Mycotoxin Contamination in the Food Chain

Abstract

Mycotoxins contamination in animal feed is harmful to livestock and leads to residues, such as aflatoxin and its metabolites (aflatoxin M1, aflatoxicol, aflatoxin Q1 and aflatoxin P1) which are deposited in meat, milk, and eggs. The existence of mycotoxins has been widespread; and mycotoxin is the most important contaminant in the food chain because it has implications for human health. Mold growth and mycotoxin production mainly depend on the weather, such as warm temperatures (28-31°C) and high humidity (60-90%). Some types of mold can produce more than one type of mycotoxin and some mycotoxins can be produced by more than one species of fungi. Mycotoxins, especially aflatoxin, fumonisin, zearalenone, ochratoxin, deoxynivalenol, and T2 toxin present in feed and feedstuffs that have to be controlled. Mycotoxins are not only harmful to the health of consumers, but will also reduce the quality of the product that is contaminated, and cause economic losses. The risk of mycotoxin contamination in animal feed could be reduced by inhibiting the mould growth and toxin production, through crop rotation, using proper fungicides, and applying regulation of mycotoxins maximum limit in feed and food in order to prevent any danger to public health. Key words: Mycotoxin, food chain, health, animal, human ABSTRAKCemaran mikotoksin dalam pakan ternak selain membahayakan kesehatan ternak juga menimbulkan residu, misalnya aflatoksin dan metabolitnya (aflatoksin M1, aflatoksikol, aflatoksin Q1 dan aflatoksin P1) dapat terdeposit pada daging, susu dan telur. Keberadaan mikotoksin telah meluas; dan mikotoksin merupakan kontaminan yang paling penting pada rantai makanan, karena berimplikasi bagi kesehatan manusia. Pertumbuhan kapang dan produksi mikotoksin terutama disebabkan oleh kondisi cuaca, seperti suhu yang hangat (28-31°C) dan kelembaban tinggi (60-90%). Beberapa jenis kapang dapat memproduksi lebih dari satu jenis mikotoksin dan beberapa mikotoksin diproduksi oleh lebih dari satu spesies kapang. Kandungan mikotoksin, khususnya aflatoksin, fumonisin, zearalenon, okratoksin, deoksinivalenol dan toksin T2 terdapat pada komoditas bahan pakan dan pakan sehingga perlu mendapat perhatian untuk dikendalikan. Mikotoksin tidak hanya berbahaya bagi kesehatan konsumen, tetapi juga akan menurunkan kualitas produk yang terkontaminasi sehingga menyebabkan kerugian ekonomi yang besar. Risiko kontaminasi mikotoksin pada pakan dapat dikurangi dengan menghambat pertumbuhan jamur dan produksi mikotoksin, rotasi tanaman, penggunaan fungisida dengan tepat dan penerapan regulasi batas maksimum mikotoksin pada pakan dan pangan guna mencegah bahaya lebih lanjut bagi kesehatan masyarakat.Kata kunci: Mikotoksin, rantai makanan, kesehatan, ternak, manusia PENDAHULUANMikotoksin adalah metabolit sekunder produk dari kapang berfilamen, dimana dalam beberapa situasi, dapat berkembang pada makanan yang berasal dari tumbuhan maupun dari hewan. Fusarium sp, Aspergillus sp dan Penicillium sp merupakan jenis kapang yang paling umum menghasilkan racun mi...

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