期刊
TOXICON
卷 210, 期 -, 页码 11-18出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.toxicon.2022.02.010
关键词
Ochratoxin a; Detoxification; Adsorption; Biodegradation
资金
- Open Project of Jiangsu Key Laboratory of Crop Genetics and Physiology of Yangzhou University, China [YCSL202102]
- Undergraduate Practice Innovation Training Program Project of Yangzhou University, China [X20210710]
- Yangzhou University, China
This paper reviews the source, occurrence, and latest achievements in the removal and detoxification of Ochratoxin A (OTA) in food and agricultural products. The influencing factors and mechanisms related to the biodetoxification of OTA are discussed, as well as the advantages, disadvantages, and potential application prospects of these methods.
Ochratoxin A (OTA), one of the most important mycotoxins, is mainly produced by fungi in the genera Aspergillus and Penicillium, and commonly found in food and agricultural products. In addition to causing significant economic losses, the occurrence of OTA in foods poses a serious threat to human health. Therefore, it is very important to develop approaches to control or detoxify OTA contamination and thus ensure food safety. In this paper, we review the source and occurrence of OTA in food and agricultural products and the latest achievements in the removal and detoxification of OTA using physical, chemical, and biological methods, with specific attention to influencing factors and mechanisms related to the biodetoxification of OTA. Moreover, the advantages and disadvantages of these methods and their potential application prospect were also discussed.
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