Problems associated with Fusarium mycotoxins in cereals

Visconti,  Angelo

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Problems associated with Fusarium mycotoxins in cereals

https://kindai.repo.nii.ac.jp/records/9852

Item type

☆紀要論文 / Departmental Bulletin Paper(1)

公開日

2011-11-21

タイトル

Problems associated with Fusarium mycotoxins in cereals

著者

Visconti, Angelo

言語

eng

資源タイプ

資源タイプ識別子

http://purl.org/coar/resource_type/c_6501

資源タイプ

departmental bulletin paper

アクセス権

metadata only access

アクセス権URI

http://purl.org/coar/access_right/c_14cb

著者所属

値

Istituto Tossine e Micotossine da Parassiti Vegetali, CNR

出版者名前

出版者

近畿大学農学総合研究所

書誌情報

近畿大学農学総合研究所報告
en : Bulletin of the Institute for Comprehensive Agricultural Sciences, Kinki University

号 9, p. 39-55, 発行日 2001-03-01

ISSN

収録物識別子タイプ

ISSN

収録物識別子

09193022

抄録

内容記述タイプ

Abstract

内容記述

[ABSTRACT] Fungi of the genus Fusarium are common plant pathogens occurring worldwide, mainly associated with cereal crops. Fusarium species can produce over one hundred secondary metabolites, some of which can unfavourably affect human and animal health. The most important Fusarium mycotoxins, that can frequently occur at biologically significant concentrations in cereals, are fumonisins, zearalenone and trichothecenes (deoxynivalenol, nivalenol and T-2 toxin). These compounds have been implicated as the causative agents in a variety of animal diseases, such as leukoencephalomalacia, pulmonary oedema, infertility, diarrhoea, vomiting, anorexia, leukopenia, immunosuppression, skin and gastrointestinal irritation, hemorraging, etc., and have been associated to some human diseases. The IARC working group on carcinogenic risk to humans has classified the toxins derived from Fusarium moniliforme (including fumonisins) as possibly careinogenie-tom -huans (Group 2B). Fusarium mycotoxins contamination of cereals can cause economic losses at all levels of food and feed production including crop and animal production, crop distribution and processing. Practical strategies to eliminate these mycotoxins from feed and food are required, although some progress is being made at level of individual compound or group of compounds. Health risks associated with the consumption of cereal products contaminated with Fusarium mycotoxins are worldwide recognized and depend on the extent to which they are consumed in a diversified diet; several countries have recommended maximum tolerated levels for some of these mycotoxins. Further risk assessment and regulatory efforts should be established in order to ensure that Fusarium mycotoxins levels in foods and feeds are kept well below of those levels which can constitute a potential hazard for human and animal health.

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