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Abstract
Microbial contamination is one of the causes of food spoilage in the world. Fungi are common contaminants of dairy products and are capable of spoiling these products, leading to off-odors, off-flavors, significant food waste, and economic losses. Aflatoxins are secondary metabolites produced by fungi, particularly Aspergillus flavus and Aspergillus parasiticus, and are known to be the most dangerous mycotoxins. Among the more than 20 types of aflatoxins identified, four types—AFB1, AFB2, AFG1, and AFG2—and two others, AFM1 and AFM2, have been identified as major contributors to pathogenicity in animals and livestock products. The carcinogenic role of these toxins is recognized, particularly with respect to their effect on liver tissue.
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References
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References
Pubchem. Explore Chemistry. )2020(. Available online: https://pubchem.ncbi.nlm.nih.gov (accessed on 2020)
Chemspider. Search and Share Chemistry. )2020. Available online: http://www.chemspider.com (accessed on 2020)
J.C. Frisvad, V. Hubka, C.N.Ezekiel, S.B.Hong, A.Nováková, A.J.Chen, M.Arzanlou, T.O.Larsen, F.Sklenáˇr, and W. Mahakarnchanakul, “Taxonomy of Aspergillus section Flavi and their production of aflatoxins, ochratoxins and other mycotoxins” Stud. Mycol, 93, 1–63,2019.
M.B. Faletto, P.L.Koser, N.Battuta, G.K.Townsend, A.E.Maccubbin, H.V.Gelboin,“Cytochrome P3- 450 CDNA encodes aflatoxin B1 hydroxylase,” J Bio chem, 263: 12187-9, 1988.
I.Bakirci, “A study on the occurrence of aflatoxin M1 in milk and milk products produced in Van province of Turkey,” food con,12:47-51, 2001.
C.Lopez, L.Ramos, S.Ramadan, L.Bulacio, J. Perez, “,” J food Micro, 64: 211-5, 2001.
D.L.Park, “Effect of processing on aflatoxin advances in Experimental Medicine and biology,” 504: 173-9, 2002.
H.P.Van Egmond, “Current situation on regulations for mycotoxins overview of tolerances and status of standard method of sampling and analysis. Food additives and contaminants,” 6: 139-88, 1989.
R.Alcroft, R.B.A.Carnaghan, “Groundnut toxicity: Aspergilus flavus toxin (aflatoxin) in animal products. Preliminary communication; Vet Rec, 74:863–864, 1962.
E.Chiavaro, C.D.Asta, G.Galaverna, A.biancardi, E.Gambarelli, Dossena, A. “New reversed-phase liquid chromatographic method to detect aflatoxin in food and feed with cyclodextrins as fluorencence enhancer added to the eluent. J Chromatogrm, 937: 31-40,2001.
S.S.Deshpande, “Fungal Toxins. In S.S. Deshpande Handbook of food toxicology,” P: 387-456,2002.
J.M. Concon, “Contaminates and additives' Food toxicology,” Part B. New York: Marcel Dekker Inc, p. 667-743, 1988.
A.J. Chen, Frisvad, J.C. Sun, B.D. Varga, S.Kocsube, Dijksterhuis, Kim, DH., Hong, S.B., Houbraken, J., Samson, RA. (2016). “Aspergillus section Nidulantes (formerly Emericella): Polyphasic taxonomy, chemistry and biology. Stud. Mycol, 84, 1–118.
S. Deshpande, “Fungal toxins. In Handbook of Food Toxicology,” CRC Press: Boca Raton, FL, USA, pp. 387–456, 2002.
N. Benkerroum, “Aflatoxins: Producing-Molds, Structure, Health Issues and Incidence in Southeast Asian and Sub-Saharan African Countries,” Environmental research and public health, 4-6, 2020.
R.S. Adams, B.K. Kenneth, A.I. Virginia, J.H. Lawrence, W.R. Gregory, “Mold and mycotoxin problems in Livestock feeding,” College of Agricultural Science, Penn State University Das, p: 125, 1993.
J.L. Blanco, L.Dominguezs, E. Gomez-lucia, J.F. Garayzabal, J.A. Garcia, Suarez, G. “Presence of aflatoxin M1 in commercial UHT treated milk, Applied Environmental Microbiology,” 54(6): 1622-3, 1988.
E. Panariti, “Seasonal variations of aflatoxin M1 in the farm milk in Albania. Arh Hig Rada Toksikol,” 52: 37-41, 2001.
N.S.Garrido, M.H.Iha, M.R.Santos Ortolani, R.M. Duarte Favaro, “Occurrence of aflatoxins M (1) and M (2) in milk commercialized in Ribeirao Preto-SP, ” Brazil. Food Addit Contamination, 20: 70-3, 2003.