Journal
FOOD AND CHEMICAL TOXICOLOGY
Volume 84, Issue -, Pages 169-180Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2015.08.023
Keywords
Deoxynivalenol; Aflatoxins; Ochratoxins; Patulin; Fumonisins; Baby food; Children; Risk analysis
Categories
Funding
- Department of Agriculture of University of Naples Federico II
- Department of Pharmacy of University of Naples Federico II
- Laboratory of Food Chemistry and Toxicology of University of Valencia
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Mycotoxins are secondary metabolites produced by fungi contaminating the food chain that are toxic to animals and humans. Children up to 12 years old are recognized as a potentially vulnerable subgroup with respect to consumption of these contaminants. Apart from having a higher exposure per kg body weight, they have a different physiology from that of adults. Therefore they may be more sensitive to neurotoxic, endocrine and immunological effects. For these reasons, a specific and up-to-date risk analysis for this category is of great interest. In this review, an accurate analysis of the main mycotoxins occurring in food intended for children (deoxynivalenol, aflatoxins, ochratoxins, patulin and fumonisins) is presented. In particular, known mechanisms of toxicity and levels of exposure and bioaccessibility in children are shown. In addition, recent discoveries about the strategies of mycotoxins managing are discussed. (C) 2015 Elsevier Ltd. All rights reserved.
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