to report the influence of postharvest conditions of grains and animal feed on the occurrence of mycotoxins in milk and dairy products which are widely consumed worldwide and have several health benefits for consumers. Among the most toxic mycotoxins are aflatoxins (AFs), with AFB 1 being the most toxic and present in grains and cereals used in the feeding of dairy cows. After ingestion, AFB 1 is converted to AFM 1 , which is excreted in milk, being a source of direct contamination to consumers of this product and dairy products. Thus, knowledge about this substance and the care that can be taken to reduce the consumption of contaminated food is a matter of great importance concerning public health and food safety. This review reports that the temperature and humidity at which the grains are stored, are the main conditions that can be controlled during storage, aiming to reduce the growth of fungi and the production of mycotoxins. This work reinforces that the continuous control of mycotoxins in milk and dairy products is of vital importance to obtain a safe product. Besides, strategies to mitigate the development of fungal contamination have been carefully revised to prevent the formation of these toxic substances.

Implicações no uso da técnica de realocação de silagens: uma revisão

“…Os fungos toxigênicos desenvolvem-se devido a um determinado conjunto de condições ambientais, porém nem sempre eles produzem as micotoxinas. A maioria delas pode permanecer em estabilidade por muito tempo nos alimentos, e muitas sobrevivem ao processo de ensilagem (Lima et al, 2021).…”

Advances in Aptamer-Based Conjugate Recognition Techniques for the Detection of Small Molecules in Food

“…One is human activities, which result in pesticide residues [ 1 , 2 ], veterinary drug residues [ 3 , 4 , 5 ], and other illegal uses of additives [ 6 , 7 , 8 ]. The other is naturally occurring contaminants, such as toxins produced by fungal metabolism [ 9 , 10 , 11 , 12 ]. Regardless of the type of contaminant, once the residual level exceeds the safe limit, it will lead to serious small molecule contaminant problems, affecting food safety and human health.…”

Investigation of the deoxynivalenol and ochratoxin A levels by high-performance liquid chromatography of cereals sold in the markets in Türkiye

“…Cereals, such as corn, wheat, and barley, are consumed by most people in the world as a primary source of energy and food. Contamination of crops, especially cereals, by molds during the pre-harvest and post-harvest stages can lead to the production of secondary toxic metabolites known as mycotoxins (Silva et al, 2022;Lima et al, 2022;Khorshidi et al, 2022). The main mycotoxins such as are aflatoxins, deoxynivalenol, trichothecenes, fumonisins, zearalenone, and ochratoxin A are produced by Aspergillus, Penicillium, Alternaria, Claviceps and Fusarium species (Udovicki et al, 2018).…”