alexa Aflatoxins, Ochratoxins, Trichotecenes, Patulin, Fumoni
ISSN: 2161-0495

Journal of Clinical Toxicology
Open Access

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Review Article

Aflatoxins, Ochratoxins, Trichotecenes, Patulin, Fumonisins and Beauvericin in Finished Products for Human Consumption

Santini A1*, Raiola A2, Meca G3 and Ritieni A1

1Department of Pharmacy, University of Napoli Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy

2Department of Agriculture, University of Napoli Federico II, Via Università 100, 80055 Portici (Napoli), Italy

3Departamento de Medicina Preventiva y Salud Publica, Ciencias de la Alimentation, Toxicologia y Medicina Legal, Universidad de Valencia, Spain

*Corresponding Author:
Antonello Santini
Department of Pharmacy, University of Napoli “Federico II”
Via D. Montesano 49, 80131 Napoli, Italy
Tel/Fax: 0039 81 2539317
E-mail: [email protected]

Received date: August 04, 2015 Accepted date: August 28, 2015 Published date: August 31, 2015

Citation: Santini A, Raiola A, Meca G, Ritieni A (2015) Aflatoxins, Ochratoxins, Trichotecenes, Patulin, Fumonisins and Beauvericin in Finished Products for Human Consumption. J Clin Toxicol 5:265. doi:10.4172/2161-0495.1000265

Copyright: © 2015 Santini A et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

Mycotoxins are considered a serious threat for mankind health due to their ability to form toxin secondary metabolites. For this reason, many efforts are actually in progress to reduce their impact on food, feed and food chain by-products. In particular, a large part of the scientific investigation is focused on reducing the on field contamination using an in situ agronomic approach or specific biological tools. In this paper, the reduction of Aflatoxins (AFs), Ochratoxins (OTAs), Trichotecenes (TC), Patulin (PAT), Fumonisins (FBs) and Beauvericin (BEA) in industrial processes addressed to obtain finished products for human consumption will be explored and analyzed. In particular, performances of the main mycotoxins and corresponding reduction methodologies will be examined together with the processes and the process conditions used during the usual commodities handling and foodstuff manufacturing.

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