期刊
FOODS
卷 11, 期 21, 页码 -出版社
MDPI
DOI: 10.3390/foods11213465
关键词
mycotoxins; classification; Fusarium; maize; occurrence; biological methods; toxicology; detoxification; modified mycotoxins
资金
- Polish National Science Centre [2018/31/B/NZ9/03485]
This review summarizes the latest research on the toxic secondary metabolites of Fusarium in maize, including modified forms of mycotoxins, the research progress on the health effects, and the development of biological methods to eliminate the presence of mycotoxins.
Maize (Zea mays L.) is one of the most susceptible crops to pathogenic fungal infections, and in particular to the Fusarium species. Secondary metabolites of Fusarium spp.-mycotoxins are not only phytotoxic, but also harmful to humans and animals. They can cause acute or chronic diseases with various toxic effects. The European Union member states apply standards and legal regulations on the permissible levels of mycotoxins in food and feed. This review summarises the most recent knowledge on the occurrence of toxic secondary metabolites of Fusarium in maize, taking into account modified forms of mycotoxins, the progress in research related to the health effects of consuming food or feed contaminated with mycotoxins, and also the development of biological methods for limiting and/or eliminating the presence of the same in the food chain and in compound feed.
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