Major mycotoxins occurrence, prevention and control approaches

Abstract

Mycotoxins are secondary metabolites secreted by many fungal species and found in many feeds and foodstuffs of especially in plants during their pre-and post-harvest, transportation, processing and storage and are detected in cereal crops. They are capable of causing disease and death in both humans and livestock and thereby induce great economic crisis. This review aims to examine the occurrence, prevention and control strategies of mycotoxins in Ethiopia; they are beneficial to the public and research institutes. Favorable environmental conditions such as temperature and prompting humidity facilitate fungal growth and mycotoxin development. Members of the fungal genera Aspergillus, Fusarium, and Penicillium cause frequent and problematic contamination of foods and feeds. Mycotoxin level of sample can be analyzed by sampling, preparation, extraction followed by a cleanup and detection performed by many instrumental and non-instrumental techniques; the molecular analysis is the best and promising approach. In Ethiopia, ochratoxins, fumonisins and aflatoxins frequently occur retarding crop production and livestock productivity; these in turn affect human health and income. To keep this effect dimmed, mycotoxin control and prevention mechanisms have a key role; prevention strategy weighs the overall effect. Moreover, biocontrol activities shall be strongly encouraged and focus has to be given to the aspect of mycotoxin.

Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods

“…OTA was first identified in South Africa, from the fungus A. ochraceus, from which it derives its name. It is chemically known as the phenylalanyl derivative of a substituted iso-coumarin (R)-N-[5-chloro-3,4-dihydro-8-hydroxy-3-methyl-1-oxo-1H-2-benzopyran-7-y1] carbonyl]-l phenylalanine [94]. Aspergillus and Penicillium are the two main genera of OTA producers.…”

Fusarium Species Responsible for Tomato Diseases and Mycotoxin Contamination and Biocontrol Opportunities

“…During tomatoes production, good farming practices should be applied to minimize the mycotoxigenic fungi presence. Postharvesting during transportation, storage, processing, sanitation and controlling humidity, temperature, ventilation, insects, and rodents presence are also good practices to avoid fungal proliferation and mycotoxins production [95,96]. It is also important to keep in mind that most of the mycotoxins are chemically stable to heat during processing [45].…”

“…There are also new strategies that may be used, inclusive in combination, such as using bio-competitive fungi as biocontrol agents, varieties resistant to pathogens, apply antibody-mediated technology, or even nanomaterials engaged for antifungal or inhibition of mycotoxins [95]. Also, some physical, thermal, and biological methods may be used such as cleaning and aggressive sorting, nonionizing and ionizing irradiation, or microorganisms with detoxification activities [95,96]. Other methods to control fungal and mycotoxin contamination have been studied, such as ozone application, that inhibits fungal growth and cold plasma technology, which reduces and degrades mycotoxins in food and feed, pulsed light, radio frequency, and microwave for reducing mycotoxin contamination [95].…”

A Review of Ochratoxin A Occurrence, Condition for the Formation and Determination Methods

“…Ochratoxin are a group of mycotoxins produced as secondary metabolites by several fungi of the aspergillus and penicillium families. Early studies investigation data indicate that Ochratoxin A (OTA) was first identified and characterized from fungal cultures in South Africa chemist in 1965 and have three derivatives such as Ochratoxin A, Ochratoxin B and Ochratoxin C [8]. These three types of Ochratoxins are closely related molecular structure.…”