Mycotoxins: Natural food chain contaminants and human health

Bryden, W. L. (2011). Mycotoxins: Natural food chain contaminants and human health. In Jerome O. Nriagu (Ed.), Encyclopedia of Environmental Health (pp. 898-905) Burlington, MA, U.S.A.: Elsevier. doi:10.1016/B978-0-444-52272-6.00701-7

Author Bryden, W. L.
Title of chapter Mycotoxins: Natural food chain contaminants and human health
Title of book Encyclopedia of Environmental Health
Place of Publication Burlington, MA, U.S.A.
Publisher Elsevier
Publication Year 2011
Sub-type Chapter in textbook
DOI 10.1016/B978-0-444-52272-6.00701-7
ISBN 9780444522733
Editor Jerome O. Nriagu
Start page 898
End page 905
Total pages 8
Collection year 2012
Language eng
Formatted Abstract/Summary
Mycotoxins are secondary fungal metabolites that can be produced in crops and other food commodities both preharvest and postharvest. It has been estimated that 25% of the world's grain crops are contaminated with mycotoxins. When ingested, mycotoxins may cause a mycotoxicosis that can result in an acute or chronic disease episode. Reduced growth and development, immunosuppression, and cancer are chronic conditions that have a higher prevalence in communities that have continual exposure to low-level mycotoxin ingestion as may occur in developing countries. International regulatory standards for mycotoxins in food commodities determine the extent of global trade in contaminated commodities. As stable, natural contaminants of the food chain, mycotoxin reduction requires a multifaceted approach, including farmers, government agencies, food processors, and scientists. This can have a significant impact on the cost of food production. There is an ongoing need for intervention strategies that reduce mycotoxin contamination of the food supply.
Keyword Aflatoxin
Q-Index Code BX
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Book Chapter
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School of Agriculture and Food Sciences
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Created: Mon, 21 Mar 2011, 13:11:10 EST by Marie-Louise Moore on behalf of School of Agriculture and Food Sciences