Vol. 10, Issue 5 (2022)
Mycotoxins in food grains: Threat to food chain
Author(s): Keerthana SJ, Sharath Biddappa BD, Prerana P, Hanumantharaju KN, Nanjegowda NA and Chennappa Gurikar
Abstract: Cereals are a staple food across the world and feed more than half of the world's population. Most countries produce large quantities of cereals, and the rate of contamination is likely to be high. Cereal contamination will primarily be caused by fungal association, which can occur anywhere from pre-harvest to storage level. A different group of fungi infects cereals, among all Fusarium, Aspergillus, and Penicillium species are the most common in most food grains. These are three major fungal species that produce mycotoxins, which induce spoilage and disease, resulting in a loss of quantity and quality of food grains. Mycotoxins have an impact on human and animal health this is due to the consumption of mycotoxins along with food grains. AFB1, Deoxynivalenol (DON), Zearalenone (ZEA), Fumonisins, and Ochratoxin are all prevalent in the cereal grains which have the most toxic effects on human health when it is consumed at higher levels. The majority of methods for completely eradicating fungal infection in cereal crops are presently unavailable. They have become a major public health concern, owing to their negative health impacts, such as carcinogenicity, and neurotoxicity.
Pages: 23-29 | 854 Views 218 Downloads
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How to cite this article:
Keerthana SJ, Sharath Biddappa BD, Prerana P, Hanumantharaju KN, Nanjegowda NA, Chennappa Gurikar. Mycotoxins in food grains: Threat to food chain. Int J Chem Stud 2022;10(5):23-29.
