Food contamination and control methodologies

Some of the health effects found in animals and humans include death, identifiable diseases or health problems, weakened immune systems without specificity to a toxin, and as allergens or irritants. Mycotoxins can appear in the food chain as a result of fungal infection of crops, either by being eaten directly by humans or by being used as livestock feed. Spices are susceptible substrate for growth of mycotoxigenic fungi and mycotoxin production. Red chilli, black pepper, and dry ginger were found to be the most contaminated spices. 

Many international agencies are trying to achieve universal standardization of regulatory limits for mycotoxins. Currently, over 100 countries have regulations regarding mycotoxins in the feed industry, in which 13 mycotoxins or groups of mycotoxins are of concern.The process of assessing a need for mycotoxin regulation includes a wide array of in-laboratory testing that includes extracting, clean-up and separation techniques.Most official regulations and control methods are based on high-performance liquid techniques (e.g., HPLC) through international bodies

  • Poisonous Mushroom
  • Mycotoxins in Food and Feed
  • Present Status and Future Concerns
  • FUNGAL GROWTH INHIBITORS
  • Economic aspects
  • Chemical and biological approaches
  • Fumigation

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